Journal of Food, Agriculture and Environment

Vol 9, Issue 3&4,2011
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Effect of black carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.) fiber addition on the composition and quality characteristics of cookies


Secil Turksoy, Sule Keskin, Berrin Ozkaya, Hazım Ozkaya

Recieved Date: 2011-03-18, Accepted Date: 2011-09-30


Black carrot (BC) has received much attention as a source of natural bioactive subtances like dietary fiber, polyphenols and antioxidants. Bioactive compounds have long been considered to exert protective effects against many diseases due to inhibition of oxidative damage. Dietary fiber is also recently the main focus area for human nutrition, and increased fiber intake is dietary recommendation for reducing the risk of some chronic diseases. Thus, a high-fiber food is an important objective in today’s food product development. Research to evaluate some properties of fiber from BC pomace, in order to use it as potential fiber source in the enrichment of cookies, was carried out. Fiber from BC pomace was incorporated into flour at different levels (0, 5, 10 and 15%), and the effects of increased levels on the rheological properties of dough, dietary fiber, polyphenol content, antioxidant activity and quality characteristics of cookies were investigated. Ash, total protein and dietary fiber content of BC fiber were 7.3, 6.8 and 52.5%, respectively. Farinograph characteristics of wheat flour-BC fiber blends showed increase in water absorption from 60.2 to 79.1% with increase in the level of fiber from 0 to 15%. On the contrary of extensibility of the dough, maximum resistance and resistance at constant deformation values increased with increase in the fiber level. The spread ratio of the cookies decreased from 7.1 to 5.5. The BC fiber affected the color of the cookies negatively, however, when it was added at the rate of 15%, it increased the total dietary fiber contents from 0.93 to 3.72%. The BC fiber also increased the polyphenol content and antioxidant activity of the cookies, and these values, respectively, increased 5 and 5.5 times greater at the level of 15%. The general acceptability was good at the level of 10% the BC fiber in the sensory evaluation.


Dietary fiber, black carrot, polyphenols, antioxidant activity, dough rheology, cookie quality

Journal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 3&4
Category: Food and Health
Pages: 57-60

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