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Research Article Volume 14 Issue 2
Nutritional and technological evaluation of milk thistle seeds and their application in functional biscuits
Abdelazim S. Abdelazim, Mohamed M. S. Hassan, Mohamed H. H. Roby
Received: May 12, 2026 | Published: June 11, 2026
Citation: Abdelazim SA, Hassan MMS, Roby MHH. Nutritional and technological evaluation of milk thistle seeds and their application in functional biscuits. J Nutr Health Food Eng. 2026;14(2):74-81. DOI: 10.15406/jnhfe.2026.14.00390
Abstract
Milk thistle ( Silybum marianum L.) seeds are a rich source of bioactive compounds, particularly phenolic constituents and flavonolignans, which may offer nutritional and functional advantages when incorporated into food products. This study aimed to evaluate the effects of partially substituting wheat flour with milk thistle seed powder (MTSP) on the physicochemical properties, antioxidant activity, and sensory quality of cookies. Cookies were prepared with increasing levels of MTSP substitution (e.g., 2–5%), and their proximate composition, mineral content, total phenolic content, color parameters, texture profile, and sensory acceptance were assessed. The incorporation of MTSP significantly increased protein, dietary fiber, ash, and mineral contents compared with the control formulation, while also enhancing total phenolic content and antioxidant capacity in a concentration-dependent manner. Technological evaluation indicated measurable changes in color attributes and textural properties; however, formulations containing moderate substitution levels maintained acceptable sensory scores comparable to the control cookies. These findings demonstrate that milk thistle seed powder can be successfully utilized as a functional ingredient to improve the nutritional profile and antioxidant potential of bakery products without compromising consumer acceptability. Overall, the results support the feasibility of incorporating milk thistle into cereal-based foods as a natural source of bioactive compounds with potential functional benefits. Further investigations focusing on bioavailability, shelf stability, and in vivo physiological effects are recommended to substantiate health-related claims and expand industrial applications.
Keywords: physical, chemical characteristics, milk thistle, amino acid, fatty acid, biscuits and bioactive components
©2026 Abdelazim, et al. This is an open access article distributed under the terms of the, which permits unrestricted use, distribution, and build upon your work non-commercially.