Influence of roasted and unroasted terebinth (<i>Pistacia terebinthus</i>) on the functional, chemical and textural properties of wire-cut cookies

KÖTEN, Mehmet

doi:10.1590/fst.17020

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Original Article • Food Sci. Technol (Campinas) 41 (1) • Jan-Mar 2021 • https://doi.org/10.1590/fst.17020 linkcopy

Influence of roasted and unroasted terebinth (Pistacia terebinthus) on the functional, chemical and textural properties of wire-cut cookies

Authorship SCIMAGO INSTITUTIONS RANKINGS

The study aimed to access the effects of roasted and unroasted terebinth (0, 10, 20, 30, 40, and 50%) added to cookies to improve their physical, chemical, functional, and textural characteristics. The addition of terebinth to the cookie formulation significantly increased the ash, protein, fat, total dietary fiber, total phenolic matter, and antioxidant content and decreased the phytic acid content of the cookie samples. With the addition of roasted and unroasted terebinth, it was determined that L*, b* values of cookies decreased, a* value increased, and all color values were lower than control group. In addition, it was found that the diameter and thickness values of cookies with terebinth addition decreased, and the spread ratio increased. The hardness of cookies produced in the study decreased after terebinth addition. The data obtained in this study showed that using terebinth has potential applications in baked goods without adverse effects on the physical and chemical quality or the functional quality of the product.

Keywords:
cookie; texture; terebinth (Pistacia terebinthus); functional food

Ingredients	Weight [g]
Powdered sugar	16.8
Nonfat dry milk	0.4
Salt	0.5
Sodium bicarbonate	0.4
Shortening	16.0
HFCS (High fructose corn syrup)	0.6
Ammonium bicarbonate	0.2
Deionized water; g= (40 - g flour) + 8.8	variable
Wheat floura	40

Property	Wheat flour	Terebinth‡
Property	Wheat flour	A	B	C	D
Ash [%]^§	0.61 ± 0.03^b	2.40 ± 0.01^a	2.44 ± 0.08^a	2.46 ± 0.01^a	2.51 ± 0.06^a
Protein [%]^§	10.05 ± 0.10^a	10.10 ± 0.33^a	10.26 ± 0.11^a	10.41 ± 0.87^a	10.44 ± 0.03^a
Fat [%]^§	1.15 ± 0.18^d	38.11 ± 0.51^c	39.42 ± 0.42^b	39.88 ± 0.08^b	41.57 ± 0.16^a
TDF [%]^§	2.13 ± 0.18^e	13.51 ± 0.21^d	19.70 ± 0.44^c	22.98 ± 0.59^b	24.34 ± 0.03^a
TPC [mg/g]	0.85 ± 0.06^d	11.96 ± 9.64^c	12.26 ± 9.64^b	12.49 ± 3.86^a	12.61 ± 5.79^a
Antioxidant activity [% inhibition]	12.54 ± 0.59^d	92.71 ± 1.47^c	94.27 ± 2.21^bc	96.05 ± 0.59^ab	96.67 ± 1.18^a
Phytic acid [mg/g]§	2.48 ± 0.16^b	3.48 ± 0.17^a	2.18 ± 0.13^c	1.23 ± 0.14^d	0.82 ± 0.04^e
L*	96.56 ± 0.15^a	14.79 ± 0.18^b	14.56 ± 0.13^b	14.50 ± 0.22^b	12.69 ± 0.26^c
a*	0.50 ± 0.01^d	4.04 ± 0.00^c	6.36 ± 0.08^b	7.92 ± 0.08^a	7.97 ± 0.03^a
b*	8.02 ± 0.04^e	14.27 ± 0.28^a	13.61 ± 0.21^b	12.82 ± 0.09^c	12.03 ± 0.02^d

