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Development of functional cookies using saffron extract.

Naseer Ahmad Bhat1, Afshan Mumtaz Hamdani1, F A Masoodi1

  • 1Department of Food Science and Technology, University of Kashmir, Srinagar, 190 006 India.

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|November 29, 2018
PubMed
Summary
This summary is machine-generated.

Saffron extract (SE) enhances antioxidant properties and sensory appeal in whole wheat cookies. These natural antioxidants maintain cookie quality for up to six months, offering a healthier baked good option.

Keywords:
AntioxidantColorSaffronStorageWhole wheat flour

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Area of Science:

  • Food Science
  • Nutritional Biochemistry
  • Food Chemistry

Background:

  • Whole wheat flour products are susceptible to lipid oxidation, affecting quality and shelf life.
  • Natural antioxidants are sought to improve the stability and nutritional profile of baked goods.
  • Saffron extract (SE) is a rich source of bioactive compounds with known antioxidant potential.

Purpose of the Study:

  • To evaluate the impact of incorporating saffron extract (SE) as a natural antioxidant in whole wheat flour cookies.
  • To assess the effects of SE on the color, texture, and sensory attributes of cookies during a 9-month storage period.
  • To determine the antioxidant activity and key compound concentrations in SE-fortified cookies.

Main Methods:

  • Two concentrations of SE were added to whole wheat flour cookie formulations.
  • Color (L*, a*, b*), texture (spread ratio, hardness), and sensory properties were evaluated.
  • Antioxidant activities (DPPH radical scavenging, reducing power, lipid peroxidation inhibition) were measured.
  • Concentrations of key saffron compounds (crocins, safranal, picrocrocin) were quantified.

Main Results:

  • SE addition resulted in non-significant changes in spread ratio and hardness.
  • Significant increases in 'L' and 'b' color values were observed with SE addition.
  • Enhanced DPPH radical scavenging activity, reducing power, and lipid peroxidation inhibition were noted in SE-containing samples.
  • Cookies with SE exhibited higher sensory scores and maintained superior quality attributes for up to 6 months of storage.

Conclusions:

  • Saffron extract effectively enhances the antioxidant capacity and nutritional value of whole wheat cookies.
  • The inclusion of SE improves sensory attributes and extends the shelf life of cookies by preserving quality parameters.
  • SE represents a promising natural additive for developing healthier and more stable whole wheat baked products.