Production Of Biscuits Research Articles

Substitusi Terigu dengan Tepung Kernel Biji Mangga pada Produksi Cookies

Mango seed kernel flour contains high carbohydrates, besides that it also contains almost equal levels of protein and fat, so it has the potential to be used as a substitute for wheat flour in making cookies. This study examined the effects of tape yeast and tempeh yeast at concentrations of 1%, 2% and 3% and fermentation times of 15, 28 and 41 h, so there were 18 experimental units. The best results were obtained by using 2% tempeh yeast for 41 hours, namely 7.18% protein. Further optimization of the fermentation process study gave optimum results in the fermentation process of 2.23% tempeh yeast in 500 g of mango seed kernel flour for 41,04 h. Under these processing conditions, mango seed kernel flour can be produced with a protein content of 7.24%. Furthermore, for the application of fermented mango seed kernel flour as a substitute for wheat flour in making cookies, the best results were obtained at a ratio of 30% mango kernel flour and 70% wheat flour based on the taste and aroma of the cookies product. Substitution of wheat with mango kernel flour is only feasible organoleptically at a maximum level of 30%.

Effective utilization of wheat gluten by lipopeptide biosurfactant in the formulation of cookies.

Gluten-free food products are in demand due to the gluten sensitivity of individuals around the globe. Lipopeptide biosurfactants are widely used in food formulations for wetting, foaming, emulsion stabilization, anti-adhesive and anti-microbial properties. Lipopeptide biosurfactantscan be used for gluten utilization and the formulation of food products. The strain Bacillus licheniformis MS48 was isolated from the marine sponge associated bacteria and found to be the ideal biosurfactant producer with an emulsification activity of 70%. Biosurfactant production was optimized using lactose, yeast extract, and sodium chloride (NaCl). The 1,1-diphenyl- 2-picryl hydrazyl (DPPH) radical scavenging activity was found to increase with an increase in the concentration of biosurfactant. The conformation changes in the gluten due to the treatment of lipopeptide biosurfactant was identified by thiol quantification and scanning electron microscopy. With the addition of lipopeptide MS48 to cookie dough, cookies with softer and smooth textures were developed. The conformation changes in the gluten in the lipopeptide incorporated cookie dough was visualized by scanning electron microscopy. The lipopeptide biosurfactant incorporation in cookie dough causes appropriate changes in the structural network of gluten. The lipopeptide-incorporated cookies had improved the spread factor and texture. Lipopeptide biosurfactant with effective radical scavenging activity aided in the utilization of gluten. Incorporating lipopeptide in cookie dough assisted in the production of cookies with improved textural and sensory properties. This study is a novel approach to the application of lipopeptide biosurfactant in gluten utilization for the development of cookies. © 2023 Society of Chemical Industry.

Development of Biscuit Products from Coffee Cherry Pulp

ABSTRACT The objective of this study was to investigate the potential application of coffee cherry pulp to produce biscuit products. The biscuit containing the cherry or cascara pulp were studied in terms of consumer acceptance, hardness, and chemical and microbiological characteristics under three different storage conditions, including vacuum packaging, air packaging, and air packaging plus 20% moisture content. Among all levels of replacement, biscuits supplemented with 10% cascara pulp, 25% butter, and 75% margarine provided the highest preferences in odor, flavor, and overall acceptance. Increasing cascara pulp provided a softer texture and more dietary fiber, protein, and chlorogenic acid content in the cascara biscuits (p < 0.05). Approximately, 4.58 g dietary fiber, 7.53 g protein, and 1.63 g chlorogenic acid was found in biscuits with 20% cascara pulp, 75% butter, and 25% margarine. Vacuum packaging was found to be necessary to maintain the quality of the biscuit and resist microbial growth during storage.

