Characteristics Of Cookies Research Articles

Utilization of Durian Seed Flour (Durio Zibethinus Murr) in the Manufacture of Cookies

The aim of the study was to determine the characteristics of cookies which is produced by adding durian seed flour and determining the best formulation of wheat flour and durian seed flour in process of making cookies. A completely randomized design (CRD) one factorial with five leves of ratio of wheat flour(TT) and durian seed flour (TBD) that is = 100 % TT and 0 % TBD; F2 = 75 % TT and 25 % TBD; F3 = 50 % TT and 50 % TBD; F4 = 25 % TT and 75 % TBD; F5 = 0 % TT and 100 % TBD. The results showed that substitution of derian seed flour in the manufacture of cookies will increase the protein content and ash content of cookies, but reduce the water content. The greater proportion of durian seed flour used, refers to the lower panelists preference for color, texture, aroma, taste and overall cookies. The best treatment was substitution of 50%durian seed flour with moisture content of cookies 2.95%, 1.99% ash content, 6.83% protein content with hedonic characteristics showed that the cookies was preffered by panellists on its color (3.07), texture (3.08), aroma (2.25), taste (2.98) and overall (2.95).

Physical And Organoleptic Characteristics Of Tiwul Cookies

Cookies are a type of biscuit made from soft dough, high in fat, relatively crispy when broken, and have a solid cross-section. This study focuses on developing cookie products using tiwul flour as an alternative carbohydrate source to replace wheat flour. The addition of jewawut of high-starch food ingredients is needed to improve the texture of the cookies. Animal protein food ingredients used in this study include freshwater snail and anchovy flour. This research aims to determine the effect of the proportion of tiwul flour and jewawut flour with the addition of freshwater snail flour and anchovy flour on the physical and organoleptic characteristics of cookies and determine the best treatment based on physicochemical parameters. The research design used in this research was a Complete Randomized Design (CRD) with a 2-factor factorial pattern with 2 replications. The treatment used was proportions of tiwul and jewawut flour (80%:10%, 70%:20%, 60%:30%) and the addition of anchovy and freshwater snail flour (10%, 5%:5%, 10%). The observation variable data was tested statistically using analysis of variance at a=5% using the DMRT follow-up test. The best treatment with the proportion tiwul 60% : jewawut 30% : anchovy 5% : freshwater snail flour 5%. Which was the best treatment with a water content of 3,79%, ash content of 3,25%, fat content of 26,11%, color of 2,47 (brown), aroma of 4,03 (typical of cookies), taste of 3,70 (sweet savory), and texture 3,73 (crunchy)

Improvement of the Nutritional Value and Physicochemical Characteristics of Biscuits by Using Defatted Chia Seeds (Salvia hispanica L.) Flour Riched in Phytochemical Content

Improvement of the Nutritional Value and Physicochemical Characteristics of Biscuits by Using Defatted Chia Seeds (Salvia hispanica L.) Flour Riched in Phytochemical Content

Milk Proteins as Alternative Ingredients Replacing Sugar and Their Effects on Chemical, Technological and Sensory Quality of Cookies

ABSTRACT This paper aims to evaluate nutritional, technological and sensory characteristics of cookies with reduced sugar content and added milk proteins. Five formulations of cookies had their weight, height, weight loss, yield, apparent volume, specific volume, spread ratio, color, pH, texture, proximate composition, acceptability, purchase intention and acceptability index were evaluated. Cookies made with low sugar presented promising quality for apparent volume, specific volume, spread ratio and yield. High protein and ashes content, lower moisture and low sugar concentration were also observed. Treatments added with whey protein highlighted in the sensory analysis and reached a satisfactory acceptability index. Cocoa powder can covered up the sugar reduction and can be used in cookies formulation to diminish sugar. Casein did not show potential as an alternative for cookies. Cookies produced with low sugar and added with whey protein had appropriate chemical, technological and sensory characteristics.

