Mahmoud, E. (2017). Effect of Eucalyptus Leaves Powder on the Nutritional Value and Organoleptic Properties of Cookies. Journal of Food and Dairy Sciences, 8(3), 137-143. doi: 10.21608/jfds.2017.37146
Eman A. Mahmoud. "Effect of Eucalyptus Leaves Powder on the Nutritional Value and Organoleptic Properties of Cookies". Journal of Food and Dairy Sciences, 8, 3, 2017, 137-143. doi: 10.21608/jfds.2017.37146
Mahmoud, E. (2017). 'Effect of Eucalyptus Leaves Powder on the Nutritional Value and Organoleptic Properties of Cookies', Journal of Food and Dairy Sciences, 8(3), pp. 137-143. doi: 10.21608/jfds.2017.37146
Mahmoud, E. Effect of Eucalyptus Leaves Powder on the Nutritional Value and Organoleptic Properties of Cookies. Journal of Food and Dairy Sciences, 2017; 8(3): 137-143. doi: 10.21608/jfds.2017.37146
Effect of Eucalyptus Leaves Powder on the Nutritional Value and Organoleptic Properties of Cookies
Department of Food Industries, Faculty of Agriculture, Damietta University
Abstract
Eucalyptus camaldulensis L. is a widely grown trees in Egypt and commonly used as medicinal plant. The present study aims at highlighting the nutritive potential of Eucalyptus leaves powder (ELP) and its possible utilization as supplementation for cookies. The chemical composition, minerals and the bioactivity of dried leaves powder as well as the cookies supplemented with variable ratios of ELP at 0 (control), 1.5, 3.0, 4.5, 6.0 and 7.5% were determined. Free fatty acids during 60 days’ storage, peroxide value and the physical properties of cookies were also determined. ELP supplementation significantly improved phenolic and mineral composition as well as the antioxidant activities of the products using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and β-Carotene-linoleic acid assays. ELP supplementation enhanced the dietary fibers, minerals and ash compositions along with reduced fat values in some treatments compared to control in cookies. ELP supplementation (7.5% ELP) showed almost 45% higher stability in supplemented cookies compared to the control. ELP supplementation at 1.5-4.5% was acceptable in the overall acceptability sensory evaluation and was in the range from 8.14 to 7.66, which might be encouraging for future application in the cookies industry in Egypt. The present study suggests that cookies supplemented with ELP might enhance the mineral composition, antioxidant values, storage stability and physical properties of products.
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