Taste Of Cookies Research Articles

Development of the recipe for cookies with pumpkin flour

The object of research is the technology of enriching shortbread cookies with pumpkin flour. The problem of enriching shortbread cookies with pumpkin flour was solved.
 In the studies, different replacement of wheat flour with pumpkin flour was studied according to the following scheme: 0 %, 5 %, 10 %, 15 %, 20 %. The formation of strength, the ratio of the mass to the volume of the cake, its volume to the mass, the degree of swelling and sensory evaluation of the cookies were studied. As a result, it was established that the addition of pumpkin flour to the shortbread cookie recipe had a significant (р≤0.05) effect on its quality indicators. The strength of cookies and the ratio of its mass to volume increased with the addition of pumpkin flour. The degree of swelling and the ratio of the volume of cookies to mass decreased compared to the version without pumpkin flour. The use of pumpkin flour significantly changed the sensory indicators of cookie quality. The smell of cookies decreased from 9.0 to 3.7 points. The taste of cookies – from 9.0 to 3.0 points. Using it in the recipe reduces the volume of cookies, which reduces the degree of swelling and the ratio of its mass to volume. In addition, pumpkin flour has a specific smell and taste, which negatively affects the sensory evaluation of cookies. Therefore, the higher its content in the recipe, the worse the quality of the cookies.
 A distinctive feature of the obtained results is the use of 5 % pumpkin flour in the cookie technology. With this recipe, the strength is 1.45 kg, the degree of swelling is 1.70, the ratio of cookie mass to volume is 0.65, cookie volume to mass is 1.53. The color of the surface of the cookies is light brown, the color of the crumb is yellow, the pores are small, thin-walled, uniform, the consistency is crumbly. Smell is 8.3 points, taste – 9.0 points.
 The developed recommendations can be used by enterprises of low productivity for the production of shortbread cookies

INOVASI OLAHAN PMT-P DARI KURMA, HABBATUSAUDA, DAN MINYAK ZAITUN UNTUK BALITA GIZI KURANG

According to data from the World Health Organization (2020), 45% of children under five suffered from malnutrition. Nutritional problems have an impact on the decline in the quality of human resources resulting in failure of physical growth, mental development and intelligence, decreased productivity, increased morbidity and mortality of children under five. Optimizing the handling of nutritional problems in toddlers can be done through the development of supplementary food formulas by considering aspects of nutrition, health benefits, acceptability and resistance as well as the advantages of local food resources. The purpose of this study was to create an innovation of PMT-P processed from dates, black seed and olive oil, then to test macronutrient levels and organoleptic tests.This study was true experimental research. It was carried out in two places, namely macronutrient testing at the Fishery Products Chemistry Laboratory, Riau University and organoleptic tests on 25 untrained panelists in the working area of Nilam Sari Community Health Center, Bukittinggi City on December 2020 - January 2021. The results of this study indicated that the levels of macronutrients in the innovation of processed PMT-P per chip (10gr) and in the control, namely; carbohydrates 4.1197 g and 1.1322 g, protein 0.7866 g and 0, 1922 g, fat 1.8051 and 0.6784 g. In the organoleptic test, it was found that 52% of panelists chose to like and 36% really liked the smell of cookies, 68% of panelists chose to like and 32% really liked the color of cookies, 44% of panelists chose to like and 48% really liked the taste of cookies, and 44% panelists chose to like and 48% really like the texture of cookies. Keywords :Toddler, PMT-P, Nutritional Status, Macronutrients, Organoleptic Test References : 35 (2012-2020)

Natural Antioxidants and Hydrocolloids as a Mitigation Strategy to Inhibit Advanced Glycation End Products (AGEs) and 5-Hydroxymethylfurfural (HMF) in Butter Cookies.

Maillard reaction during food processing contributes to the formation of some unpleasant heat-induced toxicants including advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF). The current study prepared butter cookies fortified with two dietary natural antioxidants (catechins and curcumin) and two dietary hydrocolloids (pectin and chitosan), and investigated their effects on formation of free Nε-(carboxymethyl)lysine (CML)/Nε-(carboxyethyl)lysine (CEL), protein-bound CML/CEL and HMF and on the sensory qualities of butter cookies. Meanwhile, three typical α-dicarbonyl compounds were also determined to identify possible correlations between α-dicarbonyl intermediates and formation of these harmful heat-induced products in butter cookies. Experimental data showed that catechin exhibited the strongest inhibitory effects on formation of AGEs and HMF, but its addition would impair the color and taste of cookies. On the other hand, chitosan was not so effective in inhibiting AGEs and HMF as compared to catechin, but its addition could increase the sensory qualities of butter cookies.

