Commercial Cookies Research Articles

Physico-Chemical and Organoleptic Characteristics of Cookies Made from Snake Fruit Cultivar Pondoh Flour (Sallaca edulis Reinw.) and Palm Stem Starch (Arenga pinnata Merr.)

Snake fruit is a food that has a fairly high fiber content and also has vitamin C content. Palm stem starch has starch content so it is used to soften the texture of cookies and also has a high fiber content. The use of snake fruit and palm stem starch aims to produce a cookie formulation that is healthier than commercial cookies with high fiber and vitamin C content. The purpose of this study was to determine the physico-chemical and organoleptic properties of cookies made from snake fruit cultivar pondoh flour and palm stem starch. This study used a completely randomized design (CRD) consisting of 5 formulations with 3 replications, namely the ratio of palm stem starch flour and snake fruit cultivar pondoh flour 100%:0% (F1), 75%:25% (F2), 50%:50% (F3), 25%:75% (F4) and 0%:100% (F5). Data were analyzed using One-Way ANOVA and Duncan's further test with 5% significance level. The experiment was conducted by testing physico-chemical and organoleptic properties on 30 untrained panelists. The results showed that making cookies made from snake fruit cultivar pondoh flour and palm stem starch flour had a significant effect on the physico-chemical and organoleptic properties of cookies. The results obtained are water content 4,96%-6,77%; ash content 1,97%-2,88%; fat content 11,78%-14,37%, protein content 6,34%-8,48%; carbohydrate content 57,05%-63,66%; crude fiber content 9,45%-12,25%; vitamin C content 1,00 mg- 2,87 mg; hardness 154,55 N-523,14 N; color L* 29,39-66,05; color a* 2,27-7,84; color b* 10,92-33,86; and organoleptic test color 1,80-4,43; aroma 2,57-3,92, texture 1,87-4,43, taste 1,97-4,23, overall 2,20-4,30.

Formulation, Physicochemical, and Sensory Evaluation of Cookies Prepared from Sacha Inchi Oil Meal (SIOM)

Due to its substantial amounts of essential amino acids and protein, sacha inchi oil meal (SIOM) is ideal for producing protein-rich food. This study developed the cookies by blending SIOM with wheat flour at 5, 10, 20, and 30% (w/w), respectively. Physical properties, proximate composition, and sensory study were evaluated on the cookies. Data showed that 10% of wheat flour-SIOM cookies had the highest protein content (13.03%) compared to wheat flour cookies (4.89%). Cookies made with 20 and 30% SIOM were also feasible as the crude fiber content was high (48%). The hardness of wheat flour-SIOM incorporated cookies was lower (2.52–3.22 N) than wheat flour cookies (3.30 N). The water activity value of all the cookie samples during the 30-day storage was less than 0.6, indicating that the product was stable. Sensory analysis showed that the panelists preferred 10% SIOM-blend cookies over commercial cookies because of their better color, sweetness, texture, and appearance. Moreover, the overall acceptability of SIOM cookies was greater than 6 on a 9-point hedonic scale. This study concludes that SIOM can be a functional food ingredient that can help develop healthier bakery products.

Functional Cyperus esculentus L. Cookies Enriched with the Probiotic Strain Lacticaseibacillus rhamnosus SL42.

This study presents for the first time functional cookies for diabetics made with 100% organic Cyperus esculentus L. flour, either plain or enhanced with 5% polyfloral honey syrup containing the probiotic strain Lacticaseibacillus rhamnosus SL42. The flour's chemical composition and rheological and functional properties were analyzed, and 33 diabetic and semi-naive panelists assessed the cookies' sensory properties. MRS-cys agar cultures and SEM analysis evaluated SL42 survival and adhesion capacity over 21 days at 25 °C. Results showed that the flour and its extracts are rich in polyphenols and flavonoids, indicating strong antioxidant and antibacterial properties. Both cookie types met international standards when compared to commercial cookies and had similar physical properties. Sensory evaluation on day 1 revealed higher quality indicators for honey syrup-enriched cookies, but after 15 days, control cookies were preferred. The CIE LAB analysis confirmed the dietetic flour's typical dark color, with honey syrup-enriched cookies being darker. Despite textural differences, both cookies maintained detectable crispness over storage. Honey syrup-enriched cookies effectively carried L. rhamnosus SL42, remaining viable at 6.43 Log CFU per cookie after 21 days and adhering to the cookie's surface, as confirmed by SEM analysis. Further research is recommended to better understand the therapeutic value of these cookies.

