Preparation Of Biscuits Research Articles

Physico‐chemical characterization and utilization of finger millet ( Eleusine coracana L.) cultivars for the preparation of biscuits

Finger millet being underutilized but highly nutritious millet was explored for nutritional characteristics. Twelve cultivars of finger millet were found to be a potential source of proteins (7.19%–12.56%), crude fibers (3.17%–5.83%), crude fat (1.07%–1.87%), and ash or mineral content (2.81%–3.61%) as well as a rich source of minerals such as Cu (0.61–1.62 mg/100 g), Mn (4.01–7.44 mg/100 g), Fe (3.97–8.04 mg/100 g), Zn (2.08–4.50 mg/100 g), and Ca (318–659 mg/100 g). Cultivars were screened out for the highest content of calcium and the cultivar GPHCPB-149 richest in calcium (659 mg/100 g) was utilized for supplementation in biscuits at different proportions, that is, 0, 25, 50, and 75%. A significant (p ≤ .05) increase in the calcium and crude fiber contents was reported with increased incorporation of finger millet in biscuits. Sensory evaluation studies concluded that finger millet flour was successfully incorporated up to 50% in wheat flour for the preparation of biscuits. Practical applications The study showed that finger millet is a rich source of nutrients and has great potential to be utilized for the development of functional bakery products. It can be successfully incorporated up to 50% with wheat flour for the preparation of functional bakery products. Finger millet incorporated biscuits were found to contain higher levels of crude fiber, calcium, iron, and zinc contents than control biscuits and may offer the inherent health benefits of finger millet to the consumers by alleviating the deficiency of calcium and prevention of other lifestyle diseases.

Formulation and characterization of cookies prepared from the composite flour of germinated kidney bean, chickpea, and wheat

AbstractThe objective of this study was to optimize the formulation of cookies from the composite flour of germinated kidney bean, chickpea, and wheat using response surface methodology (RSM). Snap force, spread ratio, and overall acceptability served as responses for the optimization of cookie formulation. Optimization and validation of central composite rotatable design (CCRD) of RSM concluded the feasibility of using 19.11 g of germinated kidney bean flour, 31.19 g of germinated chickpea flour, and 50.00 g of germinated wheat flour, per 100 g of flour composition for cookie preparation. Characterization of the novel formulated product was done by analyzing various attributes of flour and cookies. Optimized composite flour formulation (OCFF) exhibited appropriate functional and pasting characteristics required for cookie preparation. Optimized composite flour cookies (OCFCs) had a higher amount of protein (12.32 ± 0.11), fats (22.57 ± 0.23), and crude fiber (5.64 ± 0.02) content as compared with ungerminated wheat flour cookies (UWFCs). in vitro digestibility (carbohydrate and protein) was significantly higher in OCFCs owing to the utilization of geminated grain's flour. Amino acid content of germinated grains enhanced the total essential amino acids in OCFCs. Shelf life of the formulated product was acceptable for up to 90 days when stored at 25°C in aluminum‐laminated sealed bags.

Addition of Pachira aquatica oil and Platonia insignis almond in cookies: Physicochemical and sensorial aspects.

This article investigated the use of Pachira aquatica (PA) fat and Platonia insignis (PI) nuts as ingredients in the preparation of cookies. Seven formulations containing PA fat and/or PI nuts were studied by changing the formulation proposed by AACC, and samples were evaluated considering physical–chemical, microbiological, and sensory characteristics. Formulations F1, F4, and F5 showed higher mass loss and lower expansion factor after cooking. Formulations F4, F6, and F7 presented a greater increase in diameter. In turn, formulations F5, F6, and F7 presented greater thickness. The content of fatty acids varied according to the composition of each biscuit, and formulations 2 and 3 presented the best lipid profile (oleic acid ~32%). In addition, it was observed that the addition of PI almond increased the fiber content (~7.15%). The sensory evaluation showed that formulation F5 obtained a score of 5, proving that the partial replacement of hydrogenated vegetable fat with PA fat and grated coconut with PI almond favored the panelists' purchasing decision. The results indicate that unconventional sources of lipids and nuts can be used without loss of quality in biscuits.