Phytochemical profiles of lemon verbena (Lippia citriodora H.B.K.) and its potential application to cookie enrichment.

In this research, phytochemical properties of lemon verbena and oxidative stability of the fat component in cookies (contain lemon verbena powder and EO) were investigated. The essential oil (EO) profile and polyphenol compounds were identified by GC/MS and HPLC, respectively. Different concentrations of lemon verbena powder and EO were added to the cookies in comparison with TBHQ. The oxidative stability of fat component in cookies (peroxide value, p‐Anisidine, TOTOX value), along with the physicochemical (pH, acidity, weight loss, and moisture content) and sensory properties of the cookies were evaluated over a period of 6 months during storage at room temperature. The main constituents of EO are geranial (27.21%), neral (20.01%), spathulenol (7.28%), and limonene, while trans‐Ferulic acid (6.71 mg/g), Hesperidin (1.87 mg/g), and ρ‐Coumaric acid (0.04 mg/g) were measured as main phenolic compounds. The peroxide value increased in all samples for the first 2 months of storage and then decreased as hydroperoxide was converted to secondary oxidation products. The p‐Anisidine value increased in all samples during storage. This parameter was lower in cookies containing lemon verbena EO and TBHQ treatments. Sensory evaluations of cookies showed that lemon verbena EO had positive effects on the aroma and taste of cookies during storage, whereas lemon verbena powder had adverse effects on mouthfeel and consumer acceptance. The results showed that lemon verbena can increase the eating quality, prolong the shelf life, and maintain the integrity of bakery products with high‐fat content.

Acceptability of Dangke Cookies with the Substitution of Raja Banana Flour as Supplementary Feeding for Toddlers Aged 24-59 Months

Malnutrition in toddlers is a form of nutritional problems in Indonesia which are influenced by environmental factors such as food intake. Malnutrition in toddlers affects the physical disruption, decreased intelligence and productivity when adults. One way to overcome the problem of malnutrition in toddlers is with Supplementary Feeding. Food products that are attractive, easy to digest, and fulfill the nutrition needs of toddlers. This dangke cookies substitution of Raja Banana Flour is modified from typical local food ingredients from Enrekang, namely Dangke which is rich of animal protein content and substitution of Raja Banana Flour which gives a good influence on the physical properties and taste of cookies. This study aims to know the acceptability of Dangke Cookies with the substitution of Raja Banana flour as supplementary feeding for toddlers aged 24-59 months, with substitution of plantain flour 50%, 30% and 0%. This type of research was Pre-Experiment with post-test group design. The rather trained panelists used were third-grade students and four-year Nutrition Department of Makassar Health Polytechnic. Statistical analysis of the preference test using the Kruskall Wallis test was followed by the Mant Whitney test. The results of this research showed that there were significant effects on aspects of color and texture, and did not give a significant different effect on the taste and aroma aspects. Based on the total test score of the acceptability Dangke Cookies, the most like of panelists were the Dangke coockies substitution of Raja banana flour with concentration 50%, followed by a 30% concentration and finally the 0% concentration.The conclusion from the research results that the best Dangke Cookies with Raja Banana Flour Substitution in terms of color and texture are concentrations of 30% and 50%.

Incorporation of Spirulina (Athrospira platensis) in Traditional Egyptian Cookies as a Source of Natural Bioactive Molecules and Functional Ingredients: Preparation and Sensory Evaluation of Nutrition Snack for School Children

Spirulina (Athrospira platensis) is very rich in protein, amino acids, fatty acids, vitamins and minerals and its incorporation into foods will enrich their nutritional values. The objectives of this study were to incorporate spirulina into traditional Egyptian cookies as a source of natural bioactive molecules and to evaluate the effect of the amount of added spirulina on their sensory properties (texture, shred, color, odor and taste) and acceptability using a panel of 10 members. The results indicated that addition of spirulina to the cookies affected the texture, the mouth feel, the easiness with which breaking a cookie was made, the fragmentation and the appearance of the break line. The cookies that received no spirulina had smoother texture and moist-smooth mouth feel whereas those received spirulina had more sandy-course texture and heavy-chewy mouth feel. Increasing spirulina content from 5 to 15% made the cookies more firm and harder to break. Irregular large parts and continuous break lines were observed with the cookies that received no spirulina while more granules and smaller parts with irregular line were observed with all the cookies that received spirulina. The results showed that adding spirulina to cookies may help maintain their integrity and reduce breakage during packaging and distributions. The color of the cookies that received no spirulina was yellow to yellow-orange and that of the cookies that received 5 and 10% spirulina was yellow- green to green-yellow-green while that of the cookies received 15% spirulina was green-yellow-green to green-blue-green. All the baked cookies had a noticeable smell and the odor intensity ranged from faint to strong. Increasing the spirulina content from 5 to 15% (3-fold) increased the odor intensity by 19.6%. The nature of the smell of the cookies that received 0 and 5% spirulina was pleasant while that of the cookies that revived 10 and 15% spirulina was musty-seawater and fishy-seawater, respectively. The addition of spirulina affected both the taste and the degree of acceptance. The taste of the cookies that received no spirulina was sweet-delicious with a high degree of acceptance while the taste of the cookies that received spirulina varied from sweet-sour to bitter-fishy with lower degree of acceptance. Adding 5% spirulina did not affect the smell or the taste. However, addition of a flavoring agent to cookies having higher spirulina contents (10-15%) may be required to musk the smell and taste of spirulina. The results showed that addition of spirulina enhanced the nutritional value of the cookies by increasing the protein content of the cookies and enriching them with vitamins, mineral, omega fatty acids and amino acids, all of which have significant health benefits to school children. Therefore, a further work should be directed towards improving the smell and the taste of spirulina cookies.

