SavedAdd your journal

Journals / Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi / 2026 / Cilt: 43 Sayı: 1

Use of dry hawthorn powder in the production of cookies with improved bioactive and textural properties

Biyoaktif niteliği ve tekstürel özelliği iyileştirilmiş kurabiye üretiminde kuru alıç tozunun kullanımı

Zühal Alkay(Necmettin Erbakan University)0000-0002-2420-3369
Şenay Karayel(NECMETTIN ERBAKAN UNIVERSITY)0009-0004-1817-7389
Yunus Emre Tunçil(NECMETTIN ERBAKAN UNIVERSITY)0000-0002-9421-2332
Pages
35–44
Publication Date
2026-04-17
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Our results show that hawthorn powder addition caused significant changes (p 0.05).

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study aimed to investigate the incorporation of dry hawthorn powder (1%, 3%, and 5%, flour basis) as a functional ingredient in cookie formulation on some quality parameters of the final product.
📊
Key Findings & Data:Our results show that hawthorn powder addition caused significant changes (p 0.05).
💡
Conclusion & Impact:Overall, our results indicate that hawthorn powder could be incorporated into cookie formulations to increase the nutritional quality of the final product without affecting key physical and sensory attributes at lower inclusion levels.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Biyoaktif içerik · fonksiyonel bileşen · besin kalitesi

Abstract

This study aimed to investigate the incorporation of dry hawthorn powder (1%, 3%, and 5%, flour basis) as a functional ingredient in cookie formulation on some quality parameters of the final product. The proximate compositions and the functional properties (total phenolic content and antioxidant capacity) of both hawthorn powder and the final product were analyzed. Physical attributes (color and spreading ratio), textural properties, and sensory acceptability were also assessed. Our results show that hawthorn powder addition caused significant changes (p 0.05). Hawthorn powder addition significantly increased the total phenolic and antioxidant content (DPPH) of cookie varieties (p 0.05). The addition of hawthorn powder gradually increased the hardness of the cookie samples, but a similar effect was not observed in terms of their fracturability. The overall acceptability of cookies enriched with 1% hawthorn powder was not significantly different from the control samples. Overall, our results indicate that hawthorn powder could be incorporated into cookie formulations to increase the nutritional quality of the final product without affecting key physical and sensory attributes at lower inclusion levels.

Özet

Bu çalışmada, kuru alıç tozunun (%1, %3 ve %5, un bazında) kurabiye formülasyonunda fonksiyonel bir bileşen olarak dahil edilmesinin, son ürünün bazı kalite parametreleri üzerindeki etkisini araştırmak amaçlanmıştır. Hem alıç tozunun hem de son ürünün yaklaşık kompozisyonları ve fonksiyonel özellikleri (toplam fenolik madde içeriği ve antioksidan kapasitesi) analiz edilmiştir. Fiziksel özellikler (renk ve yayılma oranı), dokusal özellikler ve duyusal kabul edilebilirlik de değerlendirilmiştir. Sonuçlarımız, alıç tozu ilavesinin kurabiye örneklerinin nem (%1.70'ten %3.14'e) ve yağ içeriğinde kontrole kıyasla önemli değişikliklere (p 0.05) göstermektedir. Alıç tozu ilavesi, kurabiye çeşitlerinin toplam fenolik madde ve antioksidan içeriğini (DPPH) önemli ölçüde artırmıştır (p 0.05) ortaya koymuştur. Alıç tozu ilavesi, kurabiye örneklerinin sertliğini kademeli olarak artırmış, ancak çıtırlık açısından benzer bir etki gözlenmemiştir. %1 alıç tozu ile zenginleştirilmiş kurabiyelerin genel kabul edilebilirliği, kontrol örneklerinden önemli ölçüde farklı olmamıştır. Sonuçlarımız, genel olarak, daha düşük katkı seviyelerinde temel fiziksel ve duyusal özellikleri etkilemeden, nihai ürünün besin kalitesini artırmak için alıç tozunun kurabiye formülüne eklenebileceğini göstermektedir.