Study of Microbiological Quality of Biscuits from Street Side Bakery Shops at Dehradun City, India

<p>In the present study, microbiological quality of biscuits from street side bakery shops at Dehardun city, India was conducted. A total 11 samples of bakery biscuits were collected randomly and analysed for their microbiologically quality by standard plate count method. Pure cultures of bacterial isolates were prepared by streaking on nutrient agar medium. Bacterial isolates were further studied for morphological characters, culture characters on nutrient agar medium and biochemical testes in laboratory. All samples studies were found contaminated by a variety of bacteria. The highest bacterial load was 2.2 ×105 cfu/g and lowest was 0.1×103 cfu/g, respectively. Morphological observation, culture characters and results of biochemical tests of bacterial isolates were compared with standard results of known bacteria. The bacterial isolated were identified as Alcaligenes faecalis, Bacillus cereus, Micrococcus luteus, Pseudomonas aeruginosa, Streptococcus lactis and Staphylococcus aureus, respectively. Among these, two isolates i.e., A. faecalis and P. aeruginosa were gram negative and other isolates were gram positive bacteria which suggested the poor hygienic conditions inside the bakery during preparation and storage of biscuits. Gram positive bacteria might be contaminated during storage and by bad handling. These food spoiling bacteria might be responsible for food-borne infection and diseases. Therefore, care should be taken while purchasing such products and should be purchased from certified bakery shop.</p>

Microbiological quality, fungal diversity and aflatoxins contamination in carob flour (Prosopis flexuosa)

Carob flour is obtained from pods of some species of Prosopis, leguminous trees that abound in many desert habitats worldwide. Currently, this product is available in healthy food stores in several countries, including Argentina, as a nontraditional meal of growing interest with multiple applications for the preparation of puddings, biscuits and snacks, among others. The objective of the present study was to evaluate the microbial quality of carob flour on basis of the presence of deteriorative and pathogenic microorganisms. Fungal diversity of the mycobiota was also studied with a special interest in toxigenic fungi. Eighteen samples of carob flour (Prosopis flexuosa) were analysed. Standard plate count of aerobic mesophilic bacteria showed levels of contamination ranging from <102 (estimative) to 6.8 × 105 CFU/g; total coliforms from <102 (estimative) to 4.7 × 105 CFU/g; moulds and yeasts from 2.1 × 102 to 8.1 × 104. In all samples, the absence of Salmonella sp. was verified in 25 g and counts of Bacillus cereus less than 102 were observed. These results indicate that from the safety point of view the carob flour studied does not have a significant microbial load. Regarding to fungal contamination, Aspergillus and Penicillium were the genera more diverse in species and were present in all the samples. Some of the species identified were potential mycotoxins producers. Among the most frequently detected species in the studied mycobiota were the Aspergillus of the Flavi section, well recognized as potential aflatoxin producers. The A. flavus species was one of the most widely distributed, since it was detected in almost all samples. A. parasiticus and A. arachidicola were found more sporadically. Aflatoxins analysis demonstrated that a high proportion of the samples were contaminated with aflatoxins in concentrations relatively low, ranging from 1.26 to 20.33 μg/kg of total aflatoxins. Type G aflatoxins are much less frequent contaminants than type B aflatoxins, which is consistent with the fact that A. parasiticus and A. arachidicola (producers of type B and G aflatoxins) were detected sporadically, while A. flavus, which produces aflatoxins B1 and B2, was present in a high number of samples. Results of the present work indicate that carob flour is susceptible to Aspergillus section Flavi and aflatoxin contamination and should be subjected to aflatoxin monitoring prior to marketing as required for other traditional crops.

Preparation of cookies from banana flour, soy flour, and Moringa leaf flour as an emergency food product

Emergency food is a processed food product specifically designed for consumption in post-natural disaster conditions. The food can be provided for 15 days until having adequate assistance. Emergency food products must meet the daily energy requirements of individuals, around 2100 kcal per day. One of the emergency food products is cookies. The purpose of this study was to evaluate the nutritional compound, hardness, and organoleptic properties of emergency food in the form of cookies, prepared from Saba banana flour, soy flour, and Moringa flour. The treatment in this research using a single factor, namely different composition of the flour with three variables and three replications. The three variables were F1 (banana flour 25%, soy flour 10%, and Moringa flour 10%), F2 (banana flour 15%, soy flour 15%, and Moringa flour 15%), and F3 (banana flour 20%, soy flour 20%, and Moringa flour 5%). The parameters were macro nutritional components, such as protein (Kjedhal extraction), fat content (Soxhlet method), and carbohydrate (difference method). It was also evaluated water content (wet basis by drying oven), ash content (furnace), fiber content, hardness (Texture analyzer), calorie (by calculation), and hedonic sensory test in terms of color, taste, aroma, and texture. The results showed that all treatments fulfill the calorie requirement of emergency food. In terms of hardness, F2 resulted in the hardest texture of cookies but still eatable. Organoleptic test results showed that cookies with the use of 20% banana flour, 20% soybean flour, and 5% moringa flour favored by the panelists.

