Physicochemical, nutritional, and sensory quality and storage stability of cookies: effect of clove powder

This study aimed to investigate the effect of different concentrations (0, 0.5, 1, 1.5, and 2%) clove powder on physicochemical, nutritional, sensorial quality storage stability cookies. The results showed significantly (P ? .05) increases in peak viscosity, breakdown, final setback, hardness, cohesiveness, springiness, adhesiveness, chewiness, water holding capacity, oil reduction pasting temperature cookie flour containing compared control. In cookies, incorporation (p increased diameter, thickness, factorability, redness (a*), moisture. significant increasing cookies content was: macronutrients (Protein (10.65 ± 0.03 10.62 0.07), Fat (14.52 0.15 15.48 Ash (1.08 0.05 1.35 0.00)%), minerals (K (12.04 0.78 35.16 0.76), Mg (12.62 0.45 17.63 0.04), Fe (8.14 0.06 8.61 0.02), P (10.51 0.94 13.52 0.12), Zn (0.31 0.01 0.53 0.00), Ca (56.89 0.31 66.97 0.43) (mg/kg)), also, TPC (12.93 1.8 34.07 1.9 (mg GAE/g)), DPPH (% inhibition) was from (15.73 1.4 28.51 1.7) control 2% respectively. However, it reduced spread ratio, activity, lightness (L*), yellowness (b*) .05). Clove also improves Overall, incorporating into enhanced bioactive properties, storability without a major sensory acceptability developed product.