Characterization of gingerbread cookies enriched with quinoa and defatted apple seed flour: nutritional, antioxidant and sensory properties

The effect of partial whole wheat flour substitution by quinoa flour (QF) and defatted apple seed flour (DASF) on the nutritional, antioxidant and sensory properties of gingerbread cookies was studied. Four cookies were prepare with 10% quinoa flour, and three of them contained DASF in three different ratios: 5%, 10% and 15%. They were compared with a control cookie made from 100% whole wheat flour. To predict the functionality of composite flours, the assessment of their technological properties was conducted. Water holding capacity increased, but oil holding and swelling capacity did not change by the addition of DASF to gingerbread cookies. Solvent retention capacity tests revealed an increase in retention of water, lactic acid and sucrose solutions while retention of sodium carbonate decreased by the addition DASF to composite flours compared to the control. Proximate composition analysis suggested that the use of DASF increased lipid and crude fibre content in 15% DASF cookies while protein, ash, total carbohydrates and energy values were unchanged in all tested samples. Analysis of total phenolic, flavonoid and dihydroxycinnamic derivative content in gingerbread cookies extracts indicated that phenolic acids were the main extract constituents and mostly contributed to their antioxidant properties. Antioxidant tests showed that enrichment of gingerbread cookies with DASF improved their antioxidant properties, especially DPPH radical scavenging activity. Sensory analysis revealed that the DASF and quinoa enriched gingerbread cookies were in the category of excellent quality (overall sensory quality 4.91).