Valorization of Artichoke Bracts as a Simultaneous Fat and Wheat Flour Substitute in Cookies

The valorization of food processing byproducts has become increasingly important for sustainable food production. Artichoke processing generates substantial amounts of waste, particularly in the form of bracts, which are rich in bioactive compounds and dietary fiber. This study investigated the potential of artichoke bracts as a simultaneous substitute for fat and wheat flour in cookie formulations and optimized the substitution levels using response surface methodology (RSM). The optimal formulation contained 14.26% artichoke bracts as a fat substitute and 23.74% as a wheat flour substitute. The optimized cookies exhibited significantly higher moisture content, hardness, fracturability, total phenolic content, and antioxidant activity (p < 0.05). The total dietary fiber content also increased significantly, reaching 10.14 g/100 g, allowing the product to be classified as a high-fiber food. In contrast, baking loss, spread ratio, and color parameters (L*, a*, b*) decreased with increasing substitution levels. Sensory evaluation demonstrated improvements in color, texture, flavor, and overall acceptability under optimal conditions. The findings indicate that artichoke bracts can be effectively utilized as partial substitutes for fat and wheat flour, enhancing the nutritional quality of cookies while maintaining sensory properties. This approach provides a promising strategy for food waste valorization and the development of functional bakery products. PRACTICAL APPLICATIONS: Artichoke bracts can be used as substitutes for fat and wheat flour in cookie formulations, enabling the production of fiber-rich and antioxidant-enhanced bakery products without compromising sensory quality. This approach offers the food industry a practical solution for reducing processing waste while supporting the development of sustainable and value-added functional foods.