Sensory Properties Of Cookies Research Articles

Physicochemical and sensory properties of cookies with cricket powder as an alternative snack to prevents iron deficiency anemia and chronic energy deficiency

Cricket contains high protein content, making them a valuable resource for enhancing nutritional properties of cookies for prevents Iron Deficiency Anemia (IDA) and Chronic Energy Deficiency (CED) in female adolescents. This study evaluates the physicochemical properties and acceptability of cookies enriched with cricket powder. An experimental study with five treatments was conducted: F0 (0 %), F1 (5 %), F2 (10 %), F3 (15 %), and F4 (20 %). Texture was determined using a texture analyzer and color was assessed using a chromameter. Chemical attributes, including macronutrients, were determined using thermogravimetric, drying ash, Kjeldahl, Soxhlet, by difference, and gravimetric methods. Micronutrients (Fe, Ca, Zn) were measured using ICP-OES, amino acid profiles were analyzed using the HPLC, and in vitro protein digestibility was assessed using the enzymatic method. One-way ANOVA with Tukey's post hoc test, Kruskal-Wallis, and Mann-Whitney were used for statistical analysis. Adding cricket powder to cookies increased their nutritional content. While it reduced the lightness of the cookies' color, the texture quality remained comparable to commercial products. The F3 formulation was the most liked by panelists, and the best formulation was obtained in F4. In conclusion, adding cricket powder affects the physicochemical properties and consumer acceptance of the cookies, enhancing their nutrient content and protein digestibility.

Physicochemical Characterization of Carao Honey Flour (Cassia grandis) and Its Effects on the Sensory Attributes in a Cookie

Carao honey is a potential functional ingredient that can generate added value to food products enriched by reducing waste. In many countries, carao has been utilized for therapeutic purposes since this type of plant extract can inhibit the growth against the most common dermatophytes, a pathogenic fungus that grows on the skin, mucous membranes, hair, nails, feathers, and other body surfaces, causing ringworm and related diseases. The physicochemical characteristics of the cookies were also investigated, which included aW, proximate analysis, hardness, and color. A sensory study was carried out to determine the rejection threshold, acceptability, purchase intent, and general taste of 90 consumers. The gluten-free cookies were prepared with carao honey as a partial substitute for rice flour in different percentages (0%, 2.5%, 5%, and 10%). The carao honey proximate composition, rheological properties, and pasting properties were analyzed. It was emphasized that incorporating carao honey into cookies improves the ingredient’s sustainability. The impact of carao on the physicochemical and sensory properties of cookies was evident in color, flavor, and smell. According to the results, only samples with 2.5% carao were accepted regarding flavor and smell. Overall, liking scores, age, and flavor were the most significant predictors of purchase intent. The information given to panelists did not significantly (p < 0.05) influence liking scores only for cookies. According to physicochemical analysis, carao honey flour was high in carbohydrates (88%). The incorporation of carao produced cookies with darker colors and a softer texture. The study demonstrated that carao flour could be included to produce sensorial accepted cookies at a 2.5% addition level as an alternative in the food industry that benefits from environmental sustainability and, at the nutritional level, improves the availability of nutrients, mainly sugars and proteins.

Physicochemical properties, antioxidant activities, β-carotene content, and sensory properties of cookies from pumpkin (Cucurbita moschata) and modified cassava flour (Manihotesculenta)

In a tropical region, pumpkin (Cucurbita moschata) and cassava (Manihot esculenta Crantz) are abundant agricultural products in Indonesia. Pumpkin is a rich source of several metabolites, including carbohydrates, protein, carotenoids, tryptophan, sterols, and fatty acids. At the same time, modified cassava flour (mocaf) is widely used in food product formulation since it benefits human health, such as gluten-free. The present studies aim to evaluate the effect of pumpkin flour addition on the physicochemical properties, sensory properties and antioxidant activities of mocaf-based cookie products. There were three formulations of mocaf-pumpkin cookies (85:15%, 77.5:22.5%, 70:30%) and two controls consisting of wheat flour cookies (100%) and mocaf cookies (100%). The results showed that the mocaf-pumpkin cookies have similar properties on surface morphology, functional groups, and crystallinity, evaluated by scanning electron microscopy (SEM), Fourier transform spectroscopy (FTIR) and x-ray diffraction analysis (XRD), respectively. The high-performance liquid chromatography (HPLC) analysis showed that mocaf-pumpkin cookies, with a ratio of 77.5:22.5%, had the highest beta-carotene content as of 1.100 μg/g. The antioxidant assay revealed that mocaf-pumpkin cookies with a ratio of 77.5:22.5 % had the highest value of 14.03 % at 1000 ppm. Furthermore, the sensory evaluation showed that the mocaf-pumpkin cookie with a ratio of 77.5:22.5% was the more acceptable formulation. The result of this study indicated that pumpkin flour combined with mocaf in cookie production has a potential benefit to human health as the source of natural antioxidants.

