Effect of Chufa (Cyperus esculentus L.) Flour Added at Different Concentrations on the Bioactive Compounds, Fatty Acid Composition, and Mineral Contents of Flour Cookies

Abstract

In this study, the antioxidant activity, total phenol, total flavonoid, phenolic component, fatty acid composition, and mineral quantities of cookies produced from cookie dough prepared with a mixture of chufa tubers and wheat flour in different proportions are investigated. The total phenolic quantities of the cookie samples are assessed to be between 28.77 (0% chufa flour) and 110.20 (mg GAE/100 g) (100% chufa flour). The total flavonoid amounts of flour cookies are assigned to be between 34.52 (mg QE/100 g) and 76.43 (mg QE/100 g). The highest antioxidant activity in cookie samples is established as 0.74 (mmol kg−1). The main phenolic components of the cookies with chufa flour added are kaempferol, gallic acid, cinnamic acid, and 3,4‐dihydroxybenzoic acids. While the gallic acid quantities of the samples are depicted between 5.02 mg/100 g (0%) and 0.86 mg/100 g, the 3,4‐dihydroxybenzoic acid amounts of the cookies range from 1.79 mg/100 g (75% chufa flour) to 0.95 mg/100 g (100% chufa flour). The phosphorus quantities of the cookie samples are found to be between 2493 and 3196 mg kg−1, while the magnesium amounts are displayed between 578 and 3210 mg kg−1. The potassium quantities of the cookies are established to be between 599 and 2182 mg kg−1. The predominant fatty acids of the oil extracted from the cookie sample are oleic, linoleic, and palmitic acid. While the oleic acid quantities of cookie oils vary between 32.08% (0% chufa flour) and 42.33% (100% chufa flour), the linolenic acid quantities of cookie oils are determined between 26.78% (100% chufa flour) and 32.94% (0% chufa flour). In the sensory analysis results of flour cookies, 0% and 25% chufa concentrations receive the highest overall approval rating of 4.75.