Characteristics of Cookies Supplemented with Oleaster (Elaeagnus angustifolia L.) Flour. I Physicochemical, Sensorial and Textural Properties

Abstract

Oleaster flours (OFs) were produced from two different genotypes (G1 and G2) by two different methods (oleaster mesocarp flour: OMF and oleaster mesocarp flour with pericarp: OMFP). In this study, OFs were used to replace wheat flour in the cookie formulation (control) at the levels of 5,10,15,20 and 25% (w/w). OFs supplementation increased total dietary fiber (TDF) contents and decreased caloric contents of cookies compared to the control. Spread ratio (SR) values of cookies with OFs increased. Cookies with OFs were found to be larger in diameter than control cookies. Increasing of OMF and OMFP levels in the cookies led to darker appearance of the cookies than the control. In general, hardness tends to increase as the level of OMFs and OMFPs increased in the cookies. According to sensory analysis, overall acceptance of cookies were found the best at control sample. However, panelists liked all cookies with OFs moderately or slightly. Especially, the usage of 5% for OMFs and OMFPs in cookie formulation gave satisfactory results in terms of acceptability. The present study demonstrated that considerable nutritive and functional improvement could be attained by the addition of OFs to cookie formulation.