EFFECT OF STINGING NETTLE LEAF AND SEED POWDERS ON PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF COOKIES

In this study, different parts (leaf and seed) of the stinging nettle (Urtica dioica L.) were used in cookie production, and their effects on some physical, textural, and sensory properties of the cookies were investigated. Stinging nettle leaf powder (SNLP) and stinging nettle seed powder (SNSP) were used in cookie production at different ratios (0, 2, 4, 6, 8, and 10%) and replaced with wheat flour. The L*, b*, and SI color values of cookies decreased with the increasing usage ratios of SNLP and SNSP in cookie formulation The diameter, thickness, and spread ratio values of the cookies containing SNLP and SNSP varied between 53.93-55.90 mm, 6.06-6.59 mm and 8.45-9.19 and 55.85-59.02 mm, 5.52-6.62 mm and 8.44-10.70, respectively. Significant (p<0.05) diameter and spread ratio increases were determined using 4% or more SNSP in cookies. While the firmness value of cookies increased at all usage ratios of SNLP, it decreased with the use of SNSP above 4%. The cookies' taste, odor, appearance, color, and overall acceptability scores were reduced with the increasing ratios of SNLP. In general, the panelists did not like cookies containing 8-10% SNLP. Although there was a decrease in sensory scores of cookies at high SNSP ratios, scores remained within the panelists' liking limits for all SNSP ratios. Keywords: Stinging nettle, cookie, powder, functional food, physical properties