🔖

Cite This Article

Alkay, Z., Karayel, Ş., Tunçil, Y. E., *, Z. A. (2026). Use of dry hawthorn powder in the production of cookies with improved bioactive and textural properties. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 43 Sayı: 1, 35–44. https://ajindex.com/articles/1207866

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (46)

  1. AACC. (2000). American Association of Cereal Chemists, Approved Methods of the AACC. 10th ed., St. Paul, MN, USA.
  2. Akca, N., & Bostan, S. Z. (2022). Niksar’da (Tokat) doğal olarak yetişen alıç (Crataegus spp.) genotiplerinin seleksiyonu. Türk Tarım ve Doğa Bilimleri Dergisi, 9(3), 598-607.
  3. Alsobh, A. H. (2024). Innovative extraction and concentration techniques for bioactive compounds of hawthorn fruit and anise seed (Doctoral dissertation, Magyar Agrár-és Élettudományi Egyetem).
  4. Bchir, B., Rabetafika, H. N., Paquot, M., & Blecker, C. (2014). Effect of pear, apple and date fibres from cooked fruit by-products on dough performance and bread quality. Food and Bioprocess Technology, 7, 1114-1127.
  5. Borczak, B., Sikora, E., Sikora, M., Kapusta‐Duch, J., Kutyła‐Kupidura, E. M., & Fołta, M. (2016). Nutritional properties of wholemeal wheat‐flour bread with an addition of selected wild grown fruits. Starch‐Stärke, 68(7-8), 675-682.
  6. Borczak, B., Sikora, M., Kapusta-Duch, J., Fołta, M., Szewczyk, A., Zięć, G.,. & Leszczyńska, T. (2022). Antioxidative properties and acrylamide content of functional wheat-flour cookies enriched with wild-grown fruits. Molecules, 27(17), 5531.
  7. Chiş, M. S., Păucean, A., Veverıță, C., Martıs, G. S., Beldean, B. V., Domuța, C.,. & Muste, S. (2021). Valorization Of Crataegus monogyna In Gluten Free Pastry Manufacturing. Hop and Medicinal Plants, 29(1-2), 271-279.
  8. Ciesarová, Z., Kukurová, K., Jelemenská, V., Horváthová, J., Kubincová, J., Belović, M., & Torbica, A. (2023). Asparaginase treatment of sea buckthorn berries as an effective tool for acrylamide reduction in nutritionally enriched wholegrain wheat, rye and triticale biscuits. Foods, 12(17), 3170.
  9. Coşkuner, G., Alkay, Z., Arioglu‐Tuncil, S., Alvarez Gonzales, M. A., Lindemann, S. R., & Tunçil, Y. E. (2025). In vitro fecal microbiota modulation properties of some dried apricots (Prunus armeniaca L.). Journal of the Science of Food and Agriculture, 105(13), 7429-7439.
  10. Çalışkan, O., Mavi, K., Bayazit, S., & Kılıç, D. (2020). Effects of some applications on seedling emergence of hawthorn (Crataegus azarolus L.). Bahçe, 49, 139-143.
  11. Dirlik, S., & Eser, Y. (2021). Crataegus monogyna ve Crataegus azarolus türlerinde morfolojik fidan özellikleri. Journal of Forestry Faculty, 22(1), 103-108.
  12. Gundogdu, M., Ozrenk, K., Ercisli, S., Kan, T., Kodad, O., & Hegedus, A. (2014). Organic acids, sugars, vitamin C content and some pomological characteristics of eleven hawthorn species (Crataegus spp.) from Turkey. Biological Research, 47, 1-5.
  13. Gurlen, A., Gundogdu, M., Ozer, G., Ercisli, S., & Duralija, B. (2020). Primary, secondary metabolites and molecular characterization of hawthorn (Crataegus spp.) genotypes. Agronomy, 10(11), 1731.
  14. He, G., Sui, J., Du, J., & Lin, J. (2013). Characteristics and antioxidant capacities of five hawthorn wines fermented by different wine yeasts. Journal of the Institute of Brewing, 119(4), 321-327.
  15. Lazareva, T. N., Polyakova, E. D., Safronova, O. V., Evdokimova, O. V., Blinkova, T. M., & Strelnikova, L. V. (2021, September). Development of functional products by enriching plant raw materials with antioxidant. In IOP Conference Series: Earth and Environmental Science (Vol. 839, No. 3, p. 032019). IOP Publishing.
  16. Lebedenko, T., Korkach, H., Kozhevnikova, V., & Novichkova, T. (2018). Methods of regulating physical properties of dough using phytoextracts.
