Wheat Flour Biscuits Research Articles

Valorisation of apple pomace for the development of high-fibre and polyphenol-rich wheat flour cookies

Apple pomace, abundant in dietary fibre and polyphenols, often goes unutilized, contributing to environmental pollution as it is discarded in open fields of Jammu and Kashmir. This study aimed to develop functional cookies fortified with apple pomace powder (APP), an industrial by-product. Wheat flour-APP formulations (0%, 5%, 10%, and 15%) were assessed. APP addition notably affected color values and functional properties, enhancing water and oil absorption capacities, swelling power, foam capacity and stability. Phenolic content increased significantly (p < 0.05) post-fortification, elevating antioxidant properties. FT-IR spectroscopy identified distinctive chemical components in wheat flour and APP. Sensory evaluation favored cookies with 10% APP, indicating their potential for consumer acceptance. Thus, APP shows promise for producing innovative functional cookies, improving consumer health, utilizing industrial by-products, and reducing waste from apple processing plants, thereby mitigating environmental pollution.

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

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

Physicochemical and phytochemical analysis of three melon fruit (canary melon, watermelon, and muskmelon) peels, and their valorization in biscuits development

IntroductionMelons are highly sought after worldwide due to their exquisite and delectable taste. However, the peels of these fruits, which are rich in phytochemicals and sustainable components for innovative culinary formulations, are often discarded as waste.MethodsThis study explored the phytochemistry and valorization of three melon fruit, i.e., canary melon (Cucumis melo, var. Fonzy), watermelon (Citrullus lanatus, var. Augusta), and muskmelon (Cucumis melo, var. Cantaloupe), peels in food applications by incorporating into wheat flour biscuits. Peels of fruits were separated, dried and powders were extracted with 70% ethanol.Results and discussionComparing the muskmelon fruit peel to the peels of the other two fruits, the muskmelon fruit peel had the significantly (p &amp;lt; 0.05) high ash (8.36%), fiber (12.06%), fat (1.21%), protein (5.02%), mineral contents (Mg 233, Ca 364, K 1605, Fe 49.72, and Zn 2.39 mg/100 g), total phenolic content (167.49 mg GAE/100 g), total flavonoid content (79.16 mg QE/100 g) and total antioxidant activity (56.92 mg Trolox equivalent/100 g). Results of the antimicrobial experiments of three melon peels showed that extracts from all peels showed enough antimicrobial activities, nearly comparable to the reference drugs (ampicillin and nystatin), which still showed the highest inhibition zones. Among three extracts, highest zone of inhibition against three bacterial species, i.e., Bacillus cereus (12.03 mm), Escherichia coli (10.02 mm), and Streptococcus aureus (18.08 mm), and fungal species, i.e., Candida albicans (8.09 mm), Aspergillus niger (7.06 mm), and Mucor meihi (7.02 mm) was exhibited by muskmelon peel extract. Moisture, ash, fat, fiber, minerals, phenolics, flavonoids, and antioxidant activities of biscuits were increased as a result of incorporating peel flours. Correlation showed TPC and TAA were highly correlated in watermelon (10%; 1). Using principal component analysis, adding 5% canary watermelon peel powder to biscuits improved their healthful and active elements while maintaining sensory features. Baking with 10% muskmelon or watermelon peel powder boosted nutrition and antioxidant activity. After the control, biscuits fortified with 5% melon peel powder exhibited significantly (p &amp;lt; 0.05) high sensory scores. These findings highlight the value of melon peels as sustainable ingredients, promoting waste reduction and enhancing the dietary and functional benefits of food products.

Formulation, Physicochemical, and Sensory Evaluation of Cookies Prepared from Sacha Inchi Oil Meal (SIOM)

Due to its substantial amounts of essential amino acids and protein, sacha inchi oil meal (SIOM) is ideal for producing protein-rich food. This study developed the cookies by blending SIOM with wheat flour at 5, 10, 20, and 30% (w/w), respectively. Physical properties, proximate composition, and sensory study were evaluated on the cookies. Data showed that 10% of wheat flour-SIOM cookies had the highest protein content (13.03%) compared to wheat flour cookies (4.89%). Cookies made with 20 and 30% SIOM were also feasible as the crude fiber content was high (48%). The hardness of wheat flour-SIOM incorporated cookies was lower (2.52–3.22 N) than wheat flour cookies (3.30 N). The water activity value of all the cookie samples during the 30-day storage was less than 0.6, indicating that the product was stable. Sensory analysis showed that the panelists preferred 10% SIOM-blend cookies over commercial cookies because of their better color, sweetness, texture, and appearance. Moreover, the overall acceptability of SIOM cookies was greater than 6 on a 9-point hedonic scale. This study concludes that SIOM can be a functional food ingredient that can help develop healthier bakery products.

