Quality Of Cookies Research Articles

Oyster Mushroom (Pleurotus ostreatus) and Okara Flour as Nutritional Enhancers in Wheat Biscuits: A Study on Storage Stability

In response to the scarcity and high cost of wheat in Nigeria, this study investigates the potential of oyster mushroom (Pleurotus ostreatus) and okara flour to enhance the nutritional quality and storage stability of wheat biscuits. By incorporating 10–50% oyster mushroom powder into wheat flour, this study observed significant increases in the nutritional profile of the biscuits. The protein content notably increased from 8.26% to 16.12%, while the crude fibre and ash content also saw over a 50% increment. Storage studies revealed that biscuits (baked for 18 min at 180 °C) packaged in cartons within polyethene were more shelf-stable than those in low-density polyethylene (LDPE) bags, maintaining quality over two months at ambient temperature. The inclusion of oyster mushroom and okara flour in wheat biscuits significantly enhances their nutritional value and shelf life, presenting a viable solution to the challenges of wheat scarcity and global malnutrition. The optimal mushroom flour enrichment level was identified at 20% to maintain consumer appeal.

ОЦЕНКА ПЕРСПЕКТИВЫ ИСПОЛЬЗОВАНИЯ SILYBUM MARIANUM (L.) GAERTN В СОСТАВЕ МУЧНЫХ ИЗДЕЛИЙ СПЕЦИАЛИЗИРОВАННОЙ НАПРАВЛЕННОСТИ

The purpose of the study is to develop and evaluate the quality of butter biscuits with the addition of milk thistle fruit meal. Objectives: to study the biological value of milk thistle and the features of its use in flour confectionery products, to determine the rational dosage of milk thistle meal in the recipe for butter biscuits, to assess the quality by organoleptic and physico-chemical indicators, to determine the nutritional value and specialized focus of the resulting product. Objects - model samples of butter biscuits with the addition of milk thistle meal (5; 7.5; 10; 12.5; 15%). For the preparation of model samples, the following raw materials were used: white sugar (GOST 33222-2015), butter (GOST 32261-2013), melange (GOST 56382-2015), vanillin (GOST 16599-71), wheat flour of the highest grade (GOST 26574-2017).); milk thistle fruit meal (Silybum marianum L.) (GOST 34221-2017). During the test, the following analysis methods were used: the mass fraction of moisture in baked products was determined according to GOST 5900-2014 “Confectionery products. Methods for determining moisture and dry matter”; wettability according to GOST 10114-80 “Flour confectionery products. Wetness determination method”; mass fraction of sugar - according to GOST 5672-68 “Bread and bakery products. Methods for determining the mass fraction of sugar”; mass fraction of fat according to GOST 31902-2012 “Confectionery products. Methods for determining the mass fraction of fat”. The organoleptic quality indicators of the biscuit samples were determined in accordance with the requirements of GOST 24901-2014. The obtained experimental data were processed by statistical methods. The optimal dosage of milk thistle meal in the recipe was established in the amount of 7.5% by weight of flour. The possibility of reducing the proportion of sugar and fat in the recipe by 10% was determined, the expediency of introducing inulin was substantiated, which made it possible to obtain a product with added nutritional value while maintaining the technological characteristics of the semi-finished product and complying with standardized requirements.

Nutritional, Textural and Sensory Quality of Cookies Supplemented with Moringa oleifera and Spinacia oleracea

Iron deficiency is a prevalent global nutritional issue, especially in developing countries. This study focuses on developing iron-rich cookies by incorporating Moringa oleifera and Spinacia oleracea leaf powders, which are excellent sources of essential nutrients such as iron, protein, magnesium, and vitamins. Both ingredients were selected for their ability to improve the nutritional profile of the cookies while providing a natural source of iron to address anemia. The cookies were subjected to extensive physico chemical analyses, including moisture content, diameter, shape, thickness, and color, with results comparable to standard values. Nutritional analysis revealed that the fortified cookies contained increased levels of protein (7.2 g), iron (5.1 mg for sweet cookies and 5.6 mg for khara or savory cookies), magnesium (0.9 mg), and vitamin C (21.1 mg), providing a significant boost over conventional cookies. Sensory evaluation was conducted using a 9-point hedonic scale to assess appearance, texture, taste, flavor, and overall acceptability. The panel, consisting of untrained members, showed a favorable response to both sweet and savory varieties of the cookies. The antioxidant properties of the cookies were also evaluated using DPPH free radical scavenging activity, demonstrating strong antioxidant potential with a radical scavenging activity of 95.99% at a concentration of 10 µg/ml. Moreover, work such as stability test has to be done to check the shelf life and storage condition of the product. These nutrient-enriched cookies not only meet sensory quality expectations but also provide health benefits, making them a functional food product with potential market appeal.