Samples‡	Ash [%]^§	Protein [%]§	Fat [%]^§	Diameter (D) [mm]	Thickness (T) [mm]	Spread ratio [D/T]
Control	1.27 ± 0.05^h	9.50 ± 0.31^h	20.56 ± 0.10^f	71.10 ± 0.21^defg	8.90 ± 0.11^fg	8.04 ± 0.78^de
A1	1.37 ± 0.02^gh	9.67 ± 0.22^gh	22.92 ± 1.40^ef	71.10 ± 0.06^defg	10.70 ± 1.09^b	6.53 ± 0.22^hı
A2	1.52 ± 0.08^efgh	9.76 ± 0.11^fgh	23.77 ± 0.38^cde	71.80 ± 0.07^cd	9.50 ± 0.97^def	7.40 ± 0.14^fg
A3	1.69 ± 0.02^cdefgh	9.85 ± 0.01^fg	24.31 ± 0.74^bcde	72.00 ± 0.01^cd	9.40 ± 0.95^def	7.58 ± 0.10^ef
A4	1.98 ± 0.15^abcdef	10.05 ± 0.14^cdef	24.59 ± 1.82^bcde	72.60 ± 0.17^bcd	9.00 ± 0.87^efg	8.36 ± 0.60^bcd
A5	2.12 ± 0.55^abcd	10.17 ± 0.08^bcde	24.77 ± 0.38^bcde	74.90 ± 0.01^a	8.30 ± 0.80^gh	9.38 ± 0.48^a
B1	1.42 ± 0.18^gh	9.76 ± 0.06^fgh	23.58 ± 2.76^def	69.80 ± 0.03^efgh	10.90 ± 1.10^b	6.35 ± 0.06^ı
B2	1.54 ± 0.03^efgh	9.83 ± 0.16^fg	24.31 ± 0.91^bcde	71.70 ± 0.03^cde	10.00 ± 0.99^cd	7.28 ± 0.19^fg
B3	1.72 ± 0.14^bcdefgh	9.87 ± 0.05^efg	24.42 ± 0.83^bcde	71.70 ± 0.03^cde	9.80 ± 0.96^cd	7.47 ± 0.13^fg
B4	2.01 ± 0.18^abcde	10.27 ± 0.53^abcd	25.25 ± 2.98^bcde	72.60 ± 0.16^bcd	8.70 ± 0.88^g	8.25 ± 0.31^cd
B5	2.15 ± 0.01^abc	10.40 ± 0.09^ab	25.98 ± 1.36^abcde	74.60 ± 0.21^a	8.50 ± 0.84^gh	8.88 ± 0.40^ab
C1	1.48 ± 0.14^fgh	9.80 ± 0.31^fgh	24.73 ± 1.13^bcde	69.20 ± 0.06^gh	11.40 ± 0.03^b	6.07 ± 0.20^ı
C2	1.60 ± 0.51^efgh	9.92 ± 0.24^efg	25.32 ± 1.43^bcde	71.30 ± 0.04^def	10.20 ± 0.03^c	6.99 ± 0.15^gh
C3	1.76 ± 0.15^bcdefgh	9.97 ± 0.17^defg	25.49 ± 0.89^abcde	71.60 ± 0.14^de	9.80 ± 0.00^cd	7.31 ± 0.14^fg
C4	2.13 ± 0.37^abcd	10.30 ± 0.09^abc	26.83 ± 0.44^abc	72.40 ± 0.18^bcd	9.00 ± 0.06^efg	8.05 ± 0.30^de
C5	2.16 ± 0.03^abc	10.46 ± 0.05^ab	26.92 ± 1.44^ab	74.30 ± 0.10^ab	8.60 ± 0.03^gh	8.64 ± 0.17^bc
D1	1.52 ± 0.08^efgh	9.86 ± 0.00^efg	25.17 ± 3.99^bcde	68.40 ± 0.17^h	12.60 ± 0.06^a	5.44 ± 0.38^j
D2	1.65 ± 0.70^defgh	9.95 ± 0.13^efg	25.48 ± 0.74^abcde	69.20 ± 0.03^gh	11.00 ± 0.03^b	6.29 ± 0.19^ı
D3	1.82 ± 0.36^bcdefg	10.05 ± 0.13^cdef	26.15 ± 1.32^abcd	69.40 ± 0.02^fgh	9.90 ± 0.01^cd	7.01 ± 0.08^gh
D4	2.21 ± 0.04^ab	10.40 ± 0.09^ab	27.14 ± 1.44^ab	71.90 ± 0.04^cd	9.50 ± 0.03^def	7.57 ± 0.18^ef
D5	2.33 ± 0.14^a	10.53 ± 0.09^a	28.50 ± 0.78^a	73.60 ± 0.16^abc	8.90 ± 0.01^fg	8.27 ± 0.04^cd

