Abstract
Functional foods are beneficial to human health and are part of the daily diet of people trying to follow a healthier lifestyle. Olive paste is a good source of functional compounds, mainly phenolic compounds, that have been shown to have health benefits. At the same time, cookies are an ideal snack that can be fortified with additional ingredients to address human dietary needs. The study aimed to enrich cookies with olive paste and extra ingredients for flavor differentiation and evaluate the impact of the enrichment on their antioxidant properties. Enriched cookies were prepared analyzed and tested for sensorial acceptability, total phenolics, and antioxidant activities by DPPH, ABTS, FRAP, and CUPRAC assays. Enriched cookies were sensorially acceptable. Unsaturated fat, total phenolics, and antioxidant activities of enriched cookies were higher compared to control cookies, while among enriched cookies the extra addition of 1% garlic, 0.5% thyme, and 0.5% oregano resulted in higher total phenolics and antioxidant activities compared to cookies that were flavored either with 3% vegetables or 3% orange zest. Antioxidant activity in cookies was strongly correlated with total phenolic content. Cookies enriched with olive paste may be healthy functional food in terms of increased antioxidant activity.
Highlights
The idea of functional foods dates back thousands of years
The moisture content of olive paste samples from olives cultured in different areas showed that OP1, OP2, and OP3 were at the same level but statistically significantly lower compared to OP4
Among enriched cookies samples enriched with garlic, thyme and oregano (OPCGTO ) showed higher total phenolics and antioxidant activities compared to cookies enriched with vegetable (OPCVEG ) or orange zest (OPCORG ) in both before and after baking samples
Summary
The idea of functional foods dates back thousands of years. In 1984, Japan was the first country to promote the idea of functional food [1]. It is widely acknowledged that functional foods have a positive impact on human health and the lifestyle that people follow has moved toward a healthier one [2], where functional food intake is a new way for consumers to communicate their well-being [3,4]. Cookies are a worldwide popular bakery snack for consumers of all ages. They have high nutritional value, affordable cost, long shelf life, and they are ready to eat in different tastes. The above characteristics make cookies an ideal snack that can be fortified with extra ingredients to suffice health-promoting human dietary demands [5]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