Utilization of watermelon seed flour as protein supplement in cookies

Watermelon seeds are by-product of watermelon, rich in fat and proteins and normally discarded. The present research is planned to use watermelon seed flour as protein supplement in formulation of cookies at 0, 10, 20, 30 and 40% substitute with wheat flour. The results of the present study indicated that samples of watermelon seed flour added cookies contain more proteins (12.47%), fat (21.75%), ash (1.85%) and fibre (2.36%) as compared to cookies without watermelon seed flour samples, significantly. Addition of watermelon seed flour affects the physical parameters of cooking by decreasing the spread factor. However, panelists for sensory evaluation accept the cookies containing watermelon seed flour at all concentrations in terms of color, crispiness, flavor, texture and overall acceptability. So, watermelon seed flour can be used for preparation of cookies with improved protein, fat, fibre and ash content. Keywords: Cookies; Physico-chemical parameters; Protein supplement; Sensory properties; Watermelon seed flour http://dx.doi.org/10.19045/bspab.2020.90024

Effects of prickly pear (Opuntia ficus-indica L.) peel flour as an innovative ingredient in biscuits formulation

The peels of prickly pears represent around half of the fruit and are generally discarded, thus becoming an environmental problem. Due to the high content of bioactive compounds, prickly pear peels could be conveniently used as a nutraceutical and functional ingredient in some food preparations, such as bakery products. This study was aimed at assessing the aptitude of prickly pear peel flour to be mixed (10 g, 20 g, and 30 g/100 g) with wheat flour for biscuits preparation through the analysis of the physical and chemical properties of doughs and biscuits and through sensory evaluation.The composition of prickly pear flour showed a significantly higher concentration of fibre (20.70 g/100 g d.w.), ash (14.57 g/100 g d.w.), and phenolic compounds (2776 mg/100 g d.w.) compared to the control wheat flour, thus improving technological properties such as the aptitude to kneading, the flavour retention, and the antioxidant capacity. The acceptance sensory test showed that biscuits prepared with 20 g/100 g and 30 g/100 g of prickly pear flour were more appreciated for smell, taste, colour, and overall acceptability.

Development of nutritional properties in cookies with the incorporation of different levels of rose flower powder by microwave-vacuum drying

In this study, rose flower powder (RFP) was used as an ingredient to develop nutritional cookies using different levels (3%, 5%, 7%, and 10%) and color, odor, texture, bulk density, water activity, total phenolic content, total anthocyanin content, antioxidant activities, and sensory evaluation of cookies using microwave vacuum drying were examined. Color, total phenolic and anthocyanin contents, hydroxyl radical scavenging activity and reducing power of cookies incorporated with RFP were compared with control cookies (without the incorporation of RFP) on 0, 2, 4, 6 and 8 weeks of storage times. Compared with control cookies, the color of the cookies with RFP had redder and darker; nevertheless, cookies incorporated up to 5% level possessed higher color score. RFP improved the odor of cookies due to related rose flower odor. The bulk density and hardness of cookies increased with increasing level of RFP incorporation than those of the control cookies. From the overall quality of sensory score, 5% level of incorporation of RFP was more suitable for the preparation of cookies. During the storage, cookies with RFP had more total phenolic and total anthocyanin contents, and higher antioxidant activities than the control cookies, and their contents progressed with the incorporation level of RFP. RFP prohibited the degradation rate of total phenolic and anthocyanin contents in cookies during the storage period. Therefore, RFP offered positive nutritional properties on the cookies and their storage.

Consequences of hydrogenated vegetable fat substitution with Ajwa seed oil on physicochemical and nutritional aspects of functional cookies.