Comparison of Storage-Related Volatile Profiles and Sensory Properties of Cookies Containing Xylitol or Sucrose.

Excessive consumption of simple sugars is responsible for non-communicable diseases such as obesity, cardiovascular diseases, and diabetes. Xylitol has anticarcinogenic, prebiotic-like characteristics and a lower glycaemic index and caloric value than sugars, which makes it a valuable alternative sweetener. The aim of this study was to examine the effects of storage of volatile compounds and sensory profiles of cookies containing xylitol as a sucrose alternative or sucrose by applying solid-phase microextraction gas chromatography/mass spectrometry and quantitative descriptive analysis. The volatile compound profiles of both kinds of cookies were similar, especially regarding markers of Maillard reactions (Strecker aldehydes, pyrazines) and unfavourable compounds (aldehydes, hydrocarbons, and organic acids). Throughout the period of storage lasting 0-9 months, the total content of hydrocarbons was stable and averaged 10.2% in xylitol cookies and 12.8% in sucrose cookies; their storage for 12 months significantly (p < 0.05) increased the contents to 58.2% and 60.35%, respectively. Unlike sucrose, xylitol improved the stability of the pH and water activity of cookies and sensory attributes such as buttery aroma and texture characteristics during 12 months of storage. The results indicated that 9 months of cookie storage was the maximum recommended period. The inclusion of xylitol in cookies might replace sucrose and high-fructose-corn syrup and synthetic additives commonly used in industrial production.

Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies

Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies

Effect of Plant Extracts Addition on the Physico-Chemical and Sensory Properties of Biscuits

Biscuits are one of the most consumed bakery products that contain a high content of fat, sugar, and different additives that may cause various health problems. This has led to an increased focus on enriching bakery products with plant extracts to improve their nutritional and sensory properties. The objective of the current work was to investigate the effect of replacing wheat flour with plant extracts such as blueberry and cranberry (at concentrations of 3%, 6%, and 9%) and compare with control biscuits regarding the physico-chemical and color parameters. In addition, sensory analysis was conducted to determine the consumer acceptability of the enriched biscuits. The enrichment of biscuits with blueberry powder significantly increased the moisture content and decreased pH values (p &lt; 0.05). Similarly, cranberry-enriched biscuits had a significantly higher moisture content, water activity, and decreased pH values compared to control samples (p &lt; 0.05). On the other hand, enrichment of biscuits with either blueberry or cranberry powder significantly decreased lightness (L*), yellowness (b*), chroma value (C*), and h-value (h) but increased the redness values (a* value) of samples (p &lt; 0.05). Our results showed that with increasing concentrations of plant extract addition in biscuits, the sensory attributes such as odor and taste were significantly improved. The results of the study suggest that the addition of plant extracts to biscuits improved their physico-chemical and sensory properties.

Effects of chia flour as a fat substitute on the physicochemical, nutritional and sensory properties of biscuits

SummaryThe objective of this study is to obtain reduced fat biscuits by using chia flour instead of vegetable fat and to investigate the effects of chia flour on the physicochemical, nutritional and sensory properties of biscuits. Fat was replaced by chia flour at the ratios of 25%, 50%, 75% and 100%. Fat replacement caused a significant decrease in fat, while significant increases in ash, protein, carbohydrate, total dietary fibre, phosphorus, magnesium, calcium, potassium, phenolic compounds, essential fatty acids (linoleic acid and linolenic acid) and hardness of biscuits were observed. Sensory quality was decreased with the increasing level of chia flour in biscuits. Biscuit containing 25% fat replacer was acceptable in terms of overall acceptance. This sample has 14.12% protein, 17.403% linoleic acid and 9.252% linolenic acid, while control has 10.51% protein, 13.068% linoleic acid and 7.751% linolenic acid. In addition, higher total dietary fibre, minerals and phenolic compounds were obtained. This study suggests that chia flour could be used in biscuit production to reduce fat and increase bioactive components of biscuits.

