Influence of roasted and unroasted terebinth (Pistacia terebinthus) on the functional, chemical and textural properties of wire-cut cookies

Abstract The study aimed to access the effects of roasted and unroasted terebinth (0, 10, 20, 30, 40, and 50%) added to cookies to improve their physical, chemical, functional, and textural characteristics. The addition of terebinth to the cookie formulation significantly increased the ash, protein, fat, total dietary fiber, total phenolic matter, and antioxidant content and decreased the phytic acid content of the cookie samples. With the addition of roasted and unroasted terebinth, it was determined that L*, b* values of cookies decreased, a* value increased, and all color values were lower ...