The core objectives of the current study were to explore and compare the proximate and nutritive composition of both types of cookies prepared either with Ajwa seed oil (ASO) or hydrogenated vegetable fat (HVF) and comparative analysis of the antioxidantal potential of both cookies and to reconnoiter the storage effects on the quality parameters of the cookies over a period of 60 days. Outcomes revealed that the cookies prepared with the ASO were superior (p < .05) in fat% and energy as compared to the cookies with HVF. Due to the presence of functional moieties, ASO cookies were found with better palatability, increased shelf life with enhanced physical properties and better functionality. Therefore, the findings of the current study revealed that ASO could be used as an alternative fat source for the preparation of novel functional cookies instead of conventional vegetable fats.

Preparation of Cookies with Various Native Seaweeds Found on the Korean Coast

ABSTRACTWe investigated the quality characteristics of cookies prepared using different seaweeds native to the Korean coast. Flour made from four different seaweed species (Sargassum fulvellum, Enteromorpha linza, Codium fragile, and Hizikia fusiforme) was used to replace 5% of the regular flour while preparing the cookies. The seaweeds significantly affected solvent retention capacity, thus interfering with gluten network formation. Consequently, the addition of seaweed changed several variables in the cookies, such as moisture content, spread factor, and breaking stress. In sensory evaluation, cookies with Hizikia fusiforme were the most preferred, confirming the possibility of developing cookie products using this seaweed species.

Utilization of Black cumin seed (&lt;em&gt;Nigella sativa &lt;/em&gt;L.) fractions on quality characteristics of cookies

Black cumin (Nigella sativa L.) locally known as “Kalonji” is a good source of nutritionally essential components. Black cumin seeds have been used as herbal medicine by various cultures and civilizations to treat and prevent a number of diseases. Black cumin seed fixed oil contains appreciable quantities of unsaturated fatty acids, especially polyunsaturated fatty acids. In present investigation, the efforts were made to study the effect of incorporation of different levels of black cumin seeds fraction in preparation of cookies so as to enhance its nutritional, organoleptical and nutraceutical properties. The results revealed that black cumin fixed oil incorporation in cookies enhances the sensorial as well as physico-chemical properties of cookies up to standard level. The results are more promising in the samples containing black cumin fixed oil. The crude fibre and protein content of prepared cookies were present in high amount as well as total tocopherol content was in sufficient quantity.

Targeted metabolomics to assess the authenticity of bakery products containing chia, sesame and flax seeds

Food fraud is perpetrated with increasing frequency along the food chain, triggering the need for new and modern tools to detect food authenticity. Chia, flax and sesame seeds are well known for the good nutritional characteristics of their oils, but there is a lack of knowledge regarding the authenticity of these seeds and food products containing them as well. In the present work, we propose a method based on targeted metabolomics to identify the polyphenols present in seeds, which can be used as markers of authenticity. We tentatively identified 44 polyphenols in the different seeds by HPLC-DAD-ESI-qTOF (MS/MS). Chemometrics allowed the selection of 12 compounds, which are nominated as novel markers for seed authentication. Some of these compounds were also found in a lab-scale preparation of cookies supplemented with the studied seeds. The proposed chemical markers resisted the baking process, representing good candidates to be used in the authentication of raw material and bakery products containing these seeds.

Process Development for the Value Addition of Banana Central Core (Pseudo Stem)

Banana centre core also known as Pseudostem, a biological waste in banana plantations could be effectively utilized as a source for incorporation in bakery food products preparations by converting them into flour. In this study, an attempt was made to develop a process for the value addition of banana central core, by drying and powdering. Cleaned and sliced banana centre core was dried in a cabinet dryer/Tray dryer different temperatures (50, 60 &amp; 70℃) temperature. The dried samples were ground into powder form. The drying characteristics and the quality of the dried material and flour were analysed for the physicochemical properties. The sample dried at 70℃ temperature was found to be better in terms of quality of the flour. This powder was used for the preparation of biscuits by incorporating at various levels. The quality of the biscuits were also analyzed.

