The evolution of living conditions and consumer demand for healthier and more functional products are giving a new direction to the food sector. Moreover, zero-waste projects and waste management are gaining importance day by day to solve the food supply problems caused by the growing population and seasonal influences. In this study, an attempt was made to use the rosehip seed powder obtained from the production of rosehip seed oil, which is used in the cosmetic industry, to make muffin cakes. In this context, rosehip seed powder was added to wheat flour in 5 different ratios (5, 7.5, 10, 15, and 20%) and muffin cakes were prepared. The structural properties (volume index, symmetry index, uniformity index, upper shrinkage value, lower shrinkage value and total volume index), chemical properties and color values of the muffins were determined. The results show that the addition of rosehip seed powder increases the protein content, total phenolic content, and total antioxidant capacity of the muffins. While the addition of rosehip seed powder at 5% improved the structural properties of the muffins, negative effects occurred at higher addition levels. As a result, it was found that the rosehip seed powder can be used in cake making and increases the functionality of the products to which it is added.
Anahtar Kelimeler: Functional Foods, Muffin, Rosehip
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