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As mainstream examples of Polish foodways, pierogi and pączki function as what Michael Owen Jones refers to as "emblems of ethnicity," symbolizing Polishness for Americans with no ancestral ties to this ethnic group. In this article, I explore the opposite: foods that serve as emblems of ethnicity when the emblems in question are of contested ethnic origin. I also examine what that uncertainty means for the construction and transmission of ethnic identity. As documented in the literature, ethnic identity can be performed through food. Family recipes provide the script for this performance, allowing members of an ethnic group to navigate the boundary of inclusion with foods that—to them—symbolize ethnicity. Drawing on a case study involving a special-occasion cookie served at Wigilia and multigenerational interviews with my Polish American family supplemented by analytic autoethnography, I argue that an ethnic emblem need not be authentic to transmit ethnic identity. Informed by Annie Hauck's concept of the food voice, I posit that something as fragile as one family recipe can speak with multiple food voices to reproduce and resurrect ethnic identity, regardless of authenticity or provenance because, as objects of material culture, family recipes are linked not to a place but to the people—and the ethnic identity of the people—who made them. [ABSTRACT FROM AUTHOR]

Summary: The number of vegetarians and vegans has been growing worldwide, increasing the food choices available to this public in the market. One way to recognise these products is the presence of a certification label, which guarantees, or should guarantee, the absence of animal ingredients. Despite the growing demand and supply of certified vegan foods, there is no overview on the nutritional composition of these products in Brazil. Thus, a survey was conducted to evaluate the labels of ninety‐five certified vegan products from the groups: breads, cookies and crackers, meat substitutes and dairy substitutes. Carbohydrates were the most present macronutrient in all food groups, except for plant‐based beverages. Protein was highest in meat substitutes, while saturated fat was highest in cheese and cookies/crackers substitutes. Sodium was found in higher amounts in the meat substitutes, reaching a maximum value of 510.64 mg/100 g. Breads and cookies/crackers presented twenty and sixteen different types of flours, respectively. Refined wheat flour was the most present (48%) in bread, and refined rice flour (96%) in cookies/crackers. None of the cookies/crackers contained wheat flour. In meat substitutes, the main protein sources were soy, lentil, and chickpea, with a wide variety of spices and natural ingredients (n = 49). Most of the plant‐based beverages (60%) had no added sugar, however, all of the yogurt substitutes contained sugar or sweetener. Additives were present in 92% of breads, 100% of cookies/crackers, 33% of meat substitutes, and 70% of dairy substitutes. Eighty‐one percent of the products were classified as ultra‐processed. As conclusion, there is a great variety of ingredients used in the products, emphasising the need to read and understand the label when choosing a food. Furthermore, the results indicate the commercialisation of more 'natural' products, given the variety of fresh and dried foods among the ingredients. However, there should be caution in the consumption of certified foods due to the high percentage of ultra‐processed products, with elevated presence of additives and high sodium content. In addition, they should not be used as simple substitutes for conventional foods, due to their nutritional composition. [ABSTRACT FROM AUTHOR]

Summary: In this study, the oleogel was produced by Pickering emulsion‐based method by using citrus fibre (CF)‐whey protein isolate (WPI) colloidal complex. The obtained oleogels were characterised by rheological and textural properties, and then the oleogels were used in cookies as an alternative to palm oil. The four oleogels (1% to 5%) were fabricated using a CF‐10% WPI complex. Shear thinning rheological behaviour was observed in all emulsion and oleogel samples. The G values were greater than the G values, indicating that solid‐like behaviour dominated in all emulsion and oleogel samples. All oleogel samples had a higher than 90% oil‐holding capacity. The visual appearance of 3% CF‐10% WPI and 5% CF‐10% WPI showed no surface oil, and more integrity structure means that could well trap oil in a gel matrix. Increasing CF% concentration reduced oil droplets and created a more compact structure, particularly at 3% and 5% CF‐10% WPI. An increase in CF concentration from 2% to 5% led to an increase in the hardness value of the dried products and cookies that CF formed a 3D network structure with binds liquid oil. The oxidative stability showed that no significant changes were found between the 3% CF‐10% WPI and palm cookies (P < 0.05). Cookies containing oleogels with a 3% CF content exhibited a visual resemblance to this trait, suggesting a colour appearance that closely resembled cookies made with palm oil. The incorporation of oleogels into the cookie recipe proved to be an effective substitute for palm oil. CF‐10% WPI oleogels show promise for use in cookie preparation as a replacement for palm oil, offering potential as substitutes for saturated and trans fats in food products. [ABSTRACT FROM AUTHOR]

Certain food by-products, including not-good-for-sale apples and pomegranate peels, are rich in bioactive molecules that can be collected and reused in food formulations. Their extracts, rich in pectin and antioxidant compounds, were obtained using hydrodynamic cavitation (HC), a green, efficient, and scalable extraction technique. The extracts were chemically and physically characterized and used in gluten-free and vegan cookie formulations to replace part of the flour and sugar to study whether they can mimic the role of these ingredients. The amount of flour + sugar removed and replaced with extracts was 5% and 10% of the total. Physical (dimensions, color, hardness, moisture content, water activity), chemical (total phenolic content, DPPH radical-scavenging activity), and sensory characteristics of cookie samples were studied. Cookies supplemented with the apple extract were endowed with similar or better characteristics compared to control cookies: high spread ratio, similar color, and similar sensory characteristics. In contrast, the pomegranate peel extract enriched the cookies in antioxidant molecules but significantly changed their physical and sensory characteristics: high hardness value, different color, and a bitter and astringent taste. HC emerged as a feasible technique to enable the biofortification of consumer products at a real scale with extracts from agri-food by-products. [ABSTRACT FROM AUTHOR]