Cookies Product Development with the Addition of Turmeric Extract

Turmeric (Curcuma longa L.) was used to develop novel formulated cookies, which have rich traditional culinary values. Turmeric extract (0.5 and 1%) were used as an added ingredient in cookies (with 0% as a control or those cookies without extracts). Results showed that antioxidant activity increase along addition of turmeric and lower temperature. This can be related to the baking process damaging heat-sensitive antioxidants. Proximate analysis showed that the addition of 1% turmeric extract increased the protein and ash content. Protein content in turmeric cookies even higher to SNI. Further, results of sensory evaluation revealed cookies with 1% turmeric extract and baking temperature of 180°C for 20 min was the most preferred formulation by the panellists. The panellists gave a higher preference for cookies that have a crunchy-hard texture and bright yellow colour.

Nutritional, Sensory, and Microbial Quality of Cookies Produced by Partial Replacement of Wheat Flour with Plantain (Musa paradisiaca) and Cocoyam (Colocasia esculenta) Flours

Nutritional, sensory, texture, and microbiological load analyses were made of cookies consisting of a partial replacement of wheat flour with plantain (Musa paradisiaca) or cocoyam (Colocasia esculenta) flour. There were slight differences in the amounts of protein, fat, and carbohydrate. Accordingly, the nutritional values per 100 g of the cookies correspond to 10-14% protein and 19-21% energy of the recommended daily allowance. In contrast, cookies containing either cocoyam or plantain flour have 20% and 30% more fiber, respectively, compared to cookies containing wheat flour alone. Similarly, plantain and cocoyam cookies’ iron and zinc contents were, respectively, 1-16% and 2-9% more than ( p &lt; 0.05 ) the control. The levels of aerobic plate count in the cookies were lower than recommended thresholds for such food products. Those cookies containing 20% and 40% of either plantain or cocoyam flour had comparable sensory, texture, and color quality compared to the control. The effect of intake of plantain and cocoyam cookies is likely to eliminate population mineral deficiencies, particularly iron, and zinc. These results underline the potential of enabling food security crops such as plantain and cocoyam in sustaining cookies production, utilization, nutritional value, and the role of such crops in addressing food and nutrition insecurity.

KOMUNIKASI PEMASARAN DIGITAL PRODUK CAKE AND COOKIES DALAM MENINGKATKAN PENJUALAN KOMUNITAS UMKM

There has been a change in marketing strategy, from traditional to modern. Modern marketing strategy was chosen because it has several advantages, such as wide market and cheap promotional costs. One of users modern marketing strategies is MSMEs. Modern or digital marketing has proven to be influential in showing the advantages of MSME products so they can compete with competitors. Purpose of the study is to analyze digital marketing communication activities carried out by Teras Ciapus MSME community in promoting cake and cookies products. This is qualitative research with interview and digital observations. The digital marketing communication activities carried out by Teras Ciapus MSME community were not optimal. The account used to promote the products is their personal account. They have not taken full advantage of the features available on social media it’s because they do not really understand the functions and uses of the features on it. It takes the role of a number of external parties, such as the banking, the Ministry of MSMEs, academics and practitioners who have concentration on MSME digital literacy.

Studies on the Quality Characteristics of Flour Blends from Sesame Seeds, African Yam Bean and Moringa Leaf Powder for “Biscuit- Like” Manufacture

