Functional Biscuits Research Articles

3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization

In the last few decades, consumers' growing attention to the close relationship between health and nutrition is emerging as a new trend, mostly regarding the incorporation of natural ingredients into food. Among those ingredients, microalgae are considered as innovative and promising compounds, rich in valuable nutrients and bioactive molecules. In the present work, 3D printed cookies were fortified with the microalga Arthrospira platensis aiming at developing a new functional food with antioxidant properties. A. platensis antioxidants were recovered using ultrasound-assisted extraction in hydroalcoholic solutions. Ethanol/water and biomass/solvent ratios were optimised through a Design of Experiments (DOE) approach, using the antioxidant activity (ORAC and ABTS) and total phenolic content (TPC) as response variables. The highest ORAC, ABTS and TPC values were observed in the extract obtained with 0% ethanol and 2.0% biomass; thus, this extract was chosen to be incorporated into a printable cookie dough. Three different incorporation approaches were followed: (1) dried biomass, (2) freeze-dried antioxidant extract and (3) antioxidant extract encapsulated into alginate microbeads to enhance the stability to heat, light, and oxygen during baking and further storage. All dough formulations presented shape fidelity with the 3D model. The cookies had aw values low enough to be microbiologically stable, and the texture remained constant after 30 days of storage. Moreover, the extract encapsulation promoted an improvement in the ORAC value and colour stability when compared to all other formulations, revealing the potential of A. platensis for the development of a functional 3D food-ink.

Sensory acceptability of value added cookies incorporated with Tinospora cordifolia (TC) stem powder; improvement in nutritional properties and antioxidant potential.

Tinospora cordifolia (TC) is regarded nature's treasure as it is salutary in various ways to the human health in ayurvedic and vedic scriptures. The TC stem creeping on neem tree (Azadirachta indica) are considered best for medicinal use. Present study was carried out to develop functional food as cookies by incorporating the TC stem powder. Functional cookies were prepared by incorporating 2%, 4%, 8%, 10% and 12% of TC stem powder and admissibility was decided on the basis of sensory evaluation to get the optimized cookies (TCC). Further physical parameters (L*, a* and b* color value and spread ratio) were analyzed. TC, TCC and control cookies without TC were evaluated for nutritional composition and antioxidant potential [antioxidant assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing power (FRAP) and nitric oxide (NO), total polyphenolic content and total flavonoid content]. Results showed that with increase in TC addition from 0 to 12% in cookies there was decreases in the sensory parameters and maximum admissible concentration was up to 8% of TC, hence optimized at this level. Incorporation of TC in cookies resulted in increase in b* value, protein, moisture, total ash, iron, copper, zinc and antioxidant potential, whereas the fat content decreases. Developed cookies proved to be better than standard control cookies with respect to functional properties.

Consequences of hydrogenated vegetable fat substitution with Ajwa seed oil on physicochemical and nutritional aspects of functional cookies.

The core objectives of the current study were to explore and compare the proximate and nutritive composition of both types of cookies prepared either with Ajwa seed oil (ASO) or hydrogenated vegetable fat (HVF) and comparative analysis of the antioxidantal potential of both cookies and to reconnoiter the storage effects on the quality parameters of the cookies over a period of 60 days. Outcomes revealed that the cookies prepared with the ASO were superior (p < .05) in fat% and energy as compared to the cookies with HVF. Due to the presence of functional moieties, ASO cookies were found with better palatability, increased shelf life with enhanced physical properties and better functionality. Therefore, the findings of the current study revealed that ASO could be used as an alternative fat source for the preparation of novel functional cookies instead of conventional vegetable fats.

Justification of the Recipe Composition of Biscuit Using Functional Additives

Increased production of processed foods, rapid urbanization and changing lifestyles have led to a shift in dietary patterns. Nowadays, people consume more foods high in calories, fat, free sugars, and salt/sodium, and many do not consume enough fruits, vegetables, and other types of fiber such as whole grains. The article describes the principles of healthy nutrition, which are justified by the World Health Organization (WHO). The recipe composition of the biscuit using a mixture of potato and corn starches, oat bran replace part of the sugar on stevioside with the addition of functional additives in the Arctic region, namely black currant juice, grown in Lovozero. It is known that black currant contains vitamins, organic acids, sugars (fructose and glucose), flavonoids, pectin, minerals and adding it to the formulation can increase nutritional and functional value. The article shows the results of the study of biscuit quality using functional additives of the Arctic region. The composition of the biscuit: the ratio of the added vegetable raw materials is scientifically proved. A point scale of quality of functional biscuit products with the use of additives from the raw materials of the Arctic region was developed. The composition of the finished product was investigated.

Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties

ABSTRACT In the present study, an effort was made to incorporate lotus (Nelumbo nucifera) as a fat mimetic for the development of functional biscuits. Functional properties, dough rheology, pasting profile, the microstructure of dough, antioxidant activities, physical, nutritional and sensorial properties of the samples were investigated. The addition of lotus root flour (LRF) resulted in a significant increase (P ≤ 0.05) in water absorption (57.51–72.40%) and dough stability time (7.38–13.10 min), while breakdown (802–554cP) and, setback viscosities (1154–900cP) decreased. Gluten content also decreased with the increased concentration of LRF, hence suggested weaker gluten network, which was further confirmed by scanning electron microscopic images (SEMIs) of biscuits dough. The total phenolic content (17.73–131.37 mg/mL and 14.43–94.67 mg/mL), DPPH radical scavenging activity-IC50 (477.10 − 153.32 mg/mL and 500.41–94.32 mg/mL), and ferric reducing antioxidant power-IC50 (348.21–53.62 mg/mL and 350.31–36.32 mg/mL) increased upon increasing the content of LRF in wheat flour and biscuits samples. Nutritional data revealed that protein (11.20–13.40%), ash (0.53–2.86%), and the crude fiber content (0.21–15.60%) of biscuits increased, and calories reduced (497–375kcal/100 gm). Therefore, this study explores the potential of using LRF as a fat mimetic in biscuits with the application on a commercial scale to enhance antioxidant, physical, nutritional, and sensory attributes.

Powder from chickling vetch valves in the production of functional biscuits

Currently, it is necessary to search for non-traditional sources of plant raw materials characterized by a high content of indigestible polysaccharides having a beneficial effect on human body functions. One of the rich sources of high-molecular carbohydrates is the chickling vetch valves. The use of a new type of raw material in food production will expand the range of functional food products. The technology of powder from chickling vetch valves is developed, its organoleptic quality indicators are determined and the period of storage in warehouse premises is set. Based on the results of the study of the chemical composition of the powder, it was found that it is a valuable source of fiber, lignin, hemicellulose and pectin substances. It was found that when the powder is introduced into the recipe of biscuits in the amount of 1.1-2.2 % by weight of flour, the best organoleptic and physico-chemical quality indicators of finished products are achieved. It was found that when consuming 100 g of the developed products, the human body’s need for dietary fiber is met by 18.3-23.2 %.

Characteristics of Organoleptic Functional Biscuit Formula Rich in Protein and Betacaroten

One of the fishery products that have great potential for solutions in the effort to handling nutrition cases is snakehead fish as a source of protein and pumpkin as a source of beta-carotene. This study aimed to determine the effect of variations in biscuit formula by supplementation snakehead fish meal and pumpkin flour to the characteristics of organoleptic functional biscuits and obtaining functional biscuit formulas with organoleptic characteristics can be received by the panelist. The main ingredients of this study are snakehead fish meal and pumpkin flour. Fish meal maker tools include oven and flour blender, as well as biscuit making tools, include baking pan, mold, mixer, and oven. The results of this study indicate that variations in biscuit formulas with supplementation of cork and pumpkin fish meal significantly affected the characteristics of organoleptic functional biscuits. Functional biscuit formula with a ratio of 75% wheat flour, 12.5% snakehead fish meal, 12.5% pumpkin flour (comparison of 3 parts wheat flour with 2 parts mixture of fish flour and pumpkin/ 3: 1) selected as the best formula. The conclusion showed that functional biscuits rich in protein and beta-carotene with supplementation of snakehead fish meal and pumpkin flour (ratio 3: 1) can be an option to overcome nutritional problems and be able to improve immunity.

The study of Apple flour formulation for functional cookies

The purpose of this study was to examine apple flour as a source of functional flour in various cookie formulas. Apple flour is applied as a substitute for flour in making cookies. The design used was a nested design [Nested Analisys], with two groups of apple varieties and three levels of formula adding apple flour which was nested in each variety, and repeated four times. Grouping is based on varieties, namely A = Anna and M = Manalagi, and the formula for adding apple flour to cookies is F0: 0%; F20: 20%, F25: 75%, and F30: 30%. In the formula of cookies, an analysis of chemical characteristics (water, ash, protein, fat, carbohydrates, dietary fiber, and antioxidants), physical characteristics and sensory characteristics is carried out. This study proves that apple flour can be substituted into formula cookies. In general, apple flour cookies have more brown color, distinctive flavor and aroma of apples, and lower crispness than cookies in general. The substitution level that produces the best quality and can be accepted by the panelists is 25% and 30% Manalagi apple flour. The use of higher flour levels has more fiber content, so it can reduce the crispness of cookies. Substitution of apple flour decreases protein and fat content, on the contrary, increases water content, ash content, dietary fiber content, carbohydrate levels and antioxidant activity of cookies. The most preferred product by panelists is the level of substitution of Manalagi apple flour 25% and 30%.

