Cookie Formulation Research Articles

Covid-19 Era in the Coastal Areas: The Cookies Formulation Gonad of Diadema setosum and its Impacts on Malnutrition During Infection

Infection with Salmonella typhi bacteria during the COVID-19 era has the potential to worsen malnutrition in children in low- and middle-income nations, particularly around the coast. Recent studies have demonstrated that one of the best strategies for preventing malnutrition is consuming local food sources from the sea, which are easy to acquire, inexpensive, and high in nutrients. In this study, 15 male mice were used as the test subjects. They were split into two groups: the intervention group and the control group, both before and after intraperitoneal injection of Salmonella typhi. The intervention group was given dosages of cookies containing Diadema setosum gonad (0.40 mg/kg of body weight), whereas the control group received only a natural diet. The blood samples were then analyzed to measure their hemoglobin levels using the Sahli haemometer method, and serum albumin concentrations were determined using the bromocresol green method. The results show that the treatment with Diadema setosum gonad cookies had a significant effect on the levels of albumin and hemoglobin (Hb), as well as the body weights of the intervened mice, with a statistically significant increase (p<0.05). Conversely, BALB/c mice in the control group demonstrated a decrease in their initial food intakes, resulting in a significant reduction in body weight, albumin, and hemoglobin (Hb). This finding implies that the cookie formula with Diadema setosum gonad as the principal ingredient has potential benefits in lowering the incidence of malnutrition for children.

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.

Characterization of baru (Dipteryx alata Vog.) and application of its agro-industrial by-product in the formulation of cookies

The Brazilian cerrado has a range of unexplored plant species with high technological potential for the food industry. The edible fraction of baru (Dipteryx alata Vog.) is the nut, while agro-industrial by-products (endocarp, mesocarp, and epicarp) are still rarely used in human nutrition. This study evaluated the nutritional composition, bioactive compounds, and antioxidant activity of baru nuts and its agro-industrial by-product (mesocarp or pulp). Hence, to determine the nutritional enrichment, cookies were produced with different concentrations of baru pulp powder, and the proximate composition, bioactive compounds, and antioxidant activity were investigated. The results obtained demonstrate that the baru nut presented a high lipid (31.80 ± 0.65 g 100 g−1) and protein (22.38 ± 0.37 g 100 g−1) content. The baru agro-industrial by-product was rich in phenolic compounds (276.56 ± 13.16 mg 100 g−1), flavonoids (19.59 ± 0.30 mg 100 g−1), and tannins (137.21 ± 31.21 mg 100 g−1), which reflected its high antioxidant capacity. The replacement of wheat flour by baru agro-industrial by-product in the formulation of cookies improved the protein, phenolic compounds, flavonoids, tannins, and antioxidant activity. Therefore, the application of baru agro-industrial by-product is a viable alternative as a cookie ingredient, while the use of baru in foods can contribute to the exploration of regional products to promote the sustainable development of unexplored plant species.

Efektivitas Pemberian Cookies Tepung Kelor dengan Penambahan Tepung Ubi Banggai dan Tepung Kedelai sebagai Alternatif Makanan Tambahan dalam Meningkatkan BB pada Balita Wasting

Background : The health status of infants and toddlers is a determinant of the quality of human resources. In toddlerhood, growth and development occur very quickly, so a high intake of nutrients is needed. Provision of nutrition that is not optimal for toddlers will cause nutritional problems, one of which can occur is wasting (undernutrition). Indonesia is a developing country that has malnutrition problems including wasting. A public health problem is considered serious if the prevalence of wasting is between 10.0-14.0% and is considered critical if it is ≥15.0%3.Objective: The aim of this research is to produce PMT cookies for toddlers with the addition of moringa flour, Banggai’s sweet potato flour and soybean flour and to analyze the effectiveness of giving cookies made from moringa flour with the addition of Banggai’s sweet potato flour and soybean flour on weight gain in toddlers wasting.Methods: The study used a quasi-experimental one group pre and post-test. Respondents in this study were wasting toddlers in Donggala district. The research was carried out from July to October 2022.Result: The results showed that the selected cookie formulation was based on organoleptic tests on 30 panelists with 70% wheat flour, 10% moringa flour, 10% Banggai’s sweet potato flour and 10% soybean flour. With a moisture content of 3.41%, ash content of 0.364%, protein 37.4% and fat 4.86%. The stages of giving interventions showed that the result value was p = 0.000 (<0.5) this means that giving cookies had an effect on increasing the respondent's body weight. There was an increase in weight in wasting toddlers.Conclusions: The conclusion is that cookies contain nutrients that can increase weight in toddler wasting.

