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The growing demand for low-cost and functional snacks in many developing nations called for interest in the use of locally grown crops as substitutes for costly imported wheat flour. The amino acid composition, antioxidant and anti-inflammatory properties of the cookies from whole wheat, sweet potato, rice bran and peanut (56.25:18.75:5:20; 37.50:37.50:5:20; 18.75:56.25:5:20% as WPRG 1, WPRG 2, WPRG 3) composite flour blends, respectively, were obtained in this study. The 100% whole wheat and 100% refined flours served as control 1 and 2, respectively. The level of hydrophobic and aromatic amino acids was significantly (p < 0.05) high in WPRG 2 (~ 30 and ~ 10%), respectively when compared to others. However, the branched chain amino acids and Fischer ratio was significantly (p < 0.05) high in WPRG 1 (11.40% and 1.29), respectively, which could have contributed to their improved bioactivities. Notably, the composite cookie samples WPRG 1, 2 and 3 had higher hydroxyl (73.86 − 84.16%), DPPH (76.52 − 84.60%) radical scavenging as well as ferric reducing antioxidant (0.64–0.87 mmolFe2+/mg) properties than the control samples WWF and CWF, respectively. On the contrary, the metal chelating activities of the cookies WPRG 1–3 were not significantly (p > 0.05) different from control samples WWF and CWF. The improved amino acid profile and enhanced antioxidant properties of the composite cookies might have effectively influenced their anti-inflammatory properties (IC50; < 26 μg/ml) when compared to the control samples (IC50; ~ 40 μg/ml), respectively. Hence, the cookies that comprised of antioxidants and anti-inflammatory potentials needed in human health, were acceptable by the consumers. [ABSTRACT FROM AUTHOR]

This study investigated the impact of sprouted oats (SO) on dough properties and biscuit features. Unsprouted oats (USO) and SO (for 48 h and 72 h) were studied in wheat dough at 10, 20, and 30%, and gluten aggregation, mixing, and extensional properties were evaluated. USO caused a weakening in gluten aggregation capacity, an increase in water uptake, development time and dough rigidity, and a decrease in extensibility. Dough enriched in SO showed mixing profiles similar to wheat, but using SO strongly affected dough extensional properties, indicating gluten weakening. Changes in rheological properties suggested the use of SO at 20% level in biscuit production. Using oats did not affect either biscuit size or volume, but decreased both the hardness and the toughness of the product, with 72 h-SO having the greatest impact, especially on hardness. Further study will address consumer acceptability and nutritional features of the developed baked product. [ABSTRACT FROM AUTHOR]

The present study aims to characterize the nutritional and potential applications of Dioscorea esculenta (Suthni) flour (SF) in comparison to potato flour (PF). Results revealed similarities in mineral content and crystalline structures, while the higher fat content in SF presents potential advantages in mouthfeel and flavor. SF exhibits a notably shorter peak viscosity (506.6 m.Pa) compared to PF (616 m.Pa), indicative of its rapid gelatinization kinetics and making it advantageous in rapid thickening products such as instant sauces or soups. The irregular and agglomerated structure of SF, compared to the uniform oval shape of PF, was revealed by SEM. Similar functional groups were observed in both tubers, as revealed by FTIR. Amino acid profiles highlight distinctions in protein quality, with SF showing higher a glutamic acid content and limited sulfur-containing amino acids and aromatic amino acids. The results indicated that a combination of 60% SF and 40% Refined Wheat Flour (RWF) had the highest acceptability. As the proportion of PF increased, a progressive reduction in hardness was observed. The addition of SF (40%) exhibited increased hardness (2971.95 g) and adhesiveness (89.35 g.s), contributing to higher gumminess (544.36 g) and chewiness (398.22 g). The cookies made with SF had higher L*, b*, and lower a* values. Based on these findings, SF shows promise as a substitute for RWF and as an ingredient in functional foods and baked goods, which could increase the commercial value of underutilized tubers like potato and yam. [ABSTRACT FROM AUTHOR]

Black rice, known for its high anthocyanin and antioxidant content, is native to Asian countries like Japan, China, Thailand, India, and Indonesia. In India, it is primarily grown in Manipur, Assam, and Meghalaya, where it is called Chakhao. Despite its health benefits, black rice remains underutilized in food processing. This study examined the rheological behavior of Chakhao black rice flour blended with wheat flour (BR1, BR2, BR3) using alveograph and mixograph tests. BR3 showed the best baking properties, with a G value of 17.5 and p value of 90 mm H₂O, indicating its suitability for baking, especially cookies. Nutritionally, BR3 cookies were rich in protein (10.4%), fiber (2.91%), and minerals (2.95%). High starch retrogradation limits use in bread and biscuits. BR3 cookies are sensory-acceptable and can be marketed as healthy, functional products. Future research could focus on improving taste while maintaining health benefits. [ABSTRACT FROM AUTHOR]

Nonalcoholic fatty liver disease (NAFLD) is a growing public health concern characterized by fat accumulation and severe disorders like nonalcoholic steatohepatitis (NASH), which are influenced by obesity, inflammatory processes, and metabolic pathways. This research investigates the potential of silymarin‐supplemented cookies in managing NAFLD by evaluating their impact on liver enzyme activity, inflammatory markers, and lipid profiles. A clinical trial in Lahore, Pakistan, involved 64 NAFLD patients. Participants were divided into placebo and three treatment groups, with the latter receiving silymarin‐supplemented cookies for 3 months. The study assessed liver enzyme levels and inflammatory markers, at baseline and after the intervention, utilizing statistical analyses to evaluate differences. The lipid profile and renal function test (RFT) were also measured at baseline and after 3 months in each group for safety assessment. After 3 months, the treatment groups indicated more significant decreases in liver enzymes compared to the placebo group (p ≤.05). Treatment 3 showed significant reductions in alanine aminotransferase (ALT) (64.39–49.38 U/L) and aspartate aminotransferase (AST) (61.53–45.38 U/L). Treatment 3 also showed improvements in alkaline phosphatase (ALP) levels and the AST/ALT ratio. Additionally, the treatment group demonstrated a significant reduction in inflammatory markers. Treatment 3 showed a significant decrease in C‐reactive protein (CRP) (6.32–3.39 mg/L) and erythrocyte sedimentation rate (ESR) (38.72–23.86 mm/h), indicating that individuals with NAFLD may benefit from the intervention's potential benefits in lowering inflammation. The study revealed that an intervention significantly improved the inflammatory markers, liver enzymes, and lipid profiles of NAFLD participants, suggesting potential benefits for liver health. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Knowing about a danger is not enough to avoid it. Our daily lives offer countless examples of occasions in which we act imprudently for various reasons, even though we know we are taking risks. Nevertheless, circumstances in which we lack the necessary knowledge can lead us to run into unpleasant or harmful situations without being aware of it. In cybersecurity, knowledge of the dangers (as well as the mechanics of a possible attack) makes a huge difference. This is why specific training is provided in organizations, along with awareness campaigns. However, security training is often generic, boring, and a mere fulfillment of obligations rather than a tool for behavioral change. Today, we can deliver content through various devices and platforms that people access for both work and leisure, so that learning can happen incidentally and with almost no effort. Distributing knowledge in small, dedicated units creates the conditions for lasting, effective learning and is more effective than teaching through traditional courses (whether delivered in-person or online). In this article, we present an ongoing project on cybersecurity informal learning, including the design of a small video game. The intervention is aimed at helping young adults (18–25 years) to understand the mechanics of cookies and their role in the dynamics of cyberattacks. Consistent with the idea that a comprehensive course may be unsuitable for delivering cybersecurity training, the game covers and deliberately limits itself to that topic only. We also provide detailed considerations related to the evaluation of its effectiveness, although this is outside the scope of the present paper. [ABSTRACT FROM AUTHOR]

