Cookie Samples Research Articles

Factors affecting 3D printing and post-processing capacity of cookie dough

This study aimed to investigate the factors affecting the printability and post-processing capacity of cookie dough in extrusion-based three-dimensional (3D) printing by modifying the recipe without the addition of gums or stabilizers. Cookie dough formulations with different types of fat (butter and shortening), flour (wheat, rice, and tapioca), the amount of non-fat milk (32.5 or 65 g/100 g flour), and the sugar level (37.5 or 55 g/100 g flour) were investigated for their printability and post-processing capacity. Rheological properties, microstructure, and printability of printing inks were monitored while the moisture loss and dimensional stability after baking were analyzed in printed and baked structures, respectively. Results indicated that cookie dough formulations with reduced sugar content were more printable. The best sample to build a shape that could withstand the baking process was the recipe of 37.5 g sugar, 62.5 g shortening, 100 g tapioca flour, and 32.5 g milk, which yielded printed cookie samples with the ease of printing, better visual printing outcomes, and no structural deformation after baking. Industrial relevance3D food printing is an emerging technology with many potential applications in the food industry. It is important to understand the effects of key components of food materials on the printing, which enable a wider range of structures just using a single nozzle, and provide tailored nutrition and personalization in extrusion-based 3D printing. Understanding the effects of food processing on 3D printed food items is critical to broadening its applications. This study selected cookie dough as a model system to investigate the 3D food printing since it is mainly composed of fat, sugar, flour, and milk that are the most common ingredients in many food products. Establishing knowledge of the interactions between different food components and contribution of each individual ingredient may help develop a guideline for extrusion-based 3D food printing. In addition, the results acquired from this study can fill knowledge gaps regarding the role of cookie dough component in 3D printing and their effects on post-processing of 3D printed foods.

Highly sensitive fluorometric method based on nitrogen-doped carbon dot clusters for tartrazine determination in cookies samples.

Nitrogen-doped carbon nanodots (CDs) were prepared via the solvothermal method, using urea and triethylene glycol as the starting materials. The as-prepared CDs had individual diameters of approximately 100 nm and were in clusters of different sizes. The surface composition and optical properties of the as-prepared CDs were characterized. They exhibited multicolor emission properties in the visible range when excited with a wide wavelength range. The aqueous solution of the CDs was used in highly sensitive tartrazine determination. The fluorescence quenching of the CDs was in a linear relationship with the concentrations of tartrazine in the range of 0.5–30.0 μM. The detection limit of the assay was 0.18 μM. Acceptable recovery results were obtained via spike-recovery experiments on cookie samples.

Production and Quality Evaluation of Cookies from Wheat, Almond Seed and Carrot Flour Blends

Cookies are a form of baked food which is usually sweet. Wheat, almond and carrot flours were used to produce cookies in the following blend ratios: 100:0:0, 90:10:0, 90:0:10, 80:15:5, 70:20:10 and were labeled A, B, C, D and E. The control sample A was without treatment. Analyses of antinutrients, functional properties, physical, proximate, minerals, and sensory attributes were carried out using standard methods. All the results show statistical difference. The functional properties of flours: bulk density, WAC, OAC, swelling capacity and foaming capacity ranged respectively from 0.71 to 0.81 g/cm3, 1.60 to 4.31 g/mL, 1.10 to 3.67 g/L, 2.30 to 2.66 mL, 5.10 to 6.62%. The antinutritional properties: oxalate, tannin and cyanide content of flours ranged from 0.03 to 0.14 mg/100g, 0.18 to 0.64%, 0.12 to 0.13%, phytate content was not detected. The spread ratio of cookies ranged from 3.32 in sample A to 4.04 in sample E. The proximate composition of cookies: moisture, ash, fiber, fat, protein and carbohydrate content ranged respectively: from 6.42 to 8.04%, 1.62 to 2.72%, 0.36 to 0.97%, 1.94 to 6.02%, 6.14 to 10.23% and 71.27 to 81.18%. The energy value of cookies ranged from 371.22 to 391 kCal. The mineral composition ranged from 185.77 to 230.16 mg/100g for calcium, 877.62 to 984 mg/100g for potassium, 5.75 to 7.12 mg/100g for zinc, 58.96 mg/100g to 77.16 mg/100g for magnesium and 47.03 to 56.12 for sodium. All cookies samples were generally accepted by sensory panelist. The study provides evidence that wheat, almond and carrot are suitable for cookies production and at optimal substitution levels of 70:20:10 and 80:20:10.

