MACADAMIA OIL BY-PRODUCTS AS FUNCTIONAL INGREDIENTS FOR SUSTAINABLE GLUTEN-FREE COOKIES

4th International Symposium On Biotechnology (2026),  [pp. 645-653]
 
AUTHOR(S) / АУТОР(И): Zafirova Desislava, Nakov Gjore , Dimov Ivan, Suleimanova Semiha, Stoyanova Valentina, Zlatanova Zlatina, Ivanova Nastia
 
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DOI: https://doi.org/10.46793/SBT26.645D

ABSTRACT / САЖЕТАК:

The aim of this study is to evaluate the potential for developing gluten-free cookies enriched with macadamia oil extraction by-products. Six cookie formulations were developed using varying levels of macadamia press cake flour (MPCF) at 0%, 20%, 40%, 60%, 80%, and 100%. The physical characteristics, colour, moisture, and ash content of the resulting cookies were determined. Increasing MPCF concentrations led to a reduction in cookie volume, diameter, and thickness. Colorimetric analysis showed a trend towards darker, more intense red and yellow hues on the surface with increasing levels of MPCF in the cookies. Moisture content declined from 12.05% to 7.60% in cookies with higher MPCF levels. Conversely, ash content increased from 1.51% to 2.54% as the MPCF concentration increased in the gluten-free cookies.

KEYWORDS / КЉУЧНЕ РЕЧИ:

gluten free, cookies, macadamia prees cake, sustainability

ACKNOWLEDGEMENT / ПРОЈЕКАТ:

This work was supported by the Bulgarian Ministry of Education and Science, National Research Fund, under contract number КП-06-КОСТ/18.

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