Cookie Samples Research Articles

The effect of encapsulated sunflower oil in hydrocolloids shells on the quality and structure of oatmeal cookies

Oatmeal cookies contain trans fats and gluten, which have a negative impact on health. The content of these compounds harmful to the body is due to the inclusion of margarine and wheat flour in the cookies recipe. Margarine was replaced with encapsulated sunflower oil in shells of hydrocolloids. Based on studies of the foaming and emulsifying properties of protein-polysaccharide mixtures, it was found that the most stable shells on drops of sunflower oil are formed from hydrocolloids consisting of whey and a triple mixture of polysaccharides (agar, sodium alginate, carboxymethylcellulose). Additionally, in order to obtain a gluten-free product, wheat flour was removed from the recipe. The exclusion of wheat flour was compensated by the introduction of a mixture of corn and potato starches. The obtained samples of rich oatmeal cookies were compared with the control. Studies of the baking process have been carried out. It has been established that the introduction of encapsulated sunflower oil into the dough affects the thermophysical properties of the dough and increases its thermal diffusivity, which shortens the duration of baking cookies and increases the productivity of the oven by 17 %. Researches of structure of cookies on traditional and new technology are carried out. Tomographic images showed that the introduction of encapsulated oil in hydrocolloidal shells instead of margarine and the replacement of wheat flour with a mixture of corn and potato starches produced gluten-free cookies with a more porous structure. Oatmeal cookies, prepared according to the new technology and recipe, have better organoleptic characteristics, have a more balanced chemical composition, have an enriched fatty acid composition, which makes it possible to recommend them as a functional food.

The addition of tiger nut by-product improved the physical, nutritional and safety quality of gluten-free cookies

The purpose of this study is to investigate the quality attributes of gluten-free cookies from sorghum flour and tiger nut pomace (TNP). Flour blends containing sorghum and TNP at 0, 5, 10, 15 and 20% were evaluated for functional and dough textural properties, while the cookies were evaluated for proximate, physical, bioactive, microbial storage and sensory properties. Addition of TNP significantly (p<0.05) increased flour bulk density (0.74–0.84 g/ml), WAC (1.31–1.97 g/g), OAC (1.57–2.00 g/g), swelling capacity (15.33–25.18 ml), but decreased foam capacity (12.05–9.98%) and foam stability (85.56–80.76%). Meanwhile, the cookie sample had a lower moisture content (3.58–3.71%), improved protein (0.91–3.02%), fat (19.72–31.87%), ash (3.27–5.02%) and total dietary fibre (1.84–10.28%) content. Physical parameters of hardness (5.12–10.23 N), weight (10.17–13.05 g) and thickness (6.56–8.03 mm) improved in composite cookies, with a reduction in diameter (46.91–42.67 mm) and spread ratio (7.15–5.13). The total phenolic content (0.689–0.741 mg GAE/g) and antioxidant capacity (10.33–14.61 μmol TE/g) increased, while the microbial population was reduced to a non-detectable level after storage for 28 days. The sensory scores were slightly higher than the control sample. The use of TNP as a functional ingredient in gluten-free cookies is technically feasible, especially for people with coeliac disease.

Determination of the Maillard reaction products in complementary rice, flour, and noodles by high performance liquid chromatography with a diode array detector

AbstractA method was established for the simultaneous determination of furosine, furanone, and four furfural compounds (5‐hydroxymethylfurfural, furfural, furyl methyl ketone, and methyl furfural) in complementary rice, flour, and noodles for infants and young children by high performance liquid chromatography with a diode array detector. The sample was extracted using oxalic acid aqueous solution as a solvent, and the protein was removed using trichloroacetic acid. Then the six Maillard reaction products were separated by an Eclipse XDB‐C18 column with a gradient elution at a flow rate of 0.6 mL/min using acetonitrile‐0.1% trifluoroacetic acid solution as the mobile phase, detected by a diode array detector and quantified by external standard method. The linear ranges of the six Maillard reaction products were 250–20000 μg/100 g with the correlation coefficients greater than 0.999, and the limits of quantification ranged from 250 to 1000 μg/100 g (S/N ≥ 10). The recoveries of the six Maillard reaction products ranged from 71.2% to 100% with a relative standard deviation of 0.9%–4.9%. The real sample analysis results showed that 5‐hydroxymethylfurfural was detected in two cookie samples, the contents of which were 335 μg/100 g and 436 μg/100 g, respectively. There are no studies on the detection of the six Maillard reaction products in rice, flour, and noodles in the previous reports. The established method provided reference for the quantification of expiration date in complementary rice, flour, and noodles for infants and young children.