This study was aimed at investigating the quality characteristics of flour blends produced from sesame seeds, African yam bean (AYB) and Moringa leaf powder (MLP) for “biscuit- like” production. Dehulled sesame seeds were roasted for 7-13 min at 185 – 200 0C, defatted and milled into flour and tagged as DSDSF , African yam bean was toasted at 125 0C for 40 min, dehulled, milled into flour, and tagged as TDAYBF while Moringa leaf was sundried, milled into flour and tagged as MLP. All these flour samples were then blended into 18 ratios and tagged as LMDTM1-18. The ratios of DSDSF:TDAYBF:MLP were 100: 0:0(LMDTM1), 0: 100: 0(LMDTM2), 95: 0: 5(LMDTM3), 95:5:0(LMDTM4), 90: 5:5(LMDTM5), 90:10:0(LMDTM6), 80:15:5 (LMDTM7), 80: 20:0(LMDTM8), 70:25: 5(LMDTM9), 70:30: 0(LMDTM10), 60: 35: 0(LMDTM11), 60: 40: 0(LMDTM12), 50: 45: 5(LMDTM13), 50: 50: 0(LMDTM14), 40: 55: 5(LMDTM15), 40: 60: 0(LMDTM16), 30: 65: 5(LMDTM17), and 30: 70: 0(LMDTM18). The flour blends were studied for physicochemical, functional and anti-nutrients properties. After blending, the formulated samples had proximate composition of 3.37 -9.21 % moisture, 18-27.5 % protein, 0.18-3.95 fat, 1.31 – 3.9 % ash, 3.2-8.88 % crude fiber and 52.75-65.45 % carbohydrate. Each proximate component varied significantly (p&lt;0.05) between samples. While LMDTM13 had significantly(p&lt;0.05) the highest moisture content, protein, and fat LMDTM6 had the highest ash content, LMDTM2 had the highest crude fiber and LMDTM1 had the highest carbohydrate. The control sample LMDTM1 had the highest bulk density (0.711), water absorption capacity (165.52 %), oil absorption capacity (94.5 %), protein solubility (13.4 %), foaming capacity (8.0 %), but lowest swelling power (3.5 %), emulsion capacity (46.2 %), phytate (16.29 mg/100g), tannin (4.64mg/100g) and Trypsin inhibitor (1.20 mg/100g) compared to other samples. Blended flour mainly from plant sources of high-quality value can be blended when processed, giving the opportunity to increase its nutrition, consumption, and acceptability for biscuit- like production. In this study, sesame seeds were incorporated into African yam bean and moringa leaf powder to increase the quality and flavor replacing wheat flour in biscuit production.

Fonksiyonel bisküvi üretiminde farklı yöntemlerle kurutulmuş muşmula (Mespilus germanica) meyve tozu kullanımı

Bu çalışmada; bağışıklık sistemini güçlendiren, çeşitli hastalıkların tedavisinde kullanılan, mineral, vitamin, antioksidan ve fenolik bileşenlerce zengin muşmula meyvesinin farklı kurutma yöntemleri (mikrodalga, konvektif, vakum) ile kurutulmasının ardından bisküvi formülasyonunda farklı oranlarda (%0, 10, 20, 30) ikamesiyle elde edilen bisküvi örneklerinin bazı kalitatif ve tekstürel özellikleri incelenmiştir. En yüksek kırmızılık değerleri mikrodalga kurutma ile kurutulmuş muşmula tozunda gözlenirken, kurutma yöntemleri arasında antioksidan aktivite vakum kurutma tekniği ile en fazla korunmuştur. Nem içerikleri kurutma yöntemlerine göre değişiklik gösterirken, protein, kül, yağ ve karbondidrat değerleri üzerinde kurutma yöntemleri istatistiki bir fark oluşturmamıştır. Muşmula tozu ikame oranı arttıkça bisküvilerin L* değerlerinde düşüş, a* ve b* değerlerinde ise artış olduğu gözlenmiştir. Muşmula tozu ilave edilen örneklerin yayılma oranları ile çap değerlerinde artış, sertlik, kırılganlık ve kalınlık değerlerinde düşüş gözlenmiştir. %30 oranında ilave edilen muşmula tozu ile elde edilen bisküvi örneklerinde antioksidan aktivite değerleri ve toplam fenolik madde miktarı değerleri en yüksek seviyeye ulaşmıştır. Duyusal değerlendirme sonucuna göre, vakum kurutma yöntemi ile kurutulmuş muşmula tozunun %10 oranına kadar eklenmesi panelistler tarafından beğenilmiştir.

Reducing Dietary Acrylamide Exposure from Wheat Products through Crop Management and Imaging.

