Formulation of cookies enriched with Heiyai spent (Elaeagnus latifolia L.) obtained from Supercritical Fluid Extraction and its quality analysis

Abstract

The spent samples from Supercritical Fluid Extraction (SFE), rich in minerals and crude fibers, offer a sustainable method for enhancing food products. This study investigates the potential of utilizing Heiyai (Elaeagnus latifolia L.) spent from the SFE process to produce cookies with improved nutritional value and sensory attributes. Cookies were prepared by substituting wheat flour with SFE Heiyai spent (HS) at five different percentages: 0%, 2%, 5%, 10%, and 15% (w/w). The proximate and biochemical composition, such as total phenolic content (TPC), antioxidant activity, and mineral content, was determined. The sensory scores of various cookie samples were evaluated using a fuzzy logic approach, and the samples were given ranks based on their sensory qualities. The study observed that the proximate compositions of the cookies were increased with the percentage of HS, and the samples were comparable to the control (HC1), except for protein content, where the control had a higher level. The value of the TPC, antioxidant activity, and mineral content in the cookies significantly increased with the addition of HS. The Heiyai cookies were ranked according to the highest similarity values for the five samples: HC3 (very good) > HC2 (very good) > HC1 (good) > HC5(good) > HC4(fair). The fuzzy logic analysis indicated that the overall ranking of quality criteria is as follows: Texture > Taste > Appearance > Colour > Flavor. The results suggested that Heiyai cookies have higher consumer acceptability scores.This study obtained a successful approach to managing the HS from the supercritical extraction process, leading to the development of a functional and nutritious product.