Development of nutritional properties in cookies with the incorporation of different levels of rose flower powder by microwave-vacuum drying

In this study, rose flower powder (RFP) was used as an ingredient to develop nutritional cookies using different levels (3%, 5%, 7%, and 10%) and color, odor, texture, bulk density, water activity, total phenolic content, total anthocyanin content, antioxidant activities, and sensory evaluation of cookies using microwave vacuum drying were examined. Color, total phenolic and anthocyanin contents, hydroxyl radical scavenging activity and reducing power of cookies incorporated with RFP were compared with control cookies (without the incorporation of RFP) on 0, 2, 4, 6 and 8 weeks of storage times. Compared with control cookies, the color of the cookies with RFP had redder and darker; nevertheless, cookies incorporated up to 5% level possessed higher color score. RFP improved the odor of cookies due to related rose flower odor. The bulk density and hardness of cookies increased with increasing level of RFP incorporation than those of the control cookies. From the overall quality of sensory score, 5% level of incorporation of RFP was more suitable for the preparation of cookies. During the storage, cookies with RFP had more total phenolic and total anthocyanin contents, and higher antioxidant activities than the control cookies, and their contents progressed with the incorporation level of RFP. RFP prohibited the degradation rate of total phenolic and anthocyanin contents in cookies during the storage period. Therefore, RFP offered positive nutritional properties on the cookies and their storage.