Sesame-enriched delights: A comparative exploration of physicochemical and sensory attributes in fine and whole wheat flour cookies.

Cookies are an exceptional energy source due to their elevated fat and carbohydrate content. Beyond their delectable taste, they are also rich in essential nutrients, including valuable proteins and minerals. This study evaluated the potential of the wheat variety NARC-2011 for cookie production, focusing on nutritional enhancement by adding white sesame seeds at different proportions (5%, 10%, and 15%) to both whole and fine wheat flour. White sesame seeds were added to cookies mainly for their visual appeal, creating a nice contrast with the dough. They also have a mild flavor that complements the cookie without overwhelming it. Besides, they pack essential nutrients like protein, fiber, calcium, and iron, making the cookies more nutritious. The physical, chemical, and sensory properties of the different cookies were evaluated using standard methods. In terms of physical parameters, fine wheat flour cookies exhibited a diameter (46.45-50.47 mm), thickness (8.47-9.77 mm), and spreading factor (5.16-5.46 mm), and whole wheat flour cookies exhibited a diameter (48.47-52.31 mm), thickness (9.22-10.73 mm), and spreading factor (4.87-5.25 mm). Chemical analysis revealed moisture (5.78%-7.66%), fat (10.89%-16.16%), fiber (6.10%-8.46%), ash (4.82%-7.40%), protein (0.74%-1.40%), non-fiber carbohydrates (63.67%-67.55%) for fine wheat flour cookies, and moisture (5.67%-7.39%), fat (10.89%-16.16%), fiber (11.47%-15.98%), ash (0.54%-0.83%), protein (5.65%-8.13%), non-fiber carbohydrates (57.86%-66.55%), total phenolic content (2.86 mg/g), flavonoids (1.46 mg/g), and antioxidant activity (80.76%) in whole wheat flour cookies with sesame fortification. Gas chromatography revealed higher unsaturated fatty acids (83.22%) in NARC-2011 wheat oil compared to white sesame seed oil (79.78%). In sensory evaluations, cookies fortified with 10% sesame seeds in fine wheat flour received the highest level of acceptability from the panelists. On the other hand, cookies made from whole wheat flour fortified with 15% sesame seeds garnered the maximum acceptability ratings from the panelists. In conclusion, supplementing NARC-2011 wheat flour with sesame seeds, whether in fine or whole wheat form, improves the quality of cookies and nutritional content while offering appropriate sensory attributes at particular sesame seed levels.

Phytochemicals, Antioxidant, Physico-Chemical and Sensory Properties of Yam-Based Cookies Produced from Flours of Five Yam Varieties

The aspiration to reduce post-harvest losses of yams via the promotion of utilisation of the abundant readily available raw materials for industrial purposes and production of health-enhancing foods prompted this research. This work focused on evaluating the phytochemical, antioxidant, physicochemical and sensory properties of yam-based cookies produced from the flours of five yam varieties. Established standard procedures were used in all analyses. Results showed; Phytochemical compounds such as phenols, flavanoids, alkaloids and tannins were found present in the yam-based cookies in the range of 0.24- 0.37mg/100g, 0.26- 0.40 mg/100g, 0.6- 2.13mg/100g and 0.01- 0.17mg/100g. Saponin was not detected in all the yam flour cookies. Only a trace of 0.05 mg/100g was observed in wheat flour cookies (the control), Antioxidant activities of the yam-based cookies revealed that DPPH, FRAP, MCA, HRSA and SRSA ranged from 41.19-84.32, 0.29-0.95, 34.15-78.51, 29.64-69.54 and 24.13- 81.52 accordingly. Gluthanion was used as standard. The general trend observed was that, in all cases; sample HKC had the least antioxidant activities, OGC and ARC had higher antioxidant activities among the yam-based cookies, while GSH (the control) had the highest. The proximate values for Moisture, ash, crude fiber, crude protein, fat, carbohydrate and energy of yam-based cookies ranged from 7.31- 8.80%, 1.10 - 2.30%, 0.13 – 4.27%, 8.53-10.48%, 2.24 – 3.84%, 73.70-78.38% and 334.06-359.28 Kcal/100g. Physical properties of the Yam-based cookies such as diameter, width, thickness, weight, Spread ratio, spread factor and fragility ranged from 3.70-4.67 cm, 23.93-28.00 cm, 2.63-4.33cm, 5.16-9.67g, 0.83-1.64, 54.63-106.84 and 430.00-790.00g respectively. Cookies from all samples showed good physical quality features for the production cookies and biscuits. Sensory properties such as appearance, texture, crispiness aroma, taste and general acceptability of yam-based cookies ranged from 5.32-8.30, 6.48-8.44, 7.50-8.44, 6.36-7.68, 7.48-8.50, and 6.30-7.84 on a 9-point hedonic scale. Data from this study proved that it was feasible to produce acceptable cookies from the flours of the five yam varieties selected. Overall, samples GBC and ARC cookies competed favorably with the control-wheat cookies and are recommended for mass production. In Particular, sample ARC also combined good nutritional, phytochemical quality and strong antioxidant activities that could be of health benefits to consumers.

