Utilizations Of Sourdough And Orange Peel Powder for The Production of Cookies with Increased Bioactive Value

The fortification of bakery products using orange peel powder—an underutilized fruit byproduct—and sourdough represents a novel approach to develop functional foods, as sourdough fermentation, driven by Lactic Acid Bacteria (LAB) and yeasts, enhances product quality, while orange peel powder contributes to improved flavor, texture, and bioactive properties. This study aimed to evaluate the impact of incorporating spontaneous sourdough (20% flour basis) and orange peel powder (1%, 3%, and 5% flour basis) as a dietary fiber source in cookie formulation on the nutritional composition, bioactive properties, sensory profile, and overall quality of the final product. Our results showed that both sourdough addition and orange peel powder caused significant changes (p < 0.05) in moisture (from 4.24 to 7.36) and fat content of cookie varieties compared to control samples, but there was no difference in ash content (p > 0.05). As the orange peel concentration increased, the antioxidant content (DPPH and FRAP) of the cookie samples significantly increased (p < 0.05). Sourdough and orange peel powder addition also improved the color, physical and textural properties of the cookie samples. Overall acceptability of sourdough and orange peel fortified cookies was not significantly different than control samples, indicating that range peel powder can be incorporated into cookie formulation to increase its bioactive content (mainly antioxidant capacity) up to 5% without significantly impacting the sensory attributes. Overall, these results show that cookies with increased bioactive value can be produced by incorporating sourdough and orange peel powder into formulation.