Application of milk thistle (Silybum marianum) in functional biscuits formulation

Abstract Due to the substantial protective effects of milk thistle to liver against various chemical compounds, a new healthy cereal product replacing wheat flour with milk thistle seed flour in the range of 5; 10; 15; 20; 25 and 30 % has been studied. As it has been found, milk thistle seed flour is a good source of total dietary fibre, proteins, mineral compounds and fats. During the experiments, effects of wheat flour replacement on technological properties of the dough were studied using Mixolab characteristics. From the results it can be stated that milk thistle seed flour replacement led to a decrease in water absorption and stability of dough. After baking, physical, mechanical, colour and sensorial properties of the biscuits were studied. The results have shown that even a 10 % replacement results in a significant difference at p &lt; 0.05 in measured parameters compared to ones. However, it has been calculated that statistically insignificant replacement of wheat flour with milk thistle seed flour is up to 9.3 % with quality and sensorial parameters of the biscuits equal to those prepared from 100 % wheat flour. Thus, production of functional biscuits at these conditions is fully possible.

Levels of anthocyanin, βeta carotene and antioxidant activity of functional biscuits flour of purple, yellow and white fleshed sweet potato

Abstract. Abidin Z, Jutomo L, Harini TS. 2019. Levels of anthocyanin, βeta carotene and antioxidant activity of functional biscuits flour of purple, yellow and white fleshed sweet potato. Trop Drylands 3: 22-28. This study aimed to determine the levels of anthocyanin, beta carotene and antioxidant activity of functional biscuit formulas based on flour of purple, yellow and white fleshed sweet potato from Sumba Barat Daya District, East Nusa Tenggara Province. The levels of anthocyanin, beta carotene and antioxidant activity were analyzed using UV-Visible Spectrophotometry. The results showed that the highest levels of biscuit anthocyanin (95.05 ppm) was found in 75% purple sweet potato flour + 25% wheat flour formula. The highest beta carotene level of biscuit (10,190.44 µg/100 g) was found in 75% of yellow sweet potato flour + 25% flour formula. In biscuit products, the highest antioxidant activity (61.57%) was found in the treatment of 75% purple sweet potato flour + 25% flour formula.

Production of functional cookies enriched with flour apple industries and apple peel (Malus domestica Borkh)

This project proposed the study of the best means of extracting bioactive compounds present in the apple peel, from the industrial residues, and its application for the elaboration of cookies with functional properties. To this end, a dry extract of apple peel and industrial by-product was made by freeze-drying to replace wheat flour of the traditional formulation in different concentrations (2.5%, 5%, 7.5% 10%), analyzing the thermal stability of the compounds by comparing the raw and roasted mass. The extracts obtained were evaluated for total phenol content using the Folin-Ciocalteu (FT) reagent method, the antioxidant activity (AC) by the FRAP and ABTS method and the Liquid Chromatography (HPLC) analysis. The results showed that Extract of the by-product presented a higher concentration of total phenolics and antioxidant activity than the flour from the apple peel, as well as the stability of the compounds after cooking.

Development of a functional rice bran cookie rich in γ-oryzanol

Rice bran (RB) is a rice milling by-product and an interesting source of fibers and bioactive compounds as γ-oryzanol. These food compounds are capable of prevent and/or improve metabolic disorders associated to chronic diseases. To provide a good source of bioactive compounds and a better destination for RB, the aim of this study was to develop and evaluate the antioxidant potential of functional cookies made with this by-product. Five different formulations containing 25, 50, 75 and 100% of RB were studied and, in the control formulation, RB was substituted by polished rice flour. Cookies were analyzed up to 30 days of storage, regarding the levels of fibers, γ-oryzanol and lutein. The antioxidant capacity was determined through DPPH● and FRAP assays. The shelf life was determined through microbiological analyses and the acceptance was evaluated by means of hedonic scale acceptance test and purchase intention test. There was a significant difference (p < 0.05) among the formulations regarding the fibers content, γ-oryzanol, lutein and antioxidant capacity, which values increased according to the RB content in the composition. Sensory analysis showed a higher acceptance of the formulations with RB the control cookies, with preference for the cookie containing 75% of RB. Cookies containing RB can be produced at low cost, becoming accessible to consumers, and provide an effective alternative to improve the population nutrition and the utilization of this by-product.