Potentials of African nutmeg (Monodora myristica) as a flavourant in cookie production

African nutmeg, a possible local substitute for a commercial food flavourant, remains largely underutilized in Nigeria. Its application potential in cookie production was investigated in this study. African nutmeg ( Monodora myristica ) seed flour (ANM) was produced using standard method. The flour was substituted for vanilla flavour (VFL) in ratio of 0, 1, 2, 3, and 3.5 g and functional properties of the flour blends (water absorption capacity (WAC), oil absorption capacity (OAC), and bulk density) were determined, using standard methods. Cookies were developed and characterized chemically, physically (colour) and organoleptically using the AO A C method, a colourimeter and sen s o r y panellists r e spect i v e l y . Data were analysed using ANOVA at p< 0.05 . Replacement of vanilla with African nutmeg had no significant effect on bulk density (0.62g/cm 3 – 0.68 g/cm 3 ), but significantly affected WAC (133-142%) and OAC (147-156%) of flour blends. Crude protein (9.44-15.49%), crude fat (3.17-6.50%), total ash (2-2.73%) and crude fibre (0.12-0.23%) contents of the cookie increased, whilst metabolizable energy (385.33-367kcal) decreased. There were reductions in pH (6.83-6.53) and TSS (5.80-1.20). Brown index of the snack increased with addition of nutmeg. Antioxidant indicators (flavonoids, DPPH and phenol) varied among cookie samples. Antinutrients, saponin, tannin and oxalate, were within tolerable limits. All cookie samples were judged a cc ep tab l e b y the p a n ellists , with SLZ being the most acceptable. An acceptable and nutritious snack was produced at 100% replacement. M. myristica seed could serve as substitute for vanilla in the production of cookies and other related snacks.

Potentials of African nutmeg (Monodora myristica) as a flavourant in cookie production

African nutmeg, a possible local substitute for a commercial food flavourant, remains largely underutilized in Nigeria. Its application potential in cookie production was investigated in this study. African nutmeg (Monodora myristica) seed flour (ANM) was produced using standard method. The flour was substituted for vanilla flavour (VFL) in ratio of 0, 1, 2, 3, and 3.5 g and functional properties of the flour blends (water absorption capacity (WAC), oil absorption capacity (OAC), and bulk density) were determined, using standard methods. Cookies were developed and characterized chemically, physically (colour) and organoleptically using the AOAC method, a colourimeter and sensorypanellistsrespectively. Data were analysed using ANOVA at p&lt;0.05. Replacement of vanilla with African nutmeg had no significant effect on bulk density (0.62g/cm3 – 0.68 g/cm3), but significantly affected WAC (133-142%) and OAC (147-156%) of flour blends. Crude protein (9.44-15.49%), crude fat (3.17-6.50%), total ash (2-2.73%) and crude fibre (0.12-0.23%) contents of the cookie increased, whilst metabolizable energy (385.33-367kcal) decreased. There were reductions in pH (6.83-6.53) and TSS (5.80-1.20). Brown index of the snack increased with addition of nutmeg. Antioxidant indicators (flavonoids, DPPH and phenol) varied among cookie samples. Antinutrients, saponin, tannin and oxalate, were within tolerable limits. All cookie samples were judged acceptable by the panellists, with SLZ being the most acceptable. An acceptable and nutritious snack was produced at 100% replacement. M. myristica seed could serve as substitute for vanilla in the production of cookies and other related snacks.

Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies

Cross-linked starches produced in lab-scale from corn and wheat starches with TDF contents of 80.4% and 83.6% were used in cookie formulation to obtain high fibre and low glycaemic index (GI) cookies. Different resistant starch (RS) sources including and wheat bran were also used for comparison. RS sources were added into the formulation at the levels of 25, 50 and 75%. Overall cookie quality (spread ratio, hardness, colour) results showed that among the RS sources and wheat bran, lab-scale produced cross-linked wheat starch (XL-W) had an improving effect on cookie quality, whereas the other sources had detrimental effect. Cookie samples supplemented with XL-W had the highest total dietary fibre (TDF) contents regardless of the addition level. High levels of TDF content were also observed with the wheat bran supplemented cookie samples; however, quality of these cookies were low. RS and wheat bran supplementation caused significant decrease in the in vitro GI of the cookies and the lowest GI value was achieved with the cookie supplemented with XL-W. This study proved that XL-W produced in this study can be used as an alternative ingredient to produce high fibre and low GI cookies without any deteriorative effect on the quality.

Effect of Carrot Powder Addition on the Quality Attributes of Cookies Produced from Wheat and Soy Flour Blends

Aim: To evaluate effect of carrot powder addition on the quality attributes of cookies produced from wheat and soy flour blends.&#x0D; Study Design: Cookies were produced from wheat flour, soy flour and carrot powder composite blends. Functional (bulk density, foam capacity, oil absorption capacity, water absorption capacity and swelling index) properties, Proximate (crude protein, ash, moisture, crude fibre, crude fat, carbohydrate and energy value) composition, Physical (weight, diameter, thickness and spread ratio) and sensory (appearance, flavour, taste, texture and overall acceptability) attributes were determined.&#x0D; Results: The functional properties showed that Bulk Density ranged from 0.82 – 0.92, Foam capacity ranged 3.92 – 5.00, Oil Absorption Capacity ranged from 0.60 – 0.97%, Water Absorption Capacity ranged from 1.05 – 1.45% and Swelling Index ranged from 2.37 – 2.75. Results of percentage proximate composition showed that moisture content ranged from 4.70 – 7.57, protein content ranged from 10.61 – 21.60, fat content ranged from 8.89 – 15.85, fibre content ranged from 1.39 – 4.30, ash content ranged from 0.70 – 1.23 and carbohydrate content ranged from 52.34 – 70.84. The physical properties showed that weight of the cookies ranged from 17.85 – 21.60, diameter ranged from 57.50 – 60.50, thickness ranged from 20.50 – 24.00 and spread ratio ranged from 2.40 – 2.91. The sensory attribute showed that cookies produced from wheat flour, soy flour and carrot powder compared well with cookies produced with wheat flour. The wheat flour cookie sample (A) was most preferred by the panellist.&#x0D; Conclusion: The functional properties of the composite flour produced from wheat, soybean and carrot powder show potential quality that when properly harnessed could be used for the production of baked product like biscuits, pastry etc. The proximate composition shows that the composite flour cookies were the most preferred sample to the 100% wheat flour cookies. This is due to its high protein, fat, ash and fibre content to that of thee 100% wheat cookies. However, in terms of proximate composition, the composite cookies were most acceptable. The physical property of the cookies indicates that the composite flour cookies were most preferred to the 100% wheat cookie. This could be seen from the high values it’s had in weight, diameter and spread ratio. However, the sensory score of the overall acceptability shows that the 100% wheat cookies were most acceptable. Though, the composite flour cookies compete very closely with 100% wheat cookies.