The aim of the present work was to evaluate consumers' perception and sensory analysis of pinhão and pinhão-based products. Social representation theory was used to explore the main associations of 75 volunteers and sensory acceptance of cookies made of pinhão flour concentration in the range of 0%–100%. Pinhão was related to hedonic and daily consumption words and with pinhão to traditional dishes and innovation, although these feelings are not perceptions solidified. Consumers presented high expectation for products with pinhão flour, but incorporating more than 50% of pinhão flour in the formulation can negatively impact the acceptance of the product. [ABSTRACT FROM AUTHOR]

Cookies are dry cakes made with flour as the primary baking ingredient. Spirulina platensis was rich in protein, amino acids, glycoproteins, essential fatty acids, polysaccharides, and beta-carotene. Therefore, using sago flour combined with spirulina and seaweed in cookies can increase the nutritional value and produce gluten-free cakes. This training aims to increase knowledge about spirulina, packaging, and product marketing strategies and the skills of Babakan village residents by providing training on making spirulina cookies. This community service activity was conducted by counseling and training on making spirulina cookies in Babakan Village, Dramaga. Counseling activities were carried out to increase knowledge about the potential of spirulina, good packaging, and product marketing strategies, as well as training on making spirulina cookies to improve the skills of Babakan village residents. There were 18 training participants: Family Welfare Empowerment administrators and members. Pre-tests and post-tests were carried out before and after the training activities regarding the topic provided by the speakers. The achievements of the training activities were seen from an increase in post-test results, which was 60% answered correctly compared to only 40% for the pre-test. The evaluation results of the participant's acceptance of training topics and training speakers had an average of 58 to 69%, respectively, perfect. While the participants's assessment of the training facilities and consumption had an average of 50%, they were good. [ABSTRACT FROM AUTHOR]

In order to obtain better quality cookies, food 3D printing technology was employed to prepare cookies. The texture, color, deformation, moisture content, and temperature of the cookie as evaluation indicators, the influences of baking process parameters, such as baking time, surface heating temperature and bottom heating temperature, on the quality of the cookie were studied to optimize the baking process parameters. The results showed that the baking process parameters had obvious effects on the texture, color, deformation, moisture content, and temperature of the cookie. All of the roasting surface heating temperature, bottom heating temperature and baking time had positive influences on the hardness, crunchiness, crispiness, and the total color difference (ΔE) of the cookie. When the heating temperatures of the surfac and bottom increased, the diameter and thickness deformation rate of the cookie increased. However, with the extension of baking time, the diameter and thickness deformation rate of the cookie first increased and then decreased. With the surface heating temperature of 180 °C, the bottom heating temperature of 150 °C, and baking time of 15 min, the cookie was crisp and moderate with moderate deformation and uniform color. There was no burnt phenomenon with the desired quality. Research results provided a theoretical basis for cookie manufactory based on food 3D printing technology. [ABSTRACT FROM AUTHOR]

This study focuses on predicting and optimizing the quality parameters of cookies enriched with dehydrated peach through the application of Support Vector Machine (SVM) and Artificial Neural Network (ANN) models. The purpose of the study is to employ advanced machine learning techniques to understand the intricate relationships between input parameters, such as the presence of dehydrated peach and treatment methods (lyophilization and lyophilization with osmotic pretreatment), and output variables representing various quality aspects of cookies. For each of the 32 outputs, including the parameters of the basic chemical compositions of the cookie samples, selected mineral contents, moisture contents, baking characteristics, color properties, sensorial attributes, and antioxidant properties, separate models were constructed using SVMs and ANNs. Results showcase the efficiency of ANN models in predicting a diverse set of quality parameters with r2 up to 1.000, with SVM models exhibiting slightly higher coefficients of determination for specific variables with r2 reaching 0.981. The sensitivity analysis underscores the pivotal role of dehydrated peach and the positive influence of osmotic pretreatment on specific compositional attributes. Utilizing established Artificial Neural Network models, multi-objective optimization was conducted, revealing optimal formulation and factor values in cookie quality optimization. The optimal quantity of lyophilized peach with osmotic pretreatment for the cookie formulation was identified as 15%. [ABSTRACT FROM AUTHOR]

Seeds of "sweet lupins" have been playing an increasing role in the food industry. Lupin proteins may be used for producing a variety of foods, including pasta, bread, cookies, dairy products, and coffee substitutes. In a small percentage of the population, lupin consumption may elicit allergic reactions, either due to primary sensitization to lupin or due to cross-allergy with other legumes. Thus, lupin has to be declared on commercial food products according to EU food regulations. In this study, we investigated the influence of roasting seeds of the L. angustifolius cultivar "Boregine" on the detectability of lupin by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), ELISAs, LC-MS/MS, and real-time PCR. Seeds were roasted by fluidized bed roasting, and samples were drawn at seed surface temperatures ranging from 98 °C to 242 °C. With increasing roasting temperature, the extractability of proteins and DNA decreased. In addition, roasting resulted in lower detectability of lupin proteins by ELISAs and LC-MS/MS and lower detectability of DNA by real-time PCR. Our results suggest reduced allergenicity of roasted lupin seeds used for the production of "lupin coffee"; however, this has to be confirmed in in vivo studies. [ABSTRACT FROM AUTHOR]

Featured Application: The paper has application potential in the bakery and related industries, considering that the proposed solutions offer improved products in terms of the nutritional and functional points of view. 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. [ABSTRACT FROM AUTHOR]

