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...
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| Veröffentlicht in: | Italian journal of food science 2020-10, Vol.32 (4), p.831 |
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| container_title | Italian journal of food science |
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| creator | Aziz, M Yasmin, I Batool, R Khan, W.A Naz, S Ashraf, F Azam, M Khaliq, A Iqbal, R |
| description | 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 |
| doi_str_mv | 10.14674/IJFS.1832 |
| format | Article |
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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</description><identifier>ISSN: 1120-1770</identifier><identifier>EISSN: 2239-5687</identifier><identifier>DOI: 10.14674/IJFS.1832</identifier><language>eng</language><publisher>Pinerolo: Chiriotti Editori S.r.l</publisher><subject>Agriculture ; Antioxidants ; Apricots ; Bakeries ; Cookies ; Dietary minerals ; Flavonoids ; Flour ; Food science ; Fruits ; Moisture effects ; Nutrition ; Phenolic compounds ; Phenols ; Physical properties ; Polyethylene ; Sensory evaluation ; Sensory perception ; Sensory properties</subject><ispartof>Italian journal of food science, 2020-10, Vol.32 (4), p.831</ispartof><rights>COPYRIGHT 2020 Chiriotti Editori S.r.l.</rights><rights>2020. This work is published under https://creativecommons.org/licenses/by-nc-nd/4.0/ (the “License”). 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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. 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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</abstract><cop>Pinerolo</cop><pub>Chiriotti Editori S.r.l</pub><doi>10.14674/IJFS.1832</doi><oa>free_for_read</oa></addata></record> |
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| ispartof | Italian journal of food science, 2020-10, Vol.32 (4), p.831 |
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| subjects | Agriculture Antioxidants Apricots Bakeries Cookies Dietary minerals Flavonoids Flour Food science Fruits Moisture effects Nutrition Phenolic compounds Phenols Physical properties Polyethylene Sensory evaluation Sensory perception Sensory properties |
| title | EXPLORING THE EFFECT OF APRICOT ADDITION ON NUTRITIONAL, ANTIOXIDANT, TEXTURAL AND SENSORY CHARACTERISTICS OF COOKIES APRICOT SUPPLEMENTED FUNCTIONAL COOKIES |
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