Samples‡	TDF [%]§	TPC [mg/g]^§	Antioxidant activity [% inhibition]	Phytic acid [mg/g]^§
Control	4.59 ± 0.21^k	0.58 ± 4.34^r	9.45 ± 0.54^o	1.00 ± 0.08^bcd
A1	4.95 ± 0.53^k	1.23 ± 9.96^q	12.41 ± 0.40ⁿ	1.06 ± 0.13^abc
A2	8.90 ± 0.62^ıj	1.86 ± 6.75^m	16.53 ± 1.68^k	1.08 ± 0.03^ab
A3	9.81 ± 0.06^ghıj	3.13 ± 2.57^ı	18.48 ± 0.79^ıj	1.08 ± 0.11^ab
A4	11.86 ± 0.66^efgh	3.86 ± 3.85^f	26.92 ± 0.59^f	1.13 ± 0.01^a
A5	14.20 ± 1.75^bcde	4.70 ± 6.43^c	30.06 ± 0.69^d	1.15 ± 0.13^a
B1	5.29 ± 1.25^k	1.35 ± 2.57^p	13.04 ± 0.69^mn	0.91 ± 0.06^defgh
B2	9.78 ± 0.48^hıj	2.35 ± 2.57^l	17.09 ± 0.29^k	0.93 ± 0.08^defg
B3	10.83 ± 1.27^fghı	3.22 ± 2.25^h	21.83 ± 1.68^h	0.95 ± 0.01^cdefg
B4	13.53 ± 1.48^cde	4.14 ± 8.99^e	27.90 ± 0.59^ef	0.96 ± 0.00^bcdef
B5	15.89 ± 1.37^abc	4.93 ± 4.82^b	31.39 ± 0.21^c	0.98 ± 0.04^bcde
C1	7.78 ± 0.41^j	1.45 ± 5.46^o	13.60 ± 0.49^m	0.83 ± 0.04^ghıj
C2	10.61 ± 1.02^fghı	2.55 ± 3.54^k	18.34 ± 0.10^j	0.84 ± 0.03^fghıj
C3	12.27 ± 0.85^efg	3.57 ± 2.57^g	22.59 ± 0.00^gh	0.87 ± 0.03^efghı
C4	13.99 ± 0.67^cde	4.20 ± 4.18^e	28.03 ± 0.20^e	0.88 ± 0.04^defghı
C5	16.62 ± 1.20^ab	4.98 ± 3.54^b	32.77 ± 0.33^b	0.90 ± 0.04^defgh
D1	7.85 ± 1.95^j	1.56 ± 1.29ⁿ	14.78 ± 0.40^l	0.70 ± 0.01^k
D2	10.98 ± 1.30^fghı	2.77 ± 5.46^j	19.46 ± 0.69^ı	0.72 ± 0.06^jk
D3	12.77 ± 1.18^def	3.90 ± 4.50^f	23.28 ± 1.80^g	0.76 ± 0.07^ıjk
D4	14.84 ± 1.40^bcd	4.30 ± 2.89^d	29.43 ± 0.59^d	0.77 ± 0.01^ıjk
D5	17.58 ± 1.33^a	5.11 ± 3.54^a	33.83 ± 0.23^a	0.79 ± 0.08^hıjk

Samples‡	Color values			Textural Values
Samples‡	L*	a*	b*	Hardness [N]
Control	52.01 ± 1.63^a	10.23 ± 0.16^a	21.91 ± 1.41^a	27.90 ± 1.84^e
A1	39.81 ± 1.00^b	6.10 ± 0.68^ı	13.97 ± 0.14^b	49.98 ± 1.64^a
A2	32.24 ± 0.49^e	6.74 ± 0.16^fgh	10.71 ± 0.55^d	37.19 ± 0.28^c
A3	30.94 ± 0.93^f	6.84 ± 0.07^efgh	9.76 ± 0.69^ef	30.21 ± 0.61^d
A4	28.99 ± 0.44^ghı	6.97 ± 0.06^bcdef	8.34 ± 0.08^h	16.98 ± 0.44^f
A5	28.53 ± 0.06^ı	7.00 ± 0.08^bcdef	7.73 ± 0.66^ı	16.56 ± 0.08^f
B1	38.88 ± 0.11^c	6.52 ± 0.06^h	13.63 ± 0.08^bc	49.05 ± 0.21^ab
B2	31.84 ± 0.65^ef	6.81 ± 0.21^efgh	10.46 ± 0.40^d	37.09 ± 0.06^c
B3	29.65 ± 0.61^gh	6.87 ± 0.21^defg	9.57 ± 0.03^f	29.41 ± 0.61^de
B4	27.22 ± 0.44^j	7.00 ± 0.03^bcdef	7.58 ± 0.24^ı	16.51 ± 0.47^f
B5	26.47 ± 0.37^jk	7.05 ± 0.06^bcdef	6.75 ± 0.11^j	16.39 ± 0.18^f
C1	38.21 ± 0.28^cd	6.60 ± 0.13^gh	13.42 ± 0.24^c	48.03 ± 0.14^b
C2	30.97 ± 0.03^f	6.92 ± 0.04^cdefg	10.34 ± 0.07^d	36.46 ± 1.39^c
C3	29.13 ± 0.85^ghı	6.99 ± 0.01^bcdef	8.92 ± 0.07^g	28.61 ± 2.32^de
C4	26.82 ± 0.38^j	7.12 ± 0.10^bcde	7.42 ± 0.11^ı	16.45 ± 0.40^f
C5	25.74 ± 0.83^kl	7.19 ± 0.06^bcd	6.27 ± 0.27^jk	16.19 ± 0.31^f
D1	37.71 ± 0.10^d	6.88 ± 0.17^cdefg	13.28 ± 0.16^c	47.70 ± 0.31^b
D2	29.82 ± 0.01^g	6.95 ± 0.04^bcdef	10.20 ± 0.07^de	36.03 ± 0.18^c
D3	28.74 ± 0.45^hı	7.08 ± 0.11^bcde	8.72 ± 0.04^gh	27.79 ± 0.98^e
D4	26.44 ± 0.41^jk	7.20 ± 0.03^bc	7.37 ± 0.10^ı	16.28 ± 0.30^f
D5	24.94 ± 0.79^l	7.27 ± 0.06^b	6.15 ± 0.08^k	15.80 ± 0.10^f

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