Sensory evaluation of pumpkin flour-wheat flour composite cookies: Exploring nutritional enrichment and consumer acceptance

The study comprehensively evaluated the consumer acceptability and sensory characteristics of cookies made from varying ratios of pumpkin flour and wheat flour. The researchers incorporated pumpkin flour at four different levels - 0%, 40%, 50%, and 80% - into the cookie formulations. To assess the sensory profile of these cookie samples, the researchers conducted a thorough evaluation using a 7-point hedonic scale. This scale allowed panelists to rate their level of liking or disliking for key sensory attributes, including color, aroma, taste, aftertaste, and texture. The results of this sensory analysis revealed some interesting trends. As the substitution level of pumpkin flour increased, there was a significant decrease in consumer preference for the color, aroma, and taste of the cookies. However, an intriguing finding was that the aftertaste was actually improved with higher pumpkin flour content. Notably, the cookies made with a 50% pumpkin flour to 50% wheat flour ratio were most preferred by panelists in terms of texture. This suggests that a balanced approach to the flour blend, incorporating a considerable amount of pumpkin flour, can produce cookies with an acceptable and even desirable textural profile. The study demonstrates the potential of pumpkin flour as a nutritious ingredient that can be incorporated into cookie production. The nutritional benefits of pumpkin flour, such as its high content of beta-carotene, fiber, and other vitamins and minerals, make it an attractive alternative to traditional wheat flour. However, the researchers caution that higher substitution levels of pumpkin flour, beyond the 50% ratio, may require further optimization to enhance the overall sensory acceptance of the cookies. Finding the right balance between nutritional enhancement and maintaining desirable sensory attributes will be crucial for the successful development of pumpkin flour-based cookies that appeal to health-conscious consumers.

Biscuits enriched with the edible powder of Angoumois grain moth (<i>Sitotroga cerealella</i>): Optimization, characterization and consumer perception assessment

During this study, the dried powder of Angoumois grain moth (Sitotroga cerealella) (AGM) was used as an excellent source of protein to produce nutritional biscuits. Physical, chemical, rheological and microbiological characteristics of biscuits with the optimum AGM percentage (5%) were evaluated compared to the control. The response surface methodology (RSM) with optimal (custom) design was first employed for optimizing the percentage of the AGM powder in biscuits. The optimum selected percentage of the AGM powder was 5% and a quadratic model was found to yield the best fit. The evaluation of parameters of biscuits (ash, protein, fiber and fat content) showed that most of the values, except carbohydrate, significantly increased with AGM inclusion (5%) compared to the control. Also, an increase in diameter, spread ratio and weight values and a decrease in the thickness and break strength of the biscuits were observed with AGM powder inclusion. The presence of the 5% AGM powder slightly increased water absorption, and dough development time also increased compared to the control sample. However, stability of dough decreased. The sanitary conditions of the AGM biscuits were satisfactory as the analytical results were within the established values specified in the regulation. The study revealed that Angoumois grain moth is an excellent source of nutrients necessary for combating protein-energy-malnutrition rampant in our world today.

The effect of jack bean (Canavalia ensiformis L.) starch modification annealingheat moisture treatment on physical and chemical characteristics of biscuit

Biscuits are one of the food products that are in great demand by the people of Indonesia with a consumption growth rate of 4.25% from 2016 to 2020. Biscuits have the characteristics of low moisture content so they have a long shelf life. In this study, innovation was carried out on the main raw material of biscuits using the substitution of jack bean starch (Canavalia ensiformis L.) modified by annealing-heat moisture treatment (HMT). This study aimed to determine the effect of HMT and annealing-HMT on the physical and chemical characteristics of biscuits and to determine the best biscuit formulation. The design used in this study was completely randomized design (CRD) with one factor in the combination of modified starch and biscuit formula, namely control (100% flour), native starch (100%), native starch: wheat (50:50), native starch (100%), HMT modified starch: wheat (50:50), HMT modified starch (100%), annealing HMT modified starch: flour (50:50), and annealing HMT modified starch (100%). Based on the research, it was found that the substitution of wheat flour using annealing HMT modification starch affects brighter color, lower hardness and fracture strength, lower moisture content, ash content, fat content, and protein content, as well as increment in carbohydrate content. The best formula was determined based on multiple attributes, namely the F7 formula with 100% annealing HMT starch modification.

Physicochemical, nutritional and organoleptic characteristics of cookies based on water chestnut (Trapa natans) and wheat

