| Abstrakt: |
Animal feed is the primary application for waste generated by the cold oil industry. However, this byproduct is also a valuable source of proteins, fats, dietary fiber, polyphenols, and antioxidant activity, making it an attractive functional ingredient for the development of healthy food products. Sensory acceptability is a crucial factor to consider when creating new food items. The objective of this paper is to incorporate by-products from the cold pressing of pumpkin and flax oils into cookies production and assess their sensory acceptability. The official American Association of Cereal Chemists (AACC) 10-50D method was employed to produce the cookies. In addition to the control cookies (made with 100% wheat flour), variations were also prepared by replacing 30% and 60% of wheat flour with flour derived from pumpkin and flax by-products. To evaluate the sensory characteristics of the cookies, 19 semi-trained panelists conducted a sensory analysis in Veles (Macedonia) and Pristina (Kosovo). The sensory parameters including color, shape, texture, smell, and taste, were evaluated using a hedonic scale (ranging from 1 to 9). Analysis of variance (ANOVA) and Fisher's Least Significant Difference test (LSD) at p < 0.05 were performed with the software XLSTAT 2019 and Microsoft Office Excel 2016. A statistically significant (p < 0.05) impact of pumpkin and flax by-products on the sensory quality of the cookies was revealed. Pumpkin by-product cookies received a higher overall acceptability score (5.65 points) compared to those containing flax by-products (5.57 points) as a replacement for wheat flour. Furthermore, cookies with 60% by-product content were rated higher than those with only 30% byproduct substitution. Incorporating by-products into cookie production presents an innovative, cost-effective, and easy approach to minimizing environmental waste and creating new healthy products. However, due to the novelty of these cookies, consumers may not be familiar with them. The sensory analysis revealed that the control cookies received the highest ratings. Further investigation is needed to determine the ideal quantity of by-products that can be utilized in cookie production. [ABSTRACT FROM AUTHOR] |