Влияние толокна ячменного на формирование показателей качества сахарного печенья

Benefit of dietary fiber has proven by clinical studies. Dietary fiber can be incorporated into food products with whole grain cereals. Whole barley tolokno is a valuable source of soluble dietary fiber β-glucans. As a result, it is often used in fortified bakery products. The research objective was to modify the dietary profile of biscuits by substituting refined wheat flour with barley tolokno.
 The study featured refined wheat flour, barley tolokno, composite flours, model suspensions, and formulations of biscuits. Standard methods helped to measure the sensory profile, physicochemical parameters, fatty acid composition, structural characteristics, and mechanical properties of the research objects. 
 The content of dietary fiber in the flour and the tolokno was 3.7 and 19.8%, respectively. The fatty acid composition of the tolokno differed from that of the wheat flour. The content of oleic acid was 21.1 in the tolokno and 15.9% in the flour, while the content of linoleic acid was 46.8 in the tolokno and 54.0% in the flour. A greater proportion of tolokno in the composite flour led to an increase in the content of dietary fiber (3.7–11.8%), protein (11.5–12.8%), and fat (1.4–2.7%). The water and fat absorption capacity of composite flours increased by 125 and 65.7%, respectively, when the share of tolokno reached 50%. As the proportion of tolokno increased, the viscosity of the model suspensions rose from 3.1 to 17.3 Pa·s at a minimal shear rate. The water absorption capacity of the control sample was 190%: in the experimental biscuits, it rose from to 221 and 227% at 30 and 40% of tolokno, respectively. Extra tolokno also increased the content of dietary fiber in the biscuit, which reached 7.53% in the sample with 50% tolokno. The experimental biscuits were even in shape, surface, and porosity; they had a balanced taste and a pleasant smell with a slight grainy tint.
 The optimal proportion of barley tolokno was 40%. This amount brought up the content of dietary fiber to 6.5 g per 100 g. The resulting biscuits could be classified as products rich in dietary fiber (Technical Regulations of the Customs Union 022/2011). The research made it possible to expand the range of functional biscuits fortified with native dietary fiber and whole grain raw materials.

Determination of Nutritional and Antioxidant Properties of Maya Nut Flour (Brosimum alicastrum) for Development of Functional Foods.

Maya nut (Brosimum alicastrum) is a novel food with high nutritional value. This research aimed to evaluate the nutritional and antioxidant properties of Maya nut flour (MNF) made from seeds dried by different methods (sun-dried and using hot air at 45 °C and 60 °C) to explore its incorporation into cookies and evaluate its nutritional and functional properties. The naturally sun-dried flour (NF) had the highest content of ash (3.64 ± 0.11 g/100 g), protein (6.35 ± 0.44 g/100 g), crude fiber (6.75 ± 0.29 g/100 g), and functional properties (water and oil absorption). The color of the flour was affected by the different drying methods. While the drying methods influenced the total polyphenolic content (TPC) and antioxidant activity (AA) of MNF, they did not affect the morphology of the native starch or generated important molecular-structural changes. The substitution of 60% of wheat flour with NF in the cookie's formula increased the protein and fiber content, whereas 20% substitution increased its AA. MNF is a source of protein, dietary fiber, micronutrients, and functional compounds that can enrich cookie formulations.