Modification of the carbohydrate profile of oatmeal cookies

Excessive sugar consumption worldwide has become an increasing problem in recent years. Excessive sugar consumption can lead to serious diseases such as diabetes and obesity. Confectionery products make a significant contribution to this problem. The carbohydrates in the formulation of traditional confectionery products have a high glycemic index. Modification of the ingredient composition of confectionery products by replacing sugar, which is conventionally used in the formulation of confectionery products, with other ingredients should help to reduce the glycemic index of these products. The purpose of the study is to develop the prescription composition and manufacturing technology for a flour confectionery product in the form of oatmeal cookies with a modified carbohydrate profile. The objects under study are a control sample of oatmeal cookies (a prototype of the developed product with an unmodified carbohydrate profile) and experimental samples of oatmeal cookies (products with modified carbohydrate profiles). The modification of carbohydrate profiles consists in removing sugar and introducing ingredients that have no hyperglycemic effect – sugar substitute trehalose or isomalt and sweetener stevioside. Organoleptic and physicochemical parameters of the developed cookies are determined using standard methods. The study demonstrates the possibility of using the method of biotesting with Tetrahymena pyriformis infusoria on oatmeal cookies with sugar and sugar substitutes. Biotesting is carried out based on analyzing the condition, behavioral characteristics, and growth of the culture population in the studied samples of cookies. The findings indicate a positive effect of the developed oatmeal cookies with modified carbohydrate profiles on living cells.

Nutritional Quality, Amino Acid Profile and Phytochemicals of High Protein-fibre Cookies Produced from Whole Wheat, Orange-fleshed Sweet Potato, Defatted Peanut and Rice Bran Composite Flour

This study evaluated the nutritional qualities of cookies from whole wheat (WW), orange-fleshed sweet potato (OFSP), defatted peanut (DPN) and rice bran (RB) composite flour. The flours (WPRG 1, 2 and 3) were formulated at different ratios (5.00-37.50%) and 100% WW flour (as control). The improved protein (13.54 ̵ 18.91%) and fibre (2.96 ̵ 8.65%) of the cookies depicted the positive inclusion of OFSP, DPN and RB flours. However, the essential minerals were significantly (p≤0.05) high in the composite cookies with no traces of heavy metals. Besides, the hydrophobic amino acids (24.10 ̵ 28.91%) and biological value (74.07 ̵ 89.77%) of the cookies showcased their potential bio-availability in some cardio-disease management. Their phenol (100.28-220.35 mg/100g) and tannin (53.40-76.50 mg/100 g) contents significantly (p≤0.05) enhanced their antioxidative power. The cookies produced from 56.25% WW, 18.75% OFSP, 5% RB and 20% DPN composite flour were mostly preferred by the consumers’ ratings. Finally, the added peanut and rice bran flours showed no significant (p&lt;0.05) effect on the physical properties, acceptability and preference of the cookie samples. Hence, we conclude that it is possible to produce better and high nutritional (protein, fibre, etc.) cookies from whole wheat, OFSP, defatted peanut and rice bran composite flours.

Study the Effect of Antioxidant Activity, Phenols and Sensory Evaluation of Cookies Fortified with Raisins

This research was carried out at the laboratories of the College of Agriculture / University of Tikrit and the Ministry of Science and Technology / Baghdad from 1/7/2022 to 1/11/2022. The current study aims to determine the total phenolic content and antioxidant concentrations in raisins, processed cookies, and the standard sample using the (DPPH) method. After the study, it was discovered that the American raisin variety has the highest levels of phenolic compounds and antioxidants (251 mg/100 gm - 6.41 mg/100 gm), Indian and Iraqi raisins had the lowest levels of phenolic compounds and antioxidants (202 mg/100 g to 3.18 mg/100 g), respectively. Values of phenolic compounds and antioxidants assessed using the DPPH method showed that the processed cookie samples fortified with four types of raisins were superior to the standard flour sample. In addition, cookies manufactured and fortified with the four raisin varieties (Iraqi, Indian, Turkish, and American) were subjected to a sensory evaluation, which involved a study of their sensory characteristics (shape, texture, colour, taste, smell, sensation after chewing, general acceptance). The experiment was conducted using a totally arbitrary method. Cookies are inferior to the standard sample in every way we measure (form, colour, general acceptance, and aroma). After comparing the varieties with each other, we find the superiority of characteristics (shape - taste - color - feeling after chewing) in cookies fortified with Iraqi raisins. Cookies fortified with Turkish raisins excelled in the capacity of (general acceptance), as for my trait (feeling after chewing - and smell), we find it superior to Indian raisin cookies, and cookies fortified with American raisins excelled in the capacity of (texture).