  17. Li, T., Fu, S., Huang, X., Zhang, X., Cui, Y., Zhang, Z.,. & Li, S. (2022). Biological properties and potential application of hawthorn and its major functional components: A review. Journal of functional foods, 90, 104988.
  18. Liu, S., Yu, J., Zou, J., Yang, Y., Cui, L., & Chang, X. (2020). Effects of different drying and milling methods on the physicochemical properties and phenolic content of hawthorn fruit powders. Journal of Food Processing and Preservation, 44(6), e14460.
  19. Liu, Y., You, W., Wang, R., Zeng, T., Zhao, X., Cao, Y.,. & Li, X. (2024). Comparative metabolomics analysis of unique yellow hawthorn (Crataegus pinnatifida) and red-skinned cultivars reveals a different polyphenol biosynthesis flux and antioxidative and antidiabetic potential. Food Quality and Safety, 8, fyae006.
  20. Lou, W., Zhou, H., Li, B., & Nataliya, G. (2021). Rheological, pasting and sensory properties of biscuits supplemented with grape pomace powder. Food science and technology, 42, e78421.
  21. Lou, X., Yuan, B., Wang, L., Xu, H., Hanna, M., & Yuan, L. (2020). Evaluation of physicochemical characteristics, nutritional composition and antioxidant capacity of Chinese organic hawthorn berry (Crataegus pinnatifida). International Journal of Food Science and Technology, 55(4), 1679-1688.
  22. Mironeasa, S., & Todosi, E. S. (2017). Physico-chemical characteristics, antioxidant activity and mineral content of hawthorn fruits from Suceava County. Food and Environment Safety Journal, 15(2).
  23. Mraihi, F., Hidalgo, M., de Pascual-Teresa, S., Trabelsi-Ayadi, M., & Cherif, J. K. (2015). Wild grown red and yellow hawthorn fruits from Tunisia as source of antioxidants. Arabian Journal of Chemistry, 8(4), 570-578.
  24. Nazhand, A., Lucarini, M., Durazzo, A., Zaccardelli, M., Cristarella, S., Souto, S. B.,. & Santini, A. (2020). Hawthorn (Crataegus spp.): An updated overview on its beneficial properties. Forests, 11(5), 564.
  25. Özcan, M. M. (2023). A review on some properties of almond: impact of processing, fatty acids, polyphenols, nutrients, bioactive properties, and health aspects. Journal of Food Science and Technology, 60(5), 1493-1504.
  26. Özcan, M. M., Uslu, N., & Ahmed, I. A. M. (2023). Comparison of physical and bioactive properties, phenolic compounds and nutrients of raw and dehydrated hawthorn (Crataegus spp.) fruits. Erwerbs-Obstbau, 65(4), 1119-1126.
  27. Özdemir, G. B., Özdemir, N., Ertekin‐Filiz, B., Gökırmaklı, Ç., Kök‐Taş, T., & Budak, N. H. (2022). Volatile aroma compounds and bioactive compounds of hawthorn vinegar produced from hawthorn fruit (Crataegus tanacetifolia (lam.) pers.). Journal of Food Biochemistry, 46(3), e13676.
  28. Öztürk, F. S., Gökbulut, İ., & Hayaloğlu, A. A. (2022). Evaluation of physicochemical characteristics, antioxidant activity and phenolic profile of Crataegus species in Malatya, Turkey. Emirates Journal of Food and Agriculture, 35, 78-85.
  29. Pittler, M. H., Guo, R., & Ernst, E. (2008). Hawthorn extract for treating chronic heart failure. The Cochrane database of systematic reviews, (1), CD005312-CD005312.
  30. Ramashia, S. E., Ntsanwisi, M. D., Onipe, O. O., Mashau, M. E., & Olamiti, G. (2024). Nutritional, Functional, and Microbial Quality of Wheat Biscuits Enriched With Malted Pearl Millet and Orange Peel Flours. Food Science & Nutrition, 12(12), 10477-10493.
  31. Ramírez-Aguirre, M. D., de Jesús Montiel-López, R., García-Cayuela, T., Tejada-Ortigoza, V., & Eduardo Garcia-Amezquita, L. (2025). Functional properties of dietary fiber concentrates from Mexican hawthorn fruit (Crataegus mexicana). International Journal of Food Properties, 28(1), 2477534.
