Purpose

The demand for functional foods has been increasing tremendously throughout the globe and keeping in view the health beneficial properties of apricot fruit. The purpose of this study is to develop wheat flour based cookies enriched with apricot pulp powder in order to improve nutraceutical properties of cookies and dilution of gluten at the same time.

Design/methodology/approach

Cookies were prepared from wheat flour blended with apricot pulp powder at 0, 10, 15, 20 and 25% level and evaluated for proximate, functional, rheological, nutraceutical and sensory properties.

Findings

Fibre content of apricot powder-incorporated cookies (3.23%) was significantly (p < 0.05) higher at 25% level than control (1.64%). The water absorption and oil absorption capacities decreased significantly (p < 0.05) upon increasing level of apricot pulp powder. The ß-carotene content, antioxidant activity and total phenolic content increased significantly (p < 0.05) upon incorporation of apricot pulp powder. The thickness of cookies increased, however, diameter and spread ratio decreased with increase in the levels of apricot pulp powder. Lightness (L*) value decreased, while redness (a*) and yellowness (b*) increased when incorporated with apricot pulp powder. Cookies having 25% apricot pulp powder showed maximum hardness and overall acceptability.

Originality/value

To the best of our knowledge, the scientific literature on incorporation of apricot pulp powder in bakery products is scanty. As such the present research has a tremendous scope for the food industries to produce functional bakery products with antioxidant properties and diluted the gluten content at the same time.

中文翻译：

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杏浆粕粉的掺入对小麦粉基饼干理化，功能，流变学和营养学特性的影响

目的

在全球范围内，对功能性食品的需求一直在急剧增长，同时考虑到杏果对健康有益的特性。这项研究的目的是开发富含杏仁浆的小麦粉基饼干，以同时改善饼干的营养保健特性和面筋稀释。

设计/方法/方法

由小麦粉与杏果肉粉按0、10、15、20和25％的比例混合制备曲奇，并评估其近，功能，流变，营养和感官特性。

发现

掺有杏粉的饼干的纤维含量（3.23％） 在25％的水平上显着（p <0.05）高于对照（1.64％）。 随着杏果肉粉含量的增加，吸水率和吸油量显着降低（p <0.05）。 掺入杏果肉粉后，β-胡萝卜素含量，抗氧化活性和总酚含量显着增加（p <0.05）。饼干的厚度增加，但是，直径和铺开比率随杏果肉粉含量的增加而降低。与杏浆粕粉末混合使用时，亮度（L *）值降低，而红色（a *）和黄色（b *）增加。杏果肉粉含量为25％的饼干显示出最大的硬度和总体可接受性。

创意/价值

据我们所知，在烘焙产品中掺入杏纸浆粉的科学文献很少。因此，本研究对于食品工业生产具有抗氧化性能并同时稀释面筋含量的功能性焙烤食品具有巨大的范围。