Cookie Dough Research Articles

Modified eggshell powder using thermal treatment and its application in Ca-fortified dog biscuits

Due to the high global consumption of eggs, eggshell has become as one of the top domestic, agricultural and industrial wastes. This study determined eggshell characteristics after boiling at 95 °C and steaming at 121 °C, with additional heat treatments using hot air at 200 °C, microwaving at 900 W and infrared at 1050 W. Boiling in water for 60 min inhibited spoilage and pathogenic microorganisms that was the equivalent of steaming at 121 °C for 15 min. Scanning electron microscopy revealed that heat treatments on dried eggshell power modified the pore size and the accumulation of particles on the powder surface. From the X-ray diffraction pattern, all eggshell powder samples presented a peak at 29.40° demonstrating a crystallographic lattice of calcium carbonate with crystallinity in the range 90.20–91.05%. The calcium releasability of the control sample was 205.17–208.40 mg/L. Further treatment using hot air for 10–20 min increased the calcium releasability of the boiled and steamed eggshell powders to 219.95–225.50 and 230.35–305.20 mg/L, respectively while the microwave treatment for 2 min increased the calcium releasability of the boiled and steamed eggshell powders to 230.85 and 244.60 mg/L, respectively. The infrared treatment did not improve the calcium releasability of the sterilized eggshell powders. Up to 2% eggshell powder could be added to the dog biscuit dough. The fortified calcium biscuits contained 507.12 mg calcium/100 g of biscuit, while the Ca-to-P ratio was 1.94:1, which is within the recommended range for dog food.

Functional Nonparametric Predictions in Food Industry Using Near-Infrared Spectroscopy Measurement

Functional statistics is a new technique for dealing with data that can be viewed as curves or images. Parallel to this approach, the Near-Infrared Reflectance (NIR) spectroscopy methodology has been used in modern chemistry as a rapid, low-cost, and exact means of assessing an object’s chemical properties. In this research, we investigate the quality of corn and cookie dough by analyzing the spectroscopic technique using certain cutting-edge statistical models. By analyzing spectral data and applying functional models to it, we could predict the chemical components of corn and cookie dough. Kernel Functional Classical Estimation (KFCE), Kernel Functional Quantile Estimation (KFQE), Kernel Functional Expectile Estimation (KFEE), Semi-Partial Linear Functional Classical Estimation (SPLFCE), Semi-Partial Linear Functional Quantile Estimation (SPLFQE), and Semi-Partial Linear Functional Expectile Estimation (SPLFEE) are models used to accurately estimate the different quantities present in Corn and Cookie dough. The selection of these functional models is based on their ability to construct a forecast region with a high level of confidence. We demonstrate that the considered models outperform traditional models such as the partial least-squares regression and the principal component regression in terms of prediction accuracy. Furthermore, we show that the proposed models are more robust than competing models such as SPLFQE and SPLFEE in the sense that data heterogeneity has no effect on their efficiency.

3D printing of microalgae-enriched cookie dough: determining feasible regions of process parameters for continuous extrusion

Microalgae can be part of the solution to the global food crisis, as they have high nutritional values. Recently, 3D printing of microalgae-enriched snacks has been reported with the capability to customize nutritional profiles, shapes, and textures of the snacks. Because the process parameters of extrusion-based 3D printing affect the printability of cookie dough, it is important to know the levels of process parameters leading to continuous extrusion. This study investigated feasible regions of printing process parameters for continuous extrusion of microalgae (Arthrospira Platensis) enriched cookie dough. The process parameters studied were nozzle diameter, printing speed, and air pressure. The feasible regions were determined by visual inspections of printed strands. The results show that, for smaller nozzle diameters and higher printing speeds, higher air pressures are required to ensure continuous extrusion. The identified feasible regions from this study would be helpful when deciding the appropriate nozzle diameter, printing speed, and air pressure to print microalgae-enriched cookie dough and other materials with similar rheological properties in extrusion-based 3D printing.

