Effect of addition of Tunisian Zizyphus lotus L. Fruits on nutritional and sensory qualities of cookies

Zizyphus lotus, which belongs to Rhamnaceae family, has been widely used formulate many healthy food products. The aim of this work was new functional cookies enriched with different amounts lotus powder (ZLP; 15%, 30%, 45% and 100%). chemical properties ZLP were also determined. formulated evaluated for their physicochemical, textural sensory characteristics. Results revealed that contained various bioactive components, fatty acids, antioxidants. ZLP-added demonstrated higher phytochemical antioxidant activities than control prepared without ZLP. activity enhanced increase level. Hardness fracturability (brittleness) increased increasing amount Fourier-transform infrared spectroscopy thermogravimetric analysis the presence compounds in cookies. All cookie samples generally accepted, but panelists indicated a preference containing 15%