Özet:

This study was designed to investigate the quality characteristics, dietary fibre and antioxidant properties of cookies supplemented with 0-2.5-5-7.5-10% of Rosa damascena Mill. powder (RP). Antioxidant activity, total dietary fibre and total phenolic contents increased linearly (p< 0.01) by raising the substitution levels of RP whereas water activity, total lipid, total protein contents and fracturability remained almost constant. Cookies became darker and redder with the increasing rate of RP. The use of RP was caused a negligible decrease on spread ratio. Considerable decrease (from 5004. 2 kg to 4469.6 kg for control and 10% RP containing cookies, respectively) on the hardness of cookies was observed after the 5% addition level of RP. The sensory analysis indicated that addition of up to 7.5% RP given was acceptable for cookies without affecting their technological qualities compared with control cookies. Based on overall observations, RP addition to cookies can enhance the nutritional status, especially dietary fibre, total phenolic contents and antioxidant activity without sacrificing consumer acceptability. It was concluded that RF could be added to the formulae to improve the functionality of the cookies as well as other bakery products such as muffins, cakes, bread a few- of acceptable quality.

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