The water chestnut flour has massive potential to replace the white flour for the development of value-added food products. In the present research work water chestnut flour was combined with white flour at different levels, i.e. 0 (T0), 15 (T1), 30 (T2), 45 (T3) and 60 % (T4), to develop nutritional cookies. The influence of the water chestnut flour concentration on the obtained cookie's physiochemical features was investigated. The cookie's diameter and thickness exhibited a significant increase as a result of the replacement. The fiber and ash contents progressively increased from 2.8 ± 0.1 % and 1.3 ± 0.1 % in the case of T0, to 6.1 ± 0.1 % and 2.2 ± 0.1 % for T4, respectively. Meanwhile, the moisture, protein and fat contents of cookies decreased. A significant increase in K, Mg, Zn, Fe, P and Cu was observed with values 98.3 ± 0.1, 21.5 ± 0.2, 2.0 ± 0.2, 3.0 ± 0.2, 48.6 ± 0.4 and 2.3 ± 0.02 mg/100 g, respectively in T4 cookies. The organoleptic analysis showed that control cookies got the highest scores for all these parameters, whereas cookies with 60 % water chestnut flour got the lowest scores. For T1 and T2 formulations, acceptable scores were collected, justifying that a 15 to 30 % replacement level of water chestnut flour with white flour could be proposed to develop good quality nutritious cookies.

Exploitation of Aureobasidium pullulans NRRL Y-2311-1 xylanase in mulberry and rice flours-based gluten-free cookie formulation: Effects on dough properties and cookie characteristics.

Xylanases are mainly utilized in bakery industry for the hydrolysis of dietary fiber-based fractions. Their applications in gluten-free products have not been considered before. In the present study, the xylanase produced by Aureobasidium pullulans NRRL Y-2311-1 was utilized in a mulberry and rice flours-based gluten-free cookie formulation for the first time. Effects of various xylanase concentrations on gluten-free dough rheology and cookie characteristics were elucidated. Only rice flour-based cookie and only wheat flour-based cookie formulations were also prepared as comparison. Incorporation of xylanase into all cookie recipes resulted in softer cookie doughs with lower absolute stickiness. The hardness and absolute stickiness of the cookie doughs prepared by the mixture of mulberry and rice flours decreased by the addition of the enzyme into the formulation in a concentration-dependent manner. Enzyme concentrations above 100U/100g flour did not provide statistically significant further changes on gluten-free cookie doughs. Incorporation of xylanase into the cookie recipes resulted in increased baking loss and spread ratio in an enzyme concentration-dependent manner for all cookie types. Hardness values of both types of gluten-free cookies decreased by xylanase incorporation. Different effects on fracturability were observed depending on the cookie type and enzyme concentration. Enzyme concentration of 100U/100g flour provided mulberry and rice flours-based cookies with a more flexible and softer structure. No significant effects on color parameters of cookies were observed by xylanase incorporation.

Influence of cocoa products on rheological, fatty acid profile and quality characteristics of biscuits.

Cocoa products namely cocoa powder (CP), cocoa butter (CB) and cocoa mass (CM) were selected for their utilization in soft dough biscuits. CP was blended with the refined wheat flour (WF-0, 5, 10 and 15% levels) and rheological and quality characteristics of biscuits were studied. The spread ratio decreased (10.1-8.8), density (0.49-0.52g/cm3) and breaking strength values (1127-1369g force) increased gradually with increase in CP. Combination of GMS and SSL at 0.25% each improved the quality of biscuits at 10% incorporation of CP. Further the biscuit fat (BF) was replaced with CB (0, 25, 50 and 75%). Later the biscuits with CM were prepared by replacing the flour (15%) and BF (0, 25, 50 and 75%). Acceptability of the CM based biscuits was better when compared to CB based biscuits. The total polyphenol content in control biscuits was 55.55mg/100g and was in the range between 81.98 and 102.05mg/100g for cocoa based biscuits. The protein content in cocoa based biscuits was marginally higher than the control biscuit. Though there was a wide variation in the fat content and different fatty acids in raw materials, interestingly, the values varied narrowly in biscuits.

Effect of adding suji leaf flour on the physical characteristics of gluten-free cookies

Modern society is now increasingly paying attention to the food it consumes. Cookies, which are generally made from wheat, are now starting to be developed into non-gluten products from local flour which are considered healthier. This research aims to determine the effect of adding suji leaf flour on the physical characteristics of cookies. The method used in this research was a completely random plan with different concentrations of suji leaf powder, namely 0%, 2%, 4%, 6%, 8%. The physical parameters measured are texture (hardness and slice ability). The results of the research showed that the concentration of added suji leaf powder had a significant effect on the hardness and slicing power of the cookies produced. The higher the addition of suji leaf flour, the higher the measured hardness and slicing power values of the cookies. Control cookies without the addition of suji leaf flour had the lowest hardness and slicing power values (622.25 gf and 973.50 gs) and cookies with 8% addition of suji flour had the highest hardness and slicing power (1040.77 gf and 4807.67 gs). In conclusion, the addition of suji leaf flour to cake formulas provides new insights for developing healthier cakes from local ingredients.