Nutritional and Sensory Qualities of Cookies from Wheat, Trifoliate Yam and Moringa Seed Flours

Nutritional and sensory qualities of cookies from wheat, trifoliate yam and moringa seed flour were investigated. The formulated blends (%) were 100:0:0, 85:10:5, 75:20:5, 65:30:5, 55:40:5 and 45: 50:5 % wheat, trifoliate yam and moringa seed flour, with 100 % wheat flour serving as control. The cookies samples were subjected to proximate, physical, vitamin, mineral and sensory analysis using standard methods. The study revealed that addition of trifoliate yam and Moringa seed flour to wheat in cookies formulation significantly (P&lt;0.05) increased the moisture, ash, crude fibre, crude fat and protein contents of wheat-based cookies. The result of the physical properties showed no significant (P&gt;0.05) difference for diameter (cm) of the cookies. However, a significant (P&lt;0.05) difference was observed for thickness, weight and spread ratio. The minerals and vitamins contents such as magnesium, calcium, potassium and iron, ascorbic acid (vitamin C) and β-carotene (pro-vitamin A) increased while the niacin (vitamin B3) and pyrodixine (B6) decreased as the level of trifoliate yam flour addition increased. Sensory attributes of this study showed that the trifoliate yam flour could be incorporated up to the levels of 10 and 20 % in the wheat and moringa flour without greatly influencing the organoleptic characteristics of the cookies. Trifoliate yam flour and moringa seed flour can be used in the Addition of wheat flour in cookies and confectionery production due to its high nutritional contents. Trifoliate yam flour addition in wheat flour be encouraged in cookies production as this compared favourable with the wheat-based cookies and that shelf-life study should be carried out to ascertain the cookies storage stability.

The sensory profiles and preferences of gluten-free cookies made from alternative flours sourced from Indonesia

The objective of this study was to identify the sensory characteristics of gluten-free cookies made from alternative flours and to identify the influence of the sensory attributes on liking. Five alternative gluten-free flours of taro, sorghum, mung beans, ground peanut, and sweet potato were used to make the gluten-free cookies in this study. All the alternative flours were locally sourced from Indonesia. In addition, the cookie made from wheat flour was included as a reference for gluten or “normal” cookie. The driver for liking was investigated and liking based on age and gender segmentation was explored. A total of 118 participants (mean age 32.4 ± 13.48 years old, 56% female and 44% male) were involved to identify the sensory characteristics and liking of the different cookie samples using the CATA (Check-All-That-Apply) method. Liking was closely associated with the cookie made from taro flour which is characterized by a buttery and sweet taste, a buttery aroma, and a crunchy texture. This cookie had similar attributes and liking scores with the cookie made from wheat flour. The different age groups influenced liking with the older age group having a significantly higher liking for the gluten-free cookies made from sweet potato (p = 0.027) and ground peanut (p = 0.080) compared to the younger age group. However, no significant differences were found across gender (p> 0.05) for the liking of gluten-free cookies. This study exhibits the preliminary results for the potential to develop gluten-free cookies made from alternative flours locally sourced from Indonesia.

Comparison of the bioactive compounds, phytochemicals, nutrients and sensory properties of cookies prepared using wheat flour and mahaleb seed powders

