Physicochemical, nutritional, and sensory quality and storage stability of cookies: effect of clove powder

Abstract

This study aimed to investigate the effect of different concentrations (0, 0.5, 1, 1.5, and 2%) of clove powder on the physicochemical, nutritional, and sensorial quality and storage stability of cookies. The results showed significantly (P ≤ .05) increases in the peak viscosity, breakdown, final viscosity, setback, hardness, cohesiveness, springiness, adhesiveness, chewiness, water holding capacity, and oil holding capacity, and reduction of pasting temperature of cookie flour containing clove powder compared to control. In cookies, the incorporation of clove powder significantly (p ≤ .05) increased diameter, thickness, hardness, factorability, redness (a*), and moisture. The significant increasing significantly (p ≤ .05) in cookies content was: macronutrients (Protein (10.65 ± 0.03 to 10.62 ± 0.07), Fat (14.52 ± 0.15 to 15.48 ± 0.07), Ash (1.08 ± 0.05 to 1.35 ± 0.00)%), minerals (K (12.04 ± 0.78 to 35.16 ± 0.76), Mg (12.62 ± 0.45 to 17.63 ± 0.04), Fe (8.14 ± 0.06 to 8.61 ± 0.02), P (10.51 ± 0.94 to 13.52 ± 0.12), Zn (0.31 ± 0.01 to 0.53 ± 0.00), Ca (56.89 ± 0.31 to 66.97 ± 0.43) (mg/kg)), also, TPC (12.93 ± 1.8 to 34.07 ± 1.9 (mg GAE/g)), and DPPH (% inhibition) was increased from (15.73 ± 1.4 to 28.51 ± 1.7) in control and 2% clove cookies respectively. However, it reduced the spread ratio, water activity, lightness (L*), and yellowness (b*) of cookies (p ≤ .05). Clove powder also improves the storage stability of cookies. Overall, incorporating clove powder into cookies enhanced the physicochemical, nutritional, bioactive properties, and storability without a major effect on the sensory acceptability of the developed product.