Automated Classification of Biscuit Quality Using YOLOv8 Models in Food Industry

Abstract It is of great importance for food safety and consumer satisfaction that industrial food products are durable, hygienic, and flawless. Robust products protect the physical integrity of the product by preventing damage that may occur during the production and transportation processes, which meets the expectations of the consumer. Hygienic production conditions prevent foodborne diseases by minimizing the risk of microbial contamination and protect consumer health. Perfect products strengthen the brand image with their aesthetic and satisfactory features and increase consumer loyalty. In the study conducted in this context, the classification of defect and no defect conditions of biscuits in the food industry was examined using YOLOv8 models. A summary dataset consisting of 4990 biscuit images was created and the biscuits were initially divided into two categories: defect and no defect. Later, defect biscuits were classified into three subcategories: not complete, overcooked, and texture defect. As a result of experiments with YOLOv8 models, binary classification (defect, no defect), the highest accuracy rate was achieved in the YOLOv8-m, YOLOv8-l, and YOLOv8-x models with 96.78%, while the highest accuracy rate in the triple classification (not complete, overcooked, and texture defect) performance was achieved in the YOLOv8-m model with 96.99%.

Effect of fermentation duration on microstructure and quality of acha flour and its cookies acceptability

This study investigated the effect of fermentation durations (24,48 and 72 h) on the microstructure and nutritional quality of acha flour and resultant cookies. Results showed that there were significant differences (p < 0.05) in the functional and pasting properties of the flour and cookies samples. As increase in fermentation duration resulted increases in oil absorption capacity and dispersibility of the samples. The protein content of the fermented samples showed slight increase from 8.83 to 9.33%. There was significant difference (p < 0.05) in the all the minerals element. The Fourier transform infrared (FTIR) spectra increased the band intensities (3860–3650 cm−1). XRD patterns revealed slightly higher crystallinity, with A-type for flour and V-type for cookies. SEM revealed a shift from irregular compact grains to a regular, loose structure. Sensory tests affirmed that fermented acha flour holds promise for various food applications, including complementary foods, and gel formulations with reduced syneresis.

Improvement of nutritional quality of cookies by the formulation of premixes with alternative flours

Improvement of nutritional quality of cookies by the formulation of premixes with alternative flours

An innovation of high protein biscuit incorporation of jackfruit seed flour, millet seed, and eel for stunting prevention

Abstract Stunting is still a focus of attention for the Indonesian government. Indonesia is rich in local food which can be developed into healthy supplementary food (PMT). This study aimed to develop a high protein biscuit as a supplementary feeding formula (PMT) with higher quality and highly nutritious. The method of this research is an experimental laboratory with five distinct formulations for comparative analysis. This research analyzed the organoleptic, and chemical quality of biscuits. The chemical analysis was carried out using the proximate test and the results are compared to SNI 01-7111.2-2005 in a quantitative descriptive manner. Five levels of treatment consisting of the main ingredients: jackfruit seed flour, millet seed, and eel with the composition were graded. The additional ingredients are sugar, butter, egg yolks, milk powder, and vanilla. The organoleptic test showed the best formulation is F4 with the highest recapitulation value in aroma (90%), flavor (90%), and texture (95%). The proximate analysis reveals the F4 formulation also showed a higher value of protein content (12,44% ± 0,01) than other formulas. The conclusion of this study is the biscuits made from jackfruit seed flour, millet seed, and eel have the potential to be developed into high-protein biscuits.

