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Development of functional cookies using saffron extract

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Abstract

Saffron extracts of two different concentrations were prepared and used as a source of natural antioxidants in whole wheat flour cookies. The effect on the color, texture and sensory properties of the product was also studied over a storage period of 9 months. Results revealed that spread ratio and hardness of cookies reduced non-significantly with the addition of saffron extract (SE). Color values ‘L’ and ‘b’ of cookies increased significantly from 50.7 to 53.9 and 36.5 to 47.0, respectively with the addition of SE while ‘a’ value decreased non-significantly (p > 0.05). DPPH radical scavenging activity, reducing power and inhibition of lipid peroxidation of dough and cookie samples containing SE were enhanced in comparison to control. The concentration of crocins, safranal and picrocrocin in DS50 and DS100 dough samples was found as 28.30, 48.30, 104.6 µg/g and 35.14, 62.38, 118.2 µg/g, respectively. Sensory scores of cookies containing SE were high as compared to control. All the quality parameters of cookies reduced during the storage period (0-9 months). However, the cookies with added SE revealed significantly higher quality attributes up to 6 months of storage without any significant loss in quality.

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Authors and Affiliations

  1. Department of Food Science and Technology, University of Kashmir, Srinagar, 190 006, India

    Naseer Ahmad Bhat, Afshan Mumtaz Hamdani & F. A. Masoodi

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  1. Naseer Ahmad Bhat
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  2. Afshan Mumtaz Hamdani
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  3. F. A. Masoodi
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Correspondence to Naseer Ahmad Bhat.

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Bhat, N.A., Hamdani, A.M. & Masoodi, F.A. Development of functional cookies using saffron extract. J Food Sci Technol 55, 4918–4927 (2018). https://doi.org/10.1007/s13197-018-3426-1

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  • DOI: https://doi.org/10.1007/s13197-018-3426-1

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