Study the Effect of Antioxidant Activity, Phenols and Sensory Evaluation of Cookies Fortified with Raisins

Abstract

This research was carried out at the laboratories of the College of Agriculture / University of Tikrit and the Ministry of Science and Technology / Baghdad from 1/7/2022 to 1/11/2022. The current study aims to determine the total phenolic content and antioxidant concentrations in raisins, processed cookies, and the standard sample using the (DPPH) method. After the study, it was discovered that the American raisin variety has the highest levels of phenolic compounds and antioxidants (251 mg/100 gm - 6.41 mg/100 gm), Indian and Iraqi raisins had the lowest levels of phenolic compounds and antioxidants (202 mg/100 g to 3.18 mg/100 g), respectively. Values of phenolic compounds and antioxidants assessed using the DPPH method showed that the processed cookie samples fortified with four types of raisins were superior to the standard flour sample. In addition, cookies manufactured and fortified with the four raisin varieties (Iraqi, Indian, Turkish, and American) were subjected to a sensory evaluation, which involved a study of their sensory characteristics (shape, texture, colour, taste, smell, sensation after chewing, general acceptance). The experiment was conducted using a totally arbitrary method. Cookies are inferior to the standard sample in every way we measure (form, colour, general acceptance, and aroma). After comparing the varieties with each other, we find the superiority of characteristics (shape - taste - color - feeling after chewing) in cookies fortified with Iraqi raisins. Cookies fortified with Turkish raisins excelled in the capacity of (general acceptance), as for my trait (feeling after chewing - and smell), we find it superior to Indian raisin cookies, and cookies fortified with American raisins excelled in the capacity of (texture).