Chemical and Sensory Characteristics of Cookies from Nixtamalized Pearl Millet (Pennisetum glaucum) and Tiger Nut (Cyperus esculentus) Flour Blends

Pearl millet and Tigernut are underutilized sources of calories and protein respectively. Pearl millet utilization has been hampered by its contents of anti-nutritional factors, which can be reduced through nixtamalization. Therefore, the quality of cookies from Nixtamalized Pearl Millet Flour (NMF) and Tigernut Flour (TNF) blends was evaluated. NPMF and TNF were produced using the established procedures. Precisely, (5-25%) of TNF was blended with (75-95%) of NPMF using mixture, simplex lattice design (version 6.0.8), which was used for Cookies development. Proximate composition, phytochemical properties, mineral contents and sensory attributes of the cookies were determined using standard methods. Data were analyzed with SPSS. Supplementation of TNF for NMF significantly improved the Proximate composition, mineral contents, antioxidant properties (TAC, Phenol, Flavonoid,) and sensory characteristics of Cookies. However, contents of alkaloid, oxalate, tannin and phytate which are commonly referred to as antinutrients at higher doses fell within tolerable limits. All cookies’ samples were generally accepted by the panelist, with cookie made from 20% TNF possessing highest acceptability score (7.23) on nine-point hedonic scale. Acceptable and nutritious cookies were developed from TNF and NMF blends.

Effect of Incorporation of Orange Peel Powder and Baking Temperature on Quality of Cookies

Effect of Incorporation of Orange Peel Powder and Baking Temperature on Quality of Cookies

Determination of the quality of cookies using fatty products based on hydrogenated fats from domestic raw materials of the Republic of Kazakhstan

This article discusses the assessment of the food safety of flour confectionery products produced using margarine based on hydrogenated fats produced from domestic raw materials of the Republic of Kazakhstan, using sunflower seeds, rapeseed, flax, soy. An analysis of the organoleptic parameters of sugar cookies produced using margarine and vegetable fat showed that the products have an attractive appearance, golden color and porous structure. The physico-chemical parameters of finished products manufactured using all types of fatty products of "Maslo Del" LLP comply with the requirements of 24901-2023, imposed on the quality of these products. The mass fraction of transisomers in sugar cookies with margarine and vegetable fat (TFA content up to 15%) is less than 2% of the total fat content, which meets the requirements of technical regulations. The obtained data allow us to scientifically substantiate the possibility of using margarines and fats produced from domestic raw materials (sunflower seeds, rapeseed, flax, soybeans) of the Republic of Kazakhstan, using the hydrogenation method in the production of bakery and confectionery products.

Effect of baking conditions on gluten-free biscuit quality made from groundnut oilseed cake protein isolate and teff flour blends

Effect of baking conditions on gluten-free biscuit quality made from groundnut oilseed cake protein isolate and teff flour blends

A Brief Review on Beneficial Usage of Buckwheat in Bakery Industry

With the transforming lifestyle and hectic scheduling people start demanding ready-to-eat food for their convenience. Cookies are customary acknowledged cereal food products which are recognized by the masses irrespective of their location, that is, remote or metropolitan. Alongside, ready-to-serve snacks, biscuit possess several impressive qualities: A broad consumable base, prolonged shelf sustainability, quality eating, varied taste, cost-effective, and easy availability. The cookie quality basically entails inherently, the quality of ingredients used to prepare it. The development of supplemented cookies based on nutritional ingredients is trending in the bakery industry due to its features such as protein, fat, minerals, and others. Compared to other cereals, buckwheat (BW) is highly considerable due to its phenolic ingredient and higher antioxidant features that influentially impacts on enhancing healing capability in specific chronic conditions. It has high nutritional value as it is enriched in fiber, amino acid, vitamins, minerals, and polyphenols. BW seed has a higher lipids, protein, sterols, and stability protection feature in comparison to other cereals such as oats and barley. Jaggery is a salubrious sweetener ingredient typically identified as "medicinal sugar" in India. Jaggery consists of healthy ingredients such as minerals, protein, vitamins, and useful sugar. The intention of the research is exploring nutritional cookies comprising BW and Jaggery power. All these approaches are very significant to intervene the statistical information regarding cookies and have surety of balanced baked products. . KEYWORDS :Buckwheat and Jaggery cookies, Phytochemical properties in buckwheat, Nutritional value

