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Effect of the incorporation of apricot pulp powder on physicochemical, functional, rheological and nutraceutical properties of wheat flour based cookies

Aaqib Nisar (Department of Food Science and Technology, University of Kashmir, Srinagar, India)
Nusrat Jan (Division of Food Science and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology Kashmir, Srinagar, India)
Amir Gull (Department of Food Science and Technology, University of Kashmir, Srinagar, India)
Farooq Ahmad Masoodi (Department of Food Science and Technology, University of Kashmir, Srinagar, India)
Tawheed Amin (Division of Food Science and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology Kashmir, Srinagar, India)
Omar Bashir (Division of Food Science and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology Kashmir, Srinagar, India)
Sajad Mohd Wani (Division of Food Science and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology Kashmir, Srinagar, India)

British Food Journal

ISSN: 0007-070X

Article publication date: 9 April 2021

Issue publication date: 22 October 2021

336

Abstract

Purpose

The demand for functional foods has been increasing tremendously throughout the globe and keeping in view the health beneficial properties of apricot fruit. The purpose of this study is to develop wheat flour based cookies enriched with apricot pulp powder in order to improve nutraceutical properties of cookies and dilution of gluten at the same time.

Design/methodology/approach

Cookies were prepared from wheat flour blended with apricot pulp powder at 0, 10, 15, 20 and 25% level and evaluated for proximate, functional, rheological, nutraceutical and sensory properties.

Findings

Fibre content of apricot powder-incorporated cookies (3.23%) was significantly (p < 0.05) higher at 25% level than control (1.64%). The water absorption and oil absorption capacities decreased significantly (p < 0.05) upon increasing level of apricot pulp powder. The ß-carotene content, antioxidant activity and total phenolic content increased significantly (p < 0.05) upon incorporation of apricot pulp powder. The thickness of cookies increased, however, diameter and spread ratio decreased with increase in the levels of apricot pulp powder. Lightness (L*) value decreased, while redness (a*) and yellowness (b*) increased when incorporated with apricot pulp powder. Cookies having 25% apricot pulp powder showed maximum hardness and overall acceptability.

Originality/value

To the best of our knowledge, the scientific literature on incorporation of apricot pulp powder in bakery products is scanty. As such the present research has a tremendous scope for the food industries to produce functional bakery products with antioxidant properties and diluted the gluten content at the same time.

Keywords

Citation

Nisar, A., Jan, N., Gull, A., Masoodi, F.A., Amin, T., Bashir, O. and Wani, S.M. (2021), "Effect of the incorporation of apricot pulp powder on physicochemical, functional, rheological and nutraceutical properties of wheat flour based cookies", British Food Journal, Vol. 123 No. 11, pp. 3776-3788. https://doi.org/10.1108/BFJ-11-2020-1000

Publisher

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Emerald Publishing Limited

Copyright © 2021, Emerald Publishing Limited

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