Effect of solid-state fermentation on the nutritional composition and physicochemical properties of whole-grain highland barley and the application in digestive cookies

This research investigated the enhancement of nutritional composition and physicochemical characteristics of highland barley through solid-state fermentation employing three bacterial strains: Lactobacillus acidophilus (LAC), Lactobacillus reuteri and Enterococcus faecalis. The results showed that solid-state fermentation significantly increased the contents of soluble dietary fiber (SDF) and total polyphenol, while decreased the contents of fat, starch and total dietary fiber (TDF) compared to the control (p < 0.05). Additionally, the fermented barley flour exhibited improved water and oil holding capacities. Solid-state fermentation altered the structural integrity of highland barley's whole grain and flour, resulting in finer particles. The physicochemical properties of the whole highland barley grain fermented with LAC showed marked improvement. Homemade highland barley cookies prepared with barley flour fermented by LAC, and enriched with ingredients homologous to both food and medicine, were favored by consumers. They also contained higher levels of protein, TDF and SDF compared to commercial cookies. The study indicated solid-state fermentation as a promising approach to enhance the nutritional value and overall quality of whole-grain foods, facilitating the development of products that were both nutritious and appealing to consumers.

Physicochemical and Nutritional Properties of Baby-Led Cookies Produced from Rice, Banana and Cashew-nut Flour Blends

Aim: Cookies from rice, banana and cashew-nut flour blends were prepared as alternative to gluten-free baby-led food for children.&#x0D; Place and Duration of Study: The study was carried out in the Chemistry Laboratory, Department of Science Laboratory Technology, University of Medical Sciences, Ondo, Nigeria and Food Processing Laboratory, Department of Food Technology, Auchi Polytechnic, Auchi, Nigeria between August, 2022 and January, 2023.&#x0D; Methodology: Baby-led weaning cookies were formulated from flour blends as 100% raw rice (RRC), 50% rice and 50% wheat (RWC) and 40% rice, 20% cashew and 40% unripe banana (RCB) and their physical properties, sensory attributes, proximate properties, mineral compositions, vitamin profiles and anti-nutrients were determined and compared with 100% commercial cookie (CMC) with the view to substituting wheat flour with suitable flour blends with enhanced nutritional quality.&#x0D; Results: The peak diameter (10.40±0.20 mm), thickness (6.37±0.06 mm) and weight (17.65±0.04 g) were obtained in RCB. Spread ratio was highest (2.66±0.11) and lowest (1.42±0.01) in CMC and RWC respectively while spread factor decreased from 100% in CMC to 77.19% (RRC), 53.46% (RWC) and 62.47% (RWC). The grittiness, texture, aroma, taste and general acceptability of RCB were significantly similar to those of CMC (P &lt; 0.05). Na, K, Mg and Zn contents increased in RCB. Proximate compositions (%) of the cookies formulated varied significantly from CMC. Peak crude protein (14.49±0.59), crude fibre (4.03±0.02) and fat (32.22±0.00) in RCB, ash (3.28±0.02) and carbohydrate by difference (58.15±0.13) in CMC and moisture (18.19±0.11) in RRC. The peak values of fat-soluble vitamins (A, D, E, K) and water-soluble vitamins (B1, B2, B3, B6, B9, B12, C) were most abundant in RCB. The proportions (mg/g) of phytate, oxalate, tannins and phenols in the cookies formulated were comparatively lower than the lethal dose, implying that the cookies would be safe for consumption.&#x0D; Conclusion: RCB cookie had excellent nutritional quality, which, as a novel baby-led weaning cookie, could serve as a suitable alternative to commercial cookies.