Enhancing Cookie Nutritional Value: A Comparative Study of Vacuum Dried Butea Monospermic Powder and Traditional Grain Flours in Diverse Formulations for Sustainable Food Production

This research article focuses on pioneering Palash flower cookies, blending wheat, bajra, and ragi flours with butter and refined sugar. It analyses how varying flour ratios impact sensory attributes, nutrient content, and texture. The aim is to enhance the nutritional value of standard cookies while preserving their delectable taste and texture. The research strives to streamline large-scale production through advanced techniques, such as vacuum drying. It initiates with a comprehensive investigation into the health advantages of Palash flower powder, a protein-rich, environmentally sustainable substitute for conventional flours. Hundred semi-trained panelists chose Type II from the aforementioned three formulas using a 9-point hedonic scale. The results showed that the Sample 2 formulation body and texture (8.5), color (8), appearance (8), taste (8.5) overall acceptability (8.25) got the greatest organoleptic assessment scores. Based on their nutritional makeup, the best formulation was chosen. According to the analysis of nutritional content and bioactive content, Sample 1 and Sample 2 contain the highest value. The addition significantly boosted iron, calcium, and protein in the cookies. Fine Palash flour enhances cookie quality; blending with refined wheat, ragi, and bajra flours boosts nutritional value, highest concentration of vitamin C observed in sample 3 (44.78%). . KEYWORDS :Cookie formulation, Nutritional profile, Palash and Ragi flour, Refined wheat flour, Vacuum drying

Physico-Chemical and Sensory Characterization of Biscuits Enriched with Persea americana (Avocado Pit Flour)

Biscuit is the product that essentially results from mixing wheat flour, egg, butter, milk and baking powder. Avocado pit flour is obtained through the milling process, contributes around 5% protein, 2% ash, 3% lipids and 3% crude fiber, as well as some functional properties, such as anti-cancer, anti-inflammatory, anti-diabetic and anti- hypertensive potential. The aim of this study was to assess the quality of biscuits produced with the partial addition of avocado pit flour, this flour promotes satiety and intestinal health, preventing diseases has anti-inflammatory proprieties. Four formulations (A), biscuits without avocado pit flour; (B), biscuits with 10% avocado pit flour; (C), biscuits with 20% avocado pit flour and (D), biscuits with 25% avocado pit flour were produced. Physico-chemical analyses were determined in terms of pH by potentiometry, titratable acidity by titrimetry, moisture content by desiccation at 105ºC, lipids by the Soxhlet method, proteins by the biuret method, ash by incineration at 550ºC, carbohydrates by difference calculation and calorific value by artwater conversion, and (ii) sensory analysis carried out with affective method, where 50 untrained tasters using 9-point hedonic scale. The results of physico-chemical parameters shown pH ranging from 6.39 to 6.93, titratable acidity from 1.20 to 2.24%, moisture around 8.03 to 8.50%, ash from 2.18 to 2.80%, lipids from 7.78 to 8.05%, protein from 6.53 to 7.11%, carbohydrates from 74.03 to 75.20% and calorific value ranging from 395.49 to 398.42 Kcal. In terms of taste, the intention buys shown that 66% of tasters would buy formulation (A) and 28% would buy formulation (B). The acceptability index shown that formulations A and B were accepted with averages ≥70% of around 85.8 and 73.6%, respectively. It can be concluded that the production of biscuits enriched with avocado pit flour is a viable and technological alternative for treating food waste.

Nutritional qualities of cookies made from wheat/cashew nut composite flour

The current study examined the nutrient qualities of cookies made from wheat/cashew nut composite flour blends. The wheat flour was partially replaced at different concentration of cashew paste for cookie production. Using standard methods, the physicochemical and sensory evaluation of cookies were ascertained. The result of the proximate composition showed that protein content varied from 11.31 % to 15.23 % while fat content 10.23–12.95 %. Phytochemical properties showed that tannin content ranged from 0.28 to 0.64 g/100 g while the phytate content varied from 3.71 to 4.12 g/100 g. Mineral content result showed that sodium content ranged from 122.45 to 163.55 mg/100 g while the potassium content 59.60–70.60 mg/100 g. The Na/K ratio ranged from 2.29 to 2.47 which is a positive sign that the cookies could be beneficial as functional food for those who have high blood pressure and other cardiovascular conditions. Baking characteristic of cookies showed that the weigh ranged from 13.40 to 19.47 g while the thickness ranged from 0.60 to 0.77 mm. Result from sensory attributes of the cookies showed that WC3 was the most generally accepted. The study concludes that nutritious cookies can be produced from wheat/cashew nut composite flour.

