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

Abstract 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.

摘要 本研究旨在评估向曲奇中添加烘烤与未烘烤的黄连木果（terebinth）（添加比例分别为0%、10%、20%、30%、40%及50%）对其物理、化学、功能特性及质构品质的改善效果。在曲奇配方中添加黄连木果可显著提升样品的灰分、蛋白质、脂肪、总膳食纤维、总酚类物质与抗氧化成分含量，并降低植酸含量。通过添加烘烤与未烘烤的黄连木果，研究发现曲奇的L*、b*色度值均下降，a*色度值上升，且所有色度指标均低于对照组。此外，添加黄连木果的曲奇其直径与厚度均有所降低，而扩张比则有所提升。本研究制备的曲奇在添加黄连木果后硬度有所下降。本研究所得数据表明，在烘焙食品中应用黄连木果具备应用潜力，且不会对产品的理化品质与功能品质产生不利影响。