Abstract ▼ AI-Helper

Red raspberry(Rubus crataegifolius) is well known fruits with excellent antioxidant, anti-inflammatory, anti-bacterial and anti-cancer resources containing bioactive phenolic acids, terpenoids, glucosinolates, phytosterols and glycosides. The aim of our study is to investigate the effect of red rasp...

Red raspberry(Rubus crataegifolius) is well known fruits with excellent antioxidant, anti-inflammatory, anti-bacterial and anti-cancer resources containing bioactive phenolic acids, terpenoids, glucosinolates, phytosterols and glycosides. The aim of our study is to investigate the effect of red raspberry cookies on quality characteristics and antioxidant. Cookies were prepared adding different concentrations of red raspberry powder (0, 5, 10, 20, 30 and 50% to the flour weight). The bulk density, pH, spread ratio, loss rate, leavening rate, color, hardness of dough and cookies were measured. pH of the dough, leavening rate and loss rate, L-value, b-value of the cookies decreased significantly with increasing levels of red raspberry powder (p<0.05). On the other hands, spread ratio, a-value and brix of the cookies significantly increased with increasing levels of red raspberry powder (p<0.05). Total phenol compounds and FRAP assay significantly increased with increasing levels of red raspberry powder (P<0.05). 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities significantly increased with increasing levels of red raspberry powder (p<0.05).

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