Usage of dried Isparta rose (Rosa damascena Mill.) flour in gluten containing and gluten-free cookie production

Thesis Type: Postgraduate

Institution Of The Thesis: Suleyman Demirel University, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Turkey

Approval Date: 2019

Thesis Language: Turkish

Student: Semra Gül TEKELİ

Consultant: Hülya Gül


In this study, it is aimed to use rose petal flour with high natural antioxidant and fiber content in cookie production and to determine its effect on technological and sensorial properties of cookies. For this purpose, rose petal flour (RPF) was added to cookie flour and gluten-free flour mixture (corn flour, rice flour, potato starch and corn starch) in different proportions (0, 5, 7.5, 10%). Some physical, chemical, technological, nutritional and sensory properties of cookies were investigated. The total dietary fiber content of the cookies increased with increasing RPF. The cookie group with the highest dietary fiber content was found to be the cookie group with 10% RPF added. The cookies with the highest phenolic and antioxidant activity were produced by adding 10% RPF. As a result of sensory analysis and consumer purchasing tendencies, each group was evaluated among themselves and gluten and glulen-free cookie samples added to 7.5% RPF were preferred more than other ratios. When the results are evaluated in general, it can be said that the nutritional value of gluten and gluten-free cookies produced by adding RPF is increased in terms of total dietary fiber, phenolic matter and protein. In addition, the cookies produced can be supplied with high dietary fiber content, which is needed for children and individuals with celiac disease.