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

摘要

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.