Application of Fruit By-Products and Edible Film to Cookies: Antioxidant Activity and Concentration of Oxidized LDL Receptor in Women—A First Approach

Cookie consumption can change the serum level of oxidized low-density lipoprotein (oxLDL) and oxLDL receptors, both playing important roles in the pathogenesis of atherosclerosis and cardiovascular diseases. This study investigated the nutritional value and the antioxidant activity of whole grain cookies in which 24% of the cocoa powder was substituted with grape and aronia pomace and were further coated with edible films enriched with grape seed extract (GAP with KGAE) as well as the effects of their consumption on the serum level of oxLDL receptors in women. The proximate composition, mineral content, antioxidant activity, and starch digestibility in vitro of experimental and control cookies were determined. A group of 12–13 healthy women (median age 36) consumed 45 g of GAP with KGAE or commercial cookies for 10 days. The results showed that GAP and KGAE cookies had increased flavonoid content (22%) and antioxidant potential (27–73%) compared to the control. The content of slowly digestible starch prevailed over rapidly digestible starch. The serum concentrations of the oxLDL receptors between the test and control groups were similar. We can conclude that the moderate consumption of whole grain cookies with fruit by-products does not lead to the formation of oxLDL receptors in healthy women.

Investigation of formation of well-known AGEs precursors in cookies using an in vitro simulated gastrointestinal digestive system

The present study investigated the influence of in vitro stimulated digestion system on the content of glyoxal and methylglyoxal in commercial cookies. Glyoxal and methylglyoxal levels in different cookie samples were analyzed before and after in vitro digestion with High Performance Liquid Chromatography. Initial glyoxal and methylglyoxal values ranged between 42.9 and 126.6 µg/100 g, and between 22.9 and 507.3 µg/100 g, respectively. After in vitro digestion, formation of glyoxal and methylglyoxal values were increased up to 645% and 698%, respectively. The results revealed that in vitro stimulated digestion conditions strongly increased the amount of glyoxal and methylglyoxal in cookies. The amount of fructose was found to be more effective on the formation of both GO and MGO than those of glucose and sucrose. Further studies are needed to extensively investigate glyoxal and methylglyoxal formation under in vitro conditions in such foods.

Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects.

Cookies, which form the largest category of bakery snacks, are considered a good vehicle to introduce nutrients into the diet. In this study, to increase the nutritional value of traditional commercial cookies, wheat flour was substituted with defatted flours made from flax, sesame, chia, and poppy, which are byproducts of the oil extraction industry. The differences in the technological properties, nutritional composition, and consumer acceptance of the reformulated cookies were evaluated. The results show that the wheat cookies used as the control showed a more elastic behavior than the cookies elaborated with defatted seed flours, which showed a greater tendency to crumble. The use of defatted seed flours yielded cookies with a higher content of protein and fiber, and a lower content in carbohydrates than the wheat cookies. Consumer evaluations for the sesame and flax cookies were similar to those for the traditional wheat cookies, with positive assessments on all of the parameters evaluated. On the other hand, the cookies elaborated using chia and poppy flours received the least positive evaluations from consumers. Thus, the use of some defatted seed flours, mainly flax and sesame, is proposed as an interesting alternative to produce health-promoting cookies in order to cover the current demand for gluten-free products.

Pleurotus ostreatus: A potential concurrent biotransformation agent/ingredient on development of functional foods (cookies)

Pleurotus ostreatus is an edible mushroom with many functional compounds. In previous studies, it has been shown that solid-state fermentation of Phaseolus vulgaris and Avena sativa by this fungus increases essential amino acids, diminishes antinutrients as well as improves the bioaccessibility of different compounds. The objective was to obtain a functional food based on biotransformed ingredients by solid-state fermentation with P. ostreatus and evaluate its properties and the effect the food processing has on them. Results showed that cookies made with fermented flours provide a higher antioxidant capacity, when compared with cookies made without fermented flours, while maintaining its antioxidant capacity after simulated digestion assay. They also showed higher content of bioavailable protein compared to wheat control cookie, higher fiber content and lower sugars compared to commercial cookies. Cookies had good sensorial acceptability. This study shows the potential use of biotransformed cereals and legumes by P. ostreatus in functional foods.

