In this study the technological process of some bakery products such as cookies
was investigated. In cookies processing different types of antioxidants were used (0-
tocopherol, l3-carotene and fat coated ascorbic acid) in addition to their natural
sources. i e, wheat germ as a source of vitamin E, dehydrated carrots powder as a
source of vitamin A and dehydrated guava powder as a source of vitamin C compared
to the synthetic antioxidant (BHT).Cookies were processed according to the method in
AACC (1995). Cookies were fortified with sources of antioxidants at the levels of 5,10
and 15%. From the sensory evaluation and physical properties, it was found that the
best characteristics were observed at the level 10%. Stability of the antioxidant
vitamins during cookies processing were investigated. Also biological effect of the
natural sources of vitamins were studied. Result indicated that vitamin E was high
stable than vitamin A and C during cookies processing. For the biological
investigation, the treatment with natural antioxidants reduced glucose, cholesterol,
LDL, GOP and GPT values compared to the diabetic control and BHT groups, also
natural antioxidants were affected as a positive action for reducing the activity of liver
enzymes AST or ALT. Meanwhile, diabetic and synthetic antioxidants (BHT) showed
negative action.