The nutritional safety of wheat-based food products is compromised by the presence of the processing contaminant acrylamide. Reduction of the key acrylamide precursor, free (soluble, non-protein) asparagine, in wheat grain can be achieved through crop management strategies, but such strategies have not been fully developed. We ran two field trials with 12 soft (biscuit) wheat varieties and different nitrogen, sulfur, potassium, and phosphorus fertilizer combinations. Our results indicated that a nitrogen-to-sulfur ratio of 10:1 kg/ha was sufficient to prevent large increases in free asparagine, whereas withholding potassium or phosphorus alone did not cause increases in free asparagine when sulfur was applied. Multispectral measurements of plants in the field were able to predict the free asparagine content of grain with an accuracy of 71%, while a combination of multispectral, fluorescence, and morphological measurements of seeds could distinguish high free asparagine grain from low free asparagine grain with an accuracy of 86%. The acrylamide content of biscuits correlated strongly with free asparagine content and with color measurements, indicating that agronomic strategies to decrease free asparagine would be effective and that quality control checks based on product color could eliminate high acrylamide biscuit products.

Evaluation of the quality characteristics of cookies produced from blends of tigernut and soybean flour

This study investigated the physicochemical, functional and protein content of tigernut-soybean flour blends with the protein and sensory properties of cookies from the flour blends. Tigernut (Cyperus esculentus) and soybean (Glycine max) was mixed in the ratio of 90:10, 80:20, 70:30, 60:40, 50:50, coded as sample B, C, D, E and F respectively, while 100% wheat flour (sample A) served as control. All the analysis was carried out using standard analytical procedures. pH, total titratable acidity (% lactic acid), viscosity and total soluble solids (oBrix) ranged respectively, from 4.21 - 5.37, 0.021 - 0.039, 9.43 - 2.18 and 1.00 - 4.50% sugar. Least gelation capacity, oil absorption capacity, water absorption capacity, bulk density, dispersibility, swelling power, solubility and foaming capacity ranged from 0.10 - 0.50%, 1.64 - 1.81g/g, 1.23 - 2.13g/g, 0.45 - 0.55g/g, 31.00-36.00%, 3.87 - 5.68g/g, 13.59 - 29.32% and 15.00 - 25.00%for There was significant (p&lt;0.05) increase in protein content of the flour (8.68 – 14.81%) and cookies (7.81 – 16.94%) with increase in soybean. Cookies produced from 60:40 % tigernut-soybean flour (sample E) had the highest degree of likeness for colour, aroma, appearance and overall acceptability in the range of like slightly to like moderately. The increase in protein and degree of likeness of the tigernut-soybean cookies suggests that the flour blends can substitute for wheat flour at levels of 70:30 and 60:40% in the production of acceptable cookies of nutritional quality.

Evaluation of Jerusalem artichoke as a functional ingredient in cookies production

Jerusalem artichoke (JA) tubers are rich in minerals, fibers and inulin, a unique polysaccharide stored in them instead of starch. In this study, JA tubers were dried and ground into flour, which was then used to substitute 2.5, 5, 7.5 and 10% of wheat flour to prepare functional cookies using the previously mentioned functionality (minerals and fibers). The chemical composition of cookies was investigated, as well as the effects of substituting wheat flour for JA tubers flour (JAF) on it. JAF increased the moisture content of cookies, resulting in increased hardness and fracturability. Fiber content increased as well, reaching a maximum of 0.8% at the highest substitution rate (10%). The ash content increased from 0.6 to 1.09%, which was also related to the increased minerals (magnesium, calcium, phosphorus and iron), which give the prepared cookies high nutritional values. Physical properties of cookies including spread ratio, specific volume, and color showed marginal changes due to the high fiber contents and higher moisture contents retained in the prepared cookies. Furthermore, the sensory characteristics of JAF cookies yielded satisfactory results, as overall acceptability was not significantly affected, although color was altered because of the pale or dark colored cookies at higher levels of substitution.