Summary: The consumer is looking for foods that can satisfy the need to combine nutrition and well‐being, not only balanced in their composition but also endowed with properties that can improve, or at least maintain, a good state of health. The study aims to enrich the short‐crust pastry with raspberry powder, as a base for breakfast biscuits, increasing its antioxidant properties. Optimising the extent of integration with raspberry powder helped avoid interference with the cross‐linking process of the gluten mesh. The reformulation of shortbread cookies was compared with that of non‐enriched biscuits to define chemical composition, antioxidant potential, and sensory profile. A consumer test helped to evaluate the acceptability of the new formulations. The results indicate that the integration with the optimal identified percentage of raspberry powder, by‐products of juice production, represents an excellent matrix to increase the health properties of shortbread cookies, improving functionality and sensory acceptability. [ABSTRACT FROM AUTHOR]

This study aimed to develop honey fillings for cookies using a variety of hydrocolloids, including xanthan gum (XG), guar gum (GG), and gelatin. The optimization of hydrocolloids concentration in honey for developing honey fillings was successfully achieved through a Box-Behnken design, involving three independent variables: XG (5–10% w/w), GG (0.1–1.5% w/w), and gelatin (8–12% w/w). The effects of these variables were assessed in terms of the honey filling's baking stability, antioxidant capacity, firmness, and water activity. The ideal concentrations for the honey filling were identified as 5.23% XG, 1.4% GG, and 10.46% gelatin. The physicochemical, antioxidant, and rheological characteristics of the optimized honey filling (OHF) were analyzed and compared to a commercial chocolate filling (CCF) as a reference. OHF displayed slightly lower viscoelastic properties but higher structural stability across all entire strain. OHF demonstrated 24.29% enhancement in antioxidant activity and 29.15% reduction in fat content relative to CCF. Subsequently, OHF was employed as a filling ingredient in cookies and compared to non-filled cookies and CCF-based cookies. The OHF-based cookies exhibited comparable textural attributes and sensory appeal to the CCF-based cookies. However, they displayed 29.37 and 19.89% increase in TPC, 129.89 and 29.93% increase in antioxidant activity, and 35.82 and 120.31% decrease in fat content as compared to non-filled and CCF-based cookies, respectively. [ABSTRACT FROM AUTHOR]

A low-fermentable oligo-, di-, monosaccharide and polyol (low-FODMAP) diet for patients with irritable bowel syndrome (IBS) should include an adequate fiber source. Our aim was to formulate orange cookies using maize flour and type-4 resistant starch (RS4) from maize and to evaluate their properties and sensorial attributes by IBS patients. We prepared two formulations: 37.7% RS4 and 14.7% maize flour and a control with normal maize starch (MS) instead of RS4. We added orange juice and zest instead of water and evaluated their properties. The viscosity, water absorption capacity, and solubility were lower for RS4 than for MS. The width, thickness, L* and a* values of both cookies were comparable (p > 0.05), although RS4-C had a decreased b* value and higher hardness (90.6 vs. 80.1 N). The nutrient content was similar between RS4-C and MS-C, but the glycemic index of RS4-C was 63 compared to 95 of MS-C. According to IBS patients, the appearance, taste, hardness, overall quality, and perception of healthiness and nutritional value of both types of cookies were similarly high (p > 0.05). Panelists recommend the cookies. Therefore, RS4 cookies could be further investigated for their ability to improve bowel habits and re-equilibrate the microbiota of IBS patients. [ABSTRACT FROM AUTHOR]

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This study aimed to fortify cookies to be functional food by adding Clitoria ternatea flower (CT) at concentrations ranging from 0 to 8%. Sensory profiling identified 6% CT as optimal for organoleptic attributes. The addition of CT did not significantly impact protein, lipid, and ash content but decreased energy value and increased insoluble and soluble fibre levels. The inclusion of 6% CT had a significant effect on the overall total phenolic content (TPC), which increased compared to the control sample. Antioxidative activity analyses showed enhanced antioxidative activity in ABTS, DPPH, ORACFL, and PCL assays. The addition of 6% CT inhibited hydroperoxide production in cookies. However, over a period of 6 weeks, a significant rise in peroxide value was observed during the 4th and 6th weeks of storing fortified cookies. All assessed products met the high microbiological quality standards. The sensory evaluation scores showed that CT can create cookies with health benefits and a good overall acceptance score. The texture of the cookies gradually became softer, but no significant changes in visual appearance were observed. CT can be extensively used in baked cookies as a rich source of polyphenols with strong antioxidant properties and high fibre content, as well as a fortification source for the development of functional foods. [ABSTRACT FROM AUTHOR]

The study aimed to demonstrate the nutritional value of banana peels. The analysis of the chemical composition of banana peels showed that the percentage of moisture, fat, protein, ash, and carbohydrates reached 3.97, 2.90, 7.23, 9.07, and 76.83%, respectively. The total phenols in the ethanolic and methanolic extracts were 240.58 and 212.4 mg GAE/100 g, respectively, with an IC50 value of 2.39 μg/ml for banana peels. HPLC analysis revealed gallic acid, Rutin, Ferulic acid, Apigenin, Catechine, and Qurcetine in banana peels. They also contain vitamins (C, A, E, B6) and minerals (Na, P, Ca, Cu, Mg, K). Replacing cookies with different proportions of banana peels showed a change in the chemical estimates of its components. The percentages of moisture, fat, protein, ash, and carbohydrates ranged between (5.42 - 8.21) %, (23.62 - 23.87) %, (9.35 - 15.99) %, (4.39 - 5.90) %, and (50.33 -52.92) %, respectively. The substitution's effect on the cookie product's physical properties was (diameter 4.26-4.33 cm, thickness 1.45-1.62 cm, diffusion ratio 2.65-2.67). The antioxidant properties also increased significantly, as the total phenolic content ranged between 16.14−21.65 mg GAE/100 g, and the antioxidant activity ranged between 53.80−73.71% in the cookie product to which different concentrations of banana peel powder were added. Sensory evaluation of cookies with 5 and 7.5% banana peel powder revealed positive qualities. [ABSTRACT FROM AUTHOR]

