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SAEED, W., MOHAMED, Z. (2017). PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF COOKIES AMENDED WITH KIWI FRUIT POWDER. Egyptian Journal of Agricultural Research, 95(4), 1681-1694. doi: 10.21608/ejar.2017.151565
WAFAA T. SAEED; ZAHRAT EL-OLA M. MOHAMED. "PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF COOKIES AMENDED WITH KIWI FRUIT POWDER". Egyptian Journal of Agricultural Research, 95, 4, 2017, 1681-1694. doi: 10.21608/ejar.2017.151565
SAEED, W., MOHAMED, Z. (2017). 'PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF COOKIES AMENDED WITH KIWI FRUIT POWDER', Egyptian Journal of Agricultural Research, 95(4), pp. 1681-1694. doi: 10.21608/ejar.2017.151565
SAEED, W., MOHAMED, Z. PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF COOKIES AMENDED WITH KIWI FRUIT POWDER. Egyptian Journal of Agricultural Research, 2017; 95(4): 1681-1694. doi: 10.21608/ejar.2017.151565

PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF COOKIES AMENDED WITH KIWI FRUIT POWDER

Article 13, Volume 95, Issue 4, December 2017, Page 1681-1694  XML PDF (644.69 K)
Document Type: Original Article
DOI: 10.21608/ejar.2017.151565
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Authors
WAFAA T. SAEED1; ZAHRAT EL-OLA M. MOHAMED2
1Olive and semi arid zone fruits Department, Horticulture Research Institute (HRI), Agricultural Research Center, Giza, Egypt.
2Department of Crops Technology Research, Food Technology Research Institute, ARC, Giza, Egypt
Abstract
there is an increasing interest to find new sources of specific bioactive constituents that may add new healthy properties to the products. In the present study, cookies were prepared by substitution of wheat flour with different levels (0, 5, 10, 15 and 20%) of kiwi fruit edible portion (KFEP) or peels powder (KFPP). Physicochemical properties, antioxidant activity and sensory characteristics of produced cookies were evaluated. Results revealed that ash and fiber contents of produced cookies increased significantly with increasing the substitution level of KFEP or KFPP. Bioactive compounds (phenols, flavonoids and tannins) content of produced cookies were increased gradually with increasing the level of substitution. All substituted cookies showed higher antioxidant activity compared to control. A significant decrease in spread ratio of the produced cookies was occurred compared to control. Concerning cookies color, as the percentage of substitution increased, the color of the cookies became darker. Substitution with either KFEP or KFPP improved the odor character of cookies. High acceptability score was observed in substituted cookies up to 15% KFEP and 10% KFPP substitution level. The results could be useful in improving cookies quality and nutritive value.
Keywords
Kiwi fruit; Cookies; Physicochemical properties; Antioxidant activity; Sensory evaluation
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