Nutritional, Functional, and Microbial Quality of Wheat Biscuits Enriched With Malted Pearl Millet and Orange Peel Flours.

In this study, composite biscuits were produced by combining wheat flour (WF) with different proportions of malted pearl millet (MPM) flour (8%, 16%, 24%, and 32%) and orange peel (OP) flour (2%, 4%, 6%, and 8%), using 100% WF as a control. The investigation covered the functional properties, viscosity, and thermal properties of the flours, along with the proximate composition, antioxidant, physical properties, color attributes, and microbial quality of the composite biscuits. As MPM and OP flour (OPF) contents increased, water absorption capacity, dispersibility, and foaming power increased, while the viscosities of both hot and cold pastes decreased. The thermal properties of the composite flours, including onset, peak, and final temperatures (ranging between 74.19°C and 100.76°C), showed an upward trend with increasing proportions of MPM and orange peel flour (OPF). There was an increase in moisture content (3.43%-4.93%), ash (4.50%-5.59%), crude protein (11.70%-13.41%), and crude fiber (11.44%-16.24%) of biscuits with the incorporation of MPM and OPF. Similarly, the diameter (4.12-4.60 mm), thickness (9.00-10.00 mm), and hardness (7.53-8.75 N) of the biscuits were increased. Antioxidant properties were evident, with an increased total phenolic content (1.40-3.56 mg GAE/100 g), total flavonoid content (2.91-6.79 mg QUE/100 g), vitamin C (0.79-1.01 mg/g), and ferric reducing antioxidant power (1.78-8.64 mg GAE/g). Conversely, color attributes-L* (31.90), a* (10.82), b* (19.59), hue angle (30.42), and chroma (53.66)-were found to decrease with higher levels of MPM and OPF. Microbial quality showed decreased total counts, coliforms, yeasts, and mold in biscuits containing MPM and OPF. Overall, the inclusion of MPM and OPF enhanced the nutritional quality of the biscuits and could reduce reliance on imported wheat.

Quality evaluation of innovative buttermilk biscuits produced from orange-flesh sweet potato flour infused with coconut

IntroductionThis study was undertaken to evaluate a value-added innovative buttermilk biscuit made from orange flesh sweet potato (OFSP) flour, infused with coconut. It underscores the importance of food utilisation through alternatives to wheat flour contributing to food and nutrition security amidst evolving global challenges. The objectives of this study were: to investigate the effect of different levels of OFSP flour with and without shredded coconut on the physical, microbiological, nutritional and sensory properties of buttermilk biscuits. The hypotheses were: Ho: There is no effect of different levels of OFSP flour and shredded coconut on the physical, microbiological, nutritional and sensory properties on buttermilk biscuits at ∝ = 0.05 and Ha: There is an effect of different levels of OFSP flour and shredded coconut on the physical, microbiological, nutritional and sensory properties on buttermilk biscuits at ∝ = 0.05.MethodsOFSP flour was produced and combined with wheat flour at different ratios and infused with desiccated shredded coconut to produce six formulations of buttermilk biscuits: 100% wheat flour + 5% coconut (control 1), 100% wheat flour (control 2), 70% wheat flour + 30% OFSP flour + 5% coconut, 70% wheat flour + 30% OFSP flour, 50% wheat flour + 50% OFSP flour + 5% coconut and 50% wheat flour + 50% OFSP flour. The study followed a randomised 3 × 2 factorial design where each treatment was replicated four times giving 24 treatments. Physical, nutritional, sensory, microbiological and shelf-life analyses were determined for each buttermilk biscuit treatment.ResultsThe study’s findings revealed that buttermilk biscuits formulated with 30% OFSP flour received the highest (p &amp;lt; 0.05) sensory evaluation scores for the majority of attributes and overall acceptability while the 100% wheat flour formulations received the lowest scores according to the 9-point hedonic scale. Notably, the inclusion of shredded coconut did not improve sensory attributes or overall acceptance of the buttermilk biscuits. The OFSP flour buttermilk biscuits contained protein, fat, fibre, moisture and ash. The 100% wheat flour treatments contained significantly higher levels of proteins and moisture than the OFSP flour buttermilk biscuits. The colour L* of the OFSP flour treatments were significantly lower than the 100% wheat flour treatments. There were no significant changes in spread-ratio, diameter and thickness of the buttermilk biscuits during storage. Furthermore, the microbiological quality was maintained as no growth of bacteria, yeasts and molds were observed.DiscussionThe OFSP flour with and without desiccated coconut produced acceptable buttermilk biscuits with less reliant on wheat flour. It is noteworthy that the protein content of the OFSP flour buttermilk biscuits was at an acceptable level even though it was lower than that in 100% wheat flour buttermilk biscuits. Food safety was maintained throughout storage which is crucial in the elimination of food borne diseases. The use of different baking parameters can be used for future studies to assess the effect of temperature on the quality of buttermilk biscuits.