This study represents the cultivation of oyster mushrooms at room temperature, preparation of mushroom powder and ready-to-eat cookies from the combination of cocoa powder and mushroom powder with long shelf life. Nowadays, people are facing difficulties in meeting their daily nutritional needs through ready-to-eat foods, prompting the exploration of white oyster mushrooms as an ingredient for making cookies, potentially serving as an emergency food product. Mushroom farming is gaining popularity day by day. The mushrooms have lots of potential to be used in the diet for taking advantage of the nutraceutical properties of bioactive compounds due to lower fat and higher protein substance. The drift is absent from the canned item toward new and dried mushroom sales. Oyster mushrooms are popular due to their nutritional, medicinal, and potential commercial value. They can be cultivated using agro-waste raw materials such as rice straw and wheat straw. We prepare mushroom cookies that provide protein, carbohydrates, fat, and crude fiber. A wide selection of shapes and sizes, high digestibility, high energy value, relatively low production costs, convenience, and long shelf life contribute to their popularity. [ABSTRACT FROM AUTHOR]

The work aims to prepare a flour with grape pomace and incorporate it into the formulation of cookies for enriching them nutritionally. Flours showed a high concentration of phenolic compounds (272.9 mg of gallic acid equivalent (GAE).100 g−1), anthocyanins (78.4 mg.100 g−1) and antioxidant activity (38.4 µmol.g−1) through the ABTS method, as for macronutrients carbohydrates (55.9%), lipids (10.3%) and fibers (22.6%) were the ones that stood out the most. Cookies made with a blend of flours stood out against the same macronutrients as flours, with highly digestible proteins (75%), in addition they were microbiologically safe, with low hardness and fracturability (>90 N.s−1 and 40 N.mm−1 respectively). The products presented the necessary acceptance required for new products and purchase intention by the consumers. [ABSTRACT FROM AUTHOR]

The General Data Protection Regulation (GDPR) has imposed strict requirements for data sharing, one of which is informed consent. A common way to request consent online is via cookies. However, commonly, users accept online cookies being unaware of the meaning of the given consent and the following implications. Once consent is given, the cookie "disappears", and one forgets that consent was given in the first place. Retrieving cookies and consent logs becomes challenging, as most information is stored in the specific Internet browser's logs. To make users aware of the data sharing implied by cookie consent and to support transparency and traceability within systems, we present a knowledge graph (KG) based tool for personalised cookie consent information visualisation. The KG is based on the OntoCookie ontology, which models cookies in a machine-readable format and supports data interpretability across domains. Evaluation results confirm that the users' comprehension of the data shared through cookies is vague and insufficient. Furthermore, our work has resulted in an increase of 47.5% in the users' willingness to be cautious when viewing cookie banners before giving consent. These and other evaluation results confirm that our cookie data visualisation approach and tool help to increase users' awareness of cookies and data sharing. [ABSTRACT FROM AUTHOR]

The commercial value of cookies is easily lost when they break due to mechanical stress, such as shock, during distribution. Therefore, it is important to prevent shock by incorporating a cushioning design into cookie packaging. To optimize packaging, we must first understand the type of breakage caused by shock. During distribution, fatigue failure due to repetitive shocks might be the main factor involved in breakage of cookies because events related to shock stress usually occur more than once. Accordingly, we investigated the relationships between acceleration, shock frequency, and the occurrence of breakage in two types of packaged cookies (soft and hard). A drop test was performed at heights of 0.15–0.45 m. The results suggest that both types of cookies are broken by repetitive shocks, and the relationship between the number of shocks, acceleration (related to drop height), and the occurrence of breakage can be expressed as power approximation curves. Generally, the breakage of cookies due to mechanical stress is known to be a result of brittle fractures. However, our results suggest that the visible breakage of packaged cookies due to repetitive shock may be the result of fatigue failure. In addition, we propose a simple method that uses a small accelerometer to simulate breakage during transportation. The results of this study contribute to the development of new cushioning packaging designs to reduce the breakage of cookies during transportation. [ABSTRACT FROM AUTHOR]

Abstract The growing demand for low-cost and functional snacks in many developing nations called for interest in the use of locally grown crops as substitutes for costly imported wheat flour. The amino acid composition, antioxidant and anti-inflammatory properties of the cookies from whole wheat, sweet potato, rice bran and peanut (56.25:18.75:5:20; 37.50:37.50:5:20; 18.75:56.25:5:20% as WPRG 1, WPRG 2, WPRG 3) composite flour blends, respectively, were obtained in this study. The 100% whole wheat and 100% refined flours served as control 1 and 2, respectively. The level of hydrophobic and aromatic amino acids was significantly (p 0.05) different from control samples WWF and CWF. The improved amino acid profile and enhanced antioxidant properties of the composite cookies might have effectively influenced their anti-inflammatory properties (IC50;

OBJECTIVE: This study aimed to determine the influence of cookies made from (Musa acuminata cavendish and Cucumis sativus) and self-talk to reduce urine protein levels and blood pressure in women of childbearing age before hypertension. METHODOLOGY: The study was quasi-experimental, using pretests and post-tests from September to November 2023. Random sampling was done using the Slovin formula. Samples were divided into four groups; each group consisted of 30 people. The total sample consisted of 120 people. Data collection instruments included questionnaires, booklets, and cookies. Data were analyzed using SPSS Software with an independent t-test and ANOVA. RESULTS: There were differences in urine protein levels between the initial and final measurements. In group one, five respondents had positive urine protein, while 24 had negative urine protein. In group two, four patients had positive urine protein levels, and all of them were negative. In group three, 2 had positive proteins, and 28 had negative proteins. In group four, 2 had positive proteins, and 28 had negative proteins. A p-value of 0.000 indicates the influence of Musa acuminata Cavendish and Cucumis sativus cookies and the self-talk module on protein levels. CONCLUSION: Musa acuminata Cavendish and Cucumis sativus cookies and the Self Talk booklet for prehypertensive mothers in Kendari City for 12 weeks can effectively reduce blood pressure and urine protein levels.

The study aimed to demonstrate the nutritional value of banana peels. The analysis of the chemical composition of banana peels showed that the percentage of moisture, fat, protein, ash, and carbohydrates reached 3.97, 2.90, 7.23, 9.07, and 76.83%, respectively. The total phenols in the ethanolic and methanolic extracts were 240.58 and 212.4 mg GAE/100 g, respectively, with an IC50 value of 2.39 µg/ml for banana peels. HPLC analysis revealed gallic acid, Rutin, Ferulic acid, Apigenin, Catechine, and Qurcetine in banana peels. They also contain vitamins (C, A, E, B6) and minerals (Na, P, Ca, Cu, Mg, K). Replacing cookies with different proportions of banana peels showed a change in the chemical estimates of its components. The percentages of moisture, fat, protein, ash, and carbohydrates ranged between (5.42 - 8.21) %, (23.62 - 23.87) %, (9.35 - 15.99) %, (4.39 - 5.90) %, and (50.33 -52.92) %, respectively. The substitution's effect on the cookie product's physical properties was (diameter 4.26-4.33 cm, thickness 1.45-1.62 cm, diffusion ratio 2.65-2.67). The antioxidant properties also increased significantly, as the total phenolic content ranged between 16.14−21.65 mg GAE/100 g, and the antioxidant activity ranged between 53.80−73.71% in the cookie product to which different concentrations of banana peel powder were added. Sensory evaluation of cookies with 5 and 7.5% banana peel powder revealed positive qualities.

