Changes in the Physicochemical Properties, Antioxidant, Fatty Acids and Sensory Evaluation of Cookies Made With Spices

This study examined the bioactive properties, phytochemical composition, biogenic elements, and sensory attributes of cookies produced using wheat flour and various spices. In bakery technology, spices are commonly used to enhance the antioxidant activity of baked products, serve as natural flavoring and coloring agents, and offer potential benefits in food preservation and disease prevention. L* values of cookies varied between 64.53 and 68.33, while a* and b* values are found as 5.20–6.73 and 25.19–28.53, respectively. The free fatty acidity and peroxide results of oils obtained from cookies were recorded to be between 1.12 (control) and 1.47 (0.75 and 1.00%), and 1.00 (control) and 15.21 meqO2/kg (1.0%), respectively. Total phenolic and flavonoid contents of the cookies added spices at different concentrations were reported to be between 25.44 (0.25%) and 30.04 mgGAE/100 g (0.50%), and 65.95 (0.25%) and 84.05 mg/100 g (0.75%). Antioxidant capacity results of the cookies added spices at different concentrations were measured to be between 0.82 (0.25%) and 1.49 mmol/kg (0.75%), respectively. The amounts of gallic and 3,4-dihydroxybenzoic acids of cookies were recorded between 2.30 (0.25%) and 2.75 mg/100 g (0.75%), and 1.06 (1.0%) and 2.55 mg/100 g (0.50%), respectively. Also, catechin quantities of the cookies were assessed to be between 2.82 (0.50%) and 5.05 mg/100 g (1.0%). The oleic and linoleic fatty acid amounts and antioxidant activity results of the cookie increased with the increase in the added spice concentrations compared to the control. The mineral amounts of cookie samples changed depending on the concentrations of spice mixtures added to cookies. The quality of bakery products varies according to the ingredients used. Spices had an effect on the bioactive characteristics of the cookies compared to the control.