Sensory Characteristics Of Cookies Research Articles

Milk Proteins as Alternative Ingredients Replacing Sugar and Their Effects on Chemical, Technological and Sensory Quality of Cookies

ABSTRACT This paper aims to evaluate nutritional, technological and sensory characteristics of cookies with reduced sugar content and added milk proteins. Five formulations of cookies had their weight, height, weight loss, yield, apparent volume, specific volume, spread ratio, color, pH, texture, proximate composition, acceptability, purchase intention and acceptability index were evaluated. Cookies made with low sugar presented promising quality for apparent volume, specific volume, spread ratio and yield. High protein and ashes content, lower moisture and low sugar concentration were also observed. Treatments added with whey protein highlighted in the sensory analysis and reached a satisfactory acceptability index. Cocoa powder can covered up the sugar reduction and can be used in cookies formulation to diminish sugar. Casein did not show potential as an alternative for cookies. Cookies produced with low sugar and added with whey protein had appropriate chemical, technological and sensory characteristics.

Techno-functional, antioxidants, microstructural, and sensory characteristics of biscuits as affected by fat replacer using roasted and germinated chickpea (Cicer arietinum L.)

ABSTRACT Obesity is one of the major causes of non-communicable diseases (NCDs) associated with a dietary pattern rich in saturated fat. The present study utilized roasted and germinated chickpeas (Cicer arietinum) flour (RCPF and GCPF) as a replacement for fat in biscuits, known to have nutraceutical properties. The fat content was modified using the following ratios: 10%, 20%, and 30% (w/w) of RCPF/GCPF. Based on the physicochemical analysis, increased concentrations of RCPF and GCPF in the flour blends resulted in higher levels of protein, ash, and crude fiber contents. GCPF was found to contain higher levels of protein (20.20%), ash (4.86%), and crude fiber (3.64%) compared to RCPF. Increased RCPF and GCPF levels resulted in reduction of gluten content, which indicated weak gluten network. Scanning electron micrographs (SEM) of biscuit samples further supported these observations. The farinograph properties showed significant increase (P<0.05) in water absorption and dough development time. Furthermore, when RCPF and GCPF were added to flour blends and biscuits samples, significant increase (P<0.05) in antioxidant activity, total phenolic content, and total flavonoid content was observed. These trends were observed to be more prominent with higher quantities of RCPF and GCPF. Notably, the antioxidant properties of chickpeas were found to be significantly improved (P<0.05) by the process of germination compared to roasting. Moreover, improvements in antioxidant activity might be caused by the increased levels of phenolic compounds and ascorbic acid due to the actions of endogenous hydrolytic enzymes during germination. The dimensional, textural, and sensory properties indicated that RCPF 20% and GCPF 10% can effectively serve as an organic fat substitute in bakery products with enhanced concentrations of proteins, fibers, antioxidants, and bioactive compounds with nutraceutical properties.

Functionalization of pre-gelatinized Urad bean fermented by Saccharomyces cerevisiae MK-157 as a fat replacer and its impact on physico-chemical, micromorphology, nutritional and sensory characteristics of biscuits

The reduction of saturated fats in baked products has become an important unit operation in the food industry due to the consumers' demand for healthy foods low in saturated fat. In this research, a comprehensive biotechnological technique was explored to enhance the functional, technological, and nutritional characteristics of Urad beans as a fat replacer in biscuits via the combined treatment of gelatinization and fermentation by Saccharomyces cerevisiae MK-157. Fat in biscuits was replaced with fermented and gelatinized Urad bean flour (FGUBF) by S. cerevisiae MK-157 in the following proportions: 10%, 20%, and 30% wt/wt. The peak, final, breakdown, and setback viscosities of flour blends decreased. Protein, ash, crude fiber, antioxidants (DPPH, FRAP, ABTS, hydroxyl scavenging), bioactive compounds (total phenol content (TPC) & total flavonoid content (TFC)), and α-glucosidase inhibition increased, with the level of fat replacement in flour blends and their biscuits. However, FGUBF reduced the ash (4.32%) and fiber (10.96%) contents compared to the control sample (5.11% and 20.32%, respectively). The TPC and TFC of flour blends increased from 35.49 to 90.01 mg GAE/100 g and from 20.83 to 60.45 mg CE/100 g, respectively. However, baking decreased the values of TPC compared to flour blends, whereas TFC increased, and a similar increase in antioxidant activities was observed for fat-replaced biscuits. Phytic acid and total saponins were drastically reduced after fermentation by 98.83% and 98.85%, respectively. The microstructure of biscuits showed disoriented arrangements of protein, starch, fiber, and their complexes with disrupted gluten networks. Fermentation enhanced the In vitro protein digestibility (74.91 to 89.21%) of samples. Biscuits prepared from 20% FGUBF demonstrated desirable dimensional, textural, and sensory properties compared to control biscuits. Based on the results of this investigation, FGUBF might be recommended as an important natural fat substitute with enhanced nutrient bioavailability, antioxidants, and bioactive compounds for functional foods and nutraceuticals.

