EXPLORING THE EFFECT OF APRICOT ADDITION ON NUTRITIONAL, ANTIOXIDANT, TEXTURAL AND SENSORY CHARACTERISTICS OF COOKIES APRICOT SUPPLEMENTED FUNCTIONAL COOKIES

Current study was designed to explore the nutritional and antioxidant potential of Pakistani apricot's varieties (Marghulam, Halman, Kakas and Shakanda). The highest values of moisture, crude fat, crude protein, fiber and ash (7.95 [+ or -] 0.05%, 2.29 [+ or -] 0.07%, 3.22 [+ or -] 0.06%, 3.82 [+ or -] 0.91% and 4.26 [+ or -] 0.08%) were found in Marhulam. The maximum value of total phenolic contents (TPC) 30.75 [+ or -] 0.09mg/100gGAE and DPPH 40.64 [+ or -] 0.04% was determined in Marghulam and Halman respectively. Cookies were prepared with incorporation of apricot powder (10%) and evaluated for compositional, mineral, TPC, antioxidant activity, physical parameters, color, texture and sensory attributes. Based on sensory evaluation, cookies supplemented with 10% Marghulam flour got the highest score. Keywords: antioxidants, apricots, cookies, organolyptic characteristics