Cookies Fortified with Clitoria ternatea Butterfly Pea Flower Petals: Antioxidant Capacity, Nutritional Composition, and Sensory Profile

Abstract

This study aimed to fortify cookies to be functional food by adding Clitoria ternatea flower (CT) at concentrations ranging from 0 to 8%. Sensory profiling identified 6% CT as optimal for organoleptic attributes. The addition of CT did not significantly impact protein, lipid, and ash content but decreased energy value and increased insoluble and soluble fibre levels. The inclusion of 6% CT had a significant effect on the overall total phenolic content (TPC), which increased compared to the control sample. Antioxidative activity analyses showed enhanced antioxidative activity in ABTS, DPPH, ORACFL, and PCL assays. The addition of 6% CT inhibited hydroperoxide production in cookies. However, over a period of 6 weeks, a significant rise in peroxide value was observed during the 4th and 6th weeks of storing fortified cookies. All assessed products met the high microbiological quality standards. The sensory evaluation scores showed that CT can create cookies with health benefits and a good overall acceptance score. The texture of the cookies gradually became softer, but no significant changes in visual appearance were observed. CT can be extensively used in baked cookies as a rich source of polyphenols with strong antioxidant properties and high fibre content, as well as a fortification source for the development of functional foods.