What the study found
Colored wheat flours and xylitol changed cookie properties in several ways, including texture, color, phenolic content, antioxidant capacity, and estimated glycemic index. The study found that cookies made with colored whole wheat flours and xylitol could have improved antioxidant properties and a moderated glycemic response while remaining technologically acceptable.
Why the authors say this matters
The authors conclude that colored wheat flours combined with alternative sweeteners such as xylitol may be useful for developing cookies with improved antioxidant properties and moderated glycemic response.
What the researchers tested
The researchers made cookies using 50:50 blends of colored whole wheat flours—red, blue, purple, and black—and refined cookie flour. They compared cookies made with sucrose and with xylitol, then measured physical, color, textural, phenolic, antioxidant, and in vitro glycemic index properties.
What worked and what didn't
Colored wheat flours decreased cookie width and increased thickness compared with the control cookies. Xylitol-containing cookies had lower spread ratios than sucrose-containing cookies, and replacing sucrose with xylitol generally reduced dough hardness. The colored wheat cookies had higher total phenolic content and antioxidant capacity than the controls, with purple wheat cookies showing the highest values. Colored wheat cookies also had lower estimated glycemic index values than the control cookies, especially those made with blue wheat.
What to keep in mind
The abstract does not describe detailed limitations beyond the tested formulations and measurements. The glycemic index reported was estimated in vitro, so it was not measured directly in people.
Key points
- Cookies made with colored whole wheat flours changed in width, thickness, color, and texture.
- Xylitol generally reduced dough hardness and produced slightly lighter cookies than sucrose.
- Colored wheat cookies had higher total phenolic content and antioxidant capacity than control cookies.
- Purple wheat cookies showed the highest phenolic and antioxidant values.
- Blue wheat cookies had the lowest estimated glycemic index among the colored wheat cookies.
Disclosure
- Research title:
- Colored wheat flours and xylitol changed cookie quality and glycemic response
- Authors:
- Fazilet Mıdık, Kübra Özkan, Lale Karataylioglu, Çağla Özer, Vladimir P. Shamanin, Inna Pototskaya, Alexey Morgounov, Osman Sagdic, Hamit Köksel
- Institutions:
- Istinye University, Yıldız Technical University, Omsk State Agrarian University, Al-Farabi Kazakh National University
- Publication date:
- 2026-04-05
- OpenAlex record:
- View
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