Chemical and Sensory Characteristics of Cookies with the Addition of Canarium Nuts

The objective of this study was to determine the best concentration of adding canarium nuts to produce cookies. This study used a completely randomized design with the addition of canarium nuts as the independent variable and 6 levels of treatments, including AO: without canarium nuts, Al: 10%, A2: 20%, A3: 30%, A4: 40%, and A5: 50%. The findings demonstrated that adding 10% canarium nuts can produce cookies with moisture content, ash content, protein content, and fat content that meet cookie quality standards, can also increase protein value, and was organoleptically preferred by panelists for taste, color, texture, and overall and was more cost-effective.

Effect of substitution wheat with Fagopyrum esculentum flour and Moringa oleifera leaf powder on the nutritional and sensory characteristics of cookies

Effect of substitution wheat with Fagopyrum esculentum flour and Moringa oleifera leaf powder on the nutritional and sensory characteristics of cookies

Nutritional and sensory properties of biscuits based on wheat (Triticum aestivum), beniseed seed (Sesamum indicum) and sweet potato (Ipomoea batatas) composite flour

This study evaluated the nutritional and sensory characteristics of biscuits produced from wheat/beniseed seed/sweet potato composite flour. Four flour samples from wheat, defatted beniseed and sweet potato flours in the ratios of 100:0:0; 80:10:10; 70:20:10; and 60:30:10, respectively with other ingredients were used to produce biscuits. Samples were analyzed for proximate content, vitamins and minerals, antinutrients, sensory and microbial properties using standard procedures. Data were analysed using descriptive statistics and ANOVA. Crude protein, crude fat, crude fibre, ash, carbohydrate and energy composition of samples ranged from 8.39-12.07 g 100-g–1, 17.52-22.59 mg 100-g–1, 0.60-4.20 g 100-g–1, 1.18-2.29 g 100-g–1, 67.11-60.53 g 100-g–1 and 460.34-491.11 kCal 100-g–1, respectively. Calcium, potassium, magnesium, sodium, phosphorus, iron and zinc contents ranged from 474.50-843.75, 498.75-845.00, 267.50-568.50, 92.50-105.75, 82.25- 288.25, 3.88-5.99, and 0.07-0.32 mg 100-g–1, respectively. Beta-carotene, thiamin, niacin and tocopherol contents were 429.20-441.93 μg 100-g–1, 4.03-4.83, 17.87-19.57 and 54.87-62.77 mg 100-g–1, respectively. Most nutrients increasedwith increasing beniseed substitution levels. Phytate andoxalate contents of samples here within permissible levels. Sensory properties decreased from 7.78-5.60, 7.90-5.00, 7.00-6.53, 6.80-5.83, 7.87-5.23 for colour, taste, crispiness, texture and general acceptability, respectively. Number of colonies were negligible after storage for 21days. Beniseed (20%) and sweet potato (10%) flours substitution for wheat flour produced acceptable biscuits with higher protein and micronutrient composition and acceptable sensory properties than wholly wheat flour and other composite flour biscuits.