This document provides a summary of several studies related to aroma in food products. The studies examine factors that influence aroma, such as composition, processing methods, and storage conditions. The findings emphasize the importance of a multidisciplinary approach and innovative techniques in understanding and improving the sensory experience of food products. The results can be valuable for industries involved in producing and processing food, aiding in the selection of better quality raw materials and the development of improved processing techniques. [Extracted from the article]

The potentiality of cv. Malbec grape pomace (GP) as a functional ingredient in the formulation of bakery foods (muffins, biscuits and cereal bars) was studied. The effect of GP addition on the phenolic compounds (PCs) composition, nutritional and sensory properties were evaluated. The addition of GP increased the content of dietary fiber, proteins, ash, total phenolic content (TPC), antiradical capacity (AC), anthocyanins and non-anthocyanin PCs while decreasing the carbohydrates content. The main PCs given by the GP to supplemented foods were quercetin-3-O-glucoside, rutin, caffeic acid, syringic acid and (+)-catechin. For anthocyanins, the acylated derivatives were more stable to heat treatment (baking) in food processing which was evidenced by a higher proportion of these PCs compounds when compared to the same derivatives quantified in GP. In general, when the TPC or individual concentrations of PCs were analyzed in a nutritional or functional context, one portion of the supplemented foods showed levels high enough to satisfy the recommended dose per day of these bioactive compounds. Additionally, the foods were well received by consumers during the sensory evaluation and supplemented biscuits received the highest acceptability. This study demonstrated that GP could be a viable functional ingredient in bakery foods to incorporate components like PCs and dietary fiber into traditional consumers' diets. [ABSTRACT FROM AUTHOR]

Glycidol fatty acid esters (GEs) and 3-monochloro-1,2-propanediol fatty acid esters (3-MCPDEs) are formed at high temperatures during edible oil production. In this study, ground meat (beef, pork, and chicken) patties, cookies, and cupcakes were heated under various conditions using a temperature-controlled device to determine the amount of GEs and 3-MCPDEs produced. GE and 3-MCPDE were not detected in any meat heated in the oven (250 °C). When heating all meats using a muffle furnace, GEs were not detected at 400 °C but they were detected at 500 °C and 600 °C. At 600 °C, 3-MCPDEs were detected in all meats. When cookie and cupcake doughs prepared with rapeseed oil were heated in the oven, GEs were formed in both samples, reaching a maximum at 210 °C. 3-MCPDEs were detected only in cookies, reaching its maximum at 250 °C. The percentage of each GE in heated cookies and cupcakes was related to the fatty acid composition of the rapeseed oil. These results suggest that the formation of GEs and 3-MCPDEs may be affected by food ingredients, cooking device, and heating time, as well as heating temperature. [ABSTRACT FROM AUTHOR]

Mushrooms, due to their basic composition and the presence of numerous mycochemicals, can be used to improve various food matrices. The objective of this study was to determine the impact of replacing wheat flour (2%, 4%, 6% w/w) with mushroom lyophilisates from cultivated mushrooms—A. bisporus and P. ostreatus—on the technological quality, basic nutritional and elemental composition, antioxidant activity (ABTS, FRAP), total polyphenol content (TPC), and sensory evaluation of shortbread cookies. The functional properties of blended flours were also determined, such as bulk density (BD), water- and oil-holding capacity (WHC, OHC), swelling capacity (SW), and water solubility index (WSI). The results show that the amounts of protein, fiber, and ash were higher in cookies enriched with mushrooms than in control cookies. The enriched products, depending on the amount of mushroom powder used and the mushroom species, had a higher content of zinc, iron, magnesium, potassium, and copper. The increase in the addition of mushroom powder resulted in a significant (p < 0.05) increase in the TPC content and antioxidant properties. The use of composite flours contributed to a significant increase in hardness (at 6% mushroom powder) and a change in color parameters, with lower whiteness and a greater ΔE recorded for cookies with A. bisporus lyophilisate. In the sensory evaluation, the samples enriched with P. ostreatus powder received higher scores compared with control samples, while the cookies with A. bisporus flour were evaluated lower than the control. [ABSTRACT FROM AUTHOR]

Currently, the Agave genus has a high economic importance because due to the products that can be obtained from these plants, with alcoholic beverage production being the most common use. The principal storage carbohydrates of agave are fructans. In this study, the utilization of Agave salmiana (green agave) and Agave atrovirens (ashy agave) bagasse cookies as a carbon source by lactic acid‐producing bacteria (LAB), as well as the acceptability of cookies by consumers was evaluated. The cookies were manufactured and digested in vitro, and fermentation by LAB was performed to evaluate pH changes, bacterial growth, and relative carbohydrate intake. The results showed that the bacteria assimilated the digested agave cookies as a carbon source, and there was no significant difference in the pH of both agave bagasse and the growth of Lacticaseibacillus casei. The highest bacterial growth of the L. lactis was observed at 12 h with green bagasse cookies. The results obtained in the present study demonstrate the potential of agave bagasse to be used as functional food ingredients. [ABSTRACT FROM AUTHOR]

In accordance with U.S. FDA Foods Program Regulatory Science Steering Committee guidelines, with this study, we optimized and validated a commercial real-time PCR method for the detection of low amounts of lupin in four classes of food matrices: chocolate cookies, ragù, Olivier salad, and barley and rice flour. DNA extracted from blank (true negative) samples artificially contaminated with lupin (Lupinus albus) flour at 1000 ppm underwent dilutions with the DNA extracted from the true negative samples up to 0.5 ppm. The limit of detection for real-time PCR was 0.5 ppm in the complex matrices (range, Ct 26–34), making this a specific, robust, and rapid method for lupin allergen detection and labeling. Our validation data support the suitability of this commercially available real-time PCR method for this purpose. [ABSTRACT FROM AUTHOR]