旨在为生产一款低脂曲奇提供依据，针对传统曲奇脂肪含量高的问题，以柠檬果胶及羧甲基纤维素钠复配制备的凝胶为原料制备脂肪替代物，考察其部分取代（0%~30%）黄油后对曲奇加工性能及品质的影响。结果表明：添加与不添加脂肪替代物黄油的熔化区间均在40 ℃以内，提示脂肪替代物的取代不会改变黄油的入口即化感；添加脂肪替代物后曲奇面团失重率降低，热稳定性提高，糊化温度升高但不会影响面团的糊化，结合曲奇面团流变性指标确定最佳的脂肪取代率为25%，以此制备减脂曲奇；扫描电镜结果显示减脂曲奇的截面气孔有所减小，脂肪取代前后曲奇的质构及感官指标没有显著差异（p>0.05）；通过脂肪替代使曲奇脂肪含量和热量分别降低了2106%和762%。综上，柠檬果胶凝胶适量取代黄油后不会影响曲奇的加工性能和品质，并且可有效降低其脂肪含量和总能量，具有在曲奇等高脂烘焙食品制备中的脂肪替代潜力。In order to provide a basis for producing low fat cookies,due to the problem of high fat content in traditional cookies, gel prepared with lemon pectin and carboxymethylcellulose sodium as raw materials was used to prepare a fat substitute, and its effect on the processing property and quality of cookies after replacing part of the butter（0%-30%） was discussed. The results showed that the melting range of the butter with or without fat substitutes was within 40 ℃, suggesting that the addition of fat substitutes did not alter the melt-in-the-mouth feel of the butter. After the substitution of fat substitutes, the weight loss ratio of the cookie dough was reduced, the thermal stability was improved, and the gelatinization temperature increased but did not affect the gelatinization of the dough. The optimum fat substitution ratio was determined to be 25% in combination with the rheological characteristics of the dough, thus producing fat-reduced cookies. Scanning electron microscopy showed a reduction in the cross-sectional porosity of the fat-reduced cookies, and the texture and sensory analysis of the cookies showed nonsignificant difference before and after fat substitution(p>005). The fat content and energy of the cookies were reduced by 2106% and 7.62% respectively through fat substitution. To sum up, lemon pectin gel will not affect the processing performance and quality of cookies after substituting butter properly, and can effectively reduce its fat content and total energy, which has the potential for fat substitutes in the preparation of high-fat baked goods such as cookies.

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.

ABSTRAK Kukis merupakan jenisbiskuit denganbahan baku berupa tepung dan lemak. Lemak dalam kukis dapat mengalami oksidasi yang membuat mutu produk kukis menurun. Penurunan mutu produk kukis dapat mempengaruhi umur simpan produk, sehingga penelitian ini bertujuan untuk melakukan pendugaan umur simpan pada kukis kecambah kedelai terelisitasi. Pada pendugaan umur simpan ini digunakan metode ASLT dengan model Arrhenius. Produk kukis akan disimpan pada suhu 35oC, 45oC dan 55oC, selanjutnya akan dilakukan pengujian kadar thiobarbituric acid(TBA) pada kukis sebagai parameter kritis selama penyimpanan setiap satu minggu sekali. Hasil uji menunjukkan bahwa produk kukis kecambah kedelai memiliki kadar awal TBA sebesar1.05 mgmalonaldehid/kg dan kadar akhirTBA 2.55 mg malonaldehid/kg sampel. Dari data kadar TBA selama penyimpanan dibuat plot Arrhenius dan didapatkan persamaan y = -4670.1x + 10.318dan energi aktivasi 38827.35 J/mol.Ksehingga diperoleh umur simpan kukis kecambah kedelai terelisitasi pada suhu 25oC adalah 10.60bulan. Kata kunci: Arrhenius, ASLT, Kukis, TBA, Umur simpan ABSTRACT Cookies are a type of biscuit whose raw materials are flour and fat. Cookies fat can undergo oxidation and reduce quality of cookie product. Decreasing quality of cookie products can affect the shelf life product, so this research aims to estimate shelf life of elicited soybean sprout cookies. To estimate shelf life, ASLT method with Arrhenius model was used. Cookies will be stored at temperatures 35oC, 45oC and 55oC, then the thiobarbituric acid (TBA) will be tested as a critical parameter during storage once every week. The test results showed that the soybean sprout cookie product had an initial TBA level of 1.05mg malonaldehyde/kg and final levelsTBA 2.55mg malonaldehyde/kg sample. From the data TBA levels during storage, an Arrhenius plot was made and an equation was obtainedy y = 4670.1x + 10.318and activation energy 38827.35 J/mol.K so that the shelf life of elicited soybean sprout cookies at temperature 25oC is 10.60 months. Keywords: Arrhenius, ASLT, Cookies, Shelf life, TBA

Pada umumnya cookies yang biasa ditemukan terbuat dari tepung terigu. Tepung terigu mengandung 80% gluten dari total protein yang terkandung. Gluten harus dihindari oleh orang yang alergi gluten dan penyandang celiac disease. Penggantian penggunaan tepung terigu dengan tepung modified cassava flour (mocaf) merupakan salah satu cara agar konsumen yang sensitif terhadap gluten dapat mengonsumsi cookies. Namun demikian, tepung mocaf mempunyai kandungan protein yang rendah. Oleh karena itu, diperlukan tambahan sumber protein lain seperti hidrolisat protein ikan (HPI) lele. Penelitian ini dilakukan untuk mengetahui formulasi penambahan HPI terbaik pada gluten free cookies. Sampel cookies dibuat dengan variasi bahan utama tepung terigu sebagai kontrol, tepung mocaf tanpa penambahan HPI, dan tepung mocaf dengan penambahan HPI 1%, 2%, dan 3%. Selanjutnya, dilakukan uji tingkat kesukaan (hedonik) oleh 30 panelis tidak terlatih, uji fisik, proksimat, dan mikrobiologi. Gluten free cookies terpilih yakni cookies dengan penambahan HPI 3%, dengan nilai tingkat kesukaan secara keseluruhan 7,30. Cookies ini memiliki kadar air 2,54±0,00%, abu 1,87±0,00%, lemak 30,55±0,01%, protein 4,38±0,00%, dan karbohidrat 60,66±0,02%. Nilai uji fisik cookies terbaik untuk parameter bake loss sebesar 17,07±0,52% dan spread ratio 7,09±1,01 cm, serta parameter mikrobiologi Angka Lempeng Total (ALT)