Total phenolic and flavonoid amounts of cookies enriched with mahaleb seed powders at different concentrations were reported between 40.67 mg GAE/g (4.5 %) and 51.07 mgGAE/g (control) to 12.62 (1.5 %) and 14.05 mg GAE/g (control), respectively. In addition, radical scavenging activities of cookie samples were characterised between 1.24 mmol/kg (4.5 %) and 1.73 mmol/kg (control). The predominant phenolic constituents of cookie samples were gallic acid, 3,4-dihydroxybenzoic acid, catechin and kaempferol. Gallic acid and 3,4-dihydroxybenzoic acid values of cookies enriched with mahaleb powders were identified between 10.59 (3.0 %) and 13.18 mg/100 g (1.5 %) to 1.67 (1.5 %) and 14.07 mg/100 g (3.0 %), respectively. Oleic and linoleic acid contents of the cookie oils were identified between 28.45 (control) and 30.51 % (4.5 %) to 30.92 (control) and 33.46 (4.5 %), respectively. Palmitic, oleic and linoleic acid were the major fatty acids of cookie oils. The crude protein content of cookie samples were determined between 7.31 (control) and 10.03 % (4.5 %). As can be seen, the increase in mahaleb concentration increased the protein content of the kuki. P and K values of cookie samples were found between 1630.45 (1.5 %) and 1859.20 mg/kg (control) to 901.22 (3.0 %) and 1023.61 mg/kg (1.5 %), respectively.

Investigation of the effects of reverse osmosis and ultrafiltration treatments on physicochemical, techno-functional, and rheological characteristics of liquid egg albumen and prepared meringue cookie batter

AbstractMembrane filtration has a promising advantage in the processing of egg products. In this study, liquid egg whites (LEW) were separately concentrated by using reverse osmosis (RO) and ultrafiltration (UF) techniques. The first aim of this research was to determine the effects of the concentration pre-treatments on the physico-chemical quality criteria (pH, relative whipping capacity, foaming stability, water holding capacity-WHC, colour) and the rheological behaviour (viscosity, oscillation) of LEW samples. The second aim of this research was to investigate the impact of the membrane pre-treatment on meringue's functional quality attributes such as meringue batter density and meringue batter colour values (L*, a*, b*). The average dry matter of LEW was increased from 12% to 23% by the concentration pre-treatment process (RO and UF), and water was removed from the LEW. In addition, the batter density of meringue cookie samples was 0.37 ± 0.01 g mL−1 in UF and RO. The differences between the pH and dry matter values of the ultrafiltration and reverse osmosis treated groups were found to be statistically similar, and it was observed that the elastic modulus (G′) increased with the increase in frequency in the rheological measurements. It has been determined that G′ is higher than G″ in all samples. An elastic/solid-like (G′ &gt; G″) structural behaviour was determined while increasing the frequency value. It was determined that the WHC of LEW treated with RO was higher than of the group treated with UF. The results of the study showed that while reducing transportation and storage costs, the water content of &gt;80% of LEW (raw material-the treated liquid egg white) removed by UF and RO applications can be suitable to produce meringue batter cookies (semi-finished product).

Effects of Pitaya Peel Supplementation on Nutritional Quality, Overall Sensory Acceptance, In Vitro Glycemic Index, and Antioxidant Release from Fiber-Enriched Cookies

Pitaya peel is a by-product of fruit processing. In this study, the effects of pitaya peel supplementation in the cookie recipe on the nutritional quality, in vitro glycemic index, and antioxidant release from the enriched fiber cookies were investigated. The higher the ratio of pitaya peel powder (PPP) in the recipe, the greater the dietary fiber, betacyanin and phenolic contents, and antioxidant activities of the product. Cookies supplemented with 10–25% PPP were classified as having a low glycemic index, ranging from 51.9 to 45.7 in relation to glucose reference. The release of betacyanins, phenolics, and antioxidant activities from the cookie samples was recorded at the salivary, gastric, intestinal, and colon steps during in vitro sequential digestion, and the gastric digestion showed the highest release of antioxidant content and activity. The increased PPP ratio in the cookie recipe improved the antioxidant activities of the aqueous fractions at the four digestive steps. Statement. This study has a preprint entitled “Effects of the ratio of pitaya peel powder on the product quality, predicted glycemic index, and antioxidant release during in vitro sequential digestion” (DOI: https://doi.org/10.21203/rs.3.rs-2322871/v1). This preprint was posted on the research square website on December 5th, 2022.