Optimization of Sunnah Food-Based Cookies Formulation

Iron deficiency may occur to any individual but it was a major concern for pregnant woman. Loss of blood during maternal bleeding may lead to iron deficiency and this situation shoud be avoided for pregnant woman. Sunnah cookies is rich in iron and other minerals which help to boost iron content in the body. The aim of this study was to optimize the formulation of cookies enrich with Sunnah food such as raisins, dates, honey and figs. The value-added cookie samples were prepared in twenty-four formulations and the combination was through the application of Simplex-centroid mixture design by Design Expert. Mineral and proximate value were determined by using Atomic Absorption Spectrophotometer while sensory evaluation was measured in terms of nine dependent variables by 60 untrained panelists using 9-point hedonic scale. Results showed that the combination of 64% of honey and 36% of figs gave the highest desirability value of 0.692. The value of iron, magnesium and zinc were 9.04, 164.58 and 27.38 mg/kg respectively. However, sensory evaluation revealed that sample cookies number 753 (the highest quality score of acceptability in terms of taste, texture, odor, sweetness, sourness and overall acceptability.

Nutritive Assessment of Composite Flour Biscuit Incorporated with Herbal Plant Powder

A cookie is a baked product, which can be prepared by using wheat flour with non-wheat materials enriched with nutritional value. The study aims to formulate herbal cookies incorporating Asparagusracemosus and Aervalanata stem and leaf powder enriched with mungbean (Vignaradiata) and wheat flour. Each of the herbal plant powder and flour mixture was formulated at a ratio of 1:1 by drying and grinding into a fine powder. Three different cookie formulas by varying combinations of plant powder and flour mixture were evaluated based onthe 5-point hedonic scale on sensory attributes by a 30 member untrained panel.According to the results of sensory evaluation, the sample enriched with 4 % plant powder and 55 % flour mixture was accepted.The phytochemical analysis indicated the presence of secondary metabolites including Alkaloids, Saponins, Flavonoids, Tannins, Phenols, Terpenoids, Glycosides and Steroid in the accepted cookie sample. The cookies were rich in carbohydrate (59.3%), fat (14.3%), protein (13.4%) and the calculated energy value was 419.5 kcal. Peroxide value and acid value of stored cookies were lower than the maximum recommended level. The IC50 value for the methanol extract of the herbal cookies was 16.69±0.88 mg/ml.The bacterial count of cookies was 6.0 ×102CFU/g after 6 weeks of storage and this was well below the safe level of 1×104 CFU/g. There was no yeast and mold growth observed during the storage. Overall analysis proved that herbal cookies were acceptable for human consumption after storing it under room temperature within six weeks.

Effect of flour and sugar particle size on the properties of cookie dough and cookie

The effect of particle size of flour and sugar on the physical, sensorial and textural properties of cookie dough and cookie was investigated. According to the obtained data, both the sugar particle size and the flour particle size in cookie dough affected the hardness, adhesiveness, cohesiveness and springiness of the cookie doughs and this effect was statistically at a significant level (P &amp;lt; 0.01). The energy and force required for the dough extrusion dropped due to the reduction in the particle size of flour, while the reduction in the particle of sugar had the opposite effect. As the sugar and flour particle sizes decreased, the colour of the cookies became darker and the L colour values decreased. While the hardness values of the cookie samples increased with the decrease in the particle size of sugar, it decreased with the decrease in the particle size of flour. It was observed that sugar and flour particle size significantly affect cookie quality in cookie production. The formulation containing sugar and flour fractions below 150 µm has received the highest score in all sensory parameters.

Use of coffee silverskin to improve the functional properties of cookies.

The purpose of this study was to determine the suitability of coffee silverskin (CSS) supplementation to enhance phenolic content and antioxidant capacity of cookies. Cookie samples were prepared with partial replacement of wheat flour by CSS (2.5, 5.0, and 7.5%). Spread ratios were found lower in all cookies with CSS than in control. Cookies became darker with increasing levels of CSS. This is due to the fact that CSS has a dark color like cocoa. CSS supplementation had improved functional quality of cookies by increasing phenolic contents, antioxidant capacities, and in vitro bioaccessibilities of them. According to the sensory evaluation, all samples with CSS received 6 and above scores (6: like slightly, 7: like moderately) for all attributes from the panelists. The results demonstrated that CSS supplementation have a good potential for developing functional and acceptable cookies and similar bakery products.

Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies

In presented study total phenolic contents, antioxidant capacities and their bioaccessibilities from cookies supplemented with oleaster flour were investigated. Oleaster flours (OFs) were produced using two different methods (peeled oleaster flour: POF and unpeeled oleaster flour: UPOF) from two different genotypes. OFs were used to replace wheat flour in the cookie formulation (control) at the levels of 5, 10, 15, 20 and 25% (w/w). According to the results, enrichment of OFs clearly increased total phenolic contents, antioxidant capacities and bioaccessibilities of cookies. The highest bioaccessible antioxidant capacities (ABTS, CUPRAC, and FRAP) of the samples were obtained from cookie samples enriched with 25% UPOF-1. In conclusion, the increases in phenolic contents, antioxidant capacities, and bioaccessibilities from cookies supplemented with OFs suggest the potential enhancement of beneficial health effect of cookie due to increased content of bioactive compounds present in oleaster flour.

Nutritional Evaluation of Cookies Enriched with Different Blends of Spirulina platensis and Moringa oleifera Leaves Powder

Cookies were produced from wheat flour with partial replacement with a combination of dried spirulina biomass and moringa leaves powder at different concentrations T1 (95:2:3), T2 (90:4:6) and T3 (85:6:9), respectively. 100% wheat flour cookies were used as the control sample. Quality characteristics of produced cookies were evaluated including the physical, chemical, sensory and antioxidant properties. The results showed significant differences in the physical properties of all cookie samples. Cookies with replacement level 15% (T3) showed the highest weight (24.80 g), greater diameter (7.74 cm), lowest thickness and spread ration (0.68 cm and 9.27). Data revealed that using spirulina and moringa with different blending levels made cookies color greenness when compared to the control sample. All samples of cookies contain a moisture content and carbohydrate significantly lower than the control sample. Partial replacement of wheat flour with different concentration of spirulina and moringa blends was significantly increased all nutrients in produced cookies including ash, protein, lipids, crude fiber, and minerals with increasing replacement level compared to control cookies. There were no statistically significant differences between control cookies and both T1 and T2 cookies for all sensory properties. Sensory scores for T1 almost equal to control cookies. Otherwise, T3 cookies had the lowest scores of appearance, color, taste, and acceptability. However, all samples are reasonably acceptable. Total phenolic, flavonoid contents and scavenging ability of produced cookies increased significantly by increasing replacement level with spirulina and moringa leaves powder. In conclusion, the obtained data revealed the possibility of incorporating 6% dried spirulina biomass and 9% moringa leaves powder in cookies production to improve the nutritional and antioxidant status of cookies.

Acrylamide in Cookie Samples: Analysis Using an Efficient Co-Derivatization Coupled with Sensitive Microextraction Method Followed by Gas Chromatography-Mass Spectrometry

Acrylamide, a “possible carcinogen” compound, has been subjected to analytical method development and evaluation in carbohydrate-rich cookie samples in this research. Cookies with different formula and consequently different acrylamide content were evaluated using microextraction method coupled with gas chromatography-mass spectrometry. Xanthydrol was selected as an efficient derivatization reagent. Important parameters in the extraction step such as the volume of extraction solvent, volume of dispersive solvent, amount of salt, and sample pH were optimized using central composite design. The calibration curve showed good linearity (R2 > 0.998) for acrylamide in the range of 2–500 ng g−1. The limits of detection and quantitation were 0.6 ng g−1 and 1.9 ng g−1, respectively. The relative standard deviation for the six analyses was 9.2%, and relative recoveries of acrylamide in spiked cookie samples were 89–95%. The proposed method demonstrated high recovery, sensitivity, and good enrichment factor for acrylamide determination of cookies with low and high acrylamide content.

