Effect of Apricot Kernel Flour as Fat Replacer and Protein Supplement in Cookies

Apricot kernels, a by-product of apricot processing, are exceptionally rich in proteins and fats. This study explored the use of apricot kernel flour (AKF) as a fat replacer and protein supplement in cookie formulations by partially replacing wheat flour at levels of 0%, 10%, 20%, 30%, and 40%. The results indicated that cookies containing AKF exhibited significantly higher levels of protein, fat, ash, and fiber compared to the control group. However, the incorporation of AKF led to a reduction in the spread ratio of cookies, likely due to the dilution of gluten. Sensory evaluation demonstrated that cookies with AKF were well accepted by the panelists in terms of taste, texture, aroma, and overall quality at all substitution levels. These findings suggest that apricot kernel flour can be effectively utilized to enhance the nutritional value of cookies without compromising sensory attributes.