Effects of triticale flour on the quality of honey cookies

Flour confectionery products are highly popular in Russia, especially honey cookies (pryanik). In order to increase their nutritional value, wheat flour can be replaced by triticale flour rich in essential amino acids and minerals. This study aimed to determine the effects of triticale flour on the quality of honey cookies.&#x0D; The control cookie sample was made from premium wheat flour, while the test samples were made from mixtures of wheat and triticale flours in various ratios (10–90%), as well as from 100% triticale flour of grade T-80. Standard methods were applied to determine the cookies’ sensory and physicochemical characteristics, as well as their nutritional value and contents of minerals, vitamins, and amino acids.&#x0D; All the samples with triticale flour showed good sensory characteristics. Adding up to 30% of triticale flour did not change the taste and aroma of honey cookies, whereas larger amounts of triticale flour made them sweeter and more aromatic. The test samples from 100% of triticale flour had higher contents of essential amino acids (arginine, valine, histidine, isoleucine, leucine, lysine, methionine, and threonine) than the control sample from premium wheat flour. The contents of micro- and macroelements also increased with larger amounts of triticale flour in the formulation. While adding triticale flour increased the protein content in the test honey cookies, it had no significant effect on their fat and carbohydrate contents, or the calorie content. The tests showed that 60:40% was the optimal ratio of wheat and triticale flours. &#x0D; Replacing wheat flour with 40% of triticale flour provided the finished product with good sensory properties and high contents of proteins, vitamins, essential amino acids, as well as micro- and macroelements. Thus, triticale flour proved to be a good replacement for wheat flour in the production of honey cookies.

Modern methods and techniques for determining the distinctive features of confectionery products

Techniques for determining the weight fraction of protein, water-soluble vitamins B1 and B2, the weight fraction of omega-3 fatty acids, and cholesterol in fat-containing confectionery have been developed. Factual data on the content of vitamins B1 and B2, omega-3 fatty acids, and cholesterol in fat-containing confectionery products have been obtained. It has been found that of the studied samples of sugar cookies, one sample is a source of vitamins B1 and B2. Of the studied samples of fl our confectionery, two samples of oatmeal cookies are a source of omega-3 fatty acids and are characterized by the absence of cholesterol. Based on the developed methods, a methodology for monitoring the content of vitamins, omega-3 fatty acids, and cholesterol in fat-containing confectionery products has been developed.

Cookies rich in iron (Fe), folic acid, cobalamin (vitamin B12), and antioxidants: a novel functional food potential for adolescent with anemia

Background: Anemia is a global public health problem, including Indonesia with 32% of adolescents are anemic. This study aims to process porang flour, moringa leaves, and tempe into cookies that are high in iron (Fe), folic acid, cobalamin (vitamin B12), and antioxidants as potential functional food snacks for adolescents with anemia. Methods: This study is experimental with a completely randomized trial design (CRD) with three treatments and replications. There are three comparison formulations of a combination of porang, moringa leaves, and black soybean-based tempe; respectively F1 (91:3:3:3)%, F2 (85:3:6:6)%, and F3 (77:3:10:10)%. The cookie sample was then analyzed for water content, ash, iron, folic acid, cobalt, and antioxidant activity. The differences between the samples were analyzed based on the activity of antioxidants, iron, folic acid, and vitamin B12 (cobalamin) in data obtained from triplicates using multivariate ANOVA analysis. Results: The results of the ash and water content tests of all three cookie formulations showed values in accordance with the Indonesian National Standard (SNI) for cookie products. F3 has significantly higher iron, folic acid, and cobalt levels than F1 and F2 (p&lt;0.05). Antioxidant activity is highest in F3, but there is no statistical difference between F2 and F3 (p&gt;0.05). Conclusions: The combination of porang's tubers, moringa leaves, and tempe made from black soybeans, especially F3, has the potential to be used as a functional cookie processed product source of iron (Fe), folic acid, cobalamin, and antioxidants for adolescent anemia.

Utilising Spent Tea Leaves Powder as Functional Ingredient to Enhance the Quality of Non-Gluten Shortbread Cookies.

The increasing prevalence of gluten-related disorders has led to higher consumer demand for convenient, gluten-free bakery products with health-promoting properties. In this study, non-gluten shortbread cookies were incorporated with various kinds of spent (green, oolong, and black) tea leaves powder (STLP) at 8% w/w. Cookies with STLP had significantly higher (p < 0.05) moisture (2.18-2.35%), crude fibre (14.5-14.9%), total dietary fibre (22.38-22.59%), insoluble dietary fibre (15.32-15.83%), soluble dietary fibre (7.06-7.66%), and ash (1.9-2.0%) contents, but were significantly lower (p < 0.05) in carbohydrate (53.2-53.9%) and energy value (426.4-428.2 kcal) compared to control cookies (1.62%; 1.43%; 6.82%; 4.15%; 2.67%; 7.70%; 62.2%; and 457.8 kcal, respectively). The addition of STLP significantly enhanced (p < 0.05) the antioxidant properties of the cookies. Non-gluten shortbread cookies with spent green tea leaves powder (GTC) received the highest (p < 0.05) score for all sensory attributes, including overall acceptability. In addition, the shelf-life quality of the formulated cookie samples in terms of the moisture content, water activity, colour, texture, microbiology, and sensory properties was maintained (p > 0.05) for at least 22 days at 25 °C. STLP, which would have been previously thrown away, could be utilized as a potential functional ingredient to produce non-gluten shortbread cookies with enhanced nutritional, physicochemical, microbiological, sensory, and antioxidative properties.

