Physicochemical, nutritional, and sensory quality and storage stability of cookies: effect of clove powder.

This study aimed to investigate the effect of different concentrations (0, 0.5, 1, 1.5, and 2%) of clove powder on the physicochemical, nutritional, and sensorial quality and storage stability of cookies. The results showed significantly (P ≤ 0.05) increases in the peak viscosity, breakdown, final viscosity, setback, hardness, cohesiveness, springiness, adhesiveness, chewiness, water holding capacity, and oil holding capacity, and reduction of pasting temperature of cookie flour containing clove powder compared to control. In cookies, the incorporation of clove powder significantly (p ≤ 0.05) increased diameter, thickness, hardness, factorability, redness (a*), and moisture. The significant increasing significantly (p ≤ 0.05) in cookies content was: macronutrients (Protein (10.65 ± 0.03 to 10.62 ± 0.07), Fat (14.52 ± 0.15 to 15.48 ± 0.07), Ash (1.08 ± 0.05 to 1.35 ± 0.00) %), minerals (K (12.04 ± 0.78 to 35.16 ± 0.76), Mg (12.62 ± 0.45 to 17.63 ± 0.04), Fe (8.14 ±...