The effect of stevia powder on the quality of gluten-free cookies

The paper presents the results of studies of the effect of stevia powder on the quality of gluten-free cookies with a complete replacement of sugar in the recipe. The cookies were made from a mixture of rice and corn flour (40/60). Margarine or vegetable oil were used as fat components. Stevia powder was used in different amounts: 1.0; 2.0; 3.0%. Cookies quality were assessed by organoleptic indicators, physical characteristics (diameter, thickness), moisture, swelling, strength on the structure analyzer "Structurometer ST-2". When completely replacing sugar with stevia powder in various amounts, margarine cookies were comparable in size to sugar cookies, while increasing moisture, but reducing swelling and strength values. Replacing the fat component with vegetable oil resulted in the formation of a flatter, more brittle cookie, with pronounced brittleness, which was reflected in its strength, both in cookies with sugar and with stevia. The use of guar or xanthan gum in the formulation of gluten-free cookies with stevia and vegetable oil made it possible to obtain softer cookies, increased their thickness, as well as moisture and swelling, stabilized the strength, which became comparable before the addition of stevia powder. An increase in the amount of gum over 1% led to large changes in cookie quality indicators, and depended on the type of gum, which was more pronounced when using xanthan gum. The main criterion for the quality of gluten-free cookies with stevia powder in the amount of 1.0% was the minimum specific sweetness

Risk/Benefit Evaluation of Chia Seeds as a New Ingredient in Cereal-Based Foods.

Chia seed (Salvia hispanica L.) is a food rich in protein, fiber, polyunsaturated fatty acids and antioxidants. Consequently, its incorporation in food formulations may be desirable from a nutritional and healthy point of view. However, there is concern regarding the formation of process contaminants when they are subjected to thermal processing. The objective of this study was to incorporate different amounts of ground chia seeds in a biscuit model to evaluate the effect on the antioxidant capacity and formation of acrylamide and furfurals. Seven standard "Maria-type" biscuit formulations were prepared, replacing wheat flour with different amounts of ground chia seeds (defatted and non-defatted), from 0% (control biscuit) to 15% (respect to total solids in the recipe). Samples were baked at 180 °C for 22 min. Compared with the control biscuit, chia formulations increased the content of nutrients, antioxidant capacity (ABTS) and phenolic compounds (Folin-Ciocalteau method) but also doubled acrylamide levels and even raised more than 10 times furanic compound concentrations. Results indicate that the use of chia seeds as ingredients in new cereal-based formulations would improve the nutritional profile but also increase the occurrence of chemical process contaminants. This paradox should be carefully considered in the context of risk/benefit analysis.

Development and Organoleptic Evaluation of Biscuits with Added Dietary Fiber from Vegetables and Fruits

ABSTRACT The incorporation of dietary fiber (DF) in biscuit dough could affect the quality of biscuit. Depending on the source of DF, it can positively or negatively affect the desirability of consumers. The present study evaluates the effect of added DF from chiku, Indian plum, beetroot leaves, and turnip leaves at levels of 0 (control), 4.5%, 7%, 9.5%, and 12% on the sensory properties of biscuits. The results showed that adding such DF into the biscuit formulation improved the nutritional value and affected the quality, primarily sensory and color parameters. Biscuits containing 7% chiku fiber gained the highest overall acceptability among other fiber-enriched biscuits, followed by biscuits containing 4.5% beetroot leaves powder with a total DF of 14.03% and 5.02%, respectively.

PENGARUH SUBSTITUSI TEPUNG SORGUM TERHADAP KARAKTERISTIK KIMIA, FISIKA, DAN ORGANOLEPTIK COOKIES DENGAN ALPUKAT SEBAGAI SUBSTITUSI LEMAK

<p><em>Cookies are one of the most popular snacks. In order to reduce imports of wheat, an alternative that can be done is replacing wheat flour with sorghum flour, a food that can be produced in Indonesia and have a function close to wheat. Sorghum flour is expected to increase the nutritional and functional value of cookies. To reduce the health risks of saturated fat in cookies, butter is substituted with avocado which contains unsaturated fat and has similar characteristics to butter. The aim of this study was to determine the influence of sorghum flour substitution to chemical, physical, and organoleptic characteristic of cookies, and to know the best cookie formulation. This study used a completely randomized design (CRD) with one factor that is variation in sorghum flour substitution. The formula is using 50% butter</em><em> </em><em>:</em><em> </em><em>50% avocado with ratio of wheat flour and sorghum flour 5:0 (w/w); 4:1 (w/w); 3:2 (w/w); 2:3 (w/w); 1:4 (w/w). The data were analyzed using one way Anova and if it showed a significant difference, a further test was carried out with DMRT at α=</em><em>5%.</em><em> Cookies with the best and most preferred formula is cookies with ratio of wheat flour:sorghum flour 2:3 (w/w) that have chemical characteristics including water content 11.6%, ash content 2.44%, protein content 5.97%, fat content 13.87%, carbohydrate content 77.60%, total calories 4.38 kcal/g, antioxidant activity 50.24%; physical characteristics including hardness 157.23 N and spread ratio 4.60.</em></p>

