Open AccessEffect of addition of Tunisian Zizyphus lotus L. Fruits on nutritional and sensory qualities of cookies
Author(s) -
Youkabed Zarroug,
Jazia Sriti,
Dorra Sfayhi,
Bechir Slimi,
Wafa Allouch,
Kamel Zayani,
Khaoula Hammami,
Maryam Sowalhia,
Mohamed Kharrat
Publication year - 2021
Publication title -
italian journal of food sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.281
H-Index - 33
eISSN - 2239-5687
pISSN - 1120-1770
DOI - 10.15586/ijfs.v33i4.2095
Subject(s) - food science , phytochemical , chemistry , rhamnaceae , lotus , taste , fourier transform infrared spectroscopy , thermogravimetric analysis , botany , organic chemistry , biology , chemical engineering , biochemistry , engineering
Zizyphus lotus, which belongs to Rhamnaceae family, has been widely used to formulate many healthy food products. The aim of this work was to formulate new functional cookies enriched with different amounts of Zizyphus lotus powder (ZLP; 15%, 30%, 45% and 100%). The chemical properties of ZLP were also determined. The formulated cookies were evaluated for their physicochemical, textural and sensory characteristics. Results revealed that ZLP contained various bioactive components, fatty acids, and antioxidants. ZLP-added cookies demonstrated higher phytochemical and antioxidant activities than control cookies prepared without ZLP. The activity of ZLP cookies was enhanced with increase of ZLP level. Hardness and fracturability (brittleness) of cookies increased with increasing amount of ZLP. Results of Fourier-transform infrared spectroscopy and thermogravimetric analysis also revealed the presence of many bioactive compounds in formulated cookies. All cookie samples were generally accepted, but the panelists indicated a higher preference for cookies containing 15% ZLP.