Hardness Of Cookies Research Articles

Defatted wheat germ application: Influence on cookies' properties with regard to its particle size and dough moisture content.

The introduction of agro-food industry by-products rich in bioactive compounds represents major challenge in food industry sector. The influence of wheat germ particle size (<150 µm, 150-1000 µm, and 800-2000 µm), wheat germ content (5, 10, and 15%), and dough moisture content (20, 22, and 24%) on chemical, textural, and sensory characteristics of cookies was investigated using the Box-Behnken experimental design. The substitution of wheat flour with wheat germ increased the protein, fat, mineral, and fiber content of the cookies. The particle size of wheat germ affected the textural properties of cookies. As the particle size of wheat germ increased, the hardness of cookies decreased. The color of the cookie was most influenced by the interaction of dough moisture content and wheat germ particle size. Wheat germ level up to 15% had no significant effect on the sensory characteristics of cookies. A suitable combination of defatted wheat germ level, its particle size, and dough moisture content can improve the nutritional value of cookies, without causing a negative effect on the cookies' sensory characteristics.

Application of D-optimal design for optimizing Parkia biglobosa flour-based cookie

The aim of the study was to produce cookie by partial substitution of wheat flour (WF) with Parkia biglobosa Flour (PBF) and use D-optimal design to enhance the baking time (BT), the cookie diameter (CD), the cookie width (CW) and the cookie hardness (CH). The cookie sensory attributes (taste, aroma, texture, colour and overall likeness) were also evaluated in the study. The results established that it is possible to obtain Parkia biglobosa flour-based cookies that have slightly more sensory acceptability than those made from only wheat flour. In general, cookie acceptability was influenced by the different compositions of the formulation. Increasing the proportion of PBF in the composite flour resulted in an increase in width of the cookie as well as induced a significant increase in the hardness of the cookie. The optimum formulation was WF (208.133 g), PBF (200 g) and MA (241.867 g) with a correspondent BT of 7.9266 min, CD of 161.674 mm, CW of 46.3052 mm and CH values of 40.2973 mm with a desirable value of 0.896. Using these predicted parameters, the experimental results obtained were BT = 7.0 ± 0.10 min, CD = 162.0 ± 2.0 mm, CW = 45.0 ± 1.0 mm and CH = 44.50 ± 2.00 N.

Effect of inulin on dough and biscuit quality produced from different flours

One of the methods of improving the nutritional profile of baked-goods is the incorporation of dietary fibre (DF) to the formulation. However, DF retains more water than wheat flour, which affects dough rheological properties and thus the final product quality. Flour is the main ingredient in biscuits and contributes to the baked texture and shape of biscuits. There are large differences in quality among the flours from wheat cultivars and among non-wheat flours used for biscuit production. In previous works, different dietary fibres were tested and inulin was found to have a positive quality effect on biscuits made from an all-purpose wheat flour without the need of introducing significant changes in dough properties. To know whether these results are extended to different types of flours that can be used for biscuit production, this paper aimed to analyse the effects of different levels of inulin incorporation on dough and biscuits quality made from three different wheat flours and one triticale flour. Chemical and physic-chemical characterization of the flour samples was performed and compared (moisture, ashes, gluten, solvent retention capacity (SRC) and protein content). Inulin was incorporated to biscuits formulation in two levels: 6 and 12% (wheat replacement). Dough and biscuits quality was measured by spread rate during baking and biscuit factor, texture and surface colour. Inulin incorporation increased dough spreading and biscuit factor and decreased biscuit hardness. The enhancing effect of inulin was observed in all flour. The results confirmed the effect of inulin on biscuits obtained with all flour assayed, despite the differences in flour quality that was tested.

Effect of inulin on dough and biscuit quality produced from different flours

One of the methods of improving the nutritional profile of baked-goods is the incorporation of dietary fibre (DF) to the formulation. However, DF retains more water than wheat flour, which affects dough rheological properties and thus the final product quality. Flour is the main ingredient in biscuits and contributes to the baked texture and shape of biscuits. There are large differences in quality among the flours from wheat cultivars and among non-wheat flours used for biscuit production. In previous works, different dietary fibres were tested and inulin was found to have a positive quality effect on biscuits made from an all-purpose wheat flour without the need of introducing significant changes in dough properties. To know whether these results are extended to different types of flours that can be used for biscuit production, this paper aimed to analyse the effects of different levels of inulin incorporation on dough and biscuits quality made from three different wheat flours and one triticale flour. Chemical and physic-chemical characterization of the flour samples was performed and compared (moisture, ashes, gluten, solvent retention capacity (SRC) and protein content). Inulin was incorporated to biscuits formulation in two levels: 6 and 12% (wheat replacement). Dough and biscuits quality was measured by spread rate during baking and biscuit factor, texture and surface colour. Inulin incorporation increased dough spreading and biscuit factor and decreased biscuit hardness. The enhancing effect of inulin was observed in all flour. The results confirmed the effect of inulin on biscuits obtained with all flour assayed, despite the differences in flour quality that was tested.

Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels

The aim of the study was to investigate the effect on physical and sensory quality of cookies on supplementation with partially hydrolyzed guar gum (PHGG) as soluble fiber at level of 1–5%. The effect of PHGG level, water level and baking time were studied on cookie spread factor, cookie hardness and overall sensory acceptability. The second order model obtained for spread factor, hardness and overall sensory acceptability of cookies revealed coefficient of determination of 0.9392, 0.9502 and 0.7582 respectively. Physical and sensory properties of cookie revealed significant changes with variation in PHGG level, water level and baking time. The optimized values for all the three independent variables i.e. PHGG level, water level and baking time were 2.21%, 4.81% and 8.81 min, respectively. This study revealed that partially hydrolyzed guar gum can be successfully incorporated in cookies for the enrichment of soluble dietary fiber.

Biscuits fortified with micro-encapsulated shrimp oil: characteristics and storage stability.

Characteristics and storage stability of biscuits fortified with micro-encapsulated shrimp oil (MSO) were determined. The addition of MSO increased spread ratio, whilst decreased the thickness of biscuit. The highest hardness of biscuit was obtained with addition of 9 or 12% MSO. Biscuit surface showed higher redness and yellowness when MSO was incorporated (p<0.05). The addition of MSO up to 6% had no adverse effect on biscuit quality and acceptability. When biscuits added with 6% MSO were stored under different illumination conditions (light and dark), lipid oxidation in all samples increased throughout the storage of 12days. Light accelerated lipid oxidation of biscuits as evidenced by the increases in both peroxide values and abundance of volatile compounds. No marked change in EPA, DHA and astaxanthin contents were noticeable in biscuit fortified with MSO after 12days of storage. Therefore, the biscuit could be fortified with MSO up to 6% and must be stored in dark to assure its oxidative stability.

탁주 주박 분말을 첨가한 쿠키의 품질 특성

This study investigated the quality characteristics of cookies added with the powder of pomace powder, which was produced as a by-product in Korean rice wine (Takju). The quality of cookies was evaluated based on moisture content, color, hardness, and sensory evaluation. Cookies were prepared by addition of 0, 5, 10, and 15% Takju pomace powders to basic flour formulation. The pH values of dough added with Takju pomace powder were 3.04-6.52, which was lower than that of the control group. The moisture contents of cookies were 6.92-6.52% and were lowest in cookies added with 15% Takju pomace powder. The L value was reduced according to the increase in Takju pomace powder. On the contrary, a value increased. Especially, a value of the control was negative (-0.96) while those of cookies added with Takju pomace powder were positive. There were no significant differences in the b value of these cookies. For texture, hardness of cookies was lowest in 15% Takju pomace powder cookies. The results of the sensory evaluation compared to cookies with 10% powder Takju pomace were superior in appearance, taste and overall preference.

Fractionation of unreduced gluten proteins on SEC and their relationship with cookie quality characteristics.

The size distribution assessment of unreduced wheat gluten proteins of commercial Indian wheat varieties was examined using Size-Exclusion Fast Protein Liquid Chromatography. Elution profiles were fractionated into five peaks, with the molecular weights of eluting peaks as 130-30, 55-20, 28-10 and <10kDa (IV and V), respectively. Peak I (glutenins) and II (gliadins) exhibited contrary results with AWRC (r=0.928** and r=-0.831**), R/E ratio (r=0.745** and r=-0.869**), gluten index (r=0.959** and r=-0.994**), gliadin/glutenin ratio (r=-0.952** and r=0.948**), dough development time (r=0.830** and r=-0.930**), dough stability (r=0.901** and r=-0.979**) and dough weakening (r=-0.969** and r=0.986**). Significant statistical correlation was also observed for peak I and II with cookie hardness (r=0.948** and r=-0.924**) and cookie spread (r=-0.837** and r=-0.743**) respectively. Peak III, IV and V occupied a minor fraction of whole and did not exhibit a statistically significant correlation with any of the quality parameters.