Bad eating habits with high fat content but low fiber have been linked to the rise of degenerative diseases, and this is a main driven factor of developing high fiber and antioxidant foods. Green bean flour contains high protein and phenolic compounds such as flavonoids while red dragon fruit peel flour contains high antioxidants and fiber. The aim of this study was to investigate physico-chemical and sensory properties of cookies substituted with green bean and red dragon fruit peel flour. The flour formulations consisted of wheat flour (TT), red dragon fruit peel flour (TN), and green bean flour (TK) as follows: K1 (37.5% TT:62.5% TN), K2­ (37.5% TT:62.5% TK), F1 (38% TT:47% TN:15% TK), F2­ (38% TT:31% TN:31% TK), and F3­ (38% TT:15% TN:47% TK) as well as control K0 (100% TT). Cookies quality was observed, including physical properties, chemical properties, and sensory properties. The results of this study showed that substitution of green bean and red dragon fruit peel flour in the cookies had significant effects on physico-chemical properties and sensory tests. Treatment F3 was the best formulation based on physical, chemical, and sensory properties with hardness (8.75 N), L* (42.28), a* (17.31), b* (22.05), volume development (29.41%), moisture content (5.68%), ash (3.56%), fat (24.47%), protein (9.47%), carbohydrate (57.38%), crude fiber (13.12%), antioxidant capacity of (49.32%), and IC50 (97.92 ppm). The results of the sensory test for F3 sample had scores for color (1.13), aroma (2.43), taste (4.27), texture (3.23), and overall liking (4.30).

This study presents for the first time functional cookies for diabetics made with 100% organic Cyperus esculentus L. flour, either plain or enhanced with 5% polyfloral honey syrup containing the probiotic strain Lacticaseibacillus rhamnosus SL42. The flour's chemical composition and rheological and functional properties were analyzed, and 33 diabetic and semi-naive panelists assessed the cookies' sensory properties. MRS-cys agar cultures and SEM analysis evaluated SL42 survival and adhesion capacity over 21 days at 25 °C. Results showed that the flour and its extracts are rich in polyphenols and flavonoids, indicating strong antioxidant and antibacterial properties. Both cookie types met international standards when compared to commercial cookies and had similar physical properties. Sensory evaluation on day 1 revealed higher quality indicators for honey syrup-enriched cookies, but after 15 days, control cookies were preferred. The CIE LAB analysis confirmed the dietetic flour's typical dark color, with honey syrup-enriched cookies being darker. Despite textural differences, both cookies maintained detectable crispness over storage. Honey syrup-enriched cookies effectively carried L. rhamnosus SL42, remaining viable at 6.43 Log CFU per cookie after 21 days and adhering to the cookie's surface, as confirmed by SEM analysis. Further research is recommended to better understand the therapeutic value of these cookies. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

The trend of snacking is accelerating over time, along with the fact that cookies are the most common and most consumed snack in the world. Particularly in children, snacking remarkably accounts for the total daily calorie intake. Mocaf (modified cassava flour) cookies incorporated with chicken meat and carrot puree at various levels [F1 = 0:0 (control), F2 = 12.5%:37.5%, F3 = 25%:25%, F4 = 37.5%:12.5%] were scrutinized for their physical properties, chemical composition, and sensory characteristics. This research used a completely randomized experimental design. These incorporations resulted in a significant lowering value (P<0.05) of fat content, ash, and calorie, whereas the hardness properties and moisture content were recorded to have increasing trend. The protein content and total dietary fiber of cookies which are considered substantially beneficial for health, were increased on treated cookies. The combination of chicken meat and carrot puree was found not to reduce the physical lightness (L*) and children panelists’ preferences by color, aroma, and taste of treated cookies, compared to the control sample. All cookies formulations had good receptivity after sensory evaluation. It is important to maintain a palatable product for the development of nutritious cookies towards children. [ABSTRACT FROM AUTHOR]

Summary: Industrial fish processing generates large amounts of fish by‐products. Therefore, this research aimed to explore alternatives that allow better exploitation of these by‐products and promote sustainability and a circular economy. To achieve this, the possibility of producing and using fish meal (FM) and fish protein hydrolysates (FPH) from seabass was studied for the nutritional fortification of biscuits. The results showed that the heat applied in the production of FPH was a factor that negatively affected the lipidic fraction, reducing the proportion of polyunsaturated fatty acids but also producing a product with darker shades. The incorporation of FM and FPH into the biscuits produced nutritional enrichment, especially in protein and polyunsaturated fatty acids, but also caused colour changes, which were more intense due to the increase of Maillard reaction, and changes in sensory perception, where higher intensities of colour and toasted flavour were perceived (especially when including FPH), but also fish flavours. Scanning electron microscopy made possible the visualisation of differences in the internal structure, which could be related to differences found in instrumental texture measurements. In conclusion, this research demonstrated that using fish by‐products to enrich biscuits is possible from a nutritional perspective. However, other techniques such as the use of antioxidant substances to preserve the fish's fatty acid profile or the combination of enzymes to reduce fish flavours should be considered for future research. [ABSTRACT FROM AUTHOR]

BACKGROUND: In the quest for sustainable food ingredients, the present study delves into the potential of a tri‐component hydrocolloid blend, comprising gellan gum (GG), soy protein isolate (SPI) and maltodextrin (MD), as a replacement for egg white in meringue production. The research aims to elucidate the intricate physical properties of meringue containing this tri‐component structure, focusing on foaming dynamics, rheological behavior and the textural properties of the resulting meringue cookies. RESULTS: Experiments were conducted with various hydrocolloids (k‐carrageenan, GG, and locust bean gum) and GG was identified as optimal for improving foaming capacity and foaming stability. Rheological evaluations showed a positive correlation between increased GG concentration within the tri‐component matrix and an increase in both storage modulus (G') and loss modulus (G"), indicating improved structural integrity. Furthermore, a comparative analysis of the texture profiles of cookies prepared with this blend highlighted the ability of higher GG concentrations to satisfactorily replicate the tactile and visual qualities of traditional egg white‐based meringues. This result was particularly evident compared to formulations utilizing solely SPI or the combined SPI–MD configuration. CONCLUSION: Conclusively, the results of the present study highlight the significant potential of the GG‐SPI‐MD tri‐component structure to closely mimic the critical properties of egg white, thus offering a promising plant‐based alternative for meringue production. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

In response to the global challenge of food wastage and high perishability of blackberries, this study evaluated the use of ultrasound-assisted hot air drying (US-HAD) to convert downgraded blackberries into powders, comparing it with traditional hot air drying (HAD). US-HAD reduced the drying time and achieved a final moisture content of 12%. Physicochemical analyses (colourimetry, total soluble solids, titratable acidity, and total phenolic content) were conducted on fresh fruit, powders, and fortified cookies. US-HAD cookies exhibited promising antioxidant activity, with ABTS values ranging from 8.049 to 8.536 mmol TEAC/100 g and DPPH values from 8.792 to 9.232 mmol TEAC/100 g, significantly higher than control cookies. The TPC was 13.033 mgGAE/g in HAD cookies and 13.882 mgGAE/g in US-HAD cookies. UHPLC-ESI-MS analysis showed an increase in phenolic compounds content in fortified cookies compared to the control. Sensory analysis highlighted a superior blackberry flavour and overall acceptability in US-HAD cookies, with statistical analysis confirming their superior nutritional and sensory qualities. Integrating US-HAD blackberry powder into cookies helps reduce food waste and enhances the nutritional profiles of baked goods, offering functional foods with health benefits. This work provides a scientific basis for developing enriched functional cookies, offering a healthy and sustainable alternative for utilising damaged fruits. [ABSTRACT FROM AUTHOR]

