Fonksiyonel Gıda Destekli Geleneksel Ürün Geliştirme: Menengiç ve Kurutulmuş Beyaz Dut Yaprağı İlaveli Malatya Kurabiyesi Örneği (Development of a Traditional Product Enriched with Functional Food Ingredients: The Case of Malatya Cookies with Menengiç and Dried White Mulberry Leaf)

Abstract

Menengiç, with its content of healthy fatty acids, vitamins, and antioxidant compounds, supports cardiovascular health, whereas dried white mulberry leaf has significant potential in maintaining blood glucose balance. By incorporating these components into Malatya cookies, the study aimed to develop a product that offers value both in terms of flavor and health. The findings demonstrate that it is possible to create a new and functional food product while preserving the texture and flavor profile of the traditional recipe. The purpose of this research is to enhance the functional properties and enrich the nutritional value of Malatya cookies—a traditional product—through the use of white mulberry leaf and menengiç. As local and natural ingredients of the region, menengiç and dried white mulberry leaf were integrated into the traditional Malatya cookie recipe, presenting an innovative approach. Within the scope of the study, sensory analyses were conducted on cookie samples produced with varying proportions of menengiç and dried white mulberry leaf, and consumer preferences were evaluated. The results revealed that the sample containing 20 g of menengiç and 4 g of dried white mulberry leaf received the highest sensory acceptance score. In conclusion, this study demonstrates that traditional products can be reinterpreted to meet modern consumer demands and may provide significant contributions to the gastronomy literature. Innovative food products hold substantial potential not only through their health benefits but also in terms of supporting cultural heritage sustainability and contributing economically.