Pigmented sweetened rose petal crush enriched multi-millet cookies: investigating the physical properties, phytochemistry, molecular and structural transformations

Purpose This study aims to investigate the use of rose petals rich in bioactive components possessing several health benefits in the form of pigmented sweetened rose petals crush (P SRP C) at varying levels in the formulation of cookies to develop consumerfavored natural flavored food products. Design/methodology/approach PSRPC was used as functional ingredient in millet cookies at varying levels of 5%, 10%, 15% and 20%. Developed cookies were evaluated for physical parameters, bioactive components along with their associated antioxidant activity, texture (hardness, fracturability), surface morphology and molecular interactions. Most acceptable cookies were selected on the basis of sensory evaluation. Findings Cookies formulated from millet flour were significantly different from wheat flour cookies. Furthermore, the incorporation of PSRPC in millet cookies increased the total phenolic content, flavonoid content and antioxidant activity. Texture analysis results showed that cookies with higher level of PSRPC had lower hardness and fracturability. PSRPC-incorporated cookies were darker and redder due to the pigments found in rose. Surface morphology and functional groups were altered on addition of PSRPC. Cookies incorporated with 10% PSRPC were highly acceptable on the basis of sensory score. Originality/value The current study developed newer conditions for development of cookies from PSRPC. Results foresee the potential of PSRPC as a functional ingredient in value-added food products having health benefits.

Influence of Mulberry Leaf Powder Additive on Chemical and Physical Characteristics of Wheat and Rice Flour Butter Cookies.

People of all age groups consume cookies every day. Consumers' preferences for cookies supplemented with functional plant raw materials have recently increased. Therefore, this research aimed to investigate the influence of a mulberry leaf additive on the proximate and mineral compositions, total phenolic and total chlorophyll content, antioxidant activity, and the hardness and color properties of butter cookies. Wheat and rice flour butter cookies were prepared by replacing the flour with mulberry leaf powder at 0, 4, 8, and 12% (w/w). The results revealed that the investigated chemical and physical characteristics of butter cookies depend on the flour used (rice or wheat) and the addition of mulberry leaf powder. Wheat and rice flour cookies with 12% mulberry leaf powder had the significantly highest contents of fiber (20.34 and 20.23%, respectively), ash (1.73 and 1.75%, respectively), K (170.22 and 160.22 mg 100 g-1, respectively), and Ca (170.45 and 160.68 mg 100 g-1, respectively). The rice flour cookies enriched with 12% leaf powder had the greatest amounts of total phenolics (1.48 mg 100 g-1), Zn (12.25 mg kg-1), Mn (6.28 mg kg-1), Cu (1.95 mg kg-1), and antioxidant activity (67.98%). However, the wheat cookies without mulberry leaf powder contained the most B (9.12 mg kg-1), while the no-added rice cookies contained the most Fe (14.30 mg kg-1). Replacing flour with leaf powder increased the cookies' hardness and decreased their lightness. In conclusion, enriching butter cookies with freeze-dried mulberry leaves can improve their nutritional value and antioxidant activity.