Study the effect of drying conditions and flour content of germinated black bean (Vigna cylindrica) on the production of GABA-rich cookies

This study aims to find a recipe to make cookies containing the functional ingredient (GABA) from germinated black beans. Results showed that the germination process of black beans consists of three steps. First, black beans were immersed for 6 h and germinated for 60 h. After that, the germinated bean was dried at 70oC for 6 h, ground to 0.20 mm. The cookie recipe included wheat flour 21%, germinated black bean flour 21%, sugar 25%, butter 10%, shortening 10%, and egg 13%. The obtained cookies had a protein content of 13%, lipid 25.1% and high amount of GABA 402 mg/kg.

A Comparison Between Wheat and Sorghum Flour in Biscuits Application: A Review

Production of biscuits from composite flour (wheat/sorghum) was investigated. The use of this composite flour is increasing due to its nutritional properties that make the product highly desirable and acceptable. Sorghum is the 5th most important cereal worldwide. Sorghum is malted to increase its hydrolytic enzymes through steeping, germination, kilning and roasting. The concentration of sorghum flour added to wheat flour is a concern. In order to better understand the functional properties of sorghum-wheat composite flour, this review was carried out. Sorghum grain was ground into flour and substituted for wheat flour in a variety of amounts. Biscuits produced from 30% sorghum flour is shown to be the best concentration in terms of quality, acceptability and sensory properties. The maximum sensory overall acceptability scores were found for biscuits prepared from substitution levels (20-40%). Consumption of these biscuits will enhance the nutrient intake of people, especially children and enhance the utilization of sorghum in developing countries.

Production of Cookies Enriched with Bioactive Compounds through the Partial Replacement of Wheat Flour by Cocoa Bean Shells.

Approximately 500 thousand tons of cocoa bean shells (CSs) are generated annually and treated as waste. However, their composition is of great nutritional, technological, and economic interest due to their dietary fiber (46.4 to 60.6%), protein (11.6 to 18.1%), and lipid contents (2 to 18.5%), as well as the presence of flavonoids and alkaloids. Thus, this study aimed to obtain CS flour by milling the CSs, characterizing the flour according to its chemical composition and functionalities, and then applying it in the production of cookies, substituting a wheat flour portion (10, 20, 30, and 40%) with CS flour. Cookies were characterized in terms of water, lipids, proteins, phenolic (PC), and total flavanol (FLA) contents, and specific volume (SV), hardness (H), and L*, a*, and b color scale parameters. Increasing the amount of CS showed positive results, as the cookies were enriched with PC (0.68 to 2.37 mg gallic acid equivalents/g of sample) and FLA (0.10 to 0.19 mg epicatechin equivalents/g of sample) but increased hardness (353 to 472 N). By associating the responses, it was concluded that the wheat flour replacement with 30% CS presented values of PC and FLA 3 and 1.6 times higher than the control and could be a formulation of interest to consumers.

Monitoring Yellow Mealworm (Tenebrio molitor) as a Potential Novel Allergenic Food: Effect of Food Processing and Matrix.

The consumption of insects has increased in western countries, raising concerns about their potential to induce food allergic reactions in sensitized/allergic individuals. This work intended to develop a real-time PCR approach for the detection/quantification of yellow mealworm (Tenebrio molitor) as a potential allergenic food in complex matrices. For this purpose, reference mixtures simulating the production of pork sausages and wheat biscuits containing known amounts of mealworm were used. Real-time PCR with TaqMan probe targeting the cytochrome b gene of T. molitor was able to detect up to 2 fg of insect DNA, and 1.0 and 0.1 mg/kg of mealworm flour in autoclaved sausages and baked biscuits, respectively. Generally, the method showed acceptable analytical performance parameters, confirming its suitability/applicability for a wide range of foods. However, real-time PCR data showed significant differences among food matrix and processing, highlighting the importance of using appropriate calibration models for quantitative analysis. Finally, the real-time PCR approach was successfully validated with blind mixtures and applied to commercial samples, demonstrating its efficacy and reliability in the quantification of mealworm in processed foodstuffs.

