Summary
This study investigated doum fruit powder as a functional ingredient to enhance the nutritional profile of gluten-free oat-based cookies, replacing oat flour at four substitution levels (5–20%). The results demonstrate that doum fruit powder significantly increases fibre, phenolic compounds, antioxidant activity and mineral content whilst reducing energy density; however, this nutritional improvement comes at the cost of reduced sensory acceptability and physical properties (lower volume, increased density) at higher substitution levels. A 5–10% substitution level was identified as providing optimal balance between enhanced nutritional value and consumer acceptability.
Regional applicability
The study's geographic origin is not specified in the metadata, limiting direct applicability assessment to United Kingdom conditions. The findings may be of interest to UK food manufacturers developing functional bakery products and gluten-free alternatives, but transferability would depend on availability of doum fruit as an ingredient and alignment with UK food regulations and consumer preferences for sensory attributes in baked goods.
Key measures
Crude fibre (%), total phenolic content (mg GAE/100 g), antioxidant activity (%), mineral content, caloric value, cookie volume, density, colour parameters, sensory scores
Outcomes reported
The study evaluated nutritional, antioxidant, physical, colour and sensory characteristics of gluten-free oat-based cookies enriched with doum fruit powder at substitution levels of 5–20%. Increasing doum fruit powder replacement significantly enhanced crude fibre (5.81–8.69%), total phenolic content (37.08–50.04 mg GAE/100 g), antioxidant activity (15.67–24.11%) and mineral content, whilst reducing caloric value, though sensory quality declined with higher substitution levels.
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