Substitution of Critical Ingredients of Cookie Products to Increase Nutritional Value

Abstract

In accordance with the current technological advances in the bakery industry, to increase the nutritional value of cookies without affecting their technological and sensorial parameters, critical ingredients of cookie products (flour, sugar, butter) were substituted with whole quinoa flour and by-products of chia (oil and fibre). To optimize the formulation of the cookie (% substitution of critical ingredients) and the baking conditions, factorial design and the response surface methodology were applied. The optimal formulation presented significantly higher amounts of protein content with an improved amino acid profile and ash and fibre contents, while caloric values decreased compared to the control sample. Concerning baking conditions, 170–180 °C and 11 min were found to be the most appropriate conditions for the control formulation. The same conditions were then applied to the optimized formula. As cereal products are one the sources of acrylamide and as many studies have indicated its carcinogen potential, its concentration in the cookie products was investigated. The International Agency of Research on Cancer classified acrylamide as a probable human carcinogen (Group 2A). The results indicated that the acrylamide levels were lower than the limit concentrations of the regulation (EU) 2017/2158 (350 μg/kg). The results showed that all cookies have acceptable technological and sensorial quality, and the new cookies have highly nutritious properties and health benefits.