Development of Green Village Based on Processing of Vegetable Flour Products in Sindon Village, Boyolali District

Sindon Village is one of the vegetable center villages in Boyolali district. Vegetable production in the village is quite abundant, but there has not been optimal flour processing practice. The purpose of this community service activity is to improve community skills in processing flour-based vegetable products prepared for commercialization. The partners of the community service activities consisted of 3 groups, namely PKK, women farmer groups (KWT) and Aisyiyah groups. The activity begins with training in making cookies products with the addition of spinach flour. Then a spinach flour-based product processing competition was conducted. The results of the activity showed that the three partner groups were skilled at practicing the process of making spinach cookies. In the product competition, each partner group has featured its fine products. The result of the competition is the identification of flour-based vegetable products that will be continued in the commercialization process.

Diversifikasi Pangan Olahan Ampas Kelapa Sebagai Peluang Usaha di Kabupaten Malang

Gajahrejo Village, Gedangan sub-district, Malang Regency is a community service location, most of which work as coconut plantation farmers. The abundant harvest results in the low selling price of coconut at post-harvest. The making of VCO (Virgin Coconut Oil) is an attraction for the people of Gajahrejo village as a daily profit, but the manufacture of VCO causes the accumulation of waste or coconut dregs which is not used properly and ends up being wasted. To increase the added value of coconuts, one of them is processing coconuts from VCO manufacturing waste into processed coconut cake products that are suitable as snacks. The limited innovation of human resources causes the low selling value of coconut, so that the utilization of coconut dregs is not maximized. Besides being suitable as a snack for making processed coconut cookies products and coconut lidah kucing cookies, it can also increase the productivity of PKK mothers to process cake products that can be marketed more broadly. The stage in the implementation of the service begins with the preparation of proposals, deepening the problems that exist in Gajahrejo Village, preparing human resources and technology, formulating recipes, testing coconut cakes and coconut lidah kucing cakes, implementing product manufacture in village locations, and preparing reports. Through that all solutions that can be done in the problems that occur are developing coconut processed innovations through training in making coconut cakes and coconut lidah kucing cookies for PKK women in Gajahrejo village and modeling product packaging to increase selling prices in the market. Training for PKK women as a new business opportunity (KUB) and can help support economic stability in the household.

Production of Biscuit Mixed with Date Powder

Dates (Pheonix dactylifera L.) are high in essential nutrients and have potential health benefits whilst biscuits form the most popular snacks among all ages from children until the elderly in Malaysia. Hence, it is worth developing biscuits mixed with date powder which are easy and light to carry around, tasty, ready and easy to be consumed. The main objective of this study is to develop the best formulation for biscuit mixed with date powder (DP). DP was used at 10%, 20%, 30%, 40% and 50% replacement levels of sugar for the production of biscuits. Biscuit made from 100% sugar was used as control. Results of hedonic sensory test showed that F3 biscuit with incorporation of 30% DP had the highest mean score for overall acceptance of 7.20, thus placing F3 biscuit as the best formulation. Addition of DP more than 30% showed a significant difference (p &lt; 0.05) on the sensory quality of the biscuits. Therefore, the addition of date powder should not exceed 30%. The physical analysis revealed that F3 biscuit had a darker and more red colour than the control besides having a softer texture. Meanwhile, proximate analysis showed that F3 biscuits contained 3.60% moisture, 0.84% ash, 0.30% crude fiber, 7.57% protein, 21.90% fat, 65.80% carbohydrate and energy value of 491.13 kcal. The addition of DP significantly increased the moisture, ash and crube fiber content (p &lt;0.05) in the biscuits but showed no significant decrease (p&gt; 0.05) for the protein content than the control. Microbiological tests proved that total microbial count of F3 biscuits which stored for six weeks is less than the maximum count as stated in the literature. In conclusion, DP has the potential to be used as a sweetener and for fibre enrichment purpose in biscuit production.

Обгрунтування доцільності використання пшона для виго¬товлення безглютенового печива

Pobrusylo M., Ivchuk N. Justification of the feasibility of using millet for the production of gluten-free cookies

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.