Sugar Cookies Research Articles

САХАРНОЕ ПЕЧЕНЬЕ И КЕКСЫ, ОБОГАЩЕННЫЕ ПЛОДАМИ ШИПОВНИКА МАЙСКОГО

The purpose of research is to study the effect of different amounts of rosehip powder on the quality of sugar cookies and cakes made from premium wheat flour. Tasks: preparing powder from the pulp of rose hips; setting up a laboratory experiment with different dosages of rosehip powder (RP); a comparative study of its effect on quality and nutritional value using the example of sugar cookies and muffins. RP was added to products in amounts of 3, 6, 9, 12 and 15 % instead of wheat flour in dry matter. The control for the studied variants were products without RP. The object of study is a fine powder of light orange color, with a fruity aroma, sweet and sour, slightly astringent taste. The humidity of the RP was (9.3 ± 0.23) %; titratable acidity – (14.1 ± 0.17) mmol H+/100 g; vitamin C content – 3.66 %; content of polyuronides (pectin substances) – 13.8 %. A tasting assessment of sugar cookies showed the optimal option with the addition of 6 and 9 % RP; For the cake, the optimal option was to add 12 % powder. A further increase in the amount of added RP showed a deterioration in the organoleptic properties due to the appearance, taste and aroma of the products. The moisture content of the products did not depend on the amount of RP and was in the range of 8.8–9.2 % for cookies and 12.5–13.0 % for cake. In the control sample and variants with a dosage of 3 and 6 %, the porosity of the cookies was assessed as good; for options with dosages of 9 and 12 % – average; 15 % is bad. The wetness of cookies decreased with an increase in the amount of added PS. In sugar cookies with 6 % RP, the vitamin C content increases by 121 mg/100 g compared to the control; in the Stolichny cake, when adding 12 % PS, it increases by 241 mg/100 g.

Development of flour confectionery products using physiologically valuable beekeeping products

The current tasks facing specialists involved in the production and circulation of food products is the creation of products that are balanced in terms of physiologically valuable ingredients. The formation of cookies with a modified recipe composition can change the perception of cookie descriptors. So, a desirable aspect is the search for physiologically valuable ingredients that enrich the finished product and meet the requirements of consumers when assessing its consumer properties, characteristic of the geographical location of the regions of residence and familiar to consumers. The purpose of the research was to develop flour confectionery products using physiologically valuable beekeeping products – bee pollen pellet collected in various regions of the country, and to evaluate the consumer characteristics of the resulting products, taking into account the factors of traditional perception of organoleptic indicators. The objects of the research were samples of bee pollen collected in various regions of Russia. The quality of bee pollen pellet was assessed according to organoleptic indicators: appearance, color, consistency, smell, taste. The assessment of physicochemical quality indicators of bee pollen pellet was carried out using industry-accepted methods. The quality of sugar cookies was assessed using accepted methods for assessing the quality of flour confectionery products. The assessment of the organoleptic quality indicators of the cookies was also carried out hedonistically using the acceptability and preference method and the paired comparison method. The research has confirmed the feasibility of using bee products (bee pollen pellet) in the production of flour confectionery products. Hedonic tests of the perception of flour confectionery products with the addition of beekeeping products and bee pollen have confirmed the traditional perception of the finished products. In general, the proposed solutions for the development of flour confectionery products using physiologically valuable beekeeping products will expand the range of functional food products.

A flour composite mixture for gluten-free confectionery

The article is devoted to the development of a recipe for a gluten-free flour composite mixture based on buckwheat, rice, and corn flours for the preparation of confectionery products, as well as the enhancement of its nutritional value using locally produced flaxseed and chickpea flours. For the production of gluten-free sugar cookies, two types of gluten-free flour composite mixture have been developed: a) rice, buckwheat, and flaxseed flour and b) rice, corn, and chickpea flour. The optimal flour ratio is 40:30:30. The physic-chemical and organoleptic indicators of gluten-free sugar cookies obtained using the gluten-free flour composite mixture align with the indicators specified in the standard. The developed gluten-free composite flour mixture is characterized by a fairly high satisfaction level with the balanced nutrition formula regarding basic nutrients. The levels of protein, carbohydrate, and fat satisfaction increased by 64, 37, and 118%, respectively, with the addition of flax to the rice and buckwheat mixture. Adding chickpeas to the rice and corn mixture increased protein and fat satisfaction by 35.5 and 27%, respectively, while carbohydrates remained almost unchanged.

