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Cookies Fortified with Clitoria ternatea Butterfly Pea Flower Petals: Antioxidant Capacity, Nutritional Composition, and Sensory Profile

cris.virtual.author-orcid0000-0002-3574-3117
cris.virtual.author-orcid0000-0002-9620-7852
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cris.virtualsource.author-orcide0ec9333-c31e-44fd-9447-b159909e62c3
cris.virtualsource.author-orcid1492a588-7315-4d11-9684-a89bc3ccdaf0
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cris.virtualsource.author-orcid968d3cb8-3b2b-46fe-a17f-373169a0738c
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dc.abstract.enThis study aimed to fortify cookies to be functional food by adding Clitoria ternatea flower (CT) at concentrations ranging from 0 to 8%. Sensory profiling identified 6% CT as optimal for organoleptic attributes. The addition of CT did not significantly impact protein, lipid, and ash content but decreased energy value and increased insoluble and soluble fibre levels. The inclusion of 6% CT had a significant effect on the overall total phenolic content (TPC), which increased compared to the control sample. Antioxidative activity analyses showed enhanced antioxidative activity in ABTS, DPPH, ORACFL, and PCL assays. The addition of 6% CT inhibited hydroperoxide production in cookies. However, over a period of 6 weeks, a significant rise in peroxide value was observed during the 4th and 6th weeks of storing fortified cookies. All assessed products met the high microbiological quality standards. The sensory evaluation scores showed that CT can create cookies with health benefits and a good overall acceptance score. The texture of the cookies gradually became softer, but no significant changes in visual appearance were observed. CT can be extensively used in baked cookies as a rich source of polyphenols with strong antioxidant properties and high fibre content, as well as a fortification source for the development of functional foods.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.affiliation.instituteKatedra Biotechnologii i Mikrobiologii Żywności
dc.contributor.authorMultisona, Ribi Ramadanti
dc.contributor.authorMyszka, Kamila
dc.contributor.authorKulczyński, Bartosz
dc.contributor.authorArnold, Marcellus
dc.contributor.authorBrzozowska, Anna
dc.contributor.authorGramza-Michałowska, Anna
dc.date.access2024-10-17
dc.date.accessioned2024-11-05T08:21:22Z
dc.date.available2024-11-05T08:21:22Z
dc.date.copyright2024-09-15
dc.date.issued2024
dc.description.abstract<jats:p>This study aimed to fortify cookies to be functional food by adding Clitoria ternatea flower (CT) at concentrations ranging from 0 to 8%. Sensory profiling identified 6% CT as optimal for organoleptic attributes. The addition of CT did not significantly impact protein, lipid, and ash content but decreased energy value and increased insoluble and soluble fibre levels. The inclusion of 6% CT had a significant effect on the overall total phenolic content (TPC), which increased compared to the control sample. Antioxidative activity analyses showed enhanced antioxidative activity in ABTS, DPPH, ORACFL, and PCL assays. The addition of 6% CT inhibited hydroperoxide production in cookies. However, over a period of 6 weeks, a significant rise in peroxide value was observed during the 4th and 6th weeks of storing fortified cookies. All assessed products met the high microbiological quality standards. The sensory evaluation scores showed that CT can create cookies with health benefits and a good overall acceptance score. The texture of the cookies gradually became softer, but no significant changes in visual appearance were observed. CT can be extensively used in baked cookies as a rich source of polyphenols with strong antioxidant properties and high fibre content, as well as a fortification source for the development of functional foods.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0.00
dc.description.if4,7
dc.description.number18
dc.description.points100
dc.description.versionfinal_published
dc.description.volume13
dc.identifier.doi10.3390/foods13182924
dc.identifier.issn2304-8158
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/1980
dc.identifier.weblinkhttps://www.mdpi.com/2304-8158/13/18/2924
dc.languageen
dc.relation.ispartofFoods
dc.relation.pagesart. 2924
dc.rightsCC-BY
dc.sciencecloudsend
dc.subject.enClitoria ternatea
dc.subject.enfunctional food
dc.subject.enantioxidant
dc.subject.encookies
dc.subject.enapple peel
dc.subject.enoxidation
dc.titleCookies Fortified with Clitoria ternatea Butterfly Pea Flower Petals: Antioxidant Capacity, Nutritional Composition, and Sensory Profile
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue18
oaire.citation.volume13