Karakteristik Fisikokimia Cookies Tersubstitusi Tepung Suku (Artocarpus artilis)

Breadfruit flour is gluten free so it is good to use as an alternative food in making cookies that can help children with autism and celiac diseases. The purpose of this research were to determine the effect of breadfruit flour on physicochemical characteristics of cookies as a substitute for wheat flour. This research used a completely randomized design with 4 treatments and 3 replications of breadfruit flour as a substitute for wheat flour, namely, FI=0%:100%, F2=20%:80%, F3=40%:60% and F4=60%: 40%. The parameters tested were water content, acid insoluble ash content, protein content and color test. The data were analyzed using ANOVA and further tests were carried out with DMRT analysis at a significant level of 5% and protein content using Microsoft Excel. The used of breadfruit flour substitute wheat flour had no significant effect on the water content, protein content, and acid of insoluble ash content. The results showed that all cookies with breadfruit flour substitution produced water content and acid insoluble ash content that still exceeded from SNI standards, while the protein content of all cookies met SNI standards. The resulting cookies each have a darker brownish color as the amount of breadfruit flour is added as a substitute.

Effect of Wheat Flour and Yellow Pumpkin Flour Ratios on The Physical, Chemical Properties, and Preference Level of Cookies

Cookies are made from flour, eggs, vanilla, margarine, and baking powder ingredients. The weakness of standard cookies is their low antioxidant content. Therefore, innovation is needed to increase the antioxidant level of these cookies. This study contributes to determining the effect of adding yellow pumpkin flour on selected cookies' physical, preference level, chemistry properties, and antioxidant activity. The proportion of adding pumpkin flour consists of 0%, 10%, 20%, 30%, 40%, and 50%. The physical analysis included color, texture, expansion volume, and the level of preference, including flavor, color, taste, texture, and overall, which are used to select the most preferred cookies by panelists. The chemical analysis includes moisture, ash, protein, carbohydrate contents, and IC50 value for the most preferred cookies by panelists. The findings indicated that the selected formula by the panelist was cookies with 20% pumpkin flour substitution. The physical characteristics of cookies are a lightness color of 54.15, a texture of 1572.7 gF, and an expansion volume of 46.2%. The chemical elements are as follows: moisture content of 4.68%, ash content of 1.53%, protein content of 8.15%, fat content of 26.10%, carbohydrate content by the difference of 59.54%, and IC50 as much as 84.84 ppm, which means that the selected cookies have intense antioxidant activity. The experiment's contribution was that increasing antioxidant intake through dietary choices can positively impact overall health and potentially reduce the need for medicinal intervention.

Evaluation of the physicochemical and sensory characteristics of gluten-free cookies.

The increasing prevalence of celiac disease and gluten intolerance has led to an increased demand for gluten-free food products in Peru. The research objective was to develop gluten-free cookies from substitute flours, evaluating their physicochemical and sensory parameters. Eight formulations were developed using 100% broad bean, chickpea, pea, kiwicha, quinoa, lentil, corn, and bean flour. One hundred consumers participated in this evaluation (59% women and 41% men). A completely randomized design (CRD) and a randomized complete block design (RCBD) were used for physicochemical analysis and acceptability, respectively. To describe the sensory characteristics of the cookies, Cochran's Q-test and correspondence analysis (CA) were performed. From the results obtained, the lentil cookie presented the highest amount of protein and fiber but lower fat and carbohydrate contents compared to the other samples. In terms of color, the corn cookie was the lightest, with greater luminosity (L*), less redness (a*), and greater yellowness (b*). Regarding the sensory analysis, the CATA questions allowed us to form six groups, and the samples with the greatest acceptability were the corn and chickpea cookies, which were rated as "I like them." Lentil flour crackers are a nutritionally adequate option, and corn flour crackers are highly sensorially acceptable, suggesting commercial opportunities for softer and more flavorful gluten-free products. However, it is crucial to continue researching and developing innovative products to meet changing market demands and offer healthier and more attractive options to consumers.