Cookie cravings – Examining the impact of sugar content information on Christmas treat preferences via mobile eye-tracking

BackgroundDiets high in added sugar can promote the development of overweight. Especially during the Holiday season, when high-sugar food is abundant, people overeat and gain more weight than during other times of the year. The present study with mobile eye-tracking glasses (Pupil Labs Invisible) investigated how sugar content information affects food preference (liking/wanting) and visual attention (where and how long one is looking) in a buffet-like situation. MethodsFifty-eight participants who were well acquainted with the local Christmas traditions and foods (38 female, 19 male, one diverse; mean age = 25 years, SD = 6.3 years; mean body mass index = 22.2 kg/m2, SD = 3.2 kg/m2) were presented with four cookies and two non-food items (wrapped presents) in a free viewing task. Two of the displayed cookies were ‘Christmas cookies’ (cookies that are traditionally eaten only during the Holiday season) and two cookies had no Christmas association. The cookies were either labeled as cookies made with or without sugar, resulting in a 3 (Category: cookies with sugar, cookies without sugar, non-food) by 2 (Christmas association: yes, no) repeated-measures design. ResultsAnalyses of variance indicated that participants reported higher wanting and liking for cookies with sugar, particularly Christmas cookies (interaction effect for wanting: p = .047, ηp2 = .059; interaction effect for liking: p = .017, ηp2 = .084). Sugar-free cookies were fixated more often (p = .028; d = 0.35) and shorter (p < .001; d = 0.64) than sugar cookies. ConclusionAssuming that cookies are sugar-free reduced the reported preference for this product, which was associated with a more detail-oriented (critical) viewing pattern. The study's findings have potential implications for public health and can aid in developing targeted interventions to promote healthier food choices during festive periods. The new strategies should not focus on the sugar content of foods.

Expanding the range of flour confectionery products for specialized nutrition

Currently, the range of flour confectionery products for nursing women is not large, although this group of the population needs specialized food products. The aim of the work is to develop a functional sugar cookie using non-traditional types of flour for feeding nursing women. The object of study was a traditional sugar cookie. It was decided to improve the biological and nutritional value by adding non-traditional flour varieties to the recipe. Pumpkin seed flour and soy flour are rich in essential amino acids and minerals. Experimental samples were baked with different dosages of pumpkin and soy flour in the composition. By the method of organoleptic tasting, a sample with a ratio of wheat, soy and pumpkin flour, respectively, 70:20:10, was selected for further research. To improve the flavor characteristics of the product, it was decided to add a liquid extract of roasted chicory. When using 100 g of sugar cookies, the daily energy needs are covered by 15%. The needs for carbohydrates are covered by 10%, in fats by 25%, and in proteins by 12%. Cookies contain a large amount of vitamin E 22% and vitamin K 25% of the daily value. Trace elements are also contained in sufficient quantities: 34% copper, 29% manganese, 20% magnesium, 19% phosphorus. The coefficient of biological value of proteins is higher than that of traditional sugar cookies. The biological efficiency of lipids is quite high. The indicators for PUFA are high, however, the score for NLC and oleic acid is close to the "ideal lipid".

Effect of Kudzu Starch on the Physical and Sensory Properties of Gluten-free, Lower-in-fat Sugar Cookies

Effect of Kudzu Starch on the Physical and Sensory Properties of Gluten-free, Lower-in-fat Sugar Cookies

Impact of Processing Method on AQF Functionality in Bakery Items.