Inverse Matrix Problem in Regression for High‐Dimensional Data Sets

Forhigh‐dimensional chemometric data, the inverse matrix problem in regression models is a difficulty. Multicollinearity and identification result from the inverse matrix problem. The usage of the least absolute shrinkage and selection operator (LASSO) and partial least squares are two existing ways of dealing with the inverse matrix problem (PLS). For regressing the chemometric data sets, we used extended inverse and beta cube regression. The existing and proposed methods are compared over near‐infrared spectra of biscuit dough and Raman spectra analysis of contents of polyunsaturated fatty acids (PUFA). For reliable estimation, Monte Carlo cross‐validation has been used. The proposed methods outperform based on the root mean square error, indicating that cube regression and inverse regression are reliable and can be used for diverse high‐dimensional data sets.

Preventing chlorogenic acid quinone-induced greening in sunflower cookies by chlorogenic acid esterase and thiol-based dough conditioners

Sunflower seeds contain a high concentration of chlorogenic acid (CGA), which reacts with amino acids to form green pigments under alkaline conditions during food processing. Here, we present two approaches to prevent green pigment formation in sunflower cookies by (A) Addition of free thiols from cysteine and glutathione to sunflower cookie dough and (B) hydrolyzing CGA into caffeic acid and quinic acid with a CGA esterase from Lactobacillus helveticus. Greening occurred more slowly with cysteine; however, neither cysteine nor glutathione prevented greening in the cookies during storage. Chlorogenic acid esterase hydrolyzed CGA in both sunflower butter and flour, resulting in the complete elimination of greening in the sunflower cookies. CGA esterase treatment was efficient as the enzyme could be applied in low amounts (<100 ppm) directly to the dough without needing to pretreat either sunflower butter or flour. Overall, our data indicate that CGA esterase treatment was an effective method of eliminating unwanted greening in sunflower cookies made with baking soda. Long term, these results may represent a method of increasing the use of sunflower butter and flour in high pH baking applications by enabling their use in neutrally colored baked products such as cookies and muffins.

Characteristics of germinated corn flour and influence of germination on cookie properties

AbstractThe aim of this study was to investigate the effect of germination on the physicochemical, structure, pasting, and morphological properties of corn. Germination improved total phenolic content (TPC) and antioxidant capacity (AC). Scanning electron micrographs (SEM) of flour showed that some starch granule was destroyed with germination. In the same way, pasting values decreased due to changes in the starch granule. FT-IR (Fourier Transform Infrared) spectra confirmed that germination leads to changes in the chemical structure. The XRD (X-ray diffractometer) analysis showed that patterns did not change with germination. In addition, raw and germinated corn flour were used in gluten-free cookie preparation. The cookie dough was evaluated for stickiness. The physical, textural, colour, TPC, and AC of cookie samples were determined. Gluten-free cookies prepared with germinated flour exhibited significantly higher AC due to increase in TPC. Germination could be used to enhance functional properties of corn.

자색 돼지감자 분말 첨가한 쌀쿠키의 품질특성 및 항산화활성

This study evaluated the quality characteristics and antioxidant activity of rice cookies supplemented with purple Jerusalem artichoke powder at various concentrations (0, 1, 3, 5 and 7%). Significantly increased values of crude protein, crude ash, crude fibre, total polyphenol, total flavonoid and anthocyanin contents, the DPPH and ABTS free radical scavenging activities, the a value, hardness of the cookies, and the density of dough were obtained with increasing supplementation of the purple Jerusalem artichoke powder, whereas the pH of the dough, moisture and crude fat contents, the L and b values, and spread ratio of the cookies were determined to decrease significantly. Sensory evaluation revealed that cookies prepared with 3% purple Jerusalem artichoke powder were significantly different from the other groups in terms of taste, flavour, texture, and overall acceptability. The texture scores for the 3% purple Jerusalem artichoke powder groups were significantly higher than values obtained for other groups. Taken together, our results suggest that supplementation of cookie dough with 3% purple Jerusalem artichoke powder produces rice cookies with suitable antioxidant activity, quality, and overall preference.