Nutritional Formulation and Analysis, and Organoleptic Tests of Functional Chocolate Biscuits “Morisoya” –Supplementation of Moringa Leaves (Moringa oleifera L.) AND Soybeans (Glycine max (L.) Merill)

Moringa (Moringa oleifera) and soybeans (Glycine max) are the kinds of crops that have been known widely to the public. They both can potentially be a source of additional nutritional supplements in a variety of processed snacks, such as biscuits. This study aimed to determine the ratio of formulas in making biscuits from moringa leaf extracts and soybean extracts and the nutritional content of biscuits “Morisoya”, and to conduct an organoleptic test with supplementation of moringa leaf extracts and soybean extracts. It employed a completely randomized design (CRD), consisting of nine treatments and two replications. The variables observed included: (a) protein content of chocolate biscuits “Morisoya”, (b) carbohydrate content of chocolate biscuits “Morisoya”, (c) fat content of chocolate biscuits “Morisoya”, and (d) organoleptic/hedonic test on biscuits “Morisoya”. The results show that the highest protein content is found in the treatment P8 (32.50%), but it is not significantly different from that found in treatments P9 (31.68%) and P7 (29.67%), followed by the treatment P6 (28.61%), which are not significantly different from that in the treatment P5 (26.46%). The highest carbohydrate content is found in the treatment P1 (62.70%) while the highest fat content is found in the treatment P9 (28.92%). The highest result for the organoleptic/hedonic test (on a scale of 0 to 5) is generated by the treatment P6 (3.28), with the highest percentage of 13% compared to the control treatment and other treatments. Based on results of the analysis on protein, carbohydrate, and fat contents as well as results of the organoleptic test, it is apparent that the treatment P6 constitutes the formula for biscuits “Morisoya” which was then selected to be developed in further research as functional biscuits.

Production and Quality Evaluation of Functional Biscuits from Whole Wheat Flour Supplemented with Acha (Fonio) and Kidney Bean Flours

Composite flours are used for bakery products to improve the nutritional value and reduce the reliance on wheat importation. The present study was aimed at assessing the effect of supplementing whole wheat flour with acha and red kidney bean flours on the physical properties, proximate composition, mineral and sensory characteristics of biscuits made from the blends. Blend ratios used were 100:00:00 (T1, control sample), 75:25:00 (T2), 75:00:25 (T3) and 50:25:25 (T4) (whole wheat: acha: kidney bean flour). The result showed that all the parameters varied with the composition of flours in the blends. The biscuit weight, diameter, thickness and spread ratio ranged from 16.32 to 19.08g, 4.02 to 4.40cm, 0.69 to 0.78cm and 5.33 to 6.38 respectively. Incorporation of kidney bean flour in the blends led to the reduction in spread ratio of the biscuit. The protein, fat, ash, crude fibre and carbohydrate contents in the biscuits ranged from 11.73 to 15.20%, 16.34 to 17.95%, 1.52%, to 1.73%, 1.65 to 1.80% and 63.36 to 68.70% respectively. Samples T3 and T4 with kidney bean flour incorporation had higher protein, dietary fibre and lower carbohydrate contents than samples T1 and T2 with no kidney bean flour incorporation. The calcium, potassium, magnesium, iron and zinc contents ranged from 36.14 – 45.72mg/100g, 105.40 – 128.72mg/100g, 29.60 – 46.81mg/100g, 3.89 – 5.12mg/100g and 2.01 –3.51mg/100g respectively. Incorporation of kidney bean flour enhanced the calcium, magnesium and iron contents in the biscuits. Sensory mean score values showed that samples T3 and T4 were the most preferred samples in terms of overall acceptability as their values were not significantly (p&gt;0.05) difference from each other. It is evident from the study that acceptable biscuits of improved nutritional value and high dietary fibre content could be produced from whole wheat flour supplemented with acha and kidney beans flours. This will increase the utilization of these locally grown crops and reduce wheat importation into the country. The high fibre biscuit will also possess several health benefits.