Aquafaba (AQF) has the unique ability to foam like egg whites and is a waste product of cooked chickpea that is not currently utilized by the food industry. Thus, the goal of this research was to concentrate the solids by reverse osmosis (cAQF) followed by drying. Dried AQF was prepared by cooking chickpea in excess water. After removal of the chickpea, the liquid AQF was subjected to reverse osmosis followed by freeze, tray, or spray drying. The resulting AQF products were incorporated into standard cake mix and sugar cookie formulas. Hardness, gumminess, and chewiness of cakes made with eggs were significantly higher compared to the cakes made with AQF. Spread factor was significantly greater for cookies made with AQF compared to eggs while hardness was significantly lower in cookies with AQF. Higher flavor and overall acceptability scores were observed in cookies made with AQF compared to cookies made with egg. However, sensory characteristics were generally not different among cakes. In general, cAQF and spray-dried AQF tended to produce cakes and cookies with the best quality and sensory characteristic. This research supports the use of RO and drying methods in producing AQF ingredients for baking applications.

Modern methods and techniques for determining the distinctive features of confectionery products

Techniques for determining the weight fraction of protein, water-soluble vitamins B1 and B2, the weight fraction of omega-3 fatty acids, and cholesterol in fat-containing confectionery have been developed. Factual data on the content of vitamins B1 and B2, omega-3 fatty acids, and cholesterol in fat-containing confectionery products have been obtained. It has been found that of the studied samples of sugar cookies, one sample is a source of vitamins B1 and B2. Of the studied samples of fl our confectionery, two samples of oatmeal cookies are a source of omega-3 fatty acids and are characterized by the absence of cholesterol. Based on the developed methods, a methodology for monitoring the content of vitamins, omega-3 fatty acids, and cholesterol in fat-containing confectionery products has been developed.

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

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

When They "Come From Away" Every Day.

When They "Come From Away" Every Day.

Sweet music influences sensory and hedonic perception of food products with varying sugar levels

Reducing sugar intake is an important nutritional goal in most developed countries. Despite the health consequences of excessive sugar consumption (e.g., non-communicable diseases), individuals are often reluctant to shift dietary habits due to the high hedonic appeal of sugar-rich products. Manipulating the intrinsic sensory attributes of foods (such as color or aroma) has been put forward as a promising framework for enhancing taste perception and increasing acceptance of low-sugar products. So far, it is less known whether extrinsic sensory cues may have similar effects.In this within-subjects experiment (N = 106, 64 % women), we tested how auditory stimuli (i.e., music) may impact the perception and acceptance of products varying in sweetness levels. Participants tasted samples of two product categories (vegetables and cookies), with higher (carrots and cookies) and lower sweetness levels (cucumbers and 0 % sugar cookies), while listening to previously tested soundtracks that were strongly (vs weakly) associated with sweetness.Results showed that the high “sweetness” soundtrack increased the sweetness ratings of all products compared to the low “sweetness” soundtrack. Participants also reported higher preference and more favorable intentions of future consumption when the high “sweetness” soundtrack was played. Overall, these findings suggest that extrinsic sensory cues, namely music, may aid in reducing sugar intake by increasing the acceptance of products with lower sugar content.

Development of new standards and methods for determining the different features of confectionery products to confirm new products on the market

Methods have been developed for determining the mass fraction of protein, water-soluble vitamins B₁ and B₂, the mass fraction of omega-3 fatty acids, the mass fraction of cholesterol in fat-containing confectionery. Factual data on the content of vitamins B₁ and B₂, omega-3 fatty acids, cholesterol in fat-containing confectionery products have been obtained. It has been established that of the studied samples of sugar cookies, one sample is a source of vitamins B₁, B₂. Of the studied samples of flour confectionery, two samples of oatmeal cookies are a source of omega-3 fatty acids and are characterized by the absence of cholesterol. Based on the developed methods, a methodology has been developed for monitoring the content of vitamins, omega-3 fatty acids, cholesterol in fat-containing confectionery products.