Low phenylalanine (Phe) foods are essential for the daily diet of patients with phenylketonuria (PKU). In this study, biscuits were prepared using low Phe whey protein hydrolysates (W‐LPHs). The optimum addition of W‐LPHs in biscuits was selected by comparing the texture, Maillard reaction products, antioxidant activities and sensory evaluation. The results showed that the best addition of W‐LPHs in biscuits was 15%, which contained 0.25 g/100 g of Phe and 9.10 g/100 g of protein. This study provides a new form of nutritional supplementation for PKU patients. [ABSTRACT FROM AUTHOR]

BACKGROUND: This study aimed to produce new functional cookies with high nutritional properties and low calorie content. It investigated the effects of incorporating wheat germ flour (WGF) at levels of 10–30% as a substitute for whole wheat flour (WWF), along with coffee silver skin (CSS) in the same proportions, serving as natural functional additives to substitute for fat in cookie formulations. RESULTS: The total phenol content of the cookies with added WGF‐CSS ranged from 1813.72 to 1838.45 mg gallic acid equivalent (GAE) per kilogram of dry weight (mg GAE kg−1), whereas the total phenolic bioaccessibility values ranged between 53.39 and 56.84%. Of the three methods used to determine antioxidant capacity (AC), the cupric reducing antioxidant capacity (CUPRAC) method gave higher bioaccessibility values (44.55–51.19%) than the 2,2′‐azino‐bis (3‐ethylbenzthiazoline‐6‐sulfonic acid) (ABTS) radical cation and 2,2‐diphenyl‐1‐picrylhidrazyl (DPPH) scavenging methods. The contribution of WGF‐CSS supplemented cookies to the recommended dietary allowances (RDA) (%) of K, P, Mg, and Ca increased depending on the number of cookies consumed and the WGF and CSS ratio. The general acceptability scores of the cookies varied between 5.66 and −7.08, and the 10% WGF cookie (F2) (6.48) sample received the score that was closest to that of the control. Moderately strong positive relationships (r > 0.90, P < 0.05) were detected between the physicochemical and sensory characteristics of the cookies. CONCLUSION: As a result, WGF and CSS food additives with high nutritional properties can be recommended as potential enriching ingredients and fat substitutes in the development of new products in the functional food industry. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Young coconut mesocarp (YCM) contains considerable phenolic compounds that provide high antioxidant activity. However, the YCM is identified as an underutilized by-product in food industries. A novel functional food derived from YCM, viz., cookies, was proposed through this study to take advantage of the containing antioxidants. The cookies were prepared using regular flour (CR) or substituted with YCM powder at 8 (C8) or 16 % (C16). The macro components (carbohydrate, protein, fat and ash), in vitro antioxidant activities, and the level of individual phenolic compounds in the cookies were measured. The addition of YCM powder increased the crude fiber by up to 5 % and moisture content by about 2 - 3 %. Conversely, the fat level was lowered by 1 %. The in vitro antioxidant activities of cookies C8 and C16 were noticeably increased compared to the CR. The increase was attributable to the presence of phenolic compounds such as catechin and 3 caffeic acid derivatives, which were retained after the baking process. The addition of YCM changed the visual appearance by darkening the color of cookies which was indicated by lightness at 45.33 and 23.87; a* value was 17.30 and 18.97; b* value was 29.47 and 19.83; and chroma at 34.15 and 27.49, for C8 and C16, respectively. The addition of YCM also reduced the hardness due to the presence of moisture content in the incorporated cookies. Additionally, the addition of YCM was effective in prolonging shelf-life by increasing the oxidative stability of YCM-based cookies, indicated by the lower peroxide value (0.1 mEq O2·kg-1) after 4 months of storage compared to the regular cookies. YCM powder can be an alternative source of antioxidants, and it may be possible to include YCM powder in cookies and other pastries to increase their nutritional value and antioxidant activity to produce functional food. [ABSTRACT FROM AUTHOR]

Background: The growing elderly population calls for specialized dietary options to address the unique nutritional needs of aging individuals. Current food production methods often overlook the dietary requirements of older adults. Expanding the range of gerodietic food products can significantly contribute to improving the health and well-being of the elderly. Methods: This study focuses on the development of gerodietic cookies, a pastry product enriched with key additives--phytolin, collagen hydrolysate, and trehalose. Organoleptic and physicochemical parameters of the cookies were evaluated using standard techniques. The formulated cookies aim to support collagencontaining tissues' health, reduce the risk of type 2 diabetes, and lower the product's glycemic index while maintaining an appealing taste and texture. Results: The synergistic effects of phytolin, collagen hydrolysate, and trehalose in the gerodietic cookies contribute to their potential health benefits. The study determined the optimal composition of these additives, ensuring their effectiveness and overall product quality. The enriched cookies displayed favorable characteristics, including uniform porosity, pleasant aroma, and taste, meeting the established standards for alkalinity, moisture content, and wetness. Conclusion: Developing gerodietic cookies with scientifically justified formulations offers a promising approach to address the dietary needs of the elderly population. These cookies have the potential to support collagen-rich tissues, mitigate the risk of type 2 diabetes, and provide a tasty and nutritious addition to the diet of older adults. This research contributes to the growing field of gerodietic nutrition, offering innovative solutions to promote healthy aging through dietary choices. [ABSTRACT FROM AUTHOR]