Effect of fortification with baobab (Adansonia digitata L.) pulp flour on sensorial acceptability and nutrient composition of rice cookies

Abstract In order to fight malnutrition, functional cookies fortified with baobab pulp flour at partial substitution rates of 10, 20 and 30% were evaluated for consumer acceptability and nutritional quality. Consumer acceptability was evaluated in terms of taste, aroma, color and texture (hedonic characteristics) while nutritional quality was evaluated in terms of macro- and micro-nutrient compositions. Results showed that composite flours exhibited good functional properties. Twenty percent fortification cookies produced the most acceptable cookies which were rich in calories (490.24 kcal per 100 g), total fibre (8.65%), and total fat (27.52% DM). According to the National Agency of Sanitary Security recommendations concerning the contribution of each macromolecule to the total energy, crude protein intake was lower, polysaccharide intake was within the recommended value, while total fat intake was largely beyond that value. Mineral profile showed that cookies enriched with 20% of baobab pulp flour were rich in iron (15.6 mg/100 g), calcium (30 mg/100 g), magnesium (20 mg/100 g), potassium (930 mg/100 g), and vitamin C (60 mg/100 g). Thus, incorporation of baobab pulp flour at 20% improved sensory and nutritional qualities of rice cookies. Baobab fortified cookies can therefore be an alternative non costly and accessible snack to alleviate malnutrition in general and micronutrient deficiencies in particular.

In vitro bioaccessibility of avenanthramides in cookies made with malted oat flours

SummaryThis study evaluated the effects of malting and in vitro digestion on the bioaccessibility of six avenanthramides (AVNs), soluble phenols (SPs) and antioxidant capacity (ORAC) in cookies (3B, 4B, 5B) prepared with oat flour malted for three (M3), four (M4), five (M5) days, respectively. Control cookies (CTRL) were made with non‐malted oat flour (M0). Five‐days malting increased the AVN content of native kernels up to 10‐folds, whereas SPs and ORAC tripled their values. After the in vitro digestion, AVNs showed their bioaccessibility in the following order: 5B &gt; 4B &gt; 3B, with a recovery of 1703 μg AVNs per 50 g portion of 5B cookies, compared to 135 μg of CTRL. Results showed that the inclusion of 27% malted oat flour was effective to formulate functional cookies with satisfactory technological properties, high AVN content and bioaccessibility.

Formulation and Evaluation of Functional Cookies for Improving Health of Primary School Children

School children especially in Egypt need a safe meal which is able to meet their daily nutrient needs and ameliorate cognition. So, the current study aimed to evaluate formula prepared as cookies to be served as a meal for primary school children. Wheat, roasted chickpea, milk protein concentrate, cinnamon and brewer's yeast were used to prepare cookies which have been exposed to sensory, chemical and biological evaluation. Peroxide number, amino acids, vitamins (D, B12, folic acid and E) and minerals (calcium, zinc, iron and selenium) were determined. Twenty four rats of weaning age were used, 12 rats to estimate the true protein digestibility and 12 rats to estimate the protein efficiency ratio and the effect of feeding on cookies (28 days) on hemoglobin, glucose, total protein, liver and kidney functions and antioxidant status. Palatability and acceptability of cookies were insured via the sensory evaluation results. The value of peroxide number indicated that there is no possibility of rancidity during the storage. The cookies showed high contents of protein (14.88%), fat (16.83%) and carbohydrate (55.1%). Also cookies showed acceptable levels of amino acids, minerals and vitamins that meet a large amount of daily requirements of children. Results of the animal experiment declared the complete safety of the cookies and high nutritional and biological quality. Cookies can serve as a meal for the governmental school children to provide them with their needs from nutrients that reducing hunger and improving health benefits and scholastic achievement.

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.

Amaranth functional cookies exert potential antithrombotic and antihypertensive activities

SummaryIn this study, amaranth flour was used as an ingredient to prepare gluten‐free cookies. The production process and attributes of amaranth cookies were characterised, and the potential use of amaranth flour as a functional ingredient was analysed. Cookies exhibited a non‐uniform reddish brown colour and a cookie factor ratio of 4.5 ± 0.6. Storage studies indicated that after 3 weeks at room temperature cookies presented slight variations in the texture. Simulated gastrointestinal digestion of this product was able to release peptides capable of exerting potential antithrombotic and antihypertensive activities, IC50 values of 0.22 ± 0.04 and 0.23 ± 0.03 mg mL−1 protein, respectively. This work demonstrates for the first time that food made with amaranth flour exerts potential antithrombotic and antihypertensive activity. In conclusion, these amaranth cookies could be an alternative way of incorporating potentially health beneficial products for people who choose a conscious diet, including coeliac or vegan consumers.

Physical characteristics of functional biscuits enriched in einkorn flakes

Physical characteristics of functional biscuits enriched in einkorn flakes