Use of Roselle Calyx Wastes for the Enrichment of Biscuits: An Approach to Improve Their Functionality

The objective of the present study was to evaluate the use of powder made out of Roselle Calyx Wastes (RCP) in developing a biscuit formulation with acceptable sensory value. Roselle calyxes were infused in water in a 1:10 ratio. The residual infused calyxes were dried at 50 °C for 16 h, grounded, sieved through a 50 mesh, and stored in plastic bags until used. The biscuit formulations were enriched with RCP at 0% (BC), 5% (BRCP5), 10% (BRCP10), and 15% (BRCP15). The amount of RCP added to the biscuit formulation did not change the protein content. However, the addition of RCP significantly affected the biscuit’s color; the lightness parameter (L*) decreased as the RP content increased from 69.66 to 49.04. The sensory evaluation showed that the control biscuit and the biscuit enriched with 5% of RP were the best accepted. As for the antiradical activity, the formulation with the highest activity was presented by the BRCP15 (587.43 µmol Trolox/100 g dwb). On the other hand, BRCP5 presented 189.96 µmol Trolox/100 g dwb. Therefore, the biscuit formulation with RCP at a 15% enrichment could be used to commercialize a functional product.

Assessment of nutritional and sensory qualities of whole grains cookies formulated from vegetables and mushrooms

Malnutrition and obesity keeps increasing in the developing countries alongside, the burden of diet-related diseases, therefore, regular food is expected to be functional by providing additional health benefits; other than basic nutritional needs. In this study, 10, 25 and 50 % of two edible mushrooms namely; Termitomyces robustus and Lentinus squarrosulus and four vegetables; Basella alba, Launea taraxacifolia, Senecio biafrae, and Crassocephalum ruben were used to substitute whole grain flours of wheat, millet, guinea corn and yellow corn, separately, in formulation of cookies, with the aim of improving the nutritional properties and health benefit potential of the cookies. Proximate composition of the cereal flours were in the range of 7.27±0.06 -11.56 ±0.20% (moisture), 0.52±0.05 - 2.51±0.26 % (Ash), 8.48a±0.44- 14.97d±0.10% (protein), 8.72a±0.86- 12.35e±0.13 (fat), 0.19a±0.05 - 1.91e±0.03 % (fibre) and 63.78±0.43- 68.84b±0.56 % (carbohydrate). The nutritional and sensory qualities of representative cookies from each formulation were determined. Generally, supplementation with the vegetables and mushrooms had positive effect on the mineral, vitamins and proximate compositions, which is an indication of good nutritional quality; also the non-wheat flours compared favourably with the wheat flour nutritional-wise. Although, there was significant difference in sensory quality and acceptability of the non-wheat and wheat cookies, the results show that it is possible to use the named mushrooms, vegetables and grains to partially (≤ 10 %) substitute for wheat flour in the production of flour -based food systems with acceptable physical characteristics.

Formulation and Quality Evaluation of Sugar Free Nutritional Biscuits, Sustainable Health Impediment of Diabetic

Formulation and Quality Evaluation of Sugar Free Nutritional Biscuits, Sustainable Health Impediment of Diabetic

Utilization of local therapeutic food in preventing and treating nutrition problems in the dry land area of the islands of east nusa tenggara province.

The research aims to produce a local Pemberian makanan tambahan (PMT) biscuit formula that is nutritious, acceptable and has a good shelf life. Experimental research with RAL design used two factors and two treatments, namely the addition of anchovy flour (20% and 30%) and moringa leaf flour (20% and 30%) to 100 g of corn flour. The research was conducted in April-November 2022 with an analysis of nutritional content, and acceptability. Data were processed using SPSS with a statistical test One Way analysis of variance Test. The results of the analysis showed that the P4 product had a higher nutritional content difference, namely: 17.976 g of protein; fat 20.106 g; carbohydrates 60.644 g; minerals 3.632 μg; water content 3.999 aw; and energy 490.9 kcal with acceptance scores: Like-really like for 7 days at room temperature without standard packaging. Each serving portion for children of 2 pieces of biscuits or as much as 25 g/day gets a protein nutritional intake of 2.26 g or 11.3% of the Recommended dietary allowance (RDA); Fat of 2.66 or 5.9% of the RDA; Carbohydrates are 14.3 or 6.7% of the RDA and Energy is 615.23 kcal or 45.6% of the RDA. Product combination of 100 g of corn flour; 20 g of moringa flour; and 20 g of anchovy flour into the local therapeutic food "Iman" biscuit formulation which is very popular.

Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles

Soybean bran (SB) partially replaced fat (30%?50%) in a gluten-free cookie formulation. Dough properties, physical (cookie dimension and weight loss), textural (hardness and fracturability), colour and sensory parameters, as well as nutritional profiles were evaluated to characterize full-fat (FFC) and fat-reduced cookies (FRC). Based on the obtained results, it was concluded that the fat reduction in cookie formulation at 30% maintained the sensory properties of the FFC. Furthermore, it was revealed that the fat replacement using SB at 30% resulted in the fat-reduced value-added gluten-free cookies in terms of dietary fibre and minerals. A daily portion of the 30% FRC meets 11.87% and 18.04% of dietary reference intakes (DRIs) for dietary fibres, 26.50% of DRIs for calcium, 35.71% and 46.88% of DRIs for magnesium and 65.43% and 83.61% of DRIs for manganese, for male and female adults, respectively.

Optimization of Formula Cookies Based on Purple Sweet Potato Flour (Ipomoea Batatas L.) Using I-Optimal Mixture Design Method

Purple sweet potato flour can be used as a raw material for cookies. Formula optimization is needed to make cookies based on purple sweet potato flour. This research aimed to obtain the optimal formulation of cookies using the I-optimal mixture design method. The research stages were carried out divided into three stages, including (a) processing of purple sweet potato flour and physicochemical analysis; (b) optimization of the formula cookies based on purple sweet potato flour using the I-optimal mixture design method; (c) analysis of cookies for moisture, protein, anthocyanin level, antioxidant activity, color intensity, hardness, and sensory tests. A combination of purple sweet potato flour (39.47%) and corn starch (4.47%) resulted in optimum cookies for the formulation of purple sweet potato flour. This formulation could provide moisture content 3.95%, protein content 5.60%, anthocyanin level 20.15 mg/100 g, antioxidant activity 204.01 ppm, color intensity 2.31, hardness 1791.19 g, and sensory test for color 5.13, aroma 4.60, texture 4.93, taste 4.60, overall 5.0. The cookies prepared showed the best solution for this combination of variables with a desirable value of 0.847.

ПОТЕНЦІАЛ ПРОДУКТІВ ПОМЕЛУ ЗЕРНА АМАРАНТУ У ЗАБЕЗПЕЧЕННІ ХАРЧОВИХ ПРОДУКТІВ ЕСЕНЦІАЛЬНИМИ МІНЕРАЛЬНИМИ ЕЛЕМЕНТАМИ

Amaranth grain is a promising pseudocereal, and milled amaranth grain products as ingredients may improve the nutritional value of food products. Twenty amaranth products from different Ukrainian varieties such as Kharkivs’kyi-1, Liera, Sem (Amaranthus hypochondriacus L.), Ultra (Amaranthus hybridus L.), and different milled fractions (flour, middling, coarse seed coat, and fine seed coat) were analysed in this study. Amaranth whole grain has 2-3- and 20-fold content of manganese, iron, copper, zinc, and calcium respectively in comparison to wheat. Flour fractions of the amaranth grain presented a reduced content of magnesium, potassium, calcium, manganese, and iron compared to their content in the whole grain. Studied amaranth grain and the milled products of different varieties revealed a significant (p>0.05) positive (0.47…0.90) correlation between all analysed essential minerals, except molybdenum, which demonstrated 0.46…0.56 correlations with calcium, zinc, potassium, iron, and copper. Milled amaranth grain products such as ingredients in bread, pasta, or cookies formulations at 10…50% substitution of wheat flour, might fulfil the daily requirements in magnesium, manganese, iron, copper, and molybdenum enhancing the nutrition value of the products.

