Investigating the effects of cherry laurel (Prunus laurocerasus L.) and plant-based protein supplementation on key quality parameters in muffins

In this study, in line with the increasing awareness of healthy eating, it was aimed to enrich commonly consumed bakery products, specifically muffins, with functional ingredients. For this purpose, muffins were produced in different formulations using a plant-based protein source—pea protein (at a fixed ratio of 3%)—and cherry laurel fruit (Prunus laurocerasus L.), which is rich in antioxidants, at concentrations of 5%, 10%, and 15%. The developed formulations were comprehensively evaluated through physicochemical analyses, spectrophotometric determination of antioxidant and phenolic contents, and sensory evaluations conducted by trained panelists. The results revealed that the addition of pea protein and cherry laurel did not cause a statistically significant difference in the total protein content of the muffins. Due to the structural characteristics of the cherry laurel fruit, higher inclusion levels resulted in increased moisture content, which positively influenced the textural properties of the muffins. In color analysis, a distinct darkening of the product color was observed due to the dark pigments of cherry laurel. Analyses of phenolic content and antioxidant capacity indicated that muffin samples containing 10% and 15% cherry laurel exhibited the highest total phenolic content and antioxidant activity among all samples. In the sensory evaluations, statistically significant increases were observed in parameters such as color intensity, characteristic taste, and sweetness as the cherry laurel ratio increased. As a result, this study aimed to present an approach for incorporating sustainable plant-based protein and natural antioxidant sources into widely consumed food products. The combined use of pea protein and cherry laurel in muffin production was found to contribute to the development of traditional bakery products with enhanced nutritional value.