Effects of Fig Seed Flour on Some Quality Parameters of Cookies

2. International Conference on Agriculture, Forestry Life Sciences, Praha, Czech Republic, 18 - 20 April 2019, pp.228-233, (Full Text)

In the presented study, it was aimed to develop cookies with fig seed flour (FSF) and to determine their chemical,

physical, textural and sensory parameters. FSF was replaced with wheat flour at 0%, 10% 20% and 30% levels in

cookie formulation. FSF usage increased protein and ash content of cookies while it was provided with a considerable

increment in total dietary fibre content (from 1.93% to 11.06% at 30% usage level of FSF). Increase at the diameter and

spread ratio of cookies were observed and they were showed lower instrumental hardness by adding 10, 15 and 30%

FSF (4362.3 kg to 3328.7 kg) when compared to control cookie (6394.8 kg). Usage of FSF led to cookies become

darker and redder. On the other hand, their yellowness value was decreased in proportion to the rising FSF level. The

developed cookies were found a high potential for acceptance and commercialisation. It is noteworthy that as the level

of FSF in cookie formulations increased, purchasing score was also increased. It was concluded that the use of FSF in

cookie production would improve dietary fibre, protein and mineral content, without affecting their technological

quality or sensory acceptance.