Must Have Been A Lie

Must Have Been A Lie

Изучение влияния продуктов переработки овса на изменение качественных характеристик мучных кондитерских изделий

Introduction. Whole grain products can prevent some chronic diseases. Oats and oat-based foods are rich in beta-glucan, which makes them a perfect ingredient for functional foods. The present research objective was to introduce oat-based ingredients into the formulation of sugar cookies and study the quality of the finished product.&#x0D; Study objects and methods. The study involved various formulations of sugar cookies with different proportions of oat meal and composite flour. Sensory, physicochemical, rheological, structural, and mechanical properties were determined according to standard methods. &#x0D; Results and discussion. The mass shares of protein, fat, and dietary fiber increased together with the share of oat meal: protein – 11.9–12.5%, fat – 2.3–3.7%, dietary fiber – 4.1–4.5%. The swelling rates were 3.41–4.60, which was higher than in the wheat flour sample (2.94). Oat meal increased the viscosity of the model suspensions from 50 to 500 Pa·s The sample with the biggest share of oat meal had the greatest strength (1700 g). The water absorption also increased (193%): it was 220 when the share of oat meal was 20% and 221% when it was 30%. Oat meal decreased the water activity from 0.360 to 0.290 as its concentration grew.&#x0D; Conclusion. The optimal amount of oat meal was 30% and that of oatmeal flakes – 10% of the flour amount. The research also defined the effect of oat meal and oat flakes on the composite flour blend, model dough, and sugar cookes. The article introduces a new commercial formulation of sugar biscuits.

Formation of the organoleptic profile of sugar cookies with a modified fat component

Currently, as part of solving the problems of improving the quality and safety of food, research is underway on the introduction of oleogels into foodstuffs to replace solid fats, which contain saturated and trans-isomeric fatty acids. However, such a replacement leads to a change in the organoleptic characteristics of food. The aim of the work was to identify the characteristics that affect the difference in the perception of cookie descriptors baked using hard fat and oleogels. Material and methods. Three batches of sugar cookies samples with different fat components were produced for the study: butter cookies; cookies based on oleogel structured with beeswax; and cookies based on oleogel structured with combinations of beeswax fractions. Organoleptic evaluation was carried out by two methods: the triangle method according to ISO 4120:2004 and the free-choice profiling method according to ISO 13299-2015. In this case, the profile was derived statistically, by means of a generalized Procrustes analysis. Results and discussion. The analyze of cookies samples using the triangle method showed there was no noticeable difference between the control cookies samples and cookies with oleogel structured with beeswax, but there were significant differences with cookies baked with the use of oleogel structured with a combination of fractions. Generalized Procrustes analysis was used to interpret the results of the descriptor profile analysis. It was shown that differences in perception between samples were due to the severity of the following descriptors: Creamy flavour, Fat flavour, Floral flavour, Waxy flavour, Shape. A close correlation has been established between individual descriptors characterizing the samples under study. Conclusion. The data obtained as a result of the conducted studies allow not only to judge the acceptability of the use of oleogels in cookies from an organoleptic point of view, but also to identify individual characteristics that affect the perception of cookie samples. In the future, this information can be used to optimize the formulation of finished cookies containing oleogels in order to change the organoleptic profile in a targeted manner.

Quantification of Casein in Baked Food Products by Selective Analysis of Phosphorylated Peptides Using Fluorous Derivatization with Liquid Chromatography-Tandem Mass Spectrometry Method.

Casein is one of the allergen proteins present in milk. Therefore, a quantification method for the selective analysis of casein using fluorous derivatization with LC-tandem mass spectrometry (LC-MS/MS) was developed. After two allergen proteins (αS1-casein and β-casein) extracted from baked sugar cookies were tryptic digested, the obtained phosphorylated peptides were selectively derivatized by β-elimination with Ba(NO3)2 under basic condition and Michael addition with perfluoroalkylthiol (1H,1H,2H,2H-perfluorooctanethiol, PFOT). In this study, YKVPQLEIVPN(pSer)AQQR (104-119 fragment from αS1-casein) and FQ(pSer)EEQQQTEDELQDK (33-48 fragment from β-casein) obtained by tryptic digestion were selected as target peptides. The phosphorylated serine residue in each peptide was converted to a perfluoroalkyl group by derivatization. The obtained fluorous-derivatized peptides were analyzed by LC-MS/MS, to which a fluorous LC column was connected. Therefore, it was possible to analyze casein without being affected by the matrix components in the baked food sample. When the present method was applied to cookies with arbitrary amounts of αS1-casein and β-casein, the obtained quantification values were in good agreement with the arbitrary amounts spiked. The quantification limits of αS1- and β-casein in cookie analysis were 246 and 152 ng/g, respectively. Hence, this method can be used to analyze trace amounts of allergen proteins present in the baked food.