Evaluation of the Effects of Fortification of Refined Wheat Flour with Mango Peel, Pulp or Kernel Powders on the Quality Characteristics of Biscuit and Pan Bread

Evaluation of the Effects of Fortification of Refined Wheat Flour with Mango Peel, Pulp or Kernel Powders on the Quality Characteristics of Biscuit and Pan Bread

Influence of Bamboo Shoots (Dendrocalamus asper) Flour Addition and Baking Temperatures on the Sensory and Physical Characteristics of Cookies

Influence of Bamboo Shoots (Dendrocalamus asper) Flour Addition and Baking Temperatures on the Sensory and Physical Characteristics of Cookies

Quality Characteristics of Cookies Added with Octenyl Succinyl Anhydride-Modified Wheat Starch

Quality Characteristics of Cookies Added with Octenyl Succinyl Anhydride-Modified Wheat Starch

Physico-chemical, nutritional and sensory properties of cookies substituted with banana peel powder from three different traditional varieties

Aim: To analyze the physico-chemical, nutritional and sensory properties of cookies substituted with banana peel powder from Karpuravalli (ABB), Monthan (ABB) and Nendran (AAB) varieties. Methodology: Matured banana bunches were harvested from ICAR - NRCB farm followed by separation of peel and pulp manually. The peels were cut into small pieces and soaked in 0.05% potassium metabisulfite for 15 min to prevent browning. They were dried in a hot air oven (55 ± 20C), and converted into powder using an attrition mill. The cookies were prepared according to the AACC (2000) method 10-54.01 with minor modifications. The developed cookies were analyzed for their physical, proximate chemical composition viz., moisture, colour, total carbohydrate, total starch, total sugar, fat, fiber, ash, protein, total phenols, flavonoids and minerals. Results: Addition of banana peel powder in the cookies significantly improved the nutritional properties by altering its fiber content from 1.02% to 2.98% and decreasing the fat content by 19.95 to 22.23%. It also decreased the hardness of the cookies. The sensory results revealed that the banana peel flour incorporated cookies also scored equal to that of control cookies. Interpretation: Banana peel has potential component for improving the nutritional characteristics of cookies and to make functional foods. Key words: Banana peel powder, Bioactive compounds, Cookies, Nutrition

Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths.

The increasing demand for allergen-free and reduced-allergen foods has led to an investigation into the potential use of O-free wheat, a low-allergy wheat cultivar, in cookie production. This study focused on assessing the gluten composition of O-free flour and comparing its suitability for cookie making in comparison to flours with varying gluten strengths. Several analyses were conducted, including gluten composition, solvent retention capacity (SRC), thermal and pasting properties, dough-mixing characteristics, and cookie-making performance. The gluten composition of O-free flour by SDS-PAGE confirmed the absence of ω-gliadins and the reduced levels of low-molecular-weight glutenins and γ-gliadins. The SRC values of O-free flour fell between the flours with weak and medium gluten strengths. While thermal and pasting properties showed significant differences in sucrose solution but not across flour types, indicating similar starch structures, mixograms displayed distinct variations influenced by both sucrose solution and flour type, highlighting the importance of gluten quality and composition. Cookies made with O-free flour demonstrated similarities to those produced with weak gluten flour, known for their favorable cookie characteristics. This study emphasizes the significant influence of flour gluten composition on cookie-making performance and advocates for the adoption of O-free flour in the development of allergy-friendly cookies.

Pengaruh Perbandingan Tepung Tulang Ikan Tuna Sirip Kuning (Thunnus albacares) dan Terigu Terhadap Karakteristik Cookies Sebagai Makanan Fungsional Tinggi Kalsium


 
 
 The purpose of this study was to determine the effect of comparison yellowfin tuna fish bone and wheat flour on the characteristics of cookies and to determine the best comparison of yellowfin tuna fish bone to produce cookies with the best characteristics. The design used in this study was a completely randomized design (CRD) with treatment of the amount of flour and bone meal of yellowfin tuna consisting of 5 levels, that are 100%: 0%; 90%:10%; 80%:20%; 70%:30%; and 60%:40%. The treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analyzed statistically using variance and if the treatment had a significant effect, it was continued with Duncan's Multiple Distance Test. The results showed that the ratio of flour and bone meal of yellowfin tuna had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, calcium content, scoring test (color, texture, aroma, and taste) and hedonic test (color, aroma, and texture) cookies. Ratio of 60% flour with 40% yellowfin tuna fish bone produced cookies with the best characteristics with the criteria of water content 6.5%, ash content 13.17%, protein content 11.54%, fat content 46.85%, carbohydrates content 21.90%, calcium content 5.91%, characteristic of colour was brownish yellow and ordinary, aroma was fishy and ordinary, texture was crunchy and ordinary, taste was slightly typical of tuna and ordinary, and overall acceptance was ordinary.