Studies of Texture Profile Analysis (TPA), Physical and Sensory Attributes in Wheat and Cauliflower Flour Biscuits

Studies of Texture Profile Analysis (TPA), Physical and Sensory Attributes in Wheat and Cauliflower Flour Biscuits

Fortification of Cookies with Pomegranate Peel and Grape Must Powder

Background: Cookies is one of the popular snacks preferred by all age group of people. Generally, cookies are made with refined wheat flour, sugar and fat which contain more of high calories and low dietary fibre leading to increased obesity rate. The consumers’ demand towards the nutritional needs in the desired food form can be satisfied with the cookies fortified with fruit or vegetable powders. Methods: The study was conducted to analyse the nutritional value and consumer acceptability of cookies fortified with pomegranate peel and grape must powder. The cookies prepared from maida served as control. The pomegranate peel and grape must were dehydrated, powdered and blended with wheat and pearl millet flour. Result: The results revealed that wheat flour cookies fortified with 5% grape must powder were highly acceptable with considerable increase in nutritional attributes. It can be concluded that use of fruit peel powder as one of the ingredients in cookies can be an alternate way to check food security and also provide an effective way for using fruit residues.

Applicability of electromyography (EMG) as a prospective technique for textural evaluation of different types of biscuits

Bakery industry is an important segment of the food industry, worldwide, and texture is an important determinant in the consumer acceptability of baked products especially biscuits. In this study, six different textured biscuits namely, whole wheat flour biscuit, chocolate biscuit, cumin biscuit, cardamom biscuit, pistachio biscuit and cashew biscuit, procured from local bakery, were analyzed for their proximate composition and color characteristics. The biscuits were having significantly (p ≤ 0.05) different values for proximate composition and color parameters. This study primarily aimed at investigating the application of electromyography (EMG) as a prospective technique for texture evaluation of these different types of biscuits. EMG is an upcoming technique for in vivo food texture evaluation which gives real-time information about the dynamic textural changes occurring during mastication of a food product. The EMG study was conducted on ten human subjects who were served six samples of biscuits in duplicate. To eliminate subject factor variance, two-way ANOVA was applied on the relative values of EMG variables. Two recordings of same subject in an EMG session for a biscuit sample showed significant (p ≤ 0.05) degree of similarity indicating that human mastication behavior is reproducible. Initially, twenty-eight EMG parameters were obtained which were reduced to five representative parameters using cluster analysis. Principal component analysis further classified these five masticatory parameters into two independent principal components (PC1 and PC2) for explaining the data variance. Cumulative proportions for PC1 and PC2 were 37.6% and 70.8%, respectively. The results showed that mastication time obtained from electromyographic analysis can evaluate sensory fracturability, hardness and chewiness. While middle interburst duration can effectively evaluate sensory cohesiveness and instrumental flexural strength. The study concluded that EMG can serve as a comprehensive texture evaluation tool in the bakery industry.

Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout.

This study aimed to compare the nutritional, phytochemical, and sensory characteristics of wheat flour (WF) cookies enriched with different proportions of lupin sprout flour (LSF) and those with different proportions of lupin green sprout (LGS). To achieve this, a control cookie (CC); three cookies with 10%, 20%, and 30% of LSF, respectively, CLSF1, CLSF2, and CLSF3; and three other cookies (CLGS1, CLGS2, and CLGS3) with 10%, 20%, and 30%, respectively, were produced. The proximate composition of each cookie was analyzed using AOAC methods. Also, the measurements of the total polyphenol content, antioxidant activity, individual polyphenols, glycemic index, and a sensory analysis were carried out using recent and accurate methods. The contribution of the main nutrients from 100 g of product to the required daily dose was also calculated. Data analysis revealed that cookies with LSF were richer than cookies with LGS in protein, fat, and energy values. CLGS3 was 35.12%, 1.45%, and 5.0% lower in protein, fat, and energy content than CLSF3, respectively. On the other hand, CLSF3 was lower than CLGS3, with 48.2% and 12.4% in moisture and mineral substances, respectively. Both cookies were lower in carbohydrates than the CC (65.20 g/100 g). Still on the subject of micro- and macronutrients, cookies with LSF were richer than those with LGS in all the minerals analyzed. The study also revealed improvements in phytochemical properties, such as total and individual polyphenols and antioxidant activity with the percentage of lupin sprout flour addition. The sensory analysis revealed that, for LSF and LGS cookies, the 10% samples were the most appreciated by consumers, irrespective of the sensory attributes studied. The glycemic index of the CLSF2 product was lower compared to the CC. This study shows that the LSF cookies have better nutritional, phytochemical, and sensory values than the LGS cookies. LSF is, therefore, better suited than LGS to the enrichment of bakery products in general and cookies in particular. The paper provides significant information to estimate the contribution of the consumption of functional products based on lupin sprouts to the required daily dose of food nutrients and the impact on the glycemic index of fortified products.