Gum tragacanth oil/gels as an alternative to shortening in cookies: Rheological, chemical and textural properties

In recent years the replacement of fat content in food products by vegetable oils in gel form, has been an emerging technology. In this study, gum tragacanth, as oil structuring agent with a concentration of 1.5, 1.7, 1.9 and 2.1 g/100 g, together with sesame oil as the oil phase, were utilized to prepare oil/gels as a fat replacer in cookie dough. The oil/gels demonstrated shear-thinning behavior. Based on the results, the oil/gels containing 1.5 and 2.1 g/100 g of gum were selected as shortening replacers at levels of 25, 50, 75 and 100 g/100 g in the dough formulation. Lower replacement levels (25 and 50 g/100 g) of oil/gels, led to higher elastic and loss moduli in comparison to shortening; whereas higher oil/gels content resulted in lower values. Replacement of shortening by oil/gels reduced the fat content by 27 and 30%. Cookies containing oil/gels produced sensory scores close to those of the shortening sample. Cookie samples with oil/gels containing 1.5 g/100 g of the gum retained a softer texture during storage. Overall results revealed that replacement of up to 50 g/100 g of shortening with oil/gels containing 1.5 g/100 g of the gum tragacanth could be a possible alternative for the development of healthier products.

Nutritional and Sensory Evaluation of Moringa Oleifera Cookies

Cookies are a favorite American sweet, made from dough of cereal flour and brown sugar that contains a relatively high ratio of fat, such as butter, vegetable shortening, or margarine. The increasing popularity of cookies especially among children is growing and has become commercialized. This study is an alternative approach to biscuit manufacturing, in order to develop healthy cookies, as it would supplement the essential nutrients needed for all age groups. The different blends of cereal flour (Millet, corn meal and rye flour) with wheat flour and Moringa oleifera leaf powder were processed into cookies in the following ratios 50: 30: 20 (wheat flour, millet flour, Moringa) (WMM), 40: 30: 30 (wheat flour, rye flour, Moringa) WRM, 30: 30: 40 (Wheat flour, corn meal flour, Moringa) (WCM). The sensory evaluation of the cookies samples from the blends was performed using a 9-point hedonic scale. The highest mean score of the cookie was analyzed further for its nutrient content. The results of the sensory evaluation are to show that there were significant differences in the diverse attributes that were determined such as in color, texture, taste, flavor and general acceptance. It was analyzed further for its nutrient content. Incorporating moringa leaf in cookies or any other baked foods may be claimed as a means of boosting nutrition and can be served as an alternative approach to the manufacture of healthy cookies.

Development of Chia (Salvia hispanica, L.) and Quinoa (Chenopodium quinoa, L.) Seed Flour Substituted Cookies- Physicochemical, Nutritional and Storage Studies

Cookie is a popular food medium for nutrient fortification. They are easy to prepare and carry, ready to eat products consumed by people of all age groups. Chia and quinoa seeds have attained recent scientific attention amongst consumers due to their potential health promoting effects. In this study, chia and quinoa seed flours were used to substitute refined wheat flour in cookie doughs at 5%, 10% and 15% substitution levels. Six composite cookies, coded as C-5%, C-10%, C-15%, Q-5%, Q-10% and Q-15% were prepared. Significant differences in physical, physicochemical and nutritional properties were observed. Diameter and spread ratio decreased due to increased fiber and protein content causing flour granulation. This also increased cookie hardness. Rise in the level of omega-3 fatty acid was evident from gas chromatography analyses. The developed cookies were rich in phenolics, flavonoids and antioxidants. Sensory analysis data indicated overall acceptability of all the substituted cookie samples to be above the level of 6 in a 9-point hedonic scale. Based on the identified sensory and nutritional attributes, C-10% and Q-15% were considered to be the best substituted samples. Both the cookies could be stored in sealed polypropylene pouches at room temperature for 60 days without any significant alteration in texture. Rancidity development was inhibited by chia and quinoa antioxidants. No microbial load was recorded in aqueous extracts of freshly prepared and after storage. Analysis of significant difference between all the results was carried out by Duncan’s multiple range tests at a significance level of 0.05. The present study indicated that chia and quinoa substituted cookies can be used as a protein, FFA and antioxidant enriched commercial product with better than average sensory properties.