This study aimed at enhancing the physico-chemical, nutritional, nutraceutical, and sensory characteristics of cookies by incorporating whole cereals (wheat and finger millet) flour and replacing sugar with jaggery as an alternate sweetener. A series of jaggery-based cookies using, refined flour (RF), RJC; wheat flour (WF), WJC; non-germinated finger millet (MF), WMJC, and germinated finger millet flour (GMF), WGMJC, were developed and compared with control sugar cookies. Further, cookies were analysed for their physico-chemical parameters (pH, spread ratio, colour, texture, and dough rheology), nutritional composition nutraceutical properties [total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities], sensory attributes, and shelf-life. Additionally, MF, GMF, WMJC, and WGMJC were also evaluated for total amino-acid (AA) and phytic acid contents. Incorporation of JP, WF, MF and GMF in cookies improved their physico-chemical, nutritional, and nutraceutical properties. The WGMJC cookies had the highest levels of TPC (2.87 µg GAE/mg), TFC (0.8 µg QE/mg), antioxidant activities (ABTS and DPPH IC50 of 11.75 mg/mL and 18.39 mg/mL, respectively), and AA content (193.33 mg/g), with lowest phytic acid content (69.3 mg/g). Shelf life studies conducted on jaggery cookies demonstrated a level of stability similar to that of control sugar cookies. This study emphasizes the formulation of nutritious functional cookies to meet the increasing demand for convenient, balanced, and health-conscious snack alternatives. [ABSTRACT FROM AUTHOR]

Nowadays, the utilization of sugar substitutes in bakery products can be demanded on the assumption that they are healthier. However, the use of ingredients containing reducing sugars in heat-treated products may increase the formation of some toxic compounds. Thus, this study aimed to investigate the safety of using honey/pekmez as sugar substitutes in bakery products in terms of acrylamide. Acrylamide concentrations as well as the quality characteristics of sponge cakes and cookies containing pekmez/honey as sugar substitutes were determined. Acrylamide levels in sponge cake control group and honey sponge cake samples remained below the limit of detection. However, acrylamide concentrations were determined as 141.36 ± 4.21, 162.82 ± 3.63, and 195.67 ± 0.85 ng/g in samples containing pekmez at percentages of 60%, 80%, and 100% as sugar substitutes in sponge cakes formulations, respectively. While acrylamide was determined as 30.97 ± 4.68 ng/g in cookie control group, concentrations in samples containing pekmez at percentages of 60%, 80%, and 100% as sugar substitutes in formulations were 824.3 ± 27.47, 1274.04 ± 7.59 and 1468.32 ± 55.48 ng/g, respectively. 374.25 ± 19.37, 495.63 ± 2.89, and 598.63 ± 12.95 ng/g acrylamide were detected in the cookie samples containing honey at the aforementioned percentages in formulations. As a result, adding pekmez/honey in bakery products to reduce refined sugar intake can significantly increase acrylamide concentrations of these products. Similar practices made to reduce refined sugar intake can turn into an application that increases exposure to acrylamide, a toxic compound. [ABSTRACT FROM AUTHOR]

Incorporating antioxidants in functional foods represents an excellent dietary approach to prevent oxidative stress. The present work aimed to create a novel formulation of biscuits using a combination of Zingiber cassumunar (ZC) and purple sweet potato (PSP) as the main ingredients, in producing a functional food product that possesses antioxidant properties. The present work involved conducting trials and implementing optimisation techniques in order to obtain three distinct biscuit formulations, namely F1 (ZC 0.75 g: PSP 5.25 g), F2 (ZC 0.45 g: PSP 5.55 g), and F3 (ZC 0.28 g: PSP 5.72 g). The proximate analysis of the three formulations met the Standard Nasional Indonesia (SNI) criteria for biscuits, which encompassed parameters such as moisture content, ash, fat, protein, crude fibre, and metal residue. The F3 biscuits were chosen as the test biscuits in subsequent experiments due to their superior quality. The administration of F3 biscuits at a dosage of 1.94 g per 200 g of body weight to rats fed with high-fat diet for 28 d resulted in a substantial reduction (p < 0.05) in malondialdehyde levels, with a mean value of 2.17 ± 0.22 nmol/mL. Additionally, this intervention improved superoxide dismutase activity, with a mean value of 72.95 ± 3.06%. The F3 biscuits demonstrated promising antioxidant potential. This could serve as a basis for further clinical trials in humans before its potential commercialisation. Further investigation into the formulation of the biscuit is necessary, especially concerning the moisture, ash, and crude fibre levels present. [ABSTRACT FROM AUTHOR]

Ingredient branding has been established as a strategic brand alliance that can help brand managers differentiate their brands against competition. However, the role of a multilayered ingredient branding strategy, in which differently perceived ingredient brands (high/medium/low) on host brands which are themselves perceived differently (high/medium/low), has not been assessed in the past. The paper studies the influence of a multilayered ingredient branding strategy on three differently perceived host brands in the creamfilled cookies product category. The results are drawn from a sample of 289 respondents who answered questions about the initial and induced brand perception of the three host brands after the adoption of a combination of ingredient brands. The results reflect the influence of ingredient brands on the differently perceived host brands in different ways, which will be helpful to practitioners in adopting ingredient branding strategies for their brands. The results indicate the significant role of ingredient brands in shaping brand perception for host brands. [ABSTRACT FROM AUTHOR]