EFFECT OF DIFFERENT FOOD ENZYMES AS LEAVENING AGENT ON WHEAT FLOUR PROTEIN DURING FERMENTATION

The present study was undertaken for the characterization of wheat flour on the basis of protein content and dough quality and to evaluate the rheological changes of the dough after fermentation with a-amylase, protease, sodium acid pyrophosphate (SAPP) and yeast. In this experiment, three types of wheat flour (hard, soft and mixed) were used and the resulted gluten percentage were 1575, 10.14 and 5.78, respectively. Four types of dough samples were made. During fermentation of the dough, the temperature and pH of the dough mass using different leavening agents viz. a-amylase, protease, SAPP and yeast have been found optimum 24 to 25 °C at pH 5.9- 6.3; 25 to 26 °C at pH 6.2; 26 °C at pH 5.2 to 5.4 and 28 to 30 °C at pH 4.9 to 5.3, respectively. After fermentation, the content of gluten in different processed dough samples were estimated as 8.32 %, 0.11%, 6.5% and 3.15 %, respectively. The use of a-amylase resulted crispiness crumb, protease resulted very small yellowish crumb product, SAPP resulted very good crumb mass with increased volume and yeast showed more elastic crumb texture with gas cell at desirable stage. The results of the study indicate that, soft wheat flour can be used for quality biscuit dough preparation and the use of particular leavening agents can bring desirable rheological changes during fermentation. The particular leavening agents can also help to produce well structured crumb texture, sufficient gas cell (porosity) and color which are few of the requirements for standard biscuit production.

Thermal Inactivation of Salmonella enterica and Nonpathogenic Bacterial Surrogates in Wheat Flour by Baking in a Household Oven

Wheat flour has been implicated in recalls and outbreaks linked to Salmonella and pathogenic Escherichia coli. An instructional online video posted on a popular YouTube channel with over 20 million subscribers claimed that safe raw cookie dough could be made from flour baked in a household oven at 177°C (350°F) for 5 min, but no evidence in support of that claim was provided. This study was conducted to assess thermal inactivation of two Salmonella strains, as well as Enterobacter aerogenes and Pantoea dispersa in wheat flour during home oven baking. Wheat flour was inoculated with Salmonella Enteritidis PT 30, Salmonella Typhimurium PT 42, or their potential surrogates at high concentrations (4.8 to 6.1 log CFU/g) before baking in a consumer-style convection oven (toaster oven) at 149, 177, and 204°C (300, 350, or 400°F) for up to 7 min. Flour was heated in an aluminum tray, with a maximum depth of ∼2 cm. Heated wheat flour samples (5 g each) were enumerated in triplicate, and the microbial concentration was expressed in log CFU per gram. Thermal profiles of the geometric center of the wheat flour pile and air in the oven during the baking were recorded. Water activity of wheat flour samples was also measured before and after baking. The water activity of wheat flour decreased, as baking temperature and time increased. Water activity values ranged from 0.30 to 0.06 after 7 min, as oven temperature increased from 149 to 204°C. Thermal inactivation kinetics were linear until counts approached the limit of detection for all microorganisms. D-values for Salmonella and potential surrogate strains ranged from 1.86 to 2.13 min at 149°C air temperature, 1.66 to 1.92 min at 177°C air temperature, and 1.12 to 1.38 min at 204°C air temperature. Both Salmonella strains and surrogates showed similar inactivation patterns. Baking of wheat flour in household toaster ovens has potential as an inactivation treatment of pathogenic bacteria in consumer homes, despite its low water activity.

Paths to Healthier Eating: Perceptions and Interventions for Success

Paths to Healthier Eating: Perceptions and Interventions for Success

Effectiveness of asparaginase on reducing acrylamide formation in bakery products according to their dough type and properties

Effect of asparaginase was tested in different biscuit and cracker doughs, and wafer batter by changing processing conditions such as enzyme dosage, dough resting time and temperature, mixing speed and time, and mixing procedure of the recipe components. Acrylamide reductions achieved were 96, 80, 54% in rotary cut biscuits, crackers and wire cut cookies, respectively due to high water activity of their dough. Asparaginase did not affect surface color or spread ratio. There was a positive correlation between asparagine content and acrylamide formation except for rotary molded biscuit doughs. No significant decrease was found in rotary molded biscuits because of low water (water activity of 0.70) and high fat content. This indicated that water activity of dough is an important factor for the effectiveness of asparaginase treatment. The results suggested that water activity value exceeding 0.75 is needed in the dough to effectively reduce asparagine, so acrylamide in bakery products.