Assessing Functionality of Alternative Sweeteners in Rolled “Sugar” Cookies

Sucrose contributes to the key physical and sensory characteristics of cookies. Due to the negative health effects associated with excess sucrose consumption, the replacement of sucrose in baking applications is of interest. In this study, nine variations of rolled cookies were prepared (n = 3) using a sucrose control (C), Splenda for baking (SB), Equal for baking (EB), Truvia (TR), Sweet’N Low (SNL), and 1:1 (wt%) mixtures of sweeteners and sucrose (S). The cookies were characterized by a width-to-thickness (W/T) ratio, moisture loss, color, hardness, and fracturability. The W/T ratios of TR (5.7) and TR + sucrose (6.6) were similar, the closest to C (7.7), and bigger than (p &lt; 0.05) all other treatments. Color was not affected (p &gt; 0.05) by the sugar type or concentration. C showed the greatest hardness (5268 N), and SNL had the greatest fracturability (8667 N). Overall, regarding physiochemical characteristics, TR + sucrose (1:1 replacement) and SB (100% replacement) were the closest to the control.

Formulation of gluten-free biscuits with reduced glycaemic index: Focus on in vitro glucose release, physical and sensory properties

Gluten-free (GF) biscuits based on buckwheat, sorghum and lentil flours were produced in an industrial plant. These flours are very little exploited in commercial products. In addition, since there is growing attention on glycaemic index (GI) of cereal based products. Sucrose replacers, mainly maltitol and inulin, and type 2 resistant starch (RS) were used to substitute sucrose and flours, respectively, in the view of reducing GI of biscuits. Ingredients were used in amounts established on the basis of previous experiments and European Regulations on nutritional claims. This study aimed at the evaluation of the effect of maltitol, inulin and RS on physico-chemical and sensory characteristics of biscuits. In particular, glucose released by sucrose and starch hydrolysis during in vitro digestion was placed under the spotlight.The use of sucrose contributed to the reduction of in vitro glucose release and consequently of predicted glycaemic index (pGI) with values decreasing from 84 to 67. Despite some slight differences in the sensory profile of the biscuits, reformulated products had a reduced friability and sweetness, and increased adhesiveness and nuts odour, all the formulations scored well above the threshold of acceptability (from 6.5 to 7.6) by consumers used to eat biscuits made with alternate flours.

Analisis fisik serta sensori kue kering dengan campuran tepung mocaf, oats, dan bekatul

This research aims to analyze the physical and sensory characteristics of cookies’ formulations using mocaf-oats-rice bran’s flour mixture. Five formulations used in this research consist of mocaf-oats-rice bran’s flour mixture namely F1 (100%-0%-0%), F2 (70%-15%-15%), F3 (50%-25%-25%), F4 (30%-35%-35%), and F5 (0%-50%-50%). The result showed that all cookies formulation included in the category of “high fiber” except for cookies Formulation 4. The highest value of hardness was cookies Formulation 1 and significantly different from the other formulations. Decreasing mocaf flour composition in the mixture and increasing additional oats and rice bran composition have a significant correlation on cookies’ hardness. Based on sensory evaluation using rating preference, it was found that the highest rating for color, texture, and overall parameters obtained by cookies Formulation 4, while the highest rating for taste parameter obtained by cookies Formulation 5. Cookies’ formulation that recommended to use as utilization of mocaf flour was Formulation 4 because it had the highest rating for overall parameter, as well as highest rating for color and texture.

Physicochemical and sensory characteristics of biscuits from corn flour (Zea mays) with orange sweet potato flour (Ipomoea batatas L.)

This study was carried out to investigate the physicochemical and sensory characteristics of biscuits as affected by the ratio of corn flour (CF) and orange sweet potato flour (OSPF). Six samples of biscuits were made from CF and OSPF in various ratio namely P1 (100% corn flour), P2 (80:20), P3 (60:40), P4 (40:60), P5 (20:80), P6 (100% OSP flour), and one sample as control namely P7 (100% wheat flour). The results showed that the ratio of CF and OSPF had a very significant effect (P &lt; 0.01) specific volume, hardness, water absorption, ash content, protein content, fat content, carbohydrate content, and crude fiber content of biscuits. The biscuits most acceptable by consumers were produced from 80% CF with 20% OSPF.

