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- MakaleAçık Erişim2026Scopus SJRQ4Evaluation of Physicochemical Properties, Phytochemical Composition, Antioxidant Activity, Mineral Content, and Sensory Characteristics of Crackers Fortified with Olive Pomace
Altay, Kadriye; Akdoğan, Arda; Erdoğan, Selma Lubabe; Koç, Gülşah Çalışkan
Olive pomace (OP), a by-product of olive oil production, is a rich source of various bioactive compounds. OP can be used as a value-added product for the development of functional food. The research aimed to produce functional crackers incorporating different levels of OP powder (ranging from 0% to 20%). Subsequent analysis involved evaluating the physicochemical and phytochemical compositions, antioxidant activity, mineral content, and sensory characteristics of all samples. In light of the findings, the samples containing OP powder are rich in phytochemicals (total phenolic and flavonoid contents), with higher antioxidant activities (total antioxidant content, DPPH radical scavenging activity, ABTS radical scavenging activity, and ferric reducing power), as well as a high amount of minerals compared to the control sample (P<0.05). Moreover, as the concentration of OP increased, there was a decline in the moisture content, water activity, and color values of the crackers. Conversely, the ash, fat, total flavonoid, total phenolic, and mineral contents, as well as antioxidant activity and hardness values, exhibited an increase. Sensory analyses revealed that the addition of 10% OP powder produced highly acceptable crackers compared to the higher concentration of OP (15 and 20%). Overall results indicated that functional crackers can be produced by the addition of powder and a maximum of 10% OP powder fortification is recommended for consumer acceptability.
- MakaleAçık Erişim2025Scopus SJRQ2Production and quality assessment of functional crackers based on fruit seed oils
Barut, Yeliz Tekgul; Koç, Gulsah Caliskan; Akdogan, Arda; Erdogan, Selma Lubabe; Ergün, Ahsen Rayman; Altay, Kadriye; Rustagi, Sarvesh; Ramniwas, Seema; Pandiselvam, Ravi
Crackers are popular bakery products known for their crunchy texture and long shelf life. Typically made from leavened or unleavened dough with wheat flour, oil, water, and additives, crackers have undergone recipe enhancements to improve sensory and nutritional profiles. While many studies explore cracker and biscuit formulations, fruit seed oils remain underexplored. Fruit seeds, often discarded as waste, are rich in essential fatty acids, amino acids, and micronutrients. Oils from seeds such as grape, pomegranate, rosehip, and apricot have gained attention for their health benefits, which presents an opportunity for innovation in bakery products. This study evaluated the potential of incorporating various fruit seed oils (pomegranate, apricot kernel, grape, fig, and rosehip) into cracker formulations. Crackers were assessed for physicochemical properties, antioxidant activity, mineral content, texture, and sensory attributes, with sunflower oil as the control. Results showed that the addition of fruit seed oils significantly influenced cracker properties. Crackers with apricot kernel oil had the highest ash content (2.29 +/- 0.13%) and exhibited a more acidic character, as did those with grape seed oil. Moisture content decreased significantly when rosehip seed oil was used (P < 0.05). Grape seed oil yielded the highest water-holding capacity, while sunflower oil provided the highest oil-holding capacity. Crackers made with rosehip and apricot kernel oils demonstrated improved antioxidant properties. Using fruit seed oils not only enhances nutritional value (e.g. vitamins, minerals, antioxidants, and dietary fiber) but also reduces material waste, contributing to sustainability and better resource utilization.
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