High nutritional value and antioxidant properties make chickpea flour a valuable substitute for wheat flour, although its texture-forming abilities are different. The aim of this study was to investigate the possibility of increasing the content of bioactive compounds and antioxidant properties of shortbread cookies by simple partial or complete replacement of wheat flour with chickpea flour without considerable changes in texture, color, sensory properties, or acceptability. Shortbread cookies were made from wheat flour (0% of chickpea flour), wheat flour and chickpea flour (replacement of 25%, 50%, and 75%), and chickpea flour (100%). Generally, the increase in chickpea flour share resulted in an increase in protein, fat, and ash content, as well as antioxidant properties. Polyphenol content, flavonoid content, and antioxidant activities increased three- to sixfold in shortbread cookies containing chickpea flour in comparison to wheat cookies. The level of proteins increased about 50% and the antioxidant properties were three to six times higher than in wheat cookies. Cookies containing up to 75% chickpea flour were assessed as very good or good quality, while only cookies without wheat flour were assessed as sufficient quality. It could be concluded that part of the wheat flour content in shortbread cookies can be replaced by chickpea flour. Application of a 25% proportion of chickpea flour increases physicochemical properties without changes in sensory properties. Sensory quality was up to 75% lower, but antioxidant properties were increased. However, complete replacement of wheat flour in shortbread cookies without changing the recipe resulted in a product of slightly lower sensory quality. [ABSTRACT FROM AUTHOR]

In this study, we explored the potential of oleogels to serve as a substitute for traditional shortening throughout the entire cookie production process. Specifically, oleogel was prepared using expeller‐pressed high oleic soybean oil (EPHOSO) with 10 wt% of either rice bran wax (RBX) or monoacylglycerol (MAG) to replace shortening in cookie making. Rapid Visco Analyzer and Farinograph were used to thoroughly assess the impact of replacing shortening with oleogels on the qualities of cookie dough. The results demonstrated the efficacy of MAG oleogel in replicating the attributes of traditional shortening in cookie doughs, in terms of water absorption, dough consistency, and dough stability. The overall quality of cookies prepared with oleogels was comparable to the ones prepared with shortening. Additionally, the oxidative stability indicated the remarkable advantage of EPHOSO‐based oleogels, which displayed an elevated resistance to oxidative processes compared to its liquid form. Furthermore, cookies prepared with MAG oleogel exhibited prolonged oxidative stability than those prepared with shortening. Overall, the results underscore the potential of EPHOSO oleogels, particularly those incorporated with MAG, could enhance the oxidative stability of cookies without diminishing the physicochemical qualities of the end product. [ABSTRACT FROM AUTHOR]

The life-long adherence to a dietary pattern able to provide a high amount of polyphenols demonstrating beneficial cardiometabolic effects is demanding for the general population. In this study, red grape pomace (GP) was used as an ingredient to increase the daily polyphenols' intake. The incorporation of crude crushed GP at 20 and 30% (w/w) in a control (CTR) biscuit formula improved the nutritional profile by increasing the fiber and reducing lipid and energy content while providing up to 540 mgGAE of polyphenols per 100 g. Besides anthocyanins, GP contains flavonoids and grape-seed procyanidins, contributing to the remarkable antioxidant capacity of 20- and 30-GP biscuits. Upon in vitro gastro-duodenal enzymatic digestion, the concentration of reducing sugars for 20-GP and 30-GP compared to the CTR biscuits dropped significantly, meaning that the combined action of GP fibers and polyphenols could delay the intestinal absorption of glucose. Overall, 60 volatiles were detected in biscuits. All in all, the content of Maillard reaction products was lower in GP than in CTR biscuits, possibly due to the free radical scavenging ability of polyphenols. Despite the high rates of GP utilized, the sensorial attributes and the overall liking of the GP biscuits—especially the 20-GP ones—were not substantially affected. These findings will support nutritional studies to assess the potential role as functional foods of GP biscuits, and, afterwards, the large-scale production of a food mainly based on a waste ingredient turned into a resource. [ABSTRACT FROM AUTHOR]

Cookies in circulation have a high amount of vegetable or animal fat (20-30% based on flour weight) and fiber content low Because material main cookies Which There is in market that is flour flour, necessary innovation for develop product cookies that are low in calories and have high fiber content, Wrong the only one with use material main oats (Avena sativa L.). The aim of this research is to analyze whether OAT (Avena sativa L.) and Raja banana (Musa Paradisiaca L.) can be formulated as cookies that have low calorie content and sensory evaluation of cookies using color, taste, aroma and texture parameters. This research is true experimental research carried out in the laboratory. Cookies made with the composition of oats and plantain are F1 (120gr: 80gr), F2 (150gr: 50gr), F3 (180gr: 20gr). Based on the research results obtained, it is stated that the ash content, water content, carbohydrate content, protein content, fat content and total energy (calories) are respectively as follows: In the control (0.74%; 3.38%; 92.2%; 2.62%; 4.8% and 422kcal), F1 (3.50%; 4.70%; 78.97%; 5.25%; 12.20% and 446 kcal), F2 (3.42%; 4.24%; 70.99; 8.75%; 18.00; .96% and 481%). The results of the sensory test stated the p value: 0.000, which means there is a difference. Oats (Avena sativa L.) and plantains (Musa Paradisiaca L.) can be formulated into low-calorie cookies. Based on the sensory evaluation, it was stated that there were differences in the panelists' preferences for the color, taste, aroma and texture of oat and plantain cookies. In order to carry out further analysis for the application of cookies to mice as a low-calorie diet food. [ABSTRACT FROM AUTHOR]

Color and shape are important quality attributes in baked goods, particularly cookies. Composition and processing conditions determine and influence color development and morphological changes in these baked goods. The objective of this study was to systematically evaluate the evolution of color and shape during baking to determine useful correlations that can be implemented during the assessment and modeling of the baking process. Cookies (AACC‐I standard protocol 10‐53.01) were baked at 185, 205, and 225°C. Moisture content, water activity, surface temperature, characteristic dimensions (radius and thickness), and color indexes (lightness, redness, blueness, and browning index [BI]) were monitored at different locations on the cookie surface and baking times. Relationships among the tested conditions were explored using correlation analysis. The cookies' dimensions and color indexes were strongly correlated with changes in moisture content over time, and those relationships were characterized using empirical models. The temperature dependence of the kinetic parameters of the changes in lightness and BI was also described and deemed independent of the location on the cookie surface. This study provides insights into the influence of heat and mass transfer on the physical and physicochemical changes of cookies during baking. The kinetic and secondary models developed in this study can serve as important components for establishing a comprehensive approach for coupling heat transfer, mass transfer, and reaction kinetics to estimate and optimize cookie‐baking processes. Practical Application: The findings from this study provide valuable information for better understanding the morphological changes and color developments during the cookie‐baking process. The quantitative data and models generated in this study will allow identifying baking conditions for better quality development. [ABSTRACT FROM AUTHOR]