Influence of sucrose and barley flour on some physical, texture and sensory characteristics of cookies

The aim of the present paper is to establish the influence of sucrose on the basic properties of the cookies – losses during baking, thickness, volume, specific volume, colour, as well as on their texture and sensory characteristics.A total of six kinds of cookies were prepared from wheat four, barley flour and mixture of them in ratio 50:50, in two groups according to the sweetener used – with and without sucrose. The results obtained indicated that sucrose and the barley flour exert certain effect on the basic physical properties of the cookies, as well as on their texture and sensory characteristics.When sucrose is used for preparation of cookies, beside that it imparts sweet taste, the baking losses decreases (13.64 %), thicker cookies are produced (15.95 mm), diameter (68.90 mm), expansion factor (44.43), volume (40 cm3) and specific volume (1.65 cm3/g) compared to the cookies prepared without sucrose. The sucrose containing cookies are harder, darker and have more intense red and yellow colour. It was found from the sensory analysis carried out that these cookies are preferred by the consumers.The addition of barley flour to the cookies composition results in higher loss during the baking but the cookies obtained have bigger diameter compared to these which do not contain barley flour. The cookies prepared from mixture of wheat and barley flour in ratio had the best sensory properties.

Physicochemical, antioxidant, microstructural, and sensory characteristics of biscuits as affected by addition of onion residue

Onion residue, obtained from onion processing, is valuable source of health-promoting compounds including polyphenols, mainly quercetin. In this study, biscuits were prepared by enrichment with onion residue (OS). Moreover, the influence of OS supplementation on physicochemical properties, antioxidant activities, mineral profiles, microstructural and sensory characteristics of biscuits were evaluated. Overall, the addition of OS up to 3% level significantly (p < 0.05) improved nutritional components, quercetin content, antioxidant activities and sensory scores of supplemented biscuits whereas further rises in OS caused sharply declining tendency in textural and sensorial properties. The environmental scanning electron microscopy (ESEM) results showed that OS hindered the structural formation of gluten network in biscuits and led to achieve loose biscuits. X-ray diffraction (XRD) revealed that addition of OS reduced the area of the crystallization zone. Biscuits added with OS up to 3% could be utilized as convenience foods and vehicle of improved nutritional status with health beneficial bioactive compounds. Moreover, supplementation of OS led to improvement of functional properties of biscuits as valuable source of bioactive compounds.

USE OF TOMATO POMACE, MANGO SEEDS KERNEL AND POMEGRANATE PEELS POWDERS FOR THE PRODUCTION OF FUNCTIONAL BISCUITS

This study was carried out to evaluate the chemical and phenolic contents of some by- products tomato pomace powders (TPP), mango seeds kernel powder (MSKP), and pomegranate peels powder (PPP), Also the effect of substitution of wheat flour with 2.5, 5.0, 7.5 and 10% of (TPP), (MSKP), and (PPP) on chemical, phenolic contents and sensory characteristics of biscuits was studied. Results showed that, wheat flour showed higher moisture and total carbohydrate contents. Tomato pomace powder showed high crude protein, and crude fiber contents. Mango seeds kernel powder had the highest lipids content and pomegranate peels powder had the highest ash and crude fiber contents. For total phenolic and flavonoid content, TPP contain the highest total phenolic and flavonoid content followed by PPP and finally MSKP. Also, the partial replacement of wheat flour with TPP, MSKP and PPP increased chemical composition percentage (moisture, crude protein, lipids, ash, and crude fiber), minerals content (i.e., K, Ca, Mg, Na, Mn, Fe, and Zn) and dietary fiber content (i.e., total, soluble and insoluble dietary fibers) of biscuit samples. However, total carbohydrates were decreased in parallel with increasing the level of substitution compared with control biscuit samples. Biscuit treatments containing TPP, MSKP and PPP had recorded the same minerals dietary fiber content. The partial replacement of wheat flour with TPP, MSKP and PPP increased total phenolic and flavonoid contents of biscuit samples compared with control sample in parallel with increasing the level of substitution. Biscuit treatments containing TPP had the highest total phenolic and flavonoid contents followed by PPP and finally MSKP treatments. The sensory evaluation characters, taste, colour, appearance, crispness, and overall acceptability, have no significant difference between the control sample and biscuit samples which substituted with 2.5, 5, and 7.5% of MSKP and TPP.

Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits

Volatile compounds of raw and cooked adzuki beans under three cooking methods namely frying, roasting, and boiling were extracted and identified. The odorants in raw beans changed from “green” and “grassy” to “roasted” and “nutty” in fried and roasted beans. Roasted adzuki beans had the greatest number of volatile compounds and best flavor properties. Because volatiles improve biscuit flavor profiles, biscuits were prepared in which wheat flour was substituted with adzuki bean flour and/or millet flour. The effects of grain flours on the sensory acceptability and aroma of biscuits were evaluated. Descriptive sensory analysis showed that the adzuki bean–millet biscuit had the best sensory quality. Correlation of volatile compounds, biscuit sensory attributes, and biscuit samples showed that maltol contributed to the “caramel-like” aroma of adzuki bean–millet biscuits. Adzuki bean and millet flours have potential in the development of biscuits that meet flavor and nutritional requirements.

Effect of mixing pumpkin powder with wheat flour on physical, nutritional and sensory characteristics of cookies

They are usually made cookies with wheat flour which contains a limited amount of β-carotene which is a precursor of vitamin A. Pumpkin is a rich source of β-carotene, which is responsible for its yellow or orange colour. The objective of this study was to determine the optimum level of substitution of carotene rich pumpkin powder (10%) in the formulation and to assess the quality of cookies. The prepared pumpkin powder was assessed for proximate parameters. Cookies were prepared by replacing wheat flour with pumpkin powder at different levels (viz. 10%, and 20%) and were assessed for their proximate, texture and sensory parameters. Pumpkin powder incorporated cookies contained 3.20% moisture, 12.43% protein, 1.99% ash, 2.79% fibre, and 36.80 µg /100 g of total carotene (on dry basis). Sensory evaluation indicated that cookies with pumpkin powder incorporated at the level of 10% was found to be more acceptable. Substitution beyond 10% affected the colour and overall acceptability of the final product. Adding pumpkin powder not only increases the nutritive value of cookies, but also brings about a value addition to pumpkin.

Digestibility, textural and sensory characteristics of cookies made from residues of enzyme-assisted aqueous extraction of soybeans

Enzyme-assisted aqueous extraction residue (REAE) has a lower utilization rate as it is the “waste” produced after the enzyme-assisted aqueous extraction (EAE), but its nutritional value is high. To improve the development and utilization of REAE, in this study, cookies were made by adding REAE (0%, 10%, 20%, 30%, 40%, 50%) as a food additive to a small amount of flour. The AOAC method was used to identify the basic components of REAE, analyze its physical and chemical properties, and characterize the cookie structure change in terms of texture, disulfide bond, and thiol content. An in vitro simulation system and sensory evaluation mechanism were established to analyze the bioavailability and impact of quality. The results show that REAE is a potential food additive. With an increase in the REAE content, the cookies become lighter in color, the sweetness and fat content are reduced, the hardness is increased, and the digestibility and glycerin index are reduced. The change in texture is caused by the reduction of disulfide bonds in the dough. The cookies were ‘well accepted’ with up to 30% REAE. Therefore, the use of the appropriate amount of REAE as a new food additive will reduce the amount of starch added.

Gluten-free biscuits produced from new drought tolerant corn hybrids: processing and evaluation

BackgroundDrought tolerance and grain quality are the main challenges in maize cultivation due to climatic changes and population growth. So, this study aims to evaluate the suitability of nixtamalized corn flour (NCF) obtained from new drought-tolerant white corn hybrids planted under drought conditions for gluten-free biscuits production. Chemical compositions of corn hybrids, pasting properties of dough, and physical and sensory characteristics of biscuits were evaluated.ResultsProtein, fat, crude fiber, and ash contents of corn hybrids differed significantly, while there were no significant differences between carbohydrate contents. NCF showed lower peak viscosity, trough value, breakdown, and final and setback viscosities as compared to raw Single Cross Giza (SC 10) flour. This indicates that nixtamalization process reduced retrogradation capability of the produced corn flours. Corn flour with the lowest retrogradation tendency was the one produced from genotype No. 5. Baking quality, sensory properties, and color attributes indicated that biscuits made from NCF of hybrids No. 2 and 5 were significantly more acceptable compared to other samples.ConclusionGluten-free biscuits could be produced using NCF of all white hybrids with acceptable quality. Moreover, superior sensory characteristics of samples manufactured from genotypes No. 2 and 5 and thereby suitable for gluten-hypersensitive patients.