Karakteristik Sifat Sensori dan Daya Terima Cookies Substitusi Tepung Ubi Ungu Dan Tepung Sukun

Background : Cookies are a type of pastries made from a soft and crunchy dough, high in fat content, and when broken, the cross-sectional texture is not too dense. Cookies with the substitution of purple yam flour and breadfruit flour which are rich in fiber are also very suitable to be consumed as a snack for diabetes mellitus patients. Purpose: The purpose of the study was to determine the acceptance test of purple sweet potato flour and breadfruit flour cookies as a snack in patients with type II diabetes mellitus. Methods: This study used an experimental study with a non-factorial Completely Randomized Design (CRD). Using Organoleptic Test with a panel of 50 people. Determination of nutritional value and fiber using proximate analysis and fiber analysis. Acceptance test using Friedman test. Results: The selected purple sweet potato and breadfruit flour cookie formulations were F1 (30 grams of purple sweet potato flour and 10 grams of breadfruit flour) with an energy content of 497.35 Kcal, 8.5% protein, 29.79% fat, 48 carbohydrates, 81%, 10.79% moisture content, 2.11% ash content, and 13.17% fiber in 100 g cookies. Based on the Friedman test, there is a relationship between the acceptance of purple sweet potato flour and breadfruit flour cookies in terms of aroma (p = 0.031) and taste (p = 0.006). Meanwhile, in terms of color and texture, there was no relationship between the acceptance of purple sweet potato flour and breadfruit flour cookies in terms of color (p = 0.836) and texture (p = 0.977). Conclusion: purple sweet potato flour and breadfruit flour cookies can be used as an alternative snack for people with diabetes mellitus.

Formulation of Biscuits Containing Eucheuma Cottonii Powder and Physicochemical Properties Analysis of the Biscuits

Presently, food eaten not only to satisfy hunger but also to cater nutritional needs and reduce the risk of disease. Now people start to read and put attention to the ingredients list in every food product that they bought and consumed. Respond to the people demand, various food products have been introduced to offer health and diet benefits beyond basic nutrition. Until now, very little research has been done on the substitution of wheat flour with E. cottonii powder in production of biscuits or cookies. Therefore, the present study aimed to develop biscuits formulation containing seaweed (Eucheuma cottonii) powder to produce seaweed biscuits and analyse the impacts of E. cottonii powder on the physicochemical quality of biscuits such as physical characteristics, proximate analysis, texture profile and sensory properties. Formulation of seaweed biscuits were using the same material as homemade biscuits. However, additional of seaweed (Eucheuma cottonii) powder at different ratio and amount of the ingredients were varied. Modification of biscuits formulation by added seaweeds powder give major impacts on the physicochemical properties. Increased the percentage of seaweed powder had increased the level of hardness of biscuits and increased moisture content in seaweed biscuits. Addition of seaweed powder in the formulation also affected the appearance, aroma, taste, colour, texture and sweetness of the biscuits.

Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies.

Soy protein concentrate (SPC) was hydrolyzed using several commercial food-grade proteases (Alcalase, Neutrase, papain, Everlase, Umamizyme, Flavourzyme) and their combination to obtain promising ingredients in the manufacture of functional bakery products. In all cases, the hydrolysis caused nutritional, sensory, and rheological changes in SPC, as well as protein structural changes like increased surface hydrophobicity and content of exposed SH groups with the magnitude of these changes depending on enzyme specificity. The hydrolysis with the combination of Neutrase and Flavourzyme (NeuFlav) increased essential amino acid content by 9.8% and that of Lys by 32.6% compared to SPC. This hydrolysate showed also significant antioxidant activities including ABTS and superoxide anion scavenging activity and metal-chelating ability. The addition of all hydrolysates in wheat flour decreased water adsorption and increased development time to some extent due to gluten network weakening, but also decreased the rate of starch retrogradation, contributing to the increase of the shelf-life of bakery products. The NeuFlav tasted less bitter than other hydrolysates, while E-nose provided a discrimination index of 93 between control and hydrolysates. It appeared that the addition of the NeuFlav hydrolysate in a cookie formulation improved protein content and nutritional quality and directed to its higher general consumer acceptability than cookies formulated with only wheat flour.