In vitro antioxidant, anti-inflammatory and in vivo anti-hyperglycemia potentials of cookies made from sorghum, orange-flesh-sweet-potato and mushroom protein isolate flour blends fed to Wistar rats

Cookies were produced from a blend of sorghum, orange-flesh-sweet-potato and mushroom protein isolate flour at different ratios viz: MOS A (60:20:20), MOS B (40:30:30), MOS C (30:35:35), MOS D 30:40:30) and MOS E (100% wheat flour) as control. The cookies were investigated for their physicochemical properties, amino acid profile, in vitro antioxidant, in vitro anti-inflammatory, in vivo antihyperglycemia and consumer acceptability using standard methods. The protein and fiber contents of the cookies ranged from 14.76 to 35.20% and 8.17–9.63%, respectively. The improved bioactivities of the cookies could be due to its enhanced hydrophobic, aromatic, branch chained amino acids, BV (∼70–76%) and Arg/Lys-contents. All the cookie samples were classified under the medium glycemic load (18–25) classification. The cookie sample MOS D has the highest hydroxyl (91.33%), DPPH radical scavenging, iron chelation (67.67%) and ferric reducing (∼51%) properties. Moreso, the anti-inflammatory activities of sample MOS D revealed its membrane stabilization (23.40–27.06%), anti-proteinase (23.25–27.36%), albumin denaturation inhibition (23.14–32.35%), nitric oxide scavenging (23.07–32.21%), anti-lipoxygenase (23.31–32.08%) and anti-cyclooxygenase (11.37–23.57%) to be comparable with those of diclofenac, a standard NSAIDs. However, the MOS D sample was rated highest and most acceptable by the consumers when compared with the commercial wheat cookies.

Nutritional Value and Sensory Properties of Brown Rice Flour Cookies with Green Spinach (Amaranthus Tricolor L.) Incorporation as Gluten-Free Food Alternative

&lt;em&gt;Cookies is&lt;/em&gt;&lt;em&gt; one of the wheat-based snack product with increasing rate of consumption by years. Wheat flour used in Indonesia is fully imported. Local crop product such as brown rice flour with respective nutritional aspect can be utilized for wheat substitution. Addition of spinach as green leafy vegetable with numerous nutrients gives more functional value to the product. This research aimed to investigate the acceptability (sensory properties) and nutritional content of brown rice flour cookies with the addition of green spinach. Four formulations made with ratio of brown rice and green spinach which were 100:0, 90:10, 85:15, 80:20. There were significant differences in protein, fat, and carbohydrate content among the four cookies samples There were significant differences in color appearance and taste between all samples. The best treatment is at the ratio of brown rice flour 90: green spinach 10, containing moisture content of 3.83%; ash content 1.48%; protein content 10.97%; fat content 31%; carbohydrates 52.7%; and crude fiber content of 17.3%. &lt;/em&gt;

Effect of Mixing Time on Properties of Whole Wheat Flour-Based Cookie Doughs and Cookies.

This study investigated if whole wheat flour-based cookie dough's physical properties were affected by mixing time (1 to 10 min). The cookie dough quality was assessed using texture (spreadability and stress relaxation), moisture content, and impedance analysis. The distributed components were better organized in dough mixed for 3 min when compared with the other times. The segmentation analysis of the dough micrographs suggested that higher mixing time resulted in the formation of water agglomeration. The infrared spectrum of the samples was analyzed based on the water populations, amide I region, and starch crystallinity. The analysis of the amide I region (1700-1600 cm-1) suggested that β-turns and β-sheets were the dominating protein secondary structures in the dough matrix. Conversely, most samples' secondary structures (α-helices and random coil) were negligible or absent. MT3 dough exhibited the lowest impedance in the impedance tests. Test baking of the cookies from doughs mixed at different times was performed. There was no discernible change in appearance due to the change in the mixing time. Surface cracking was noticeable on all cookies, a trait often associated with cookies made with wheat flour that contributed to the impression of an uneven surface. There was not much variation in cookie size attributes. Cookies ranged in moisture content from 11 to 13.5%. MT5 (mixing time of 5 min) cookies demonstrated the strongest hydrogen bonding. Overall, it was observed that the cookies hardened as mixing time rose. The texture attributes of the MT5 cookies were more reproducible than the other cookie samples. In summary, it can be concluded that the whole wheat flour cookies prepared with a creaming time and mixing time of 5 min each resulted in good quality cookies. Therefore, this study evaluated the effect of mixing time on the physical and structural properties of the dough and, eventually, its impact on the baked product.

