High-fiber cookies with bamboo flour and edible flowers: Evaluation of structural properties, phenolic content, antioxidant activity and nutritional value

Bamboo flour is abundant in dietary fiber, micro- and macrominerals, and contains a minimal amount of carbohydrates. It is gluten-free flour and can be used as a substitute for wheat flour. Bamboo flour was used to obtain gluten-free cookies. The composition of the cookies was enriched with edible flowers to improve antioxidant properties. The study evaluated the texturizing and antioxidant properties of the cookies, as well as the content of polyphenols, dietary fiber, and other selected nutrients. Cookies with the addition of flowers: wild mallow ( Malvae flos ) and peony officinalis ( Paeonia officinalis L.) showed a high antioxidant potential. Bamboo flour cookies were rich in dietary fiber, and thanks to the favorable texture-forming properties of this type of flour, they could be obtained with a low-fat content. Bamboo cookies with flowers can be a valuable source of nutraceuticals, and at the same time can be consumed by people with celiac disease or using restrictions in the number of calories consumed. • Bamboo flour cookies contain high fiber content 29-35 g/ 100 g. • The addition of edible flowers increases the antioxidant potential of cookies. • Bamboo flour reduced hardness of cookies, compared to wheat flour. • Replacing wheat flour with bamboo flour doubles the ash content.