The Effects of Enriching Shortbread Cookies with Dried Sea Buckthorn Fruit on the Physicochemical and Sensory Properties.

The present study evaluated the physicochemical parameters, polyphenolics content, levels of heat-induced compounds (acrylamide, furfural, 5-hydroxymethylfurfural), antioxidant properties, as well as sensory quality of shortbread cookies enriched with dried sea buckthorn fruit (SBF). The SBF-enriched cookies were prepared by replacing 1, 2, 3, or 5% of the flour with dried sea buckthorn fruit. Our results showed the presence of 12 phenolic acids and 5 flavonoids in the SBF, while two phenolic acids and two flavonoids were detected in the cookies. Most of the compounds were identified in the cookies enriched with 5% SBF. Among the phenolic acids, benzoic acid was the most abundant, while among the flavonoids, quercetin was the most abundant. 5-hydroxymethylofurfural was not detected in any cookies, and the addition of SBF contributed to the presence of furfural in baked products and increased the amount of acrylamide, and their content increased with the amount of SBF addition. The addition of sea buckthorn fruit at 5% distinctly exceeded the benchmark level of acrylamide in the cookies and worsened their sensory quality. It should also be noted that SBF significantly (p < 0.05) improved the antioxidant potential determined by two tests, ABTS and DPPH. The SBF-enriched cookies were characterized by significantly higher values of crispness and browning index compared to the control cookies. The results of the study indicate that SBF can be successfully used as a component of bakery products. In conclusion, the cookies with SBF can show improved technological and functional properties and constitute an added value bakery product that could provide health benefits.

Utilization of artichoke (Cynara scolymus L.) by-products for enhancing nutritional value and phytochemical content of cookies

This study was conducted to make functional cookies using powdered artichoke stems and bracts, which are rich in phytochemicals. The chemical composition and phytochemicals in wheat flour, artichoke bract powder, artichoke stem powder and the produced cookies were determined. Physical properties, color and sensory characteristics were determined in wheat flour cookies, artichoke bract powder cookies and artichoke stem powder cookies. The results showed that artichoke bract powder cookies (15%) contained the highest levels of ash and protein being 2.07% and 9.65%, respectively. The cookies with powdered artichoke stems (15%) had the greatest overall lipid content (14.65%). Furthermore, the highest total phenolic content, total flavonoid content, and antioxidant activity were found in artichoke by-products (stems and bracts). The panelists approved of up to 15% artichoke by-product powder added to wheat flour. It can be seen from the results that the artichoke by-products are a good source of phytochemicals, minerals, total protein and total lipids, which improves the quality of cookies. Therefore, it can be concluded that using artichoke by-products up to 15% enhanced the antioxidant properties and nutritional value of the baked cookies.

Effect of Sugar Replacing with Various Proportions of Balady Date Powder on Biscuits Quality Properties

Effect of Sugar Replacing with Various Proportions of Balady Date Powder on Biscuits Quality Properties