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The current research was conducted to produce a gel emulsion with reduced saturated and Trans fatty acids that can be used as shortening. Hydrocolloids of guar gum, κ-carrageenan, CMC, and maltodextrin were used to prepare gel emulsion. For emulsion stability, PGPR (1%) was used as an emulsifier. In the first phase of the research, for the production of gel emulsion using guar gum from 0 to 0.25%, κ-carrageenan from 0 to 2%, CMC from 0 to 3%, and maltodextrin from 0 to 20%, different formulations were determined by Design Expert software and by Response surface method and optimal design, and samples formulations were produced. Sensory and hardness evaluation tests were performed and regression models for predicting hardness (sensory) responses, overall acceptance, and hardness were presented and the optimal formulation was determined. In the second phase of the research, the optimal formulation of gel emulsion at the levels of 25, 50, 75, and 100% was used to produce biscuits, and the physicochemical, sensory, and peroxide value were investigated. The results showed that by replacing 50% of shortening with biscuit gel emulsion with less amount of fat and saturated fatty acid and without Trans and in terms of physicochemical and sensory properties, it is obtained similar to the sample containing shortening. [ABSTRACT FROM AUTHOR]

Summary: Microalgae, the photosynthetic microorganisms, open novel commercial opportunities for developing new products because of their abundance in protein, carbohydrates, pigments, vitamins and minerals. These microorganisms possess several advantages such as rapid growth, minimal land and water requirements and adaptability to various environmental conditions. As concerns arise regarding the ability of animal and plant‐based sources to meet future protein demands, researchers have turned their attention to microalgae like Spirulina and Chlorella for various applications. Microalgae typically contain around 30% protein and in case of few cyanobacteria it can reach up to 55%–60%, surpassing the protein content of conventional sources. Numerous studies have investigated the utilisation of algal biomass to enhance the protein content of a wide range of food products, including cookies, bread, yoghurt, snacks, dairy alternatives and soups. This comprehensive review aims to provide a systematic exploration of microalgae protein and its current and future utilisation in the food industry. [ABSTRACT FROM AUTHOR]

Summary: Due to the sustainability aspects, the shift toward plant‐based foods has largely increased the global awareness of the potential role of legumes and pulses in nutritional diet over the past years. In favour of the versatile use of nutritionally rich lablab bean (Lablab purpureus L) seeds in food manufacturing industries, this study detailed the insights into the development of protein‐rich biscuits formulated with lablab bean seed powder linking with the drying kinetics of lablab bean seed. Results showed the higher drying rate for uncoated lablab bean seeds paste than the coated samples. Four samples of biscuit containing 0%, 5%, 10%, and 15% lablab bean seeds powder were formulated. The protein, crude fibre, and ash content of biscuits increased significantly (P < 0.05) up to 9.92% ± 0.12%, 1.84% ± 0.05%, and 1.39% ± 0.07%, respectively, with the addition of lablab bean seed powder. The spread ratio of biscuit decreased with the increase of bean seed powder concentration (%). Organoleptic analysis revealed that control and 5% bean seed powder added biscuit ranked similarly. The texture, colour, and flavour of formulated biscuits changed marginally after 5 months of storage. The standard plate count and total fungal count were also within the acceptable limit for the storage period of up to 5 months. [ABSTRACT FROM AUTHOR]

The type of diet is one of the important causes of caries and one of the techniques to evaluate the carcinogenicity of foods is to measure the pH of saliva after consuming them. This study aimed to measure the pH of artificial saliva after exposure to a series of common snacks in the community. In this laboratory study, all samples (including 18 common snacks in the community) were completely crushed. Then, 8 g of each sample was dissolved in 50 ml of artificial saliva and continuously mixed with a magnet in a human. The pH of the solutions was then measured by a digital pH meter at intervals of 0, 1, 2, 4, 6, 8, and 10 minutes after the onset of dissolution. Statistical analysis was performed with related tests and SPSS statistical software version 22. The pH of all groups except chocolate and whole wheat biscuits decreased significantly during 10 minutes (P-value <0.05). The obtained results indicated that the groups lowered the pH of artificial saliva below the critical pH (5.5) including vinegar chips, peanut vinegar, cherry industrial dish, home-made dish, industrial swallow, house swallow, and plum. The pH level of the other groups was higher than the limit was critical. The snack with the least pH change and the snack with the most and most severe pH change were whole-grain biscuits and homemade desserts, respectively. All snacks tested except chocolate and whole wheat biscuits significantly reduced the pH of artificial saliva. The pH drop was high for acidic groups. [ABSTRACT FROM AUTHOR]

Introduction. The aim of this research was to study the interaction of xanthan gum and a mixture of rice flour and corn starch, its effects on the quality of gluten-free cookies, as well as optimization of the gluten-free cookie recipe to produce highquality products. Materials and methods. The effects of addition of rice flour to maize starch in ratio 6:4, 8:2 and 10:0 and the xanthan gum in amounts of 0, 2 and 4% were analysed. Texture parameters (breaking force), dimensions (spread factor), colour (browning index), water activity and total sensory score were determined as response variables. Results and discussion. An increase in xanthan concentration led to an increase in hardness, browning index and water activity while reducing the spread factor of the glutenfree biscuits. Increased amounts of maize starch in the glutenfree mixture contributed in particular to a lower hardness and a lower browning index of the gluten-free biscuits, while at the same time the spreading of the biscuits increased. An increase in the addition of xanthan gum led to an increase in hardness, browning index and water activity as well as a reduction in the spread factor of gluten-free biscuits. Meanwhile, increasing the amount of maize starch in the glutenfree mixture in combination with rice flour contributed significantly to a reduction in the hardness and browning index of gluten-free biscuits, while at the same time increasing the spread of the biscuits. The curvilinear effects of the addition of xanthan gum and maize starch on the sensory score showed that the optimal amounts were between the minimum and maximum addition values in the experiment. Conclusions. The optimal conditions to obtain gluten-free biscuits of high quality with total sensory score 7.7 were as follows: ratio of rice flour to maize starch 88.9:11.1 in combination with an addition of 1.1% xanthan gum. [ABSTRACT FROM AUTHOR]

