Formulation of cookies enriched with spent Heiyai (Elaeagnus latifolia L.) obtained from supercritical fluid extraction and their quality analysis

Abstract

The utilization of spent samples from supercritical fluid extraction (SFE), which are rich in minerals and crude fibers, offers a sustainable method for enhancing food products. This study investigates the potential of utilizing spent Heiyai (Elaeagnus latifolia L.) obtained from the SFE process to produce cookies with improved nutritional value and sensory attributes. Cookies were prepared by substituting wheat flour with SFE-obtained spent Heiyai (SH) at five different percentages: 0%, 2%, 5%, 10%, and 15% (w/w). The proximate and biochemical compositions, such as total phenolic content (TPC), antioxidant activity, and mineral content, were 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 increasing SH percentage, and the samples were comparable to the control (HC1), except for protein content, where the control had a higher level. The TPC, antioxidant activity, and mineral content in the cookies significantly increased with the addition of SH. 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 was followed as texture > taste > appearance > colour > flavor.