  32. Ranasinghe, M., Stathopoulos, C., Sundarakani, B., & Maqsood, S. (2024). Changes in the rheological, textural, microstructural and in vitro antioxidant properties of biscuit dough by incorporation of the extract and fiber-rich residue obtained through green extraction of defatted date seeds. Food Structure, 42, 100395.
  33. Singh, R. P., Chidambara Murthy, K. N., & Jayaprakasha, G. K. (2002). Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. Journal of agricultural and food chemistry, 50(1), 81-86.
  34. Tańska, M., Roszkowska, B., Czaplicki, S., Borowska, E. J., Bojarska, J., & Dąbrowska, A. (2016). Effect of fruit pomace addition on shortbread cookies to improve their physical and nutritional values. Plant Foods for Human Nutrition, 71, 307-313.
  35. Tarasevičienė, Ž., Čechovičienė, I., Jukniūtė, K., Šlepetienė, A., & Paulauskienė, A. (2020). Qualitative properties of cookies enriched with berries pomace. Food Science and Technology, 41(2), 474-481.
  36. Tassell, M. C., Kingston, R., Gilroy, D., Lehane, M., & Furey, A. (2010). Hawthorn (Crataegus spp.) in the treatment of cardiovascular disease. Pharmacognosy reviews, 4(7), 32.
  37. Tuncil, Y. E., Jondiko, T., Castell-Perez, M. E., Puerta-Gomez, A. F., & Awika, J. M. (2016). Small deformation rheological properties of dough are useful tool to predict the effects of modest sodium reduction on flour tortilla quality. LWT-Food Science and Technology, 68, 329-333.
  38. Tunç, Y., Yaman, M., Yılmaz, K. U., Khadivi, A., & Goodarzi, S. (2025). Elucidation of genetic diversity in hawthorn (Crataegus azarolus L.) accessions naturally growing in the Eastern Mediterranean region of Türkiye using morphological, pomological, and inter simple sequence repeat markers. BMC Plant Biology, 25(1), 43.
  39. Türkoğlu, N., Kazankaya, A., & Şensoy, R. İ. (2005). Pomological characteristics of hawthorns species found in Van region. Yuzuncu Yıl University Journal of Agricultural Sciences, 15(1), 17-21.
  40. Uçar, B., & Hayta, M. (2018). Bioactive and physicochemical properties of wild fruit powder added sponge cake. Food and Health, 4(4), 254-263.
  41. Walker, A. F., Marakis, G., Morris, A. P., & Robinson, P. A. (2002). Promising hypotensive effect of hawthorn extract: a randomized double‐blind pilot study of mild, essential hypertension. Phytotherapy Research, 16(1), 48-54.
  42. Yalçın Dokumacı, K., Uslu, N., Hacıseferoğulları, H., & Örnek, M. N. (2021). Determination of Some Physical and Chemical Properties of Common Hawthorn (Crataegus monogyna Jacq. Var. Monogyna). Erwerbs-Obstbau, 63(1).
  43. Yang, C., Wang, X., Zhang, J., Li, N., Wu, R., Wang, T., & Ding, W. (2022). Comparative metabolomic analysis of different-colored hawthorn berries (Crataegus pinnatifida) provides a new interpretation of color trait and antioxidant activity. Lwt, 163, 113623.
  44. Zhang, J., Chai, X., & Zhao, F. (2022). Food applications and potential health benefits of hawthorn. Foods 11, 2861.
  45. Zhang, Z., Chang, Q., Zhu, M., Huang, Y., Ho, W. K., & Chen, Z. Y. (2001). Characterization of antioxidants present in hawthorn fruits. The Journal of nutritional biochemistry, 12(3), 144-152.
  46. Zhang, L., Cheng, L., Jiang, L., Wang, Y., Yang, G., & He, G. (2010). Effects of tannic acid on gluten protein structure, dough properties and bread quality of Chinese wheat. Journal of the Science of Food and Agriculture, 90(14), 2462-2468. Zhou, K., Zhou, Q., Han, X., Gao, Z., Peng, R., Lin, X.,. & Zhao, W. (2022). In vitro digestion and fecal fermentation of polysaccharides from hawthorn and its impacts on human gut microbiota. Processes, 10(10), 1922. Živanović, N., Simin, N., Lesjak, M., Orčić, D., Mimica-Dukić, N., & Svirčev, E. (2024). Comparative study between homemade and commercial hawthorn (Crataegus spp.) extracts regarding their phenolic profile and antioxidant activity. Journal of the Serbian Chemical Society, 89(5), 603-616.