Eating is a complex action. When it is performed, lots of facial movements that depend on food and consumer characteristics take place. Several techniques and methodologies are available to evaluate them, and some are used to describe food texture. Employing facial skin markers and direct descriptors, and studying the tracking of their movements during the eating process are a simple non-invasive technique, but with limitations. This study aimed to use the technique and compare two data processes using direct or indirect descriptors to minimize limitations (panelist effect) and to increase its ability to classify muffins, coffee cookies, and toasted bread according to the descriptions provided by textural techniques. Eight participants (four men, four women) ate the three products 5 times over a 2-week period. Six skin markers were placed on certain points of their faces. Chewing and swallowing were characterized by applying the technique. The panelist effect was evidenced by employing direct descriptors, while products were described in the same way as using textural techniques by indirect descriptors. [ABSTRACT FROM AUTHOR]

The objective was to determine the nutritional and functional characteristics of cookies with the addition of Gurguéia nut and soursop residue. Three whole-grain cookie formulations were developed from a standard (SC). Whole-grain cookies 2 (WC2) had greater acceptance and preference. Proximate composition, microbiological, and bioactive compound analyses were performed for WC2 and SC. WC2 exhibited higher levels of proteins, lipids, ash, total phenolics, condensed tannins, vitamin C, and antioxidant activity, with lower carbohydrate content and equivalent energy. In the microbiological analysis, the cookies were shown to be adequate for consumption. Cookies produced with regional raw materials proved to be a healthier option. [ABSTRACT FROM AUTHOR]

People's data is scattered around the Internet. From the meals we eat to the people we meet, we leave detailed data traces online that are then aggregated, modeled, brokered, and sold. Some data types, like medical records or religious beliefs, are legally protected, restricting how they can be collected and used. However, most data has little regulatory protection. Regardless of whether data is protected, most inferences--predictions about people's identities, attitudes, or interests using machine learning--have even fewer protections. This is a concern for our privacy, dignity, and wellbeing, especially when inferences are sensitive, personal, or intimate in nature. This article examines people's comfort with sensitive inferences in the context of the most sophisticated inference ecosystem on the Internet today--targeted advertising. Targeted advertising has received increased scrutiny from the European Data Protection Board, the Federal Trade Commission ("FTC"), the White House Office of Science and Technology Policy, and other regulatory bodies. In response to regulatory and market pressures, the dominant technology companies have introduced sweeping changes, including the deprecation of third-party cookies and allowing consumers to choose what ad topics they want to see or not. This articlecontends that these shifts may be necessary, but are insufficient for protecting consumer wellbeing. In a series of empirical studies, we asked more than 1,000 U.S. adults about their comfort level with twenty-eight ad topics (e.g., eating disorder treatment, gambling websites, sexual enhancement products, bicycles). Results show that participants' comfort with ad topics exists on a spectrum rather than a binary; ad topics cannot be universally classified as sensitive or not sensitive. A shift from targeted advertising to contextual advertising improves comfort levels on average; however, for a subset of particularly sensitive topics, that improvement is washed out. Ad topic relevance, a prominent metric in machine learning, is sometimes correlated with increases in comfort but is also correlated with decreases. Finally, comfort with targeted advertising in digital out-of-home contexts (e.g., grocery stores, gyms, bathrooms) is consistently low. This article provides empirical support illustrating the large gap between the law's privacy protections and people's expressed preferences. If applied to inferences, the law's approach to data, sensitive or not, will fail to align with consumer preferences. Those most at risk, who are experiencing health, financial, relational, or behavioral challenges, may be in need of more stringent protections. Deprecating third-party cookies preserves privacy in some ways but it does not prevent topic-based targeting. Instead, it entrenches inferential power into a few companies' hands--those that control the majority of the data ecosystem. Any reforms to excessive data collection and inference should consider the risks to individuals and groups being targeted, and the legitimacy of the institutions doing the targeting. [ABSTRACT FROM AUTHOR]

Sweet potato (Ipomoea batatas) is a perennial tuber, belongs to the botanical family Convolvulaceae and it is native to Central America. Sweet potatoes are an exceptionally essential crop in several parts of the world, growing well in tropical, subtropical and temperate areas, being produced in more than 100 countries. In different parts of Africa, Asia, and the Pacific. The aim of this study is to present some innovative products with sweet potato and some fruits (jujube, pawpaw, kiwi, apricots, peaches, apple, pears) and customers' perception of this. The sweet potato tubers were provided from SCDCPN Dăbuleni and the other fruits from the experimental field within the Faculty of Horticulture, Bucharest. The products were prepared at the pastry "Moesis by Angelo", in Tulcea, Romania and in the Integrated Fruit Growing Laboratory, and the tasting was made at the Research Center for Studies of Food Quality and Agricultural Products. Customers' perception consisted on the evaluation of general appearance, color, texture, taste and flavor, noticed with grades from 1 to 7, using a Hedonic scale, and it was made by specialized persons. [ABSTRACT FROM AUTHOR]

