TEXTURAL, PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF PARTIALLY REPLACED FAT COOKIES INCORPORATED WITH APRICOT KERNEL FLOUR

This study was conducted to respond the current demand of health-conscious consumers towards reduced-fat and fiber enriched foods. Apricot kernel flour (AKF) had significant amount of total phenol contents and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity (83.89 +/- 3.53%). Different concentrations (20%, 40%, 60%, 80% and 100%) of AKF were used to replace the shortening in supplemented cookies. In supplemented cookies, fat content reduced from 23.53 +/- 0.23% to 3.82 +/- 0.03% by increasing level of AKF. Spread value decreased in high percentage AKF supplemented cookies. Total dietary fibers (TDF) and texture values (by Texture Analyzer) increased significantly (p <= 0.05) from 2.63 +/- 0.09% to 31.82 +/- 1.11% and 3.27 +/- 0.11 N/kg to 6.02 +/- 0.21 N/kg by enhancing AKF supplementation respectively. Total calories reduced due to partially replaced fat content of supplemented cookies. Cookies (supplemented with 60% and 40% AKF) were recommended better for eating quality on the basis of physico-chemical properties, calories count, texture and organoleptic attributes.