{
  "abstract": "Current trends in food technology include the development of reduced-fat snacks and the use of food industry by-products. This study aimed to develop a formulation for partially fat-replaced cookies enriched with flaxseed press cake (FPS). The study was conducted in three stages: (I) determination of the level of margarine replacement with maltodextrin (5–25%) to identify the most favorable level, (II) comparison of maltodextrins obtained from light-fleshed and purple-fleshed potato starch, and (III) evaluation of the effects of partial wheat flour replacement with FPS (10–30%) on the physicochemical, sensory, and antioxidant properties of the cookies. Replacing 10% of the margarine with maltodextrin with a dextrose equivalent (DE) of 17 provided the most favorable combination of physical and sensory properties among the tested levels. The incorporation of FPS resulted in a dose-dependent increase in total polyphenol content, reaching a value approximately 13.5 times higher than that of the control sample. In vitro antioxidant capacity increased by up to approximately 4.6-fold in the ABTS assay and 4.9-fold in the DPPH assay. HPLC analysis identified eight phenolic acids. Their total content increased from 2.90 mg/100 g DM in the control sample to 17.01 mg/100 g DM in B3J and 19.11 mg/100 g DM in B3F samples, containing 30% FPS and maltodextrin produced using light-fleshed and purple-fleshed potato starch, respectively. Gallic acid was the predominant phenolic acid in the enriched samples, reaching 12.47–13.82 mg/100 g DM. Samples containing maltodextrin obtained from purple-fleshed potato starch (BXF) generally had a higher total content of the identified phenolic compounds than the corresponding samples containing maltodextrin obtained from light-fleshed potato starch (BXJ). Increasing the proportion of FPS to 20–30% increased cookie hardness by up to approximately 3.1-fold and reduced the sensory scores. The most favorable balance between bioactive compound content and product quality was obtained for samples B1J and B1F, which contained 10% FPS. These findings support the use of FPS in the development of partially fat-replaced cookies with enhanced in vitro antioxidant capacity, in line with the principles of the circular economy.",
  "abstract_shown": true,
  "affiliations": [
    "Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland",
    "Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Bohdana Stefanowskiego 2/22, 90-537 Lodz, Poland"
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 5,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Marek Kruczek",
      "orcid": "0000-0002-5897-4014"
    },
    {
      "affs": [
        0
      ],
      "name": "Dorota Gumul"
    },
    {
      "affs": [
        1
      ],
      "name": "Joanna Oracz",
      "orcid": "0000-0003-2469-3369"
    },
    {
      "affs": [
        0
      ],
      "name": "Natalia Marriott-Rybka"
    },
    {
      "affs": [
        0
      ],
      "name": "Agata Kusz"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/0qzp7e0x5rtc1.bib",
  "cited_by": 0,
  "doi": "10.3390/molecules31203752",
  "fulltext_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13707727/?tool=EBI",
  "id": "0qzp7e0x5rtc1",
  "issns": [
    "1420-3049"
  ],
  "landing_url": "https://www.mdpi.com/1420-3049/31/20/3752",
  "language": "eng",
  "licence": "CC-BY-4.0",
  "licence_label": "CC BY 4.0",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "2916|Food composition and properties"
    ]
  ],
  "openalex": "W7222917416",
  "pdf_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13707727/pdf/?tool=EBI",
  "pmcid": "PMC13707727",
  "pmid": null,
  "published": "2026-10-01",
  "publisher": "MDPI AG",
  "ris": "https://research.draconitic.com/paper/0qzp7e0x5rtc1.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:18:42Z",
      "native_id": "10.3390/molecules31203752",
      "source": "crossref",
      "url": "https://www.mdpi.com/1420-3049/31/20/3752"
    },
    {
      "first_seen": "2026-10-30T12:21:34Z",
      "native_id": "PMC:PMC13707727",
      "source": "europepmc",
      "url": "https://europepmc.org/article/PMC/PMC13707727"
    }
  ],
  "subjects": [
    {
      "field": "chemistry",
      "origin": "issn:1420-3049",
      "subfield": "general"
    }
  ],
  "title": "Effect of Flaxseed Press Cake (Linum usitatissimum L.) Incorporation on the Polyphenol Content, Antioxidant Potential, and Quality of Partially Fat-Replaced Cookies",
  "title_text": "Effect of Flaxseed Press Cake (Linum usitatissimum L.) Incorporation on the Polyphenol Content, Antioxidant Potential, and Quality of Partially Fat-Replaced Cookies",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:21:34Z",
  "url": "https://research.draconitic.com/paper/0qzp7e0x5rtc1",
  "venue": "Molecules",
  "versions": []
}