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.

Study on the Potential Antitumor Activity of Cookies Enriched with Sambucus nigra L., Aronia melanocarpa, Hippophae rhamnoides L., and Crataegus L., on WM793 Melanoma and MCF-7 Breast Cell Lines

The number of deaths due to malignant neoplasms is increasing year by year. For this reason, new ways of preventing them and supporting treatment are being sought. One of them is adding plant extracts to food to increase its antioxidant, anti-inflammatory and anti-cancerogenic activity. The aim of the study was to examine the effect of different wild-grown fruits (chokeberry, elderberry, hawthorn and sea-buckthorn) added to wheat-flour cookies on the proliferation of: (i) normal BJ lines (fibroblasts); (ii) tumor cells of the MCF-7 (breast cancer) and (iii) WM793 (melanoma) lines. Methanol-acetone extracts were prepared from previously baked wheat-flour cookies fortified with fruits in order to use them in the further part of the research to prepare mixtures with concentrations of 0.5 mg/mL; 1 mg/mL; 1.5 mg/mL; 2.5 mg/mL. The viability and cytotoxicity of normal and neoplastic cells was examined. It was observed that the WM793 melanoma tumor line appeared to be more susceptible to the action of the tested extracts with the addition of selected wild-grown fruits compared to MCF7 breast cancer cells. Moreover, the greatest significant effect on the inhibition of WM793 cells among extracts with a concentration of 2.5 mg/mL was proved in the case of sea-buckthorn (p &lt; 0.05). In terms of the inhibition of the MCF7 line, the effect was proved only in the case of sea buckthorn (p &lt; 0.05), while the viability of these neoplastic cells was at most affected by elderberry and chokeberry extracts (p &lt; 0.05).

Development and Characterization of Biscuit Produce from Wheat, Carrot and Haricot Bean Composite Flour

In Ethiopia consumption of baked foods is greatly increasing. Moreover, products Protein and vitamin deficiency are still a major concern in the country and it cause disease and death in children under the age of 6 years. A blending of 100:0:0; 90:5:5; 80:10:10; 70:15:15; 60:20:20; 50:25:25 and 40:30:30 percent wheat: carrot: haricot bean flours were used to make composite biscuit. The proximate structure, functional properties, and sensory assessment were evaluated using standard methods. The experiment subjected to one-way analysis of variance (ANOVA) using the statistical analysis system (SAS) software package. The results showed that partially replacing wheat with carrot and haricot bean increased the proximate composition of moisture (5.98-10.55%), protein (10.49-16.55%), ash (1.87-3.06%), fiber (1.36-3.22%), and fat (1.15-2.43%) significantly. Whereas carbohydrate (79.15-64.19%) and energy (368.91-344.83 kcal/g) decreased significantly. Sensory acceptability (appearance, Crispiness, color, flavor, taste, and overall acceptability) was higher in the composite biscuits with up to 30% wheat substitution by carrot and haricot bean than 100% wheat flour biscuits. Based on the findings of this report, using carrot and a haricot bean to wheat flour blend in biscuit formulation appears to be promising in terms of nutritional quality, acceptability, and cost. It is proposed that these products be marketed to vitamin A deficiency (VAD) customers and it have a chance to reduce food insecurity.