Physicochemical and Sensory Properties of Cookies: Effect and Optimization of Baking Conditions and Partial Substitution of Fat with Papaya Puree of Varying Ripening Levels

ABSTRACT This study aims to evaluate and optimize the effect of baking temperature, oven rack speed and partial substitution of fat with papaya puree of varying ripening levels on the physicochemical and sensory properties of cookies. Cookies produced with very ripe papaya puree reduced the baking time, increased the protein, fat, ash, calcium, total phenolic contents and sensory properties desirability. Cookies produced with hard ripe papaya puree increased the vitamin C, fiber, carbohydrate and spread ratio while cookies produced with the unripe papaya puree had the lowest moisture content and highest cookies thickness. The optimum conditions for cookies with desirable moisture, crude protein, vitamin C, calcium and total phenolic contents was established at 154°C oven temperature, 8 rpm oven rack speed and the use of very ripe papaya puree. The use of papaya puree with varying ripening levels could increase the diversity of healthy cookies that can be produced from papaya.

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.

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

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

Effects of ginseng powder on chemical composition, antioxidant and sensory properties of biscuits

Effects of ginseng powder on chemical composition, antioxidant and sensory properties of biscuits

Effect of incorporation of raphia palm fruit pulp powder on the physicochemical, functional and sensory properties of biscuits

Effect of incorporation of raphia palm fruit pulp powder on the physicochemical, functional and sensory properties of biscuits

Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins

The profiles of food products are one interesting link that adds a new functional component. Cookies became one of the remarkable foods as a result of their simple preparation, a protracted period, and a sensible acceptance by the population. The effects of sonication on physical and sensory characteristics of cookies to be enhanced were studied. The results showed that cookies prepared with 5 and 10% replacement of sonicated whey protein had significant differences in sensory evaluation especially crumb, but there were no significant differences in the physical characteristics, so we can conclude that sonication will improve sensory properties of cookies. Also, we can conclude that biscuit samples supplemented with 5 or 10% WPC were nutrient-rich. The results of the sensory evaluation showed that the cookie samples supplemented with 5% WPC performed better in most of the characteristics but decreased with an increase in the WPC level. The texture properties of the cookie samples indicated that the control cookies with WPC-supplemented cookies showed no significant differences in most studied properties. It can be concluded that the addition of sonicated whey protein enhanced the physiochemical and sensory properties 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.

Novel cookie formulation with defatted sesame flour: Evaluation of its technological and sensory properties. Changes in phenolic profile, antioxidant activity, and gut microbiota after simulated gastrointestinal digestion

Defatted sesame flour (DSF), a coproduct of the sesame oil extraction process, is often discarded despite having high polyphenol content. The aim of this study was to improve the antioxidant properties of cookies with increasing amounts of DSF (5, 10, and 20%) and study its impact on processing and gastrointestinal digestion. Besides, we evaluated the effect of this incorporation on the technological and sensory properties of cookies. The formulation with 10% (SFC10) showed technological quality similar to control, and was the most accepted by consumers. After baking, 13 out of 25 polyphenols from DSF were observed, and only 19% of the initial SFC10 polyphenols would be potentially absorbed after digestion. Besides, the addition of DSF benefits the microbiota composition after colonic fermentation. In conclusion, supplementation with 10% of DSF in cookies improves sensorial acceptance and antioxidant properties, without affecting the technological ones.

Nutritional Value and Sensory Properties of Cookies Prepared As Baby Foods for Post Weaning

Nutritional Value and Sensory Properties of Cookies Prepared As Baby Foods for Post Weaning

Effects of Shortening Replacement with Extra Virgin Olive Oil on the Physical-Chemical-Sensory Properties of Italian Cantuccini Biscuits.

Olive oil is recognised for its beneficial effects on human health, mainly due to it containing oleic acid (a monounsaturated fatty acid), whereas fats of animal origin or margarine, which are often used in recipes for biscuit production, contain mainly saturated fatty acids. The aim of this study was to evaluate the shelf-life and physicochemical properties of biscuits and of the fats contained in original recipe Italian Cantuccini biscuits (50% cow’s butter and 50% margarine). Additionally, the sensory properties of the biscuits were evaluated, including their colour, appearance, taste, flavour, texture and overall acceptability. At the same time, the fat composition of the original recipe was also modified to contain 30% cow’s butter and 70% extra virgin olive oil, in order to replace an aliquot of the saturated fatty acid content with unsaturated fatty acids, in particular with one monounsaturated fatty acid, oleic acid. Colour (CIELab), water activity, relative humidity, hardness and fracturability analyses were conducted on Cantuccini biscuits. Colour (CIELab), free acidity, spectrophotometric characteristics, DPPH assay and fatty acid methyl ester (FAMEs) analyses were conducted on the fat extracted from Cantuccini biscuits prepared from both the original and modified recipes.