The study was carried out to assess the fatty acid profile of oat oil and its utilization in cookies to enhance their nutritional and sensorial characteristics. The fatty acid profile of oat oil revealed a high percentage of palmitic (16.38%), oleic (37.43%), and linoleic acid (40.60%) while a minute quantity of linolenic acid (1.30%) was obtained in oat oil. Cookies made with up to 50% oat oil substitution received the highest ratings for their physical and sensory qualities and were chosen for additional fatty acid profiling. The addition of oat oil improved the sensorial properties of developed cookies significantly (p < 0.05). The fatty acid characterization of the selected treatment showed a higher number of fatty acids with increased concentrations of unsaturated fatty acids namely linoleic (12.37%) and oleic acid (7.28%). The better fatty acid profile of oat oil would make it more suitable for application in various bakery food products. In terms of the physical and sensory qualities of cookies, the 50% substitution of oat oil for conventional shortening showed higher overall acceptability. Furthermore, it can increase the nutritional value of the cookies along with fulfilling the energy requirements of the growing population by utilizing this underutilized oat cereal. [ABSTRACT FROM AUTHOR]

The aim of the present study was to assess the utilization of prickly pear (PP) powder obtained by spray drying of juice (Opuntia spp., purple cultivar), in a sandwich biscuit filling cream, incorporating different concentrations from 0.5 to 10% (w/w). Cream viscosity profiles did not differ according to PP concentration Color saturation was achieved at 6% PP. In the final recipe, 2% of the PP powder was added in the cream, as was determined by sensory evaluation. Commercial sandwich biscuit with cream containing strawberry powder (SP) was also evaluated as reference. Semi trained assessors concluded that SP and PP filling creams had similar sweetness but different dominant color attributes: light pink and purple, approximating strawberry, and passion fruit respectively. When a cluster analysis was performed, two clusters of consumers were revealed with clear color choice, in favor of PP. A clustering of all parameters measured revealed that objective color parameters, were clustered together only with some cream sensorial attributes detected by semi trained assessors. Hue angle was the only color attribute that was highly correlated to consumer acceptance. PP cream and sandwich biscuit were highly acceptable indicating the potential of using PP as natural colorant. [ABSTRACT FROM AUTHOR]

Cookies are considered a fundamental means of web application services for authenticating various Hypertext Transfer Protocol (HTTP) requests and maintains the states of clients' information over the Internet. HTTP cookies are exploited to carry client patterns observed by a website. These client patterns facilitate the particular client's future visit to the corresponding website. However, security and privacy are the primary concerns owing to the value of information over public channels and the storage of client information on the browser. Several protocols have been introduced that maintain HTTP cookies, but many of those fail to achieve the required security, or require a lot of resource overheads. In this article, we have introduced a lightweight Elliptic Curve Cryptographic (ECC) based protocol for authenticating client and server transactions to maintain the privacy and security of HTTP cookies. Our proposed protocol uses a secret key embedded within a cookie. The proposed protocol is more efficient and lightweight than related protocols because of its reduced computation, storage, and communication costs. Moreover, the analysis presented in this paper confirms that proposed protocol resists various known attacks. [ABSTRACT FROM AUTHOR]

Cereals are an important source of nutrients, especially used in complementary feeding. The objective of this study is to review the nutritional composition of cereal-based foods for infants from 4 months and toddlers that are offered in Spain and Ecuador, countries selected because of the opportunity to work in them, and due to their socio-economic differences (industrialized and developing countries, respectively). The number of these products was 105 cereals in Spain and 22 in Ecuador. The products were classified as gluten-free cereals, five cereals, eight cereals, multigrain cereals, and cookies. A 25 g serving was used to determine the percentage in which the samples analyzed can cover the Reference Nutrient Intake (RNI) for micronutrients in infants from 7 months and toddlers according to the European Food Safety Authority (EFSA). Nutritional information per 100 g of dry product was collected according to medium, minimum, and maximum units, and nutrient density was calculated. The age range in which these products are recommended is different in both countries. The nutritional composition presents some differences; Spanish cereals show a lower content of sodium, added sugars, hydrolyzed cereals, and maltodextrin than Ecuadorian cereals. Commercialized cereals could contribute to satisfying the nutritional needs of infants and toddlers; however, they can also be a source of non-recommended components. [ABSTRACT FROM AUTHOR]

Thermally processed foods, such as cookies, are susceptible to heat treatments and easily generate hazardous substances including reactive carbonyl compounds, 5-hydroxymethylfurfural, acrylamide, and advanced glycation end products (AGEs). They all displayed various deleterious effects on human health. Amino acids have been found to inhibit the formation of these harmful substances by eliminating the reactive carbonyl compounds. However, the application of single amino acids in food products tends to affect the organoleptic quality of the products negatively. Moreover, the simultaneous inhibition effects of the amino acids on different hazardous substances in real food were less investigated. This study aimed to obtain an amino acid complex formula that could efficiently and simultaneously reduce the levels of the abovementioned harmful substances in cookies while retaining the desired organoleptic quality of the products. Four amino acids with efficient elimination capacity on harmful substances were selected for the investigation. Based on the evaluation of sensory, colour, and texture properties, and the inhibition rate of all the harmful substances, the amino acid formula was optimized as 0.15 g/ kg of cysteine, 0.35 g/ kg of γ-aminobutyric acid, 0.5 g/ kg of alanine, and 0.5 g/ kg of glycine. The cookies prepared with this formula showed an evident reduction in the levels of 5-hydroxymethylfurfural, methylglyoxal, 3-deoxyglucosone, acrylamide, carboxymethyl lysine, carboxyethyl lysine, and fluorescent AGEs by 92%, 28%, 47%, 38%, 50%, 71%, and 62%, respectively, as compared to the blank group. In addition, this formula improved the crispiness of cookies and the organoleptic qualities of the product. The study provides important strategies and guidelines for the control of harmful substances, and in the meantime, the improvement of the quality of thermally processed foods such as cookies. [ABSTRACT FROM AUTHOR]