Effect of Moringa oleifera Leaves and Seeds Powder Supplementation on Quality Characteristics of Cookies

This study was aimed to produce of cookies enriched with moringa leaves powder (MLP), moringa seeds powder (MSP) and mixed of both of moringa leaves with seeds powders (MLP+MSP) at different concentrations (2.5, 5.0 and 7.5%), (2.5, 5.0 and 7.5%) and (2.5+2.5, 2.5+5.0 and 5.0+5.0 %), respectively. The effect of these substituted levels on chemical composition, physical and sensory characteristics of cookies was studied. The obtained results indicated that MLP was found to possess higher amount of protein, ash, crude fibers, dietary fibers and minerals, while MSP characterized by higher fat, protein, dietary fibers and minerals contents. Also, MLP and MSP contained a higher amount of essential and non-essential amino acids. Results also, showed that supplementation of MLP, MSP and mixed of MLP+MSP to processed cookies increased its content of protein, lipids, dietary fibers, essential and non-essential amino acids and minerals while carbohydrates content decreased compared to control cookies. As physical properties, MLP, MSP and mixed of MLP+MSP addition also caused gradually increased in weight of cookies values. While cookies volume and specific volume were gradually decreased by rising amount of substitution in compared to control sample. Also, the substituted of wheat flour (72% extraction rate) by MLP, MSP and mixed of MLP+MSP decreased the diameter and spread ratio of cookies while thickness increased. Generally, from this study it could be concluded that, the possibility of incorporating MLP, MSP and mixed of MLP+MSP in cookies up to (5.0, 5.0 and 2.5+5.0 %), respectively to improve the nutritional characteristics of cookies.

Formulation and physicochemical and sensorial evaluation of biscuits supplemented with guava powder

The present study was aimed at assessing the effect of supplementing wheat flour with guava powder on physic-chemical and sensory characteristic of biscuits. Guava fruit was prepared as dehydrated powder and used at different levels (0, 2.5, 5, 7.5 and 10%) of wheat flour substitution for biscuit formulation. The effects of guava powder supplementation on physicochemical and sensory characteristics of biscuits were evaluated. Diameter of guava flour supplemented biscuits increased (from 4.72 cm to 4.86 cm) while spread ratio decreased (from 9.44 to 9.00), significantly. Protein (6.54% to 9.03%) and fiber (0.24% to 1.8%) also increased significantly by increasing the concentration of guava flour while moisture, fat and ash remain unchanged and NFE decreased. Sensory evaluation of biscuits showed that supplementation of guava flour improve color, texture, taste, aroma and over all acceptability. The supplementation seems to be suited for wheat flour substitution and it is possible to obtain biscuits of better quality within the standard for biscuits. Keywords: Biscuits; Guava powder; Physicochemical; Sensory evaluation; Supplementation http://dx.doi.org/10.19045/bspab.2019.80100

Substitution of Sweet Potato (Ipomoea Batatas) and Soybean (Glycine Max.) Flour with Durum Wheat (Triticum Durum) Flour Effect on Physicochemical and Sensory Characteristics of Cookies

Cookie production is currently limited to wheat and few cereal grains in many countries. This study was initiated with the objectives of investigating the possibility of producing cookies from blends of durum wheat, sweet potato and fermented soybean flours at the ratio of 100:0:0, 75:25:0, 75:0:25, 75:22.5:2.5, 75:2.5:22.5, 75:20:5, 75:5:20, 75:17.5:7.5, 75:7.5:17.5, respectively. The cookies were evaluated for physical properties such as diameter, thickness, and spread ratio; proximate compositions (moisture content, total ash, crude fat and crude protein); and sensory attributes like color, taste, crispness, texture, appearance and overall acceptability. Physical characteristics; the ratio of sweet potato and soybean flour increased in cookies preparation with wheat flour increased the diameter, thickness and spreading factor of cookies to some extent. There were valuable effect on proximate composition of the product (sweet potato and soybean ratio increase in cookies formulation made irregular increase and decrease, respectively in the product moisture content. The fat content of cookies was decreased and irregularly increased with increased ratio of both sweet potato and soybean, respectively. Both sweet potato and soybean ratio increment in the product, resulted in the irregular increase of total ash. Protein content of cookies was decreased for the increased ratio of sweet potato and increased for the increased ration of soybean. Sensory acceptability evaluation of the product based on color, taste, crispness, texture, appearance and overall acceptability was preferred by the panelists without any difference. Keywords : Cookies, physical properties, proximate composition, sensory characteristics. DOI : 10.7176/FSQM/83-02