Daniela Stoin, Diana-Veronica Dogaru, Mariana-Atena Poiana, Despina Bordean, Ileana Cocan
Volume 20, Issue 4;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The problem of functional foods with bioactive components, in general, of substances with natural origin, is more than current for food industry. The sea-buckthorn (Hippophaė rhamnoides L.), is a rich source of natural bioactive compounds witch are playing an important role in the prevention of degenerative diseases. Starting from these considerations, aim of this study was to obtain and characterize some functional flour products such as digestive cookies. Were evaluated the sensory, physic-chemical and antioxidant properties, of digestive cookies with the addition of 10% fresh sea buckthorn (FSB), dried sea buckthorn fruits powder (DSB) and sea buckthorn syrup (SSB). The results showed that the addition of 10% FSB, DSB and SSB in dough led to the improvement of sensory and physic-chemical characteristics of the cookies samples obtained, and consequently to the increase of nutritional value and their antioxidant properties.
cookies formulation, cookies quality, bioactive compounds, sea buckthorn, antioxidant activity, functional products