Nutritional Value and Organoleptic Evaluation of Chocolate Biscuits Incorporated with Freeze Dried and Oven Dried Itoyori Surimi

Arone, B.N.; Padmanaban, V.; Pandi, G.; Jeya Shakila, R.; Neethirajan, N.; Saravanan, B., and Velsamy, K., 2019. Nutritional value and organoleptic evaluation of chocolate biscuits incorporated with freeze-dried and oven dried itoyori surimi. In: Jithendran, K.P.; Saraswathy, R.; Balasubramanian, C.P.; Kumaraguru Vasagam, K.P.; Jayasankar, V.; Raghavan, R.; Alavandi, S.V., and Vijayan, K.K. (eds.), BRAQCON 2019: World Brackishwater Aquaculture Conference. Journal of Coastal Research, Special Issue No. 86, pp. 56-60. Coconut Creek (Florida), ISSN 0749-0208.Baking is a traditional activity and has a very important place in the food processing industry. There are researches ongoing to increase the nutritional value of bakery products such as biscuits. Incorporating proteinaceous ingredients can improve the nutritional value. Even though fish is a good source of high-quality protein, the odour of fish limits its application in bakery products. Surimi is the myofibrillar protein concentrate extracted from fish flesh with reduced odour. Surimi (itoyori) was purchased from commercial industry and was dried using two different methods viz. freeze drying and oven drying. Chocolate flavoured biscuits were prepared incorporating the two types of surimi powder. The biscuits were prepared with flour containing Maida (90%) and cocoa powder (10%) as control. Surimi powder was added at 10%, 20% and 30% by replacing Maida in the flour to prepare surimi chocolate biscuits. The proximate composition and sensory quality were evaluated. Highest moisture content was recorded in 30% freeze dried surimi biscuits (2.68±0.15%) and the least in 10% oven dried surimi biscuits (2.01±0.08%). Highest protein content was recorded in 30% freeze-dried surimi biscuits (14.85±0.21%) and the least in control biscuits (6.22±0.09%). The average fat content in the biscuits was 24.67±0.37%. The average ash content in the biscuits was 1.65±0.2%. Highest carbohydrates content was recorded in control (65.07±0.27%) and the least in 30% freeze-dried surimi biscuits (56.36±0.02%). As the concentration of surimi increased, the sensory acceptability decreased. However, the biscuits with 10% surimi powder were found to have equal acceptability as control biscuits. Biscuits with 20% surimi powder also had acceptable scores. The use of up to 20% of freeze-dried surimi powder in the preparation of biscuits can increase its nutritional value with acceptance.

Vegetative Characteristics and Nutritional Components of A New Line (Dwarf) As Compared with Three Commercial Genotypes of Faba Bean الخصائص الخضریة والمکونات الغذائیة لسلالة الفول الجدیدة (دوارف) بالمقارنة مع ثلاثة تراکیب وراثیة تجاریة من الفول البلدى.

Seeds of Dwarf as a new bean line were subjected to comparing with three commercial genotypes; Assiut 142, Giza 3 and Romy 80 in some vegetative characteristics and nutritional components. The cooking quality and chemical composition as well as, preparation of biscuit with 10% and 20% of whole faba bean seeds flour from the above four genotypes were investigated. The results showed that faba bean seeds are good source of nutrients, such as carbohydrates, minerals and protein, in addition to phenolics and flavonoids compounds. The abundant minerals in the faba bean seeds were magnesium, calcium and phosphorus with among the other minerals. Amino acids analysis showed that faba bean seeds protein is rich in some essential amino acids, such as Lysine, Isoleucine and Leucine. Based on the study results it could be mentioned that Dwarf faba bean as a new line considered as an acceptable to be consumed directly or after processing.

Formulation and Utilization of Isabgol Dietetic Cookies for Boosting the Digestive Process

