Nutritional, antioxidant, and quality characteristics of novel cookies enriched with mushroom (Cordyceps militaris) flour

Abstract

This study was conducted to investigate the effects of incorporating varying proportions of nutraceutical-rich mushroom (Cordycepes militaris) flour (1%, 3% and 5%) on the physicochemical, antioxidant and sensory properties of cookies. Results showed that the contents of crude protein, ash and fiber of supplemented coo kies were higher than that of control cookies. Spread ratio and hardness decreased as the C.militaris flour incorporation level increased. The color values of cookies also varied with the increasing levels of C. militaris flour. Furthermore, fortification of C. militaris flour improved the functional quality of cookies by significantly enhancing the phenolic contents and antioxidant activities (P < 0.05). Sensory evaluation of cookies indicated that the addition of 3% C. militaris flour was more acceptable. Overall, enriched cookies have more functional components and effective antioxidant capacity than plain wheat cookies. Their supplementation could provide the consumers a novel cereal-based product with health-promoting benefits.

Keywords

• cordycepes militaris
• cookies
• fortification
• quality
• antioxidant activities