Physiochemical properties and sensory characteristics of resistant starch enriched cookies

PurposeThe purpose of this study was to examine sensory attributes, physiochemical characteristics and consumer preference of drop sugar cookies prepared using high-amylose maize resistant starch (HAMRS) as a replacement for 10%, 20% and 30% of all-purpose (AP) flour as compared to a control made with 100% AP flour.Design/methodology/approachA balanced complete block experimental design was used to evaluate the eating quality of the resistant starch enriched cookies using a consumer panel. Consumer preference for the appearance, flavor, texture, moistness and overall acceptability of cookies was assessed. Diameter, height, spread ratio, hardness, moisture, pH, density, surface color and nutrient composition of cookies were analyzed.FindingsCompared with the control cookies, the HAMRS cookies had lower diameters, higher, heights, reduced spreads, reduced % moisture losses and lower densities (p < 0.001). TA.XT Plus Texture Analyzer showed the HAMRS cookies had a softer texture than the control cookies (p < 0.0001). Evaluation of surface color showed no significant difference in lightness between the control and the HAMRS cookies. The HAMRS cookies were preferred over the control for appearance, texture and moistness in sensory evaluation with 42.5% of panelists choosing the 20% HAMRS replaced cookies as their overall preference. The 20% and 30% HAMRS replaced cookies qualify to be labeled as a “good source” and “excellent source” of fiber, respectively.Practical implicationsThis data demonstrates that replacement of up to 30% of AP flour with HAMRS improves eating quality and dietary fiber content of sugar cookies. Our results show that HAMRS has good potential for developing high fiber cookies with minimal adverse impact on physical characteristics and notable improvements in sensory attributes and nutritional value.Originality/valueTo the best of the authors’ knowledge, this is the first study that has reported on the functionality, consumer preference and nutritional value of cookies enriched with a HAMRS that is available to consumers in the form of flour.

Improving the nutritional value of sugar cookies

The use of high-protein flour from sunflower meal pellets, vitamin and mineral mixture “Kolos-Forte” and liquid vegetable oil in the recipe composition of sugar cookies is proposed in order to increase their nutritional value. It has been found that when a single serving (100 g) of the developed sugar cookies is consumed, 16% of the daily physiological protein requirement is satisfied. The range of flour confectionery products of increased nutritional value has been expanded.

The possibility and feasibility to use maltitol and amaranth flour in sugar cookies technology

The possibility and feasibility to use maltitol and amaranth flour in sugar cookies technology

Development of a recipe for sugar cookies with a reduced glycemic index

The disadvantage of confectionary lies in its unbalanced composition and high glycemic index. It has a high energy value because of the high content of refined ingredients such as fat, sugar and flour. However, the physiological value, biological value and biological efficiency are quite low. Excessive consumption of confectionery can lead to metabolic disorders in the organism and many endocrine diseases, such as diabetes mellitus and obesity, as well as atherosclerosis, cardiovascular diseases and others. It is, therefore, necessary to create new products containing carbohydrates with a low glycemic index or to adjust existing recipes in order to reduce refined sugars in them, as well as to improve the nutritional value in general. In this paper, we present the information on the creation of confectionery with a practical orientation. Based on an analytical evaluation of the nutrient composition of sugar cookies and properties of some sugar substitutes of natural origin, we developed a cookie recipe with complete replacement of sugar by a mixture of fructose and stevioside. We carried out an organoleptic evaluation of innovative products containing sugar substitutes in different proportions. Based on blood glucose level measurement, there were calculated the glycemic index and glycemic load of the developed cookies. It was found that the glycemic index was reduced by 26% in comparison with confectionery made according to traditional recipes. There were also noted high organoleptic indices of developed cookies. The obtained result allows recommending it for prevention of development of such diseases like obesity and diabetes mellitus, as well as to include in the diet of different population groups.