Aim: The present research was carried out to characterize and utilize Isabgol, for preparation of dietetic cookies. The production of cookies enriched with Isabgol can be considered as an alternative way to include this health promoter fiber in human nutrition.&#x0D; Place and Duration of Study: Isabgol, (Psyllium husk) was procured from the local market were collected from the local area of Bareilly region, India. The plant material was identified and authenticated by the Department of Pharmacognosy of Ram Murti Smarak College of Engineering &amp; Technology (Pharmacy), Bareilly, India.&#x0D; Methodology: Six different formulations of cookies were prepared using varying concentrations of Isabgol. All the preparations were according to the guidelines of AACC (2000). Physical and chemical traits diameter, thickness, moisture content, crude protein, of prepared cookies were evaluated.&#x0D; Results: Straight grade flour was replaced with Isabgol in different combinations such as 5, 10, 15, 20 and 25%. Regarding the characterization of Isabgol, mean values obtained for moisture, crude protein, crude fat, the crude fiber in husk were 6.43±0.05, 2.08±0.06, 0.09±0.01, and respectively. Moreover, total dietary fiber was found to be 76.63±1.32. Physical characteristics of dietetic cookies i.e. diameter and spread ratio were diminished with the addition of Isabgol while thickness was increased. Results regarding the storage of the cookies showed an increase in diameter and spread ratio whilst thickness depicted a decreasing trend. The chemical assay revealed higher crude protein content in control cookies.&#x0D; Conclusion: Softer cookies with low gross energy were obtained with the addition of Isabgol. Isabgol based cookies showed gradual enhancement in dietary fiber content as the amount of husk was increased in the formulation. The resultant cookies may have the potential to manage the digestion and bowel function in human subjects.

Rheological properties and biscuit production from flour blends prepared from cereal based by-products

The technological advances in the processing of cereal products allow separating of different milling fractions, which can be used as functional additives in food formulations. These by-products can be used to improve the technological performance and/or to integrate foods with healthy compounds such as dietary fiber, phenolics and antioxidants. In this study, various types of cereal by-products including wheat, barley and oat brans, bulgur bran, poppy waste and wheat germ, were added to the wheat flour. The 10% of the wheat flour used was replaced with the different cereal by-products. Then, the flour blends and control sample were analyzed using standard “Chopin +” protocol of Mixolab equipment for determination of rheological properties. The same blends were also used for biscuit preparation. The Hunter L, a, b values, spread ratio, hardness and sensory properties of biscuits were measured. Water absorption and dough development time were slightly affected by addition of the products. In general, the addition of the by-products into the flour resulted higher dough stability (3.35-11.22 min) and higher torque by C2 (0.38-0.052 Nm) except for addition of the wheat germ. This indicates strong dough structure. Adding cereal by products except for wheat germ mostly decreased (p≤0.05) lightness (L), spread ratio and overall acceptance and increased (p≤0.05) hardness of biscuit samples.

Gluten-free cookies elaborated with buckwheat flour, millet flour and chia seeds

Abstract The aim of this study was to obtain an optimized gluten-free cookie formulation using alternative flours. For this, a 22 central composite rotatable design (CCRD), with varying concentrations of millet flour (MF) and chia seeds (CS), on a base of buckwheat flour (BF), was used. Control cookies were elaborated with 100% wheat flour (WF). The cookies were characterized for texture and other physical tests and by scanning electron microscopy of their internal structure. The response surfaces for the quality parameters of the cookies showed that the higher the proportion of MF used in the formulations, the lower the height and the greater the diameter, expansion factor, and hardness of the cookies. The addition of up to 10% CS showed no influence on the responses. The optimum point was defined as that with diameter, expansion factor, thickness, and hardness closer to the control cookie: 7.5% CS, 40% MF, and 52.5% BF. The substitution of wheat flour by buckwheat flour, millet flour, and chia seeds can be considered a suitable alternative for the preparation of gluten-free cookies.

Development of value added foods from underutilized deseeded moringa pods

A study was undertaken to utilize moringa pods effectively by developing value added products such as deseeded moringa pod based cookies and soup mix. The deseeded moringa pod was pulverized using a burr mill and hammer mill. The average powder size, bulk density and porosity of the deseeded moringa pod particle were determined as 0.92 mm, 73.6 kg m-3 and 0.34%, respectively. The proximate analysis of deseeded moringa pod powder showed the presence of high value of dietary fibre which can be utilized in incorporation of cookies. Deseeded moringa powder was fortified to the level of 5, 10 and 15% for the preparation of cookies and soup mix. The textural profile characteristics like hardness and fracturability, which are the main criterions for assessing overall quality of cookies, were also studied. The addition of deseeded moringa pod powder to cookie significantly increased the hardness. Sensory evaluation of deseeded moringa pod powder incorporated cookie and soup mix showed that both products were found to be acceptable. The level of incorporation of deseeded moringa pod was optimized as 10% based on the overall acceptability.