Using codonopsis, yam, white lentil, gorgon euryales, malt, and lotus seed as raw materials, the effects of four pretreatment methods (direct crushing, roasting, steaming, and microwave) on the characteristics of six kinds of medicinal and edible homology mixed powder, dough characteristics and cookie quality were investigated. Results showed that compared with the control group (direct crushing), the three treatments had different degrees of destruction of nutrients, and the three treatments of mixed powder viscosity, water and oil retention were improved. The three treatments could improve the viscoelasticity of dough, and the roasting treatment had the best improvement effect. Roasting treatment reduced the short-range ordered structure of starch. Scanning electron microscope showed that the starch structure was destroyed in different degrees, but the roasting treatment had the least degree of damage. The three methods can reduce the bitter taste of the ingredients, and the fried biscuits have the highest sensory score. To sum up, roasting is more suitable for the processing of the cookies, and the cookies made have a good appearance and taste popular with the public. [ABSTRACT FROM AUTHOR]

In the present study, the nutritional and sensory properties of spelt cookies without wild garlic, cookies with fresh wild garlic, cookies with osmodehydrated wild garlic in sugar beet molasses, and cookies with osmodehydrated wild garlic in an aqueous solution of sucrose and salt were evaluated and compared. The tested cookie samples were characterized in terms of total antioxidative activity, the total content of phenols, flavonoids, and thiosulfates, the presence of dominant phenols, the content of betaine and dietary fiber, antioxidant activity after in vitro digestion, and sensory attributes for appearance, taste, smell, and texture. The results proved that the addition of wild garlic leaves osmodehydrated in molasses provided the cookies with the best nutritional and bioactive properties: 1.75 times higher total phenols content, 2.4 times higher total flavonoids content, 1.52 times higher total thiosulfates content, and 1.56 times higher betaine content, and a total quality increase of 54% compared to the control cookies. The cookies enriched with osmodehydrated wild garlic in molasses were rated as pleasant and acceptable, but also more complex compared to other cookies. The production of this nutritionally and sensory-improved cookie would contribute to expanding the assortment of flour confectionery products, especially for consumers who care about health and nutrition. [ABSTRACT FROM AUTHOR]

An overproducing date fruit with limited industrial utilization leads to significant waste and losses, especially in the early stage of date maturity known as bisr. This study aimed to investigate the potential use of bisr date powder (BDP) at different concentrations (25%, 50%, and 100%) as a natural sweetener instead of sugar and barley flour as a source of dietary fiber, vitamins, and minerals instead of wheat flour (50%) in biscuit production over storage periods of 7, 14, and 21 days. The analysis revealed that the bisr Al-Khalas powder sample had a moisture content of 11.84%, ash content of 2.30%, and crude fiber content of 10.20%. Additionally, it had a low protein (2.50%) and fat (0.77%) content, with total carbohydrates at 82.59%. The gradual substitution of bisr Al-Khalas in biscuit production resulted in an increased moisture, ash, fat, protein, crude fiber, and iron content, as well as a decrease in total carbohydrate percentage. A chemical analysis of bisr Al-Khalas powder demonstrated high levels of antioxidants, with 248.49 mg gallic acid/g of phenolic compounds, 31.03 mg quercetin/g of flavonoids, and an antioxidant activity ranging from 42.30%, as shown by the DPPH test. The peroxide content was 0.009 mg equivalent/kg. Biscuit samples with different proportions of bisr Al-Khalas showed an improved resistance to oxidation compared to samples without bisr Al-Khalas, with increased resistance as the percentage of replacement increased during storage. Physical properties such as the diameter, height, and spread percentage, as well as organoleptic properties like color, flavor, aroma, and taste, were significantly enhanced with higher levels of bisr Al-Khalas in the mixture. Biscuit samples fortified with 100% pure bisr Al-Khalas powder were found to be less acceptable, while samples with a 25% substitution did not negatively impact sensory properties. In addition, acrylamide and hydroxymethylfurfural (HMF) were not detected in bisr powder and biscuit samples prepared at different concentrations (25%, 50%, and 100%). In conclusion, the study suggests that bisr Al-Khalas powder, an underutilized waste product, has the potential to add value to commercial biscuit production due to its high nutritional value and extended storage period resulting from its potent antioxidant activity. [ABSTRACT FROM AUTHOR]

Cookies are an essential part of today's internet. In the EU, the ePrivacy Directive (read with the EU GDPR) requires prior informed consent for using cookies. Usually, websites use cookie banners to meet the informed consent requirement. However, due to a lack of harmonisation of cookie law across the EU, varying cookie guidelines by data protection authorities of different member states, and varying implementation of cookie consent requirements by websites, users face differing cookie banners on different websites. Having to face differing cookie banners requires additional cognitive effort and time to read, understand, evaluate, and select options on each banner. Moreover, the way consent is sought remains deceptive. Websites use dark patterns, vague language, positive framing, and nudging to elicit user consent. This paper proposes standardised cookie banners to solve the various problems with cookie consent banners. The paper suggests that the standardised banner must have standardised timing of display, position on the website, text and language, presentation, consent options, and way of consenting. [ABSTRACT FROM AUTHOR]

The use of gluten-free ingredients in the baking of cookies is increasing due to gluten-associated disorder and other nutritional-related non-communicable diseases, and consumer's pursuit for health-promoting foods. In this study, gluten-free cookies (GFC) were made from biofortified yellow maize supplemented with sodium carboxyl methylcellulose (SCMC), a reference hydrocolloid, and Brachystegia eurycoma flour (BEF) at four different proportions (2.5, 5, 7.5, and 10%), respectively. The GFC were then assessed for their bioactive components (flavonoids, tannins, and saponins), carotenoids, starch-hydrolyzing enzymes (alpha-amylase and alphaglucosidase), and glycemic index. Cookies made from commercial wheat flour (100% CWF) served as control. The total flavonoid contents of the 100% BYF cookies (144.48 ± 0.18 mg/g) and saponins (1.04 ± 0.00 mg/g) were significantly (p < 0.05) higher than the 100% CWF cookies (93.84 ± 0.36 mg/g; 1.02 ± 0.00 mg/g). The total tannin contents of the cookies ranged from 3.12 ± 0.00 mg/g (100% CWF) to 4.87 ± 0.00 mg/g (2.5%BEF-97.5% BYF). The carotenoid profiles indicated the presence of lutein (range from 0.62 to 1.63 µg/g), ß-carotene (range from 3.81 to 6.06 µg/g), ß-cryptoxanthin (range from 0.19 to 1.75 µg/g) and zeaxanthin (range from 0.83 to 2.48 µg/g) in the cookies. Further, the GF cookies significantly (p < 0.05) inhibited the alpha-amylase (IC50 value ranged from 1.42 ± 0.01 µg/mL (100% BYF) to 2.63 ± 0.01 µg/mL (100% CWF)) and alpha-glucosidase with IC50 value range from 1.12 ± 0.01 µg/mL (2.5%SCMC-97.5% BYF) to 6.72 ± 0.01 (7.5%BEF-92.5% BYF). The GF cookies showed a low glycemic index (GI) value (GI < 50). The biofortified yellow maize-based GFC have significant amounts of bioactive compounds and anti-hyperglycemic properties, and low GI. Hence, they can serve as functional baked food with potential health benefits. [ABSTRACT FROM AUTHOR]