Comparison of the Effects of Jackfruit Seed Flour and Jackfruit Seed Starch in the Cookie Manufacturing Process

Jackfruit seed flour (JSF) and jackfruit seed starch (JSS) are utilized from agricultural by-products to take advantage of abundant raw materials. In this study, JSF and JSS were utilized to replace wheat flour in cookie products at various ratios of 10%, 20%, 30%, and 40%, and we assessed their effect cookies on nutritional quality, physicochemical properties, and sensory evaluation of the product. The results showed that JSF and JSS demonstrated significant potential in various cookie recipes. Jackfruit seed flour cookies (JSFCs), in particular, stood out due to their high nutritional content and exceptional physicochemical properties. On the other hand, results from sensory evaluation of jackfruit seed flour cookies (JSSCs) revealed they had a similar taste to wheat flour cookies (CCs) and were highly favored by participants. Notably, JSFCs exhibited a high fiber content of 4.67%, which indicates that JSF could provide numerous health benefits. Furthermore, JSFCs exhibited significantly higher polyphenol content and DPPH radical scavenging activity than JSSCs. The morphological properties of cookies and flours varied considerably among the products. This study supports sustainability by promoting eco-friendly ingredients, reducing the environmental impact compared to wheat flour. It also benefits local economies by repurposing overlooked jackfruit seeds as valuable raw materials, thus minimizing waste.

Characterization of physicochemical, antioxidants and sensory properties of cookies enriched with shea (Vitellaria paradoxa) fruit pulp as a functional ingredient

The shea fruit pulp (SFP), a by-product generated during the processing of shea fruit, is a vital source of phytochemicals for the development of functional foods. This study determined the effect of partial substitution of wheat flour with SFP (0–25%) on the physicochemical, total carotenoids (TC), total phenolics content (TPC), antioxidant activity (AA), and sensory properties of cookies. The bromatological analysis showed that crude fiber, fat, and total ash contents of the SFP-enriched cookies increased by 155.3-565.8%, 1.7–6.8%, and 22.2-111.3%, respectively while moisture, crude protein, and available carbohydrate contents decreased by 10.0-44.9%, 3.1–17.5%, and 1.0-2.9%, respectively with increasing addition of SFP in the cookies. The SFP-enriched cookies had significantly higher TC (183.25-627.49 µg/100 g) and TPC (79.06–185.20 mg GAE/100 g) and AA (28.20-61.58%, inhibition) than the 100% wheat flour cookies, control (2.90 ± 0.14 µg/100 g for TC, 53.81 ± 5.70 mg GAE/100 g for TPC, and 15.79 ± 1.03% for AA). The incorporation of SFP in cookies decreases the thickness and whiteness index by 3.9–24.0% and 4.5–26.9%, respectively, but increases the spread ratio by 5.5–37.9% and the browning index by 10.3–87.4% as compared with the control cookies. Based on the sensory evaluation results, the 25% SFP-enriched cookie had the highest scores for taste, aroma, and texture whiles the 15% SFP-enriched cookie had the best rating for color and overall acceptability. It is conclusive that SFP could be utilized for the industrial production of cookies to enhance the nutritional, antioxidant, and sensory properties of the baked product. Nonetheless, enzymatic browning of the shea fruit pulp is a major limitation, and therefore, rapid processing of fruits and cold storage of the SFP is required to prevent the browning reactions of the SFP.Graphical

Production and Quality Evaluation of Gluten Free Biscuits from Maize and Soybean Flour Blends

The study evaluated the quality of gluten–free biscuits made from maize and soybean flour blends, and compared them with 100% wheat flour biscuit. Flours were prepared from maize and soybean grains. The soybean flour was used to substitute 5, 10, 15, 20 and 30% of maize flour in order to obtain various flour blends. The chemical composition, functional and pasting properties of the flours and their blends were determined. The flour blends were used to prepare biscuits, which were analyzed for the chemical composition, physical and sensory properties. The results showed that the moisture, protein, fat, fiber, ash, and carbohydrate contents of the flours ranged from 10.58-11.37, 7.30-42.23, 1.82-10.15, 0.34-5.20, 0.85-4.00, 27.84-76.41%, respectively. The phosphorus, iron and magnesium contents varied from 1.24-166.96, 2.31-19.54, 0.01-157.56mg/100g, respectively. The bulk density, foaming capacity, water absorption and oil absorption capacity of the flours and the blends ranged from 0.66-0.68g/cm3, 3.22-29.25%, 85.00-210.00g/g and 80.0-145g/g, respectively. The peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature decreased with an increase in the level of soybean flour incorporation and ranged from 113.05-127.98, 83.95.97.05, 23.99-41.95, 224.02-409.98, 136.01-325.03, 6.12-7.05, and 55.4-95.0 RVU, respectively. The moisture, protein, fat, fiber, ash, and carbohydrate of the biscuits increased from 4.10-9.19, 34.94-40.38, 27.24-31.39, 6.88-7.93, 0.53-3.79, and 16.99-23.44%, respectively. The phosphorus, iron, and magnesium contents of the biscuits ranged from 47.01-65.91, 3.37-7.08, 0.0018-0.0047mg/100g, respectively. The sensory scores for the biscuit samples decreased with the level of soybean flour. However, the biscuits containing 10% soybean flour was not significantly (p&gt;0.05) different from the 100% wheat flour biscuits in all the sensory attributes evaluated. Therefore, comparable biscuits with 100% wheat biscuit could be produced from the blend of 90 % maize flour and 10% soybean flour.