Validation of food visual attribute perception in virtual reality

This study aimed to test the validity of visual representations of food products in virtual reality by comparing descriptions of a set of actual vs. virtual cookies. This validation is key to future applications of virtual reality in sensory studies. Ten commercial cookies were virtualized by photogrammetry then configured inside virtual sensory booths designed using Unity and presented via a first-version HTC Vive virtual reality headset. Flash profiling was used to determine changes in relative weight of the perceptual dimensions in the product space and compare descriptions of actual vs. virtual product appearance. Conventional profiling of both actual and virtual products then served to determine whether common sensory dimensions carry the same kind of weight in both real and virtual sensory spaces and show similar ranges of difference among products. The results showed that descriptions of virtual cookies were close to descriptions of the actual cookies. Brightness carried more weight in the perceptual space of actual products whereas color contrast carried more weight in the perceptual space of virtual products. However, this difference may have arisen from software-setting configurations that could be optimized for a better match. Taken together, the results of this study offer promising perspectives for the use of virtual products in sensory and consumers studies.

Formation, characterization, and potential food application of rice bran wax oleogels: Expeller-pressed corn germ oil versus refined corn oil

The expeller-pressed (EP) corn germ oil oleogels were prepared using rice bran wax (RBX) at different concentrations (3, 5, 7, and 9 wt%). Their structural properties, including color, hardness, thermal behavior, rheological property, and crystal structure were evaluated. The performance of oleogels for potential food application was examined by incorporating oleogels into cookies as a fully replacement for commercial shortenings. Overall, RBX could form oleogels in both refined and EP corn germ oils at a concentration ≥3 wt%. Refined corn oil produced a stronger gel than crude corn oil. When comparing cookie characteristics, cookies made with both types of oleogels showed similar properties with commercial cookies. This result indicates that oleogels made by refined and EP corn germ oil together with RBX have the potential to imitate the functionality of commercial shortening in the baking industry.

Effect of brown seaweed addition and starch gelatinization on gluten-free chestnut flour doughs and cookies

The study evaluated the effect of starch gelatinization during mixing and Bifurcaria bifurcata seaweed powder (BBP) addition at 3, 6 and 9% (w/w) flour basis on rheological properties of chestnut flour doughs, antioxidant activity and textural properties of cookies. BBP addition increased the stability time (≈ 1 min) and decreased the mechanical weakening (0.01–0.09 N m) of doughs. BBP addition > 6% increased elastic character and zero shear viscosity of doughs. Water absorption obtained by standard mixing test can be employed to carry out mixing at 50 °C obtaining the same target consistency. Gelatinized starch enhanced the recovery properties of doughs (≈ 10%). Baking step increased total phenolic content and free radical DPPH scavenging activity (> 25%) of cookies extracts in comparison to those obtained from non-baked flour blends. Hardness of cookies increased with BBP addition (> 3%) and it is in the same range (8000–10,000 g) of other commercial cookies. These results indicated that these fortified GF cookies can be considered as alternative for improving the coeliac people diet.

Consumer perception and use of nopal (Opuntia ficus-indica): A cross-cultural study between Mexico and Brazil.

The objective of the present study was, in a first moment, to observe the consumers' perception, qualitatively and quantitatively, with respect to nopal through a cross-cultural study among participants from Mexico (n = 200) and Brazil (n = 200), traditional and potential consumers, respectively. And, secondly, to use a Brazilian nopal cookie to complement the perception of the Brazilians regarding the nopal, evaluating their sensory acceptance and possible commercial potential in this country through the Check All That Apply (CATA) test. The cross-cultural study using the word association task has shown that although nopal is not part of the Brazilian food culture, people are willing to accept it as food because of its functional properties. This result, coupled with the positive acceptance of Mexican nopal cookies, confirmed the primary objective of working with products made from this unfamiliar vegetable in Brazil. In this context, the use of Brazilian nopal cladodes resulted in cookies with satisfactory sensory acceptance. This acceptance was similar to the one obtained by the Mexican commercial cookies. The affective and the CATA tests constitute a potential tool to evaluate and develop innovative products made with nopal, thus increasing their commercial potential. The results obtained provide support for a better utilization of this food, mainly in the arid and semi-arid regions, where this cactus is generally abundant, considering the social and cultural context to which the nopal is inserted in each country.

