Bioactive compounds, nutritional and sensory properties of cookies prepared with wheat and tigernut flour.

Elfadıl E Babiker, Mehmet Musa Özcan, Kashif Ghafoor, Fahad Al Juhaimi, Isam A Mohamed Ahmed, Ibrahim A Almusallam

Food chemistry 2021 Jul 01

filter terms:

flour (8)

humans (1)

triticum (1)

vegetables (1)

Sizes of these terms reflect their relevance to your search.

This study aimed to evaluate cookies made with wheat (0%, 80%, 60%, and 50%) and tigernut flour (0%, 20%, 40%, and 50%) from two different sources. Standard methods were applied to determine the chemical properties, phenolic component, fatty acid composition, mineral content, and sensory properties of cookies. Tigernut flour from both sources was rich in oil, and total and individual phenolics, but with low antioxidant activity compared to wheat flour. The addition of tigernut flour to wheat resulted in increase of the content of bioactive compounds, minerals, and fatty acid contents of cookies. The cookies produced by formulating wheat with tigernut had a comparable organoleptic quality scores to wheat flour cookies. The production of cookies with both wheat and tigernut flour showed that this mixture is an interesting opportunity to have a functional product rich in bioactive compounds and considered satisfactory by consumers. Copyright © 2021 Elsevier Ltd. All rights reserved.

Citation

Elfadıl E Babiker, Mehmet Musa Özcan, Kashif Ghafoor, Fahad Al Juhaimi, Isam A Mohamed Ahmed, Ibrahim A Almusallam. Bioactive compounds, nutritional and sensory properties of cookies prepared with wheat and tigernut flour. Food chemistry. 2021 Jul 01;349:129155