Wheat bran stabilization and its effect on cookies quality

Wheat bran are widely used as a source of dietary fiber with enhanced health benefits. However, its hight application level in bakery products caused lower quality of these products (eg. reduced volume and increased hardness of product). Different mechanical, physical or chemical methods are used for modification of wheat bran physicochemical properties. Wheat bran obtained from two wheat variety was used to evaluate the effect of bran stabilization process on qualitative properties of baked goods. Stabilization was performed using hot air and microwave heating. Threated and unthreated wheat bran were blended with wheat flour at 5, 10 and 15% substitution level. Influence of bran addition on rheological properties was evaluated using Mixolab 2. Stabilized wheat bran increased water absorption up to 11.7% (hot air stabilization) and 11.9% (microwave stabilization), respectively. Hot air stabilization of wheat bran improved heat resistance of dough proteins during mixing and the stability of hot gel during heating. Stabilization process of wheat bran using both methods also increased the volume and spread ratio values of enriched cookies. Cookies incorporated with hot air treated bran were significantly softer than cookies contained raw bran. Sensory evaluation showed that addition of stabilized bran improved the shape and taste of cookies. Additionally, it was concluded that the most acceptable cookies were obtained at 5% addition level of bran stabilized using microwave heating.

Utilization of lupin (Lupinus albusL.) flour and bran with xylanase enzyme in cookie production

Wheat flour was replaced with the lupin flour (10–30%) and lupin bran (10–20%) in cookie formulation with the addition of 0.4% xylanase enzyme. The effects of the lupin flour, lupin bran and xylanase enzyme addition on the physical (diameter, thickness, spread ratio, hardness and color), chemical (ash, protein, fat and mineral) and sensory properties of cookies were investigated. It has been observed that cookie spread ratio values increased with lupin bran replacement over 15% level. Xylanase enzyme increased the spread ratio and decreased the hardness value of the cookie samples prepared with lupin flour and lupin bran (p< 0.05). Lupin flour and bran usage in cookie formulation improved mineral (Ca, Cu, Mg and P), while lupin flour (at 30% level) caused a considerable increment in protein content (from 5.91 g/100g to 11.87 g/100g) of cookies. Compared to control cookie, cookies containing lupin flour up to 20% substitution level gave similar or higher sensory score in terms of all sensorial properties. However, lupin bran over 10% levels had a detrimental effect on color, appearance, odor and taste of cookies.

Amount of food intake is not associated with the liking of the food in preschool‐age children attending a daycare center

This study was designed to compare the measured consumption of eight high‐fiber snack foods (cookies, muffins, crackers and cheese, pretzels, dry cereal, applesauce, chocolate pudding, carrots and ranch dip) with the level of liking of the food in children attending a local daycare center. Snacks were served in the mornings of eight different days to a sample of 2–5 year old children (n=42). Food intake was calculated with pre‐and post consumption plate weighing. Liking of the foods was estimated using a 3‐point likert scale (yummy, so‐so, yucky) for the following characteristics: appearance, taste, texture, sweetness, and overall liking; non‐parametric test (p‐value&lt;0.05) was used to determine statistical significance. Results showed that amount consumed and liking of food were not associated except for increased intakes with higher ratings for the appearance and overall liking of the applesauce (p‐value&lt;0.001), the taste of cookies (p‐value&lt;0.04), and the appearance of the ready‐to‐eat cereal (p‐value&lt;0.02). Our results indicate that in these preschool‐age children consuming a morning snack at daycare, food consumption is not predicted by the liking of the food. Further studies to determine the predictors of food intake behavior in this age group are needed.

Effect of Proportion of Basic Ingredients on the Taste of Cookies

Effect of Proportion of Basic Ingredients on the Taste of Cookies