An investigation on the possibility of production of cookie containing sunflower seed meal flour and Rosa damascena waste extract

Document Type: Original research


Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran



In recent years, the production of nutritious snacks has received much attention. Food industry by-products represent an abundant source of nutrients and are often used as an animal feed. Sunflower seed meal is high in protein and essential amino acids, minerals and vitamins and mohammadi rose (R. Damascena) waste, contains high amounts of phenolic compounds. In the present study, sunflower seed meal flour (SSMF) at 15% and 20% (w/w) was substituted with wheat flour and mohammadi rose flower waste extract (MFWE) at (1% and 2%) were used in cookie formulation and chemical tests, antioxidant activity, sensory and optical properties of the samples were measured at 0, 10 and 20 day intervals. The results showed that the amount of ash, protein, fat and fiber of cookie samples were in the ranges of (1.84%-3.55%), (10.41%-15.45%), (16.49%-18.45%) and (2.04%-2.32%) respectively. The addition of SSMF led to a significant increase in ash, protein, fat, total fiber of the samples (p ≤0.05). Adding the MFWE did not result in a significant difference in the amount of ash, protein, fat, and pH of the samples (p >0.05). Addition of SSMF and MFWE increased the moisture content, antioxidant activity and yellowness (b*) and decreased the peroxide value and lightness (L*) of the samples (p ≤0.05). In all intervals, treatment 5 (cookie containing 0% SSMF and 2% MFWE) and treatment 6 (cookie containing 15% SSMF and 1% MFWE) had overal acceptance scores and sample 5 (cookie containing 0% SSMF and 2% MFWE) was selected as the best treatment.


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