Analysis of the antioxidant and functional properties of cookies made from grape seed extract and almond flour

Abstract

This study will analyse some of the latest market trends that newer generations have started to follow, regarding food products, which has guided the research objective of this research based on the needs of the food market. Information will be provided on the history of cookies, the uses and preferences, what commercial types of cookies are available in the market, and the consumer behaviour and needs when it comes to baked goods consumption. Also, a deeper understanding of the role of antioxidants in food will be provided. The health benefits that the use of grape seed extract and almond flour in cookies production can add to the cookies will be stated, and how their incorporation in the production process may contribute to sustainability, circular economy and the positive impacts that it may contribute to earth, humanity and food industry. The materials used in each experiment and the methods will also be analysed. To be more specific, during this research and after the trial production of cookies, the experiments that took place were, water activity and moisture content measurements, texture profile analysis, color measurements, antioxidant activity determination via DPPH & Folin-Ciocalteau assays, protein content determination via Bradford assay, macronutrients determination via inductively coupled plasma (ICP) assay, and qPCR measurements for the quantification of specific microorganisms. To conclude, the results that were taken out of the experiments will also be discussed and compared to similar studies and literature. Finally, certain improvements will be suggested for grape seed extract & almond flour cookies.