QUALITY ATTRIBUTES OF COOKIES PRODUCED FROM COMPOSITE FLOURS OF WHEAT, GERMINATED FINGER MILLET FLOUR AND AFRICAN YAM BEAN

Cookies are ready to eat convenient food for all ages and the consumption is on the increase in Nigeria due to urbanization which has led to increase in wheat importation. In order to reduce the effects of wheat importation on the economy, this study looked into the use of locally grown crops for production of cookies. Cookie samples were produced from blends of wheat flour, germinated finger millet and African yam bean. Different proportions of flour blends were obtained using design experts. The flour mixes were evaluated for the proximate, minerals composition, antinutrients and the functional properties while the sensory properties of the cookies were determined. The proximate composition of the composite flour varied from 12.20-12.54; 8.89-10.62; 1.31-1.65; 1.13-1.39; 1.82-1.48 and 74.33-72.66% for moisture, protein, fat, crude fibre, ash and carbohydrate content of the flour, respectively. The mineral content of the flour ranged from 9.064-9.10, 0.29- 0.32, 0.42-0.45, 0.24-0.28% for calcium, phosphorus, potassium and sodium, respectively. The anti-nutritional properties of the flour ranged from 0.0074 to 0.0098%, 0.1700 to 0.1990%, 0.0905 to 0.1080% and 1.2500 to 1.4900%, for tannin, phytate, oxalate and trysin inhibitor, respectively. The functional properties of the composite flour ranged from 0.66-0.67 g/ml; 25.87- 27.48 g/ml; 6.11-8.12 g/ml; 0.75- 0.83 g/ml; 106.65 to 124; 91.70-99.75 g/100g; for bulk density, water absorption capacity, oil water capacity, foaming capacity and foaming solubility, respectively. The sensory attributes studied were colour, taste, texture and crispness. This study has shown that there was a notable improvement on the nutritional and functional properties of the flour while there was reduction in the ant nutrients.

Effect of hydrocolloid addition on dimensional stability in post-processing of 3D printable cookie dough

This paper provides a solution to the problem of the deformation of 3D printed cookie products during post-processing such as baking. The influence of the incorporation of hydrocolloids on the dimensional stability of the cookie dough during temperature variations was investigated. Methylcellulose and xanthan gum were blended in mass fractions of 0.5, 1, 2, and 3 g/100 g dough basis. In dynamic viscoelasticity experiments, during the temperature sweep, the cookie doughs with methylcellulose showed losses in storage modulus (G′) and loss modulus (G″) that were comparable to those of the control samples. Although the incorporated xanthan gum exhibited high structural retention owing to its high shear modulus, its low extrudability resulted in a high extrusion hardness and poor 3D printing performance. In the post-processing, sufficient dimensional stability was observed even with a xanthan gum incorporation of 0.5 g/100 g. Moreover, the heat-resistant 3D printable cookie samples with 0.5 g/100 g xanthan gum exhibited a texture profile having a hardness and fracturability similar to those of the control cookies.

Development of functional cookies using saffron extract.

Saffron extracts of two different concentrations were prepared and used as a source of natural antioxidants in whole wheat flour cookies. The effect on the color, texture and sensory properties of the product was also studied over a storage period of 9months. Results revealed that spread ratio and hardness of cookies reduced non-significantly with the addition of saffron extract (SE). Color values 'L' and 'b' of cookies increased significantly from 50.7 to 53.9 and 36.5 to 47.0, respectively with the addition of SE while 'a' value decreased non-significantly (p > 0.05). DPPH radical scavenging activity, reducing power and inhibition of lipid peroxidation of dough and cookie samples containing SE were enhanced in comparison to control. The concentration of crocins, safranal and picrocrocin in DS50 and DS100 dough samples was found as 28.30, 48.30, 104.6µg/g and 35.14, 62.38, 118.2µg/g, respectively. Sensory scores of cookies containing SE were high as compared to control. All the quality parameters of cookies reduced during the storage period (0-9months). However, the cookies with added SE revealed significantly higher quality attributes up to 6months of storage without any significant loss in quality.