Improving 3D food printing performance using computer vision and feedforward nozzle motion control

3D food printing is an emerging technology to customize food designs and produce personalized foods. Food printing materials are diverse in rheological properties, which makes reliable extrusion-based 3D printing with constant printing parameters a challenge. Food printing often suffers from improper extrusion because of the varying elasticity of the food materials. In this study, a computer vision (CV)-based method is developed to measure the instant extrusion rate and width under constant extrusion pressure/force. The measured extrusion rate and extruded filament width were used to conduct a feedforward control of nozzle motion for a pneumatic 3D food printer. As a result, the CV-based control method improves extrusion line accuracy to 97.6–100% and prevents under-extrusion of white chocolate spread, cookie dough, and processed cheese. The method can also be used to customize filament width with less than 8% of deviation from the target. With a simple measurement setup and a user-friendly software interface, this CV-based method is deployable to most food printing applications to reduce trial-and-error experiments when printing a new food material.

Soluble fibres as sucrose replacers: Effects on physical and sensory properties of sugar-reduced short-dough biscuits

Four different soluble fibres were evaluated as sugar replacers in short dough biscuits: two resistant dextrins (Nutriose® FM06 and Promitor® SGF 70R) and two inulin-derived fibres (Orafti® HSI and Fibruline™ Instant). The degree of polymerisation of the fibres was analysed, and dough viscoelastic properties were assessed. Weight loss during baking, dimensions, textural properties, surface colour and sensory profile were evaluated. Higher degree of polymerisation fibres (e.g. Fibruline) limited water availability for syrup formation, restricting dough expansion and resulting in smaller, more compact, and harder biscuits than control. Biscuits with inulin derived fibres with a lower degree of polymerisation (e.g. Orafti) showed similar dimensions to control biscuits. In general, sucrose reduction gave place to biscuits with lower resistance to penetration and fracture strength due to less sugar recrystallisation in the final biscuit. In contrast, when dextrin-type fibres were used the rheological behaviour of the dough, spreading during baking, and resistance to penetration were similar to the control as the fibres showed an anti-plasticising effect similar to sucrose. However, all reduced sugar biscuits were significantly firmer and crunchier in sensory profile suggesting further optimisation is needed, potentially by modification of the fibre structure or baking method.

The impact of Zearalenone on heat-stressed skeletal muscle in pigs.

Heat stress (HS) and Zearalenone (ZEN) exposure affect growth, production efficiency, and animal welfare; and, under extreme situations, both can be lethal. Given that both HS and ZEN independently cause oxidative stress, we hypothesized that simultaneous exposure to HS and ZEN would cause greater oxidative stress in porcine skeletal muscle than either condition, alone. To address this hypothesis, crossbred, prepubertal gilts were treated with either vehicle control (cookie dough) or ZEN (40 μg/kg) and exposed to either thermoneutral (TN; 21.0 °C) or 12-h diurnal HS conditions (night: 32.2 °C; day: 35.0 °C) for 7 d. Pigs were euthanized immediately following the environmental challenge and the glycolytic (STW) and oxidative (STR) portions of the semitendinosus muscle were collected for analysis. In STR, malondialdehyde (MDA) concentration, a marker of oxidative stress, tended to increase following ZEN exposure (P = 0.08). HS increased CAT (P = 0.019) and SOD1 (P = 0.049) protein abundance, while ZEN decreased GPX1 protein abundance (P = 0.064) and activity (P = 0.036). In STR, HS did not alter protein expression of HSP27, HSP70, or HSP90. Conversely, in STW, MDA-modified proteins remained similar between all groups. Consistent with STR, ZEN decreased GPX1 (P = 0.046) protein abundance in STW. In STW, ZEN decreased protein abundance of HSP27 (P = 0.032) and pHSP27 (P = 0.0068), while HS increased protein expression of HSP70 (P = 0.04) and HSP90 (P = 0.041). These data suggest a muscle fiber type-specific response to HS or ZEN exposure, potentially rendering STR more susceptible to HS- and/or ZEN-induced oxidative stress, however, the combination of HS and ZEN did not augment oxidative stress.

