EFFECT OF MULBERRY LEAF (MORUS ALBA L.) ON THE QUALITY OF BUTTER COOKIES

Abstract

Butter cookies are widely spread and beloved pastry products among various age groups. The food industry has a growing tendency to create products using plant-based ingredients as an additive, with the idea of food sustainability and human health.

The research aimed to investigate the mulberry leaf additive's effect on butter cookies' quality. The research was conducted in 2023 at the Laboratory of Plant Food Quality Research and the Laboratory of Agronomic and Zootechnical Research at Vytautas Magnus University Agriculture Academy. The raw materials were used: wheat flour, butter, eggs, sugar, and baking powder. Mulberry leaf additive was added in amounts of 4%, 8%, and 12%. The object - butter cookies. The ash content (%), fiber content (%), and color changes of the butter cookies were tested using standard methods.

After conducting the research, the lowest amount of ash and cellulose was found in cookies without any additives, while the highest amount of ash was found in cookies with a 12% leaves additive. A color analysis showed that adding mulberry leaf powder to cookies significantly decreased L* and a* values, while the b* value significantly increased.