Quality of cookies supplemented with various levels of chrysanthemum tea residue powder

Abstract

In the context of promoting circular economy and zero waste strategies in the food industry, valorization of food by-products into new food ingredients is a promising approach to enhance sustainable development. Chrysanthemum (Chrysanthemum indicum L.) tea residue (CTR), a by-product that is often discarded after extraction, contained high levels of dietary fiber and phenolic compounds. This study investigated the potential use of CTR powder as a functional ingredient in the production of cookies by partially replacing wheat flour at levels of 0, 2.5, 5, 7.5 and 10%. Chemical composition, antioxidant capacity, instrumental color, textural and sensory properties of the fortified cookie samples were determined and compared. CTR powder exhibited significantly higher protein, lipid, ash, dietary fiber and phenolic contents than wheat flour. The antioxidant capacities of CTR powder measured by DPPH and FRAP assays were 46.5 and 48.1 times higher, respectively, than those of wheat flour. Cookies supplemented with CTR showed a marked enhancement in dietary fiber and antioxidant contents. At a 10% replacement level, the antioxidant capacities of cookies evaluated by DPPH and FRAP assays increased by 4.9 and 3.1 times, respectively, compared to those of the control. However, high CTR levels also resulted in dark color, firm texture, and decreased flavor and aroma scores. Cookies supplemented with 7.5% CTR powder had high dietary fiber content and antioxidant activity with an acceptable sensory score. These findings suggest that CTR powder is a promising ingredient for partial replacement of wheat flour in the making of dietary fiber - and antioxidant - enriched cookies.