Milk Traces Detection in Cookies and Extruded Products Analyzed with Elisa Kits

Detection of milk traces was evaluated in cookies and extruded products model systems (MS) and in commercial products declaring milk presence through either the statement: “Contains…” or precautionary phrases. The aim of the study was to evaluate the performance of two different commercial ELISA kits for this purpose. Six cookies and extruded products model systems and two different batches of eight different types of commercial cookies and two types of extruded products were analyzed. The two different commercial ELISA kits used were R-Biopharm and Veratox-Neogen. In the cookies MS both kits had the same sensitivity while in the extruded products MS, the R- Biopharm kit had higher sensitivity than the Veratox-Neogen one. In the commercial samples only the snack declaring “Contains milk derivatives” showed detectable values of milk proteins. Even though all the remaining products included precautionary phrases on the label, none of them exceeded the quantification limit. The detection and quantification of the allergen will depend on the utilized kit and the treatment to which the ingredients have been submitted. Therefore, the performance of every kit should be studied for every allergen and every particular food matrix. Regarding commercial products, the analysis of more samples coming from different batches would be necessary in order to corroborate these results and verify the correct use of precautionary phrases.

Validation of a mass spectrometry-based method for milk traces detection in baked food

A simple validated LC–MS/MS-based method was set up to detect milk contamination in bakery products, taking the effects of food processing into account for the evaluation of allergen recovery and quantification. Incurred cookies were prepared at eight levels of milk contamination and were cooked to expose all milk components, including allergenic proteins, to food processing conditions. Remarkable results were obtained in term of sufficiently low LOD and LOQ (1.3 and 4mg/kg cookies, respectively). Precision was calculated as intra-day repeatability (RSD in the 5–20% range) and inter-day repeatability (4days; RSD never exceeded 12%). The extraction recovery values ranged from 20% to 26%. Method applicability was evaluated by analysing commercial cookies labelled either as “milk-free” or “may contain milk”. Although the ELISA methodology is considered the gold standard for detecting allergens in foods, this robust LC–MS/MS approach should be a useful confirmatory method for assessing and certifying “milk-free” food products.

A Robust Machine Vision Algorithm Development for Quality Parameters Extraction of Circular Biscuits and Cookies Digital Images

Biscuits and cookies are one of the major parts of Indian bakery products. The bake level of biscuits and cookies is of significant value to various bakery products as it determines the taste, texture, number of chocolate chips, uniformity in distribution of chocolate chips, and various features related to appearance of products. Six threshold methods (isodata, Otsu, minimum error, moment preserving, Fuzzy, manual method, and k-mean clustering) have been implemented for chocolate chips extraction from captured cookie image. Various other image processing operations such as entropy calculation, area calculation, parameter calculation, baked dough color, solidity, and fraction of top surface area have been implemented for commercial KrackJack biscuits and cookies. Proposed algorithm is able to detect and investigate about various defects such as crack and various spots. A simple and low cost machine vision system with improved version of robust algorithm for quality detection and identification is envisaged. Developed system and robust algorithm have a great application in various biscuit and cookies baking companies. Proposed system is composed of a monochromatic light source, and USB based 10.0 megapixel camera interfaced with ARM-9 processor for image acquisition. MATLAB version 5.2 has been used for development of robust algorithms and testing for various captured frames. Developed methods and procedures were tested on commercial biscuits resulting in the specificity and sensitivity of more than 94% and 82%, respectively. Since developed software package has been tested on commercial biscuits, it can be programmed to inspect other manufactured bakery products.