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Starch production from turmeric (Curcuma longa) generates residue, which contains different nutrients, dietary fiber, and antioxidants. In this study, the by-product of turmeric starch production was dried at 50 °C to a moisture content of 11-12%, milled, passed through a 70-mesh sieve, and then added to cookie formulation to increase antioxidant content and activities of the fortified cookies. The ratio of turmeric by-product powder (TBP) in the cookie formulation was varied from 0 to 12%. The greater the TBP ratio in the cookie recipe was, the greater the contents of ash and dietary fiber and the antioxidant activities of the fortified cookies. At 12% TBP level, the total phenolic content, flavonoid content, 2,2-diphenyl-1-picrylhydrazyl scavenging activity, and ferric reducing antioxidant power of the fortified cookies were increased by 6.4, 5.5, 4.7, and 6.8 times, respectively, as compared to those of the cookies without TBP supplementation. The increase in TBP ratio also enhanced the product hardness and reduced its diameter, thickness, and overall acceptability. The cookies with 9% TBP ratio were rich in antioxidants and the sensory quality was acceptable. Turmeric by-product powder was a good ingredient for antioxidant fortification in cookie products. [ABSTRACT FROM AUTHOR]

The water chestnut flour has massive potential to replace the white flour for the development of value-added food products. In the present research work water chestnut flour was combined with white flour at different levels, i.e. 0 (T0), 15 (T1), 30 (T2), 45 (T3) and 60 % (T4), to develop nutritional cookies. The influence of the water chestnut flour concentration on the obtained cookie's physiochemical features was investigated. The cookie's diameter and thickness exhibited a significant increase as a result of the replacement. The fiber and ash contents progressively increased from 2.8 ± 0.1 % and 1.3 ± 0.1 % in the case of T0, to 6.1 ± 0.1 % and 2.2 ± 0.1 % for T4, respectively. Meanwhile, the moisture, protein and fat contents of cookies decreased. A significant increase in K, Mg, Zn, Fe, P and Cu was observed with values 98.3 ± 0.1, 21.5 ± 0.2, 2.0 ± 0.2, 3.0 ± 0.2, 48.6 ± 0.4 and 2.3 ± 0.02 mg/100 g, respectively in T4 cookies. The organoleptic analysis showed that control cookies got the highest scores for all these parameters, whereas cookies with 60 % water chestnut flour got the lowest scores. For T1 and T2 formulations, acceptable scores were collected, justifying that a 15 to 30 % replacement level of water chestnut flour with white flour could be proposed to develop good quality nutritious cookies.

Coffee is one of the most significant beverages consumed worldwide. However, the substantial production and consumption of coffee has led to the generation of large amounts of by-products, such as coffee silverskin (CS).The first objective was to study the ultrasound-assisted extraction (UAE) conditions from CS according to a simple factorial design, in order to obtain natural extracts as a source of polyphenols and caffeine with high antioxidant activity. The second objective was to include CS powder (CSP) or ultrasound CS extract (UCSE) in the elaboration of cookies, in order to obtain an enriched food product with potential health benefits for consumers.CS was characterized in terms of moisture, protein, lipids, ash, total dietary fiber, total phenol content (TPC) and antioxidant activity. The UCSE was characterized in terms of extraction yield, TPC, caffeine content and antioxidant activity (ABTS and ORAC assays).The best UCSE used for cookie elaboration was obtained at 60 min and 180 W with the following values: 8.8 %wt; 36.8 mg GAE/g; 62.7 µmol caffeine/g; 491.1 µmol/g (ABTS assay); 1012.4 µmol/g (ORAC assay). Finally, the cookies were sensory and chemically characterized. In the cookies containing UCSE the sensory acceptability was not modified with respect to the control cookies and an increase in TPC and antioxidant activity was achieved. However, the incorporation of CSP lead to a decrease in the acceptability despite the fact that the cookies constitute a source of fiber. Results reinforce the use of green extraction technologies to obtain antioxidants compounds from natural sources.

ABSTRACTCookies are bakery products with relatively long shelf life and high acceptability. The objectives of the study were to evaluate the physicochemical and functional properties of rice and Bambara groundnut composite flour, explore its use for making cookies, and evaluate its acceptability. Functional properties were influenced by the amount of Bambara groundnut in the composite flour. Moisture, ash, protein, fat, and carbohydrate content of the flours were significantly different (p > .05). Results of the sensory evaluation showed cookies from rice flour only (score of 7.23 ± 1.35) and composite (75% rice and 25% Bambara groundnut) with a score of 7.71 ± 1.44 were most liked by the panelists. Thus, the composite of Bambara groundnut and rice can be used for baked food products as well as an ingredient for other food formulations. Ultimately, this will expand the consumption of underutilized legumes such as Bambara groundnut and enhance food security.

Many studies state that most cases of malnourished children, such as stunting, experience a lack of calories and protein. So that one of the focuses is to improve the nutritional status of children, especially by making food preparations from ingredients that are high in calories and protein, and of course those that are of interest to children in terms of taste and shape. Egg shells are an alternative food ingredient that is rich in protein and calcium. In addition, dates and honey produce a natural sweet taste, and have high nutritional value. The purpose of this activity is to provide alternative snacks for children in the form of eggshell cookies, a combination of dates and honey. The method starting with making egg shell cookies a combination of dates and honey (Ceria), and determining the right recipe for these biscuits, in terms of taste and shape. Then tested the nutritional composition (calories, carbohydrates, protein, fat, sugar, and fiber). Furthermore, the cookies were distributed to partners, namely mothers who have children aged 6 months to 9 years and health cadres in the Kedungmundu Village, Semarang. The result for this research was Ceookies “Ceria” with the ingredients of eggshell flour, wheat flour, cornstarch, dates, honey, and egg yolks. The nutritional composition produced in 100 grams of cookies produces 511 kcal calories, 63,7 grams of carbohydrates, 0,83 grams of protein, 28,3 grams of fat, 49,5 grams of fiber, and 7 grams of sugar. Ceria cookies (egg shell combination of dates and honey) can be given as an alternative food supplement for children, with the appropriate nutritional composition and using natural ingredients without artificial sweeteners or preservatives.