Optimization of Baking Temperature, Time and Thickness for Production of Gluten Free Biscuits from Keyetena Teff (Eragrostis tef) Variety

The demand for gluten-free foods is certainly increasing. Teff was becoming popular crop noticeably due to its very attractive nutritional profile and gluten-free nature. This study aims to develop Teff biscuits as an alternative food source for gluten intolerant people. Optimization of three independent variables, baking temperature (174,180 and 186°C), baking time (4, 8 and 12 min), and biscuit thickness (4.5, 5.5 and 6.5 ml) were taken as important factor to determine physical and nutritional quality of biscuits. There were twenty combinations created by Central Composite Design with the aid of Design-Expert software to get best quality Teff product. Moisture, protein, ether extract, fiber, ash, carbohydrate, and gross energy in biscuit samples were found in the range of 4.20-6.98%, 14.59-18.14%, 13.63-14.80%, 3.93-4.08%, 3.38 to 3.65%, 52.4-60.25%, and 414.22-422.15 Kcal/100 g respectively. Results showed that baking temperature and time were the most important factors that significantly affected (p <0.01) rehydration ratio, biscuit hardness, water activity, bulk density, protein, moisture content, carbohydrate and gross energy. Biscuit diameter, thickness, ash, fat, fiber, and mineral were not significantly affected by interaction of baking conditions. Based on all parameters with exception of sensory analysis the best treatment combination of temperature, time, and biscuit thickness were; 174°C, 9 min, and 4.5 mm. Biscuits sensory score shows variation in terms of colour and crispness. Biscuits baked at low temperature slighter thickness got better overall acceptability. Generally, result of this study confirmed that the possibility of production of gluten free Teff based biscuit as an alternative food source for gluten intolerant or tolerant consumers.

Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value

Soy products are a source of protein relatively inexpensive and recognized for their high nutritional value and functional properties. Okara is a byproduct from soy milk production. Gluten-free cookies have been developed using okara and commercial manioc flour. Four formulations were developed with different proportions of okara: 50%; 30%; 15%; and 0%. Physicochemical, physical properties, sensory analysis, and nutritional studies were performed. The use of inulin as partial replacement of sugar was evaluated. The incorporation of okara increased protein and fiber content. Furthermore, the hardness of cookies increased while the index of whiteness decreased. From the sensory evaluation, it could be concluded that the cookies presented a great acceptability. The cookies developed in this study have functional characteristics, providing added value to a waste product; furthermore the products were suitable for celiacs with acceptable quality and improved nutrition value.

Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend

The effects of replacing fat with finely ground wheat bran, at different levels (30, 40, 50%), in biscuit formulation were investigated with respect to dough texture and final biscuit characteristics and nutritional quality. Fat reduction using wheat bran increased dough hardness but decreased adhesiveness, cohesiveness, and springiness. Biscuit hardness increased and fracturability decreased with increasing fat replacement level. Changes in biscuit colour were detectable; lightness increased whereas yellow tone decreased. Increasing bran level contributed to higher content of protein, fibres and minerals. The achieved calorie reduction spanned over 14.5-16.2%. The dietary fibre content increased 2.1-2.8 times in comparison to the control. Over 30% fat replacement, low sensory scores were obtained. It could be concluded that fat may be replaced in biscuit formulation, up to 30% with wheat bran. These ?reduced fat? biscuits had acceptable sensory properties and additional nutritional improvement due to higher fibres and minerals and fewer calories.

Potential of bran from various wheat variety for cookies production

Abstract The effect of replacing wheat flour with different kinds of wheat bran and spelt bran at level 5, 10 and 15 % on dough rheology, qualitative parameters of cookies as well as on sensory properties was studied. Addition of bran increased water absorption and mixing tolerance index, prolonged dough development time and decreased dough stability. It was also observed that incorporation of wheat bran modified qualitative parameters of cookies (volume, specific volume, spread ratio and porosity decreased). From the sensory evaluation resulted that higher amounts of wheat bran negatively affected taste, hardness and overall acceptability of cookies. Addition of bran up to 5 % resulted in cookies with high overall acceptability.

