Physico‐chemical and bioactive properties, fatty acids, phenolic compounds, mineral contents, and sensory properties of cookies enriched with carob flour

Abstract

Antioxidant activity values of cookie samples were determined between 2.32% (0.0% (carob) and 76.75% (50% carob), while total phenolic contents of cookies vary between 36.59 (0.0% carob) and 123.61 mgGAE/100 g (100% carob). The brightness (L*) of the cookies with carob flour decreased. While palmitic acid contents of cookie samples change between 32.58 (50% carob) and 35.86% (100% carob), oleic acid contents of cookies were determined between 28.84 (50% carob) and 29.59% (60% carob). Gallic acid, 3,4-dihydroxybenzoic acid,(+)- catechin, and 1,2-dihydroxybenzene were the most common phenolic components in the cookie samples. 1,2-Dihydroxybenzene contents of cookie samples varied between 10.69 (control) and 32.27 mg/100 g (50% carob).While Ca contents of cookie samples change between 1,189.10 (control) and 3,286.82 mg/kg (100% carob), K contents of cookies were determined between 554.65 (control) and 7,402.83 mg/kg (100% carob). Taste, crispness, color, and fragrance values of cookies were partially decreased with the increase in the carob flour concentration. Practical applications Carob is a plant product used for sweetening purposes in the past and healing many diseases. Carob is one of the oldest and most useful plant species known on earth. Carob flour prevents crispness in pastry and muffins and prevents staling. In addition, carob flour can be used in various products, especially cocoa, because it contains natural sugar content, cholesterol-free, and is cheap. The products obtained from carob and carob are very useful in terms of health and are used in the treatment of various disorders. The fried pieces produced from carob fruit in recent years, especially in the common bakery products, confectionery products, and chocolate, are used instead of low-calorie confectionery products.