Quality properties and bioactive compounds of reduced-fat cookies with bee pollen

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dc.authorid0000-0003-2038-725X
dc.authorid0000-0002-2126-094X
dc.authorid0000-0003-2084-7076
dc.authorid0000-0002-7047-387X
dc.contributor.authorSokmen, Ozen
dc.contributor.authorOzdemir, Sebahat
dc.contributor.authorDundar, Ayse Neslihan
dc.contributor.authorCinar, Aycan
dc.date.accessioned2026-02-12T21:05:35Z
dc.date.available2026-02-12T21:05:35Z
dc.date.issued2022
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractFunctional foods are among the new trends in gastronomy. In fact, this trend should actually be associated with the inclusion of functional foods in menus and the understanding of their importance in terms of culinary science and perspective. Bee pollen (BP) has been used as a dietary supplement and culinary ingredient for improving health since ancient times. The present study was aimed to evaluate BP in different proportions (5%, 10%, and 15%) in the production of reduced-fat cookies as a trendy product for food and culinary science. The physico-chemical properties, bioactive compounds (total phenolic content (TPC), antioxidant capacity (AC), bio-accessibility of TPC-AC, phenolic compounds, carotenoid content), and sensory evaluation of the cookies were analyzed. With the addition of BP moisture, ash, fat, protein content, spread ratio, a*, b* values of the cookies increased, while carbohydrate content, hardness, and L* values decreased. While the TPC of the fortified cookies ranged from 352.10403.34 mg/100g, the TPC of the control cookie was determined as 331.16 mg/100 g. The antioxidant capacity of cookies varies between 8.82-87.61 and 124.02-151.29 mu mole Trolox/g according to ABTS and DPPH method, respectively. According to the results, BP has positive effects on the quality criteria while improving the functional properties of cookies.
dc.identifier.doi10.1016/j.ijgfs.2022.100557
dc.identifier.issn1878-450X
dc.identifier.issn1878-4518
dc.identifier.scopus2-s2.0-85133410014
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2022.100557
dc.identifier.urihttps://hdl.handle.net/20.500.12885/7040
dc.identifier.volume29
dc.identifier.wosWOS:000861381400002
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Gastronomy and Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260212
dc.subjectAntioxidant capacity
dc.subjectBee pollen
dc.subjectPhysico-chemical properties
dc.subjectPhenolics
dc.subjectBioaccessibility
dc.subjectFunctional food
dc.titleQuality properties and bioactive compounds of reduced-fat cookies with bee pollen
dc.typeArticle

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