Evaluation of Isolated Impact of Trans Fatty Acids on Short Dough Product

AbstractIn this study, the effects of trans fatty acids (TFAs) on rheological properties of dough (elastic moduli (G’), loss moduli (G”), complex modulus (G*)) and textural properties of dough and cookie (hardness) were studied. Two different groups of fat samples having different TFA composition but similar solid fat content (SFC) were prepared. Samples of the first group (group 1) had TFA between 0.0 and 56.23 %, while the samples of the second group (group 2) contained trans isomers ranging from 0.0 to 44.40 %. Texture measurements of different doughs and cookies prepared with different fat samples were performed. Texture measurements indicated that hardness values of doughs increased from 3950 ± 420 to 5498 ± 506 g in group 1 and 4700 ± 501 to 6787 ± 369 g in group 2 with increased amounts of TFAs. A particularly high, almost three‐fold increase in complex modulus values was observed in the dough samples containing the highest TFA levels compared with samples containing 0.0 % TFA. Although not significantly different, mean hardness and relative sound intensity values of cookies displayed an initial decreasing trend and then both parameters had maximum values when the TFA content was at maximum in both groups.

Quality, Sensory and Nutritional Characteristics of Cookies Fortified with Chestnut Flour

The influence of the physicochemical properties of chestnut flour (CF) on the cookies quality was investigated. The experiments are planned on the base of 32 factorial plan with independent variables: chestnut flour quantity (20, 40 and 60% based on wheat flour) and moisture dough (20, 22 and 24%). The physical and sensory attributes of CF cookies were compared to control sample containing 100% wheat flour (WF). Substitution of WF with CF contributes to the increased cookies hardness for 10–40%. By increasing the dough moisture, the hardness of cookies containing 60% CF is reduced by 20–30%. Formulations with 20 and 40% CF and 24% dough moisture had the best sensory properties and improved nutritional quality. By increasing the share of CF, the red tone increases (a* parameter) and the color lightness of cookies reduces (parameter L*). In conclusion, the application of CF in cookie formulations can improve sensory and nutritional quality of cookies. Practical Applications Tea cookies are widely consumed as confectionary products, which are traditionally made from wheat flour. Several studies demonstrated that chestnut flour contains nutrients that have many health-care functions. In this regard, it would be beneficial to develop a novel formulation for cookies with chestnut. This study explores the possibility of utilizing chestnut flour, at different substitution levels in order to produce cookies with acceptable sensory properties for consumers.

Investigation on potential utilization of native and modified starches containing resistant starch as a fat replacer in bakery products

In this study, different commercial starches (Hylon VII, CrystaLean, Hi‐Flo, and Emjel) containing different levels of resistant starch (RS) were used as fat replacers in cake and cookie production. The solubility, water binding, swelling, and RS content values of starches varied between 1.0–9.2%, 133–305%, 3.7–23.9 g/g, and 2.6–46.0%, respectively. The amount of fat in rgw formulations was reduced to 25 and 50%, and replaced by equal amounts of starch/water (S/W) (1/1 or 1/3) suspensions. The hardness of the cookie dough and cake batter increased with the addition of Emjel. Cookies with 25% Hylon VII had a higher spread ratio than the low‐fat control. The S/W ratio did not affect the spread ratio. The cookie hardness increased by reducing the fat content. Cookies with Hylon VII, Hi‐Flo, and CrystaLean (50%) had a lower hardness compared to the low‐fat control. Low‐fat cakes with added starches had higher volume indexes than their low‐fat controls. The hardness of the 25% Hylon VII supplemented cakes was similar to (1/1), or better (1/3) than that of control. The starches did not have a substantial deteriorative effect on the color of products because of their natural white color. The cookies and cakes with starches had higher taste scores than the low‐fat control samples. The cookies with Hylon VII and CrystaLean had similar crispness with full‐fat control.

Investigating the effect of mosambi (Citrus limetta) peel powder on physicochemical and sensory properties of cookies

This study was undertaken to investigate the effects of mosambi peel powder on physiochemical and sensory properties of cookies. Different percentages of mosambi peel powder, 4, 6, 8, 10 and 12%, were incorporated into the cookies. It was found that mosambi peel powder resulted in an increase in thickness and hardness of cookies, while width and spread ratio of cookies decreased with increasing levels of mosambi peel powder. The dietary fibre content in cookies was also enhanced by the incorporation of mosambi peel powder. This research was further extended to note the influence of mosambi peel powder on sensory properties of incorporated cookies. Mosambi peel powders pre-treated with sodium chloride and sodium bicarbonate obtained better scores, followed by untreated powders. The low score for untreated mosambi peel powders was attributed to its bitter taste.