Cookies Enriched with Maqui (Aristotelia chilensis (Mol.) Stuntz) Flour: Good Source of Dietary Fiber and Antioxidant Capacity

Byproducts derived from the agricultural industry and food processing, such as seeds and skin or husks, have become important due to environmental sustainability and their value-added potential. Maqui (Aristotelia chilensis (Mol.) Stuntz) is a native Chilean wild tree that has several beneficial properties due to its high content of anthocyanins, anthocyanidins, phenolic acids, tannins, and fiber. The present study involved flour derived from maqui byproducts (seeds and skin) to produce cookies with a higher content of nutrients, dietary fiber, and antioxidants. Maqui bagasse was converted into flour and mixed with wheat flour to prepare the cookies. The control consisted of wheat flour cookies with no added maqui flour. Results indicated that the cookies with the added maqui flour were preferred more than the control and had a higher percentage of fiber. Compared with the control, the amount of anthocyanins increased 3.5 times, and the amount of antioxidants, measured via the DPPH (2,2 ′ -diphenyl-1-picrylhydrazyl radical) assay, increased approximately 10 times. Our results show that the incorporation of maqui byproducts, in the form of maqui flour, into the cookie formulation is an effective way to add nutritional value to cookies by increasing dietary fiber, total polyphenols, and total anthocyanins.

Sensory and physicochemical properties of biscuit produced from blends of whole wheat, soy okara and tigernut residue flours

Biscuits are popular ready to eat, cheap and convenient food products that are consumed globally. Supplementation of wheat flour with inexpensive staples from other cereals, legumes, roots and tubers will help in improving the nutritional quality of wheat products. Therefore, this study investigated the sensory and physicochemical properties of biscuits produced from blends of whole wheat, soy okara and tigernut residue flours. The sensory qualities of the twelve whole wheat, soy okara and tigernut residue flour biscuits at p < 0.05 ranged from 5.36 to 7.68 (color), 5.60–7.64 (appearance), 4.48–7.96 (mouthfeel), 4.28–7.76 (aroma), 3.96–8.32 (taste), 3.64–8.20 (crunchiness), 3.56–7.56 (crispiness), and 5.08–8.36 (overall acceptability). Physical, proximate and mineral analysis were carried out on the best five biscuit samples containing 100:0:0 (MVP), 60:20.98:19.02 (ISP), 50.75:39.25:10 (JAR), 53.79:22.57:23.64 (GEN) and 56.32:27.39:16.29 (XEC) whole wheat, soy okara and tigernut residue flours respectively. The physical analysis showed that diameter (38.13–38.17 mm), height (37.73–37.76 mm) and thickness (6.10–6.17 mm) were not significantly different, but the weight (7.30–7.73 g), spread ratio (5.73–6.10 mm) and breaking strength (600–643 g) significantly (p < 0.05) differed among the biscuit samples. The proximate composition of the biscuits ranged from; ash (1.70–1.90%), moisture (4.00–5.70%), fiber (7.00–11.30%), fat (16.20–17.30%), protein (6.50–12.00%), carbohydrate (56.94–59.20%) while mineral content ranged from; magnesium (122.00–134.00 mg/100 g), sodium (16.00–28.00 mg/100 g), calcium (12.00–24.00 mg/100 g), iron (2.30–3.50 mg/100 g) and phosphorus (100.00–121.00 mg/100 g). The study showed that substitution of wheat flour with soy okara and tigernut residue flour at a ratio of 60:20.98:19.02 yielded the most acceptable biscuits in all the sensory attributes assessed. This implies that biscuits produced from this composite blend contain sufficient amounts of protein, fat, fiber and carbohydrate. Hence, they can serve as relief for malnutrition.