Formulation and Evaluation of Biscuits from Functional Flour Mixture to enhance of antioxidants reflecting on nutrition in Patients

AbstractPatients are at risk of malnutrition as a result of their, disease and the treatment. Support and intervention Nutrition is important for those patients. The aim of this study was to formulate and evaluate types of biscuits formed from mixture of oat flour, wheat germ, flaxseed, pomegranate peel and wheat flour with different percentages for supporting nutrition for patients. Methods: by using :oat flour, wheat germ, flaxseed, pomegranate peel and wheat flour and their blends for production of biscuits from functional flour blend suitable for nutritional support for patients. Biscuit made of 100% wheat flour was prepared for control sample. For all chemical composition, starch gelatinization, diffraction scanning colorimetry (DSC), colour attributes and sensory properties of biscuits were studied. Oat flour was added to wheat flour at 10, 20, 30, 40 and 50% level. Results: Farinograph parameters showed that water absorption was increased as the percentage of oat flour increased in wheat flour. Diffraction Scanning Colorimetry and Visco-amylograph parameters were significantly affected. Results also showed that Hunter colour parameters (L*, a* & b*) of biscuits were darker as mixing level of oat flour increased, but sample which contained oat flour, wheat germ, flaxseed and Pomegranate peel had an excellent nutritional values and (good) acceptable characters that made it to be suitable for patients for support their nutritional defects due to the treatments( chemo & radiotherapy) with difficulty in having their nutritional requirements. It could be concluded that: oat flour + wheat germ+ flaxseed + Pomegranate peel could be used with wheat flour to formulate biscuit characterized with its good sensorial properties, higher nutritive value, in addition to their positive effect on the rheological characteristics.

Pengaruh Substitusi Tepung Kedelai terhadap Kualitas Biskuit

The research entitled The Effect of Substitution of Soybean Flour on Biscuit Quality is a type of research using a quantitative approach with an experimental method. The purpose is to know the effect of quality biscuits with soybean flour substitution with a different percentage that is equal to 50%, 25% and 10% viewed from the aspect of colour, flavour, aroma and texture. The experiments used 3 different types of treatment on the percentage of soy flour used ie, biscuit A with 50% soy flour, biscuit B with 25% soy flour, and C biscuits with 10% soy flour. Methods of data collection using subjective assessment of sensory tests taken from the results of a panellist assessment that includes assessment of colour, aroma, taste and texture on biscuits. The panel of researchers was 30 people taken by random sampling technique with considerations that included panellist knowledge about the sensory properties of biscuits in general. Methods of data analysis to test the hypothesis using the analysis of single classification variables and Tukey test, previously conducted precariat test that is homogeneity test and normality test. The result of the research with Anova test seen from the color aspect shows that (significant value (p-value) &lt;0,05 = 0,000 &lt;0,05) shows that there is significant difference from three substitution biscuit substitution biscuit, while from aroma aspect shows significant (p-value) &lt;0,05 = 0,008 &lt;0,05) indicated that there were significant differences from the three soybean substitution biscuit samples. Seen from the texture aspect showed (significant value (p-value) &lt;0,05 = 0,000 &lt;0,05) indicated that there was significant difference from three sample of soybean substitution biscuit. In terms of taste taste (significant value (p-value) &lt;0.05 = 0.005 &lt;0.05) indicates that there are significant differences from the three soybean substitution biscuit samples.

Study on the effect of incorporation of irradiated sunflower flour on the physico-chemical and sensory properties of biscuits during the storage period

Sunflower seeds are highly popular in food mixes, especially biscuits and are thought to be nutritionally beneficial. These seeds are rich in healthy fats, useful plant compounds and many vitamins and minerals. The present study was conducted to investigate the effect of the incorporation of irradiated sunflower flour on the physico-chemical and sensory properties of biscuits during the storage period. The physical and chemical properties of wheat flour with 72% extraction, nonirradiated sunflower flour and sunflower flour irradiated with 5 kGy and 10 kGy were estimated. Additionally, the physical, chemical and sensory properties of extracted oils from the biscuits were also evaluated during storage periods of two and four months. The refractive index, peroxide value and iodine value decreased as the storage period increased, while acids such as oleic acid and the acid value increased slowly and gradually. Additionally, the fatty acids of the oils extracted from biscuits during storage were high in unsaturated fatty acids at the beginning of storage. After two and four months of storage, an increase in saturated fatty acids and a decrease in unsaturated fatty acids was observed. The results showed that the overall acceptability of sunflower flour biscuits irradiated at a dose of 10 kGy was highest, while the control biscuits had the lowest acceptability after 4 months of storage. It was concluded that the substitution of up to 10% of wheat flour with nonirradiated or irradiated sunflower flour can be a good method for food product development due to the ability of sunflower flour to improve the nutritional value and overall acceptability of biscuits.