Composition-driven restructuring of wheat cookies enriched with cañihua flour and grape peel: Linking antioxidant...

This study evaluated how cañihua flour (CF) and grape peel powder (GPP) modify a wheat cookie matrix, with an emphasis on antioxidant retention, instrumental texture, and dynamic sensory perception. Cookies were prepared with CF at 5, 10, and 15% and GPP at 5 and 15% as partial replacements for wheat flour, plus a control. Compared with the control, reformulated cookies showed up to 3.1-fold higher total phenolic content (3.96 vs. 1.03 mg GAE/g) and approximately 2-fold higher ORAC values (27.7 vs. 12.1 μmol TE/g) after baking, indicating retention of antioxidant-related functionality within the baked matrix. Crude fiber rose from 0.14 to 0.81 g/100 g (5.8-fold), and ash increased by ∼14%. However, GPP also produced darker cookies (L* decreased from 61.4 to 35.2; ∼43% reduction) and reinforced mechanical resistance, with hardness, firmness, fracturability, and work of penetration increasing by 30-70% relative to the control, particularly at 15% GPP. Dynamic sensory analysis revealed that these compositional changes shifted oral perception. Formulations with 5% GPP retained crunchy, sweet, and chocolate pathways, whereas those with 15% GPP moved toward harder and more bitter trajectories. Multiple factor analysis confirmed an opposition between overall liking (range 5.6-7.3) and variables associated with fiber enrichment, phenolic retention, ORAC, and texture reinforcement, supporting a clear trade-off between bioactive enhancement and sensory profile. Overall, the combined use of CF and GPP should be interpreted not merely as a cookie reformulation, but as a food-systems approach in which matrix restructuring governs the relationships among bioactive potential, texture, dynamic sensory perception, and consumer liking.