Effects of fig seed flour on some quality parameters of cookies

In presented study it was aimed to develop cookies with fig seed flour (FSF) and to determine their chemical, physical, textural and sensory parameters. FSF was replaced with wheat flour at 0%, 10% 20% and 30% levels in cookie formulation. FSF usage was increased protein and ash content of cookies while it was provided with a considerable increment in total dietary fibre content (from 1.93% to 11.06% at 30% usage level of FSF). Increase at the diameter and spread ratio of cookies were observed and they were showed lower instrumental hardness by adding 10, 15 and 30% FSF (4362.3 kg to 3328.7 kg) when compared to control cookie (6394.8 kg). Usage of FSF was led to cookies become darker and redder. On the other hand, their yellowness value was decreased in proportion to rising FSF level. The developed cookies were found a high potential for acceptance and commercialisation. It is noteworthy that as the level of FSF in cookie formulations increased, purchasing score was also increased. It was concluded that the use of FSF in cookie production would be improve dietary fibre, protein and mineral content, without affecting their technological quality or sensory acceptance.

Keywords:

Cookie dietary fibre, fig seed,

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