ROLE OF THREE-DIMENSIONAL CORTICO-BASAL GANGLIA-THALAMIC AND CORTICO-PONTO-CEREBELLAR PATHWAYS MODELS AND MULTIMODAL TEACHING IN MEDICAL EDUCATION

Introduction: The COVID-19 pandemic came with impasses, one of them in the educational area, creating numerous barriers. During this period, the access to traditional study methodologies became impracticable, causing some difficulties in the comprehension of some subjects for healthcare students. Therefore a 3D model was elaborated as a learning facilitator, whose main goal was to help healthcare students in the understanding of the voluntary motor movement, addressing the cortico-basal, ganglia-thalamic and cortico-ponto-cerebellar pathways, since the observation in cadavers is not possible. Objective: evaluate the impact of the 3D models in the teaching-learning process and present the comparison and the effects of using a biscuit model and the plastinated cadaveric pieces in the multimodal teaching of human anatomy. Methods: this study involved 47 students from the Physiotherapy course. A prototype was developed using biscuit dough, wood, polystyrene and paint and it illustrated in special dimensions the pyramidal tract and the cortico-basal, ganglia-thalamic and cortico-ponto-cerebellar pathways. The participants performed identical tests before and after the display of the different methodologic resources, 3D model and multimodal, where they were randomly grouped and divided. Results: It was verified that in spite of the greater number of correct answers in the post-test form, there was not, in fact, a significant statistical difference (p=0,654) between the participating groups, which states the necessity of developing an alternative approach and a more significant sample. A significant statistical difference was observed (p&lt;0.001) when comparing the students´ post-test knowledge with their pre-test knowledge when both methodologies were used, setting a multimodal approach, which is an alternative strategy that promotes a better development in teaching and learning. Conclusion: In our study, the teaching with cadaveric pieces (p=0.010) and the use of the 3D model singly (p=0.006) and the multimodal model (p&lt;0.001) obtained similar results statistically. Therefore, the professors must choose the teaching methodology based on their aim and not for the intrinsic qualities in each method.

Technology Elaboration of Biscuits with Reduced Sugar Сontent

Topicality. In this article the current production state of flour confectionery is analysed, as well as some conclusions on improving the biscuit production technology through adding raw materials of plant origin with preferential organoleptic characteristics and reduced sugar content are made. Aim and methods. The aim of the study is to substantiate the technology of biscuits with “Zdorovia” flour and carob powder. The object of this research is the technology of biscuit semi-finished product with low sugar content. The subject of this article is flour mixtures with “Zdorovia” flour (TC 10.6-05476322-001:2013 “Flour “Zdorovia”), and carob powder (Conclusion of the state sanitary-epidemiological examination of carob pods powder (carob powder) № 05.03.02-03/13533 dated 23.02.2012), biscuit dough from flour mixtures, baked biscuit semi-finished product. Research methods: theoretical generalisation method, calculation and organoleptic methods. Results. In this article, the results of theoretical and experimental research of biscuit technology elaboration are presented. The chemical composition of “Zdorovia” flour and carob powder is analysed, particularly, the possibility of their use in low-sugar biscuit products is proved. Organoleptic parameters are studied, and the rational concentration of “Zdorovia” flour and carob powder in flour mixtures is determined. The nutritional value and glycemic index of biscuit products are calculated. Conclusions and discussion. The traditional recipe of biscuit with cocoa powder is analysed. The advisable traditional recipe change is demonstrated in measures of replacing premium wheat flour with “Zdorovia” flour, as well as cocoa powder with carob powder, and 10 % of sugar with carob powder. The nutritional value of “Zdorovia” flour, carob powder and biscuit products is substantiated, and the glycemic index of elaborated products is defined. The rational concentration of “Zdorovia” flour and carob powder in biscuit recipes is installed in proportion of 30 % of “Zdorovia” flour and 100 % of carob powder. It is found out that the elaborated biscuit has the best organoleptic properties, such as smell, taste, colour, provided when used concentration of 30 % of “Zdorovia” flour and 100 % of carob powder. Additionally, it is proved that the addition of “Zdorovia” flour and carob powder to the biscuit recipe makes it possible to establish that their fat content decreased by 5,2 %, carbohydrate content – by 7,7 %, including mono- and disaccharides – by 9,3 %, starch content – by 12,4 %, still, fiber content increased by 96,9 % compared to control. The energy value of the test sample decreased by 6,6 %, and the glycemic index was 26,2 un.

