Location: Cereal Crops ResearchTitle: Effect of mahaleb on cookie quality
|HERKEN, EMINE NUR - Pamukkale University|
|SIMSEK, SENAY - North Dakota State University|
|YURDUNUSEVEN, AYSUN - Pamukkale University|
Submitted to: Journal of Food Processing and Preservation Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/15/2016
Publication Date: 4/15/2016
Citation: Herken, E., Simsek, S., Ohm, J.-B., Yurdunuseven, A. 2016. Effect of mahaleb on cookie quality. Journal of Food Processing and Preservation Research. doi: 10.1111/jfpp.13032.
Interpretive Summary: Mahaleb is commonly known as the mahaleb cherry or St. Lucie cherry, and grows abundantly in West Asia; and is found in Eastern and Central Europe too. Mahaleb seed has a public use in many areas including bakery industry, since its flour is observed to give a special odor and texture to especially bagels, cakes, muffins, pies and cookies. In this study, the effect of mahaleb seed flour on the cookie quality was investigated. The cookies that were baked using soft wheat flour samples substituted with mahaleb seed flour at various levels were evaluated for physical, textural and sensory properties, and nutritional components such as total polyphenols and antioxidant potential. The addition of mahaleb seed flour influenced cookie internal structure, shape, color, and texture. It also resulted in a significant change in protein composition and increase for the amount of protein, total phenolic compounds and antioxidant activity in cookie. In consumer acceptance tests, cookies made with 1% and 2% mahaleb were preferred to control and had the highest scores among all the sensory attributes. These findings suggest that mahaleb seed flour enrichment improve the cookie quality with beneficial health effects.
Technical Abstract: Mahaleb seed has a public use in many areas including bakery industry, especially to soft wheat products to obtain a special odor and texture. In this study, the effect of mahaleb on the cookie quality was investigated in various concentrations. The cookies were evaluated for physical, textural and sensory properties, total polyphenols and antioxidative potential. Scanning electron microscopy indicated that the internal network cookie was affected by mahaleb substitution. The molecular weight of the proteins changed with mahaleb substitution and detected variation in SDS extractable to unextractable protein ratio by HPLC. Substitution with mahaleb resulted in a significant increase on the amount of (p < 0.05) protein, total phenolic compounds and antioxidant activity. In consumer acceptance tests, cookies made with 1% and 2% mahaleb were preferred to control and had the highest scores among all the sensory attributes.