토마토 분말 첨가 머랭 쿠키의 품질 특성

영양성분이 우수하고 다양한 생리활성이 입증된 토마토의 이용가치를 높이고자 토마토 분말의 첨가량을 달리한 토마토 머랭 쿠키를 제조(0, 5, 10, 15%)하여 품질 특성을 평가하였다. 머랭 쿠키 반죽의 pH는 토마토 분말 첨가량이 증가할수록 유의적으로 감소하였으며, 퍼짐성, 손실률, 팽창률을 측정한 결과에서도 토마토 분말 첨가량이 증가함에 따라 유의적으로 감소하는 경향을 나타내었다. 색도의 L값(명도)은 토마토 분말을 첨가할수록 유의적으로 감소하였으며, a값(적색도)과 b값(황색도)은 토마토 분말을 첨가할수록 유의적으로 증가하는 경향을 보였다. 머랭 쿠키의 경도는 토마토 분말 첨가량이 증가할수록 유의적으로 감소하는 경향을 나타내었고, DPPH 라디칼 소거 활성은 토마토 분말 첨가량이 증가할수록 유의적으로 증가하였으며 대조구에 비해 첨가구가 높은 항산화 활성을 나타내었다. 총페놀 함량은 대조구가 1.76 mg GAE/100 g으로 가장 낮았고 첨가구가 3.45~5.86 mg GAE/100 g으로 토마토 분말 첨가량이 증가함에 따라 유의적으로 증가하는 경향을 보였다. 기호도 평가 결과 5% 첨가군이 색, 향, 맛, 전반적인 기호도에서 높은 평가를 받아 토마토 분말을 함유한 머랭 쿠키 제조 시 5% 첨가군이 개발 가능성이 있을 것으로 생각된다.

Functional, physicochemical and sensory properties of novel cookies produced by utilizing underutilized jering (Pithecellobium jiringa Jack.) legume flour

Abstract Novel formulated cookies were prepared by supplementing jering seed (legume) flour into wheat flour at different proportions (0%, 5%, 10%, 15%, 20% and 100%) with 100% of wheat flour serving as control. Results showed bulk density, water and oil absorption capacities and foam stability of the composite flours to be enhanced, whereas foaming capacity decreased corresponding to increased levels of jering seed flour. The composite cookies had higher protein, fibre and ash compared to control cookies. Spread ratio and hardness of composite cookies significantly varied. The colour values of composite cookies showed significant changes with increase in jering seed flour supplementation. The L* value decreased while a* and b* values increased. Results of sensory quality evaluation showed that substitution level of wheat flour with jering seed flour (up to 10%) to result in development of cookies, which were comparable to control cookies in terms of colour, taste, texture and overall acceptability.

Incorporation of canola proteins extracted by electroactivated solutions in gluten‐free biscuit formulation of rice–buckwheat flour blend: assessment of quality characteristics and textural properties of the product

SummaryCanola proteins extracted by electroactivated solutions were incorporated to gluten‐free biscuits made from blend of rice and buckwheat flours. Physical and textural properties were significantly influenced by these proteins. Isolates and concentrates did not behave in a similar way. A significant increase in diameter was noted for all of the supplemented samples. An increase in thickness was observed for the samples added with protein concentrate, whereas the spread ratio decreased for all the samples compared to control. The hardness of biscuits decreased with the addition of the proteins as compared to the control. The changes in biscuit hardness or fracture strength were in line with the changes in dough hardness. Biscuits containing protein concentrate had lighter, more aerated texture as shown by scanning electron microscopy with lesser amounts of gelatinised starch, indicating improved gas‐holding capacity and more stabilised structure. Protein‐supplemented biscuits have lower moisture and water activity.

Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies

This study examined the effects of whole amaranth substitutions at various proportions and evaluated the cookies baking behavior. Six types of formulations of cookies were prepared with whole amaranth flour ranging from 20, 40, 60, 80, and 100%. These cookies were evaluated for physical (thickness, diameter, spread ratio, and bake loss), textural, and organoleptic attributes. The diameter and spread ratios were found to be higher in whole amaranth flour cookies 52.20 mm and 6.46, respectively, as compared to other blends (20–80%) of cookies from 51.37 to 51.92 mm and 6.13 to 6.36, respectively. Textural measurement showed that hardness of cookies decreased with the addition of amaranth flour. Whole amaranth flour cookies required least snap force (72.4 N) compared to control (whole-wheat flour) cookies (145 N). Sensory data indicated that the amaranth cookies with up to 60% were acceptable, while additional amaranth flour resulted in a decreased mean score for overall acceptability.