Comparison of the bioactive compounds, phytochemicals, nutrients and sensory properties of cookies prepared using wheat flour and mahaleb seed powders

Total phenolic and flavonoid amounts of cookies enriched with mahaleb seed powders at different concentrations were reported between 40.67 mg GAE/g (4.5 %) and 51.07 mgGAE/g (control) to 12.62 (1.5 %) and 14.05 mg GAE/g (control), respectively. In addition, radical scavenging activities of cookie samples were characterised between 1.24 mmol/kg (4.5 %) and 1.73 mmol/kg (control). The predominant phenolic constituents of cookie samples were gallic acid, 3,4-dihydroxybenzoic acid, catechin and kaempferol. Gallic acid and 3,4-dihydroxybenzoic acid values of cookies enriched with mahaleb powders were identified between 10.59 (3.0 %) and 13.18 mg/100 g (1.5 %) to 1.67 (1.5 %) and 14.07 mg/100 g (3.0 %), respectively. Oleic and linoleic acid contents of the cookie oils were identified between 28.45 (control) and 30.51 % (4.5 %) to 30.92 (control) and 33.46 (4.5 %), respectively. Palmitic, oleic and linoleic acid were the major fatty acids of cookie oils. The crude protein content of cookie samples were determined between 7.31 (control) and 10.03 % (4.5 %). As can be seen, the increase in mahaleb concentration increased the protein content of the kuki. P and K values of cookie samples were found between 1630.45 (1.5 %) and 1859.20 mg/kg (control) to 901.22 (3.0 %) and 1023.61 mg/kg (1.5 %), respectively.