Material requirements for printing cookie dough using a fused deposition modeling 3D printer.

This study examined the requirements for using flour-based formulations in fused deposition modeling (FDM) of cone-shaped cookie dough. By considering the requirements of fidelity, shape retention, and extrudability, the rheological and mechanical parameters, which resulted in high printability (93.88‒96.49%) and dimensional stability (96.36‒97.15%), for formulations containing soft wheat flour, granulated sugar, water, and olive oil were determined to be: storage modulus (G') of 7165‒12,590Pa, loss modulus (G″) of 4161‒8297Pa, shear modulus of 6613‒12,804Pa, yield stress (τ0) of 50.22‒72.80Pa, phase angle of 30.28‒33.52°, apparent viscosity of 181.25‒230.20Pa·s, and hardness of 0.65-0.91N. When olive oil and water were replaced with butter and egg, the formulations demonstrated higher values of G', G″, shear modulus, τ0, and hardness; a smaller phase angle; and a wider range of apparent viscosity. These results provide quantitative information for developing cookie dough formulations suitable for 3D printing by FDM.

Ultrasensitive detection of soy traces by immunosensing of glycinin and β-conglycinin at disposable electrochemical platforms.

This work reports the first electrochemical bioplatform for the determination of soy traces in food. The bioplatform involves sandwich-type immunoassays using specific antibodies for β-conglycinin and glycinin, which are the main allergenic soy proteins, and carboxylic acid-modified magnetic microbeads. Amperometric detection at -0.20V (vs. an Ag pseudo-reference electrode) was performed using single or dual screen-printed carbon electrodes and the H2O2/hydroquinone (HQ) system. The measured variation in the cathodic current was directly proportional to the concentration of target allergenic proteins. The developed bioplatforms exhibit a good selectivity and sensitivity providing limits of detection (LOD) values of 0.03 and 0.02ngmL-1 for β-conglycinin and glycinin, respectively. The determination of both proteins can be carried out in only 1.5h. The electrochemical bioplatforms allow their accurate determinations (with results statistically comparable to those provided by ELISA methodologies) in raw cookie dough and baked cookies enriched with soy flour. The results obtained confirm, in a pioneering way with electrochemical biosensors, the possibility of discriminating samples incurred with as little as 0.0005ppm of a food allergen in model cookie extracts.

Study of the possibility of the Optimizing the formulation of low-fat soft dough biscuit using DATEM &amp; Maltodextrin

Study of the possibility of the Optimizing the formulation of low-fat soft dough biscuit using DATEM & Maltodextrin

Restructuring cookie dough with 3D printing: Relationships between the mechanical properties, baking conditions, and structural changes

Understanding the factors affecting the shape instability of 3D-printed foods when subjected to thermal processing is vital to improve the practicability of 3D food printing. This study investigated the geometrical attributes and baking conditions along with the rheological properties of cookie dough. Various kinds of 3D-printed shapes were processed under different baking conditions (time and temperature). The results demonstrate the relationships between geometry, infill density, and structural deformation due to baking. In conjunction with the known benefits of compositional optimization of cookie dough, the geometrical properties and baking conditions are critical to their resistance to deformation. High-temperature cooking resulted in cracks between the layers. Both the geometrical properties of the designed shapes and baking conditions determined the final quality of the baked cookies. This study established a novel 3D printing method to prepare cookies with various shapes that are resistant to post-processing collapse, which enlightens the 3D printing of future foods. • The factors affecting the shape instability of 3D-printed constructs are discussed. • Physical properties and post-processing conditions are significant for 3D printing. • The post-processing capacity of cookies is affected by the geometrical attributes. • Geometry, infill density, and structural deformation are correlated. • Higher temperature cooking resulted in cracking between the cookie layers.