The effect of einkorn (Triticum monococcum L.) whole meal flour addition on physico-chemical characteristics, biological active compounds and in vitro starch digestion of cookies

Abstract To assess the effect of enriching wheat cookies with einkorn on pasting properties, physico-chemical characteristics, bioactive components and in vitro starch digestion, five types of cookies with different whole meal einkorn flour content (0%, 30%, 50%, 70% and 100%) were prepared. The cookies with einkorn had larger diameter and were thinner than those with only bread wheat flour. The amount of ash, protein, total polyphenols, antioxidant activity, total carotenoids, and β-glucans increased, while moisture and pH decreased in einkorn-enriched cookies. The in vitro tests showed that starch digestion of 100% einkorn cookies was similar to 100% bread wheat until 120 min, but was lower at 180 min. These results demonstrate that einkorn-enriched cookies have better physico-chemical and nutritional characteristics than plain bread wheat cookies. Their diffusion could provide the consumers a novel cereal-based product with health promoting characteristics.