Physical properties, proximate composition and sensory acceptability of gluten-free cookies from sweet potato using shea butter as shortening

Sweet potato and shea butter remain underutilized crops. Their potential in the production of ready-to-eat snacks could enhance food security. Hence, this study evaluated cookies from sweet potato flour using shea butter as a shortening. Cookies samples were produced from 100% sweet potato flour with margarine (SPM); 100% sweet potato flour with shea butter (SPS); 100% wheat flour with shea butter (WCS); 100% wheat flour with margarine (WMC), 50% wheat, 50% sweet potato flour with shea butter (WSS); 50% wheat, 50% sweet potato flour with margarine (WSM). Cookies samples were analysed for physical properties, colour, proximate composition and sensory acceptability. The physical properties of the cookies samples had the weight, diameter, thickness and spread ratio ranging from 5.99 to 7.7 g, 3.76 to 4.27 cm, 0.54 to 0.64 cm, and 10.59 to 13.86, respectively. The colour properties of the cookies sample had the L*, a* and b* values ranging from 33.99 to 61.08, -6.03 to 0.72 and 10.87 to 22.51, respectively. The proximate composition of the cookies sample was moisture content (2.39-4.98%), fat (11.74-14.41%), protein (2.71-3.54%), fibre (2.26- 2.83%), ash (1.92-1.99%), carbohydrate (74.28-78.66%), while the energy value ranged from 340.77 to 356.34 kCal. The use of shea butter as shortening led to a lower value of fat and spread ratio of cookies. In the sensorial acceptability ranking, the texture, crunchiness and aroma of cookies samples were not significantly different (p &lt; 0.05). Sensory panellists adjudged cookies produced with sweet potato using shea butter shortening as liked moderately. Hence, the production of gluten-free cookies using sweet potato flour with shea butter shortening could serve as a low-cost, nutrient-dense, ready-to-eat snack.

Tea pairings: Impact of aromatic congruence on acceptance and sweetness perception

Food pairing is a relevant tool for the food industry and for culinary professionals to develop successful flavor combinations and memorable experiences, but it could also be useful for encouraging consumers to adhere to a healthier diet. The general purpose of this study was to further investigate the perception of teas and butter cookies with and without aromatic congruence, deepening in sweetness perception. The experimental included: 1) a projective mapping test (30 semi-trained panelists) to group tea samples and choose representatives of each aromatic group; 2) the determination of the main volatile organic compounds using Solid Phase Micro Extraction-Gas Chromatography Mass Spectrometry (SPME-GC-MS) to prove the aromatic congruence of the designed tea-cookie pairings; 3) a consumer study (n = 89) to assess liking, sweetness perception, of the single samples and pairings, and the pairing principles of the congruent and non-congruent parings. Results of the projective mapping showed that the tea samples could be grouped into 3 main categories by their herbal, fruity-sweet, and brown-sweet notes, results also supported by the GCMS data. Harmony was positively correlated to liking, and Balance and Similarity seemed to be related to aromatic “congruence”, although all pairings were similarly liked. Sugar content was similar in all the cookie samples and pairings, but sweetness perception was significantly influenced by the aroma of the samples, being the samples and pairings made with spearmint the least sweet ones. Pairing a tea with sweet aromas with the spearmint cookie, independently of the kind of sweet aromatics (e.g.: coconut, almond, vanilla, fruity, tropical), seemed to slightly increase sweetness perception, although significant differences were not detected with other spearmint cookie pairings. Findings of the present research sum knowledge to the food pairing area, but further research is needed in recommending appropriate methodologies for pairing assessment, as well as the potential uses of driven pairings in specific food cultures.