Trans fatty acids in commercial cookies and biscuits: An update of Portuguese market

Abstract Cookies and biscuits are a recognized source of trans fatty acids (TFA). Aware of its consumption worldwide, an update on TFA content was taken in 2012, in a total of 50 samples commercialized in Portugal. Despite the absence of specific Portuguese legislation, TFA amounts in cookies and biscuits are generally low, with TFA amounts lower than 0.1 g per 100 g, and an average of 0.6% in the extracted fat in 49 of the 50 samples analyzed. Unfortunately, one sample presented 27% of TFA in the lipids, highlighting that the problem is still present. Also, a high prevalence of saturated fatty acids was observed, as high as 92.4% in the fat (53.0% on average). This fact is also a major health concern, particularly when the reformulation of these products in the last years (2006–2012) was effective regarding TFA reduction but seemed to have occurred at expenses of increasing SFA, thus reducing the potential beneficial effect achievable by replacing with cis -unsaturated fats, as generally recommended.

Analysis, Distribution, and Dietary Exposure of Glyoxal and Methylglyoxal in Cookies and Their Relationship with Other Heat-Induced Contaminants

Thermal processing of food leads to the formation of dicarbonyls such as glyoxal (GO) and methylglyoxal (MGO), which are potentially harmful because they are precursors of advanced glycation end products (AGEs). GO and MGO formation was examined during the baking process of cookies as cookies are a widely distributed food commodity in Western diets. GO and MGO were chromatographically analyzed after employment of an improved method of derivatization with orthophenylenediamine to produce stable quinoxaline derivatives. Sample extraction, cleanup, and chromatographic conditions were evaluated to provide an in-house validated procedure for GO and MGO analysis in cookies. Quantification limits were set at 1.5 and 2 mg/kg for GO and MGO, respectively, with an average recovery of 103% and a calculated precision lower than 7%. Studies were carried out both on laboratory-scale cookies under controlled conditions and on commercial samples as well. GO and MGO values in commercial cookies ranged from 4.8 to 26.0 mg/kg and from 3.7 to 81.4 mg/kg, respectively. Commercial cookies made from ammonium bicarbonate and fructose showed the highest levels of MGO. Dicarbonyls were rapidly formed on the upper side of the cookie regardless of the shape or thickness of the samples, confirming there was a surface effect. Under controlled baking conditions, the formations of GO and MGO were linearly correlated with baking time. MGO formation was related with acrylamide, a heat-processing contaminant, in commercial cookies, but this relationship was not observed for 5-hydroxymethylfurfural. Dietary exposure of the Spanish population to GO and MGO from cookies was estimated to be 213 and 216 microg/person/day, respectively.

Degradation of Free Tryptophan in a Cookie Model System and Its Application in Commercial Samples

The stability of free tryptophan (Trp) was examined in five cookie-resembling models at varying baking temperatures and durations. Trp was measured by HPLC coupled with a fluorescent detector. Trp degradation was significantly greater in cookies formulated with glucose compared with sucrose, regardless of the temperatures and durations of baking. A lag period was clearly observed in cookies formulated with sucrose. The type of sugar used in the dough formulation affected not only the thermal destruction kinetics but also the degree of degradation of free Trp. However, the type of leavening agent (ammonium bicarbonate versus sodium bicarbonate) did not affect the rate of Trp destruction as happens in Maillard-driven reactions. In addition, the free Trp content was analyzed in nine different flours and sixty-two commercial cookies, and it was found that free Trp varied from 0.4 to 1287.9 mg/kg for rice and wheat bran, respectively. It was found that free Trp was significantly higher in dietetic commercial samples formulated with wheat bran compared with other flours.

Accumulation of 5-hydroxymethyl-2-furfural in cookies during the backing process: Validation of an extraction method

During baking, complex chemical reactions take place in the cookies, such as the Maillard reaction (MR) and caramelisation (CR). Both reactions involve glucose and fructose, generated from starch and sucrose hydrolysis during baking. Among the many products formed, HMF a possible mutagen, seems particularly interesting because of a rapid accumulation during the process. No validation of HMF quantification method has been proposed for cereal products. Our objectives were to validate a simple HPLC method with UV detection and study the kinetic of HMF accumulation in a cookie model during baking at three temperatures. Solubilization in water followed by protein precipitation in trichloroacetic acid was selected as the best extraction procedure avoiding interferences with the matrix. During the baking process, HMF accumulated exponentially with an activation energy of 10.6 kJ mol −1, once the water activity decreased from 0.40 downwards. HMF in commercial cookies ranged from 0.5 to 74.6 mg kg −1.