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The increasing demand for greater utilization of byproducts in the food industry has been driven by growing interest in environmental sustainability. This paper examines the market potential and consumer attitudes toward whole-grain and sustainable cookies made with food byproducts and edible films. Additionally, particular attention was given to evaluating levels of sustainability knowledge and nutritional awareness, willingness to purchase environmentally friendly cookies with food byproducts, and to appraise differences in answers between countries and generations. An online questionnaire was used to collect data from Croatian (n = 472), French (n = 166), and North Macedonian consumers (n = 119) aged between 18 and 62, predominantly women (82%) with higher education degrees. Results showed that even if chocolate-coated cookies remain very popular, North Macedonians prefer whole-grain and plain cookies, while the French prefer chocolate-coated cookies and Croats prefer both types of cookie. The majority of consumers (96%) were interested in purchasing environmentally friendly cookies. However, consumers' interest in purchasing cookies with food byproducts was generally low, which may be related to their limited knowledge of byproducts. In conclusion, there is market potential for whole-grain cookies with food byproducts, but brand, price, and consumer education may be critical to their success. [ABSTRACT FROM AUTHOR]

The problem of food with functional ingredients, characterized by low energy intake and a variety of phytonutrients with biological activity, is one of the concerns of the population. The objectives of this study were to investigate the effect of pumpkin powder and its bioactive components on the quality, color and textural properties of shortbread cookies. In the drying process of pumpkin powder (Cucurbita moschata) at 60 ± 2 °C, the physicochemical parameters did not change significantly in relation to fresh pulp. The chromatic parameters L*, a* and b* showed that the pumpkin powder was brighter than the pulp, with a greater presence of yellow pigments. Pumpkin powder presented a rich source of bioactive compounds (polyphenols flavonoids, carotenoids) with an antioxidant potential of 161.52 mmol TE/100 g DW and 558.71 mg GAE/100 g DW. Antimicrobial activity against Gram-positive (Staphylococcus aureus, Bacillus cereus), Gram-negative (Escherichia coli, Salmonella Abony and Pseudomonas aeruginosa) bacteria and high antifungal activity against Candida albicans were attested. The sensory, physicochemical, texture parameters and color indicators of shortbread cookies with yellow pumpkin powder (YPP) added in a proportion of 5–20% were analyzed. The optimal score was given to the sample of 15% YPP. The use of 15–20% YPP contributed to improved consistency due to the formation of complexes between starch and protein. [ABSTRACT FROM AUTHOR]

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

Anemia is a public health problem that affects about 50% of adolescent females in sub-Saharan Africa. Anemia can negatively affect the overall growth, cognitive performance, and productivity of school-going adolescents. This pilot study assessed the impact of Solanum torvum-fortified biscuits on hemoglobin levels and cognitive performance of school-going adolescent females. A cluster randomized controlled, open labeled trial was undertaken among four basic schools in the Ahafo Region of Ghana. Out of the 169 participants, 151 (intervention = 83 , control = 68) adolescent females completed the trial. The intervention and control groups were made up of two schools each. The participants in the intervention and control groups received a total of 30 turkey berry-fortified biscuit supplementation or 30 placebos for a period of six weeks, respectively. The hemoglobin levels and cognitive test scores were obtained before and after the intervention. The number of anemic cases and low cognitive performance among the female adolescents in the intervention group reduced by 23.8% and 8.7%, respectively. There was a positive impact on the hemoglobin levels and cognitive performance of the intervention group. For every unit of turkey berry-fortified biscuit consumed by the intervention group, there was a 0.945 unit increase in hemoglobin level (p = 0.001) and a 2.796 unit increase in cognitive performance (p = 0.005). The turkey berry-fortified biscuit significantly reduced anemia prevalence and improved cognitive performance among the adolescent girls. Therefore, its potential in the management of anemia and improvement of cognition could be explored. [ABSTRACT FROM AUTHOR]

Bioactive compounds such as polyphenols are ubiquitous in many foods. However, their presence varies in structure, concentration, and action along food manufacturing and digestion. The simulated digestion assays allow for the estimation of variations in bioaccessibility and bioeffectiveness of polyphenols within foods. In this study, a polyphenol-enriched food model was used: sweet cookies with 10% defatted sesame flour (DSF). Polyphenolic extracts were obtained from DSF, a base cookie formulation and cookies enriched with DSF. In addition, extracts of potentially bioaccessible polyphenols from digested cookies in vitro were collected. The HepG2 liver cell line was incubated with all these mentioned extracts and then injured with H2O2. The following parameters were analyzed: intracellular oxidative state and viability by flow cytometry, antioxidant enzymes and glutathione content, and oxidation of proteins and lipids by spectrophotometry. The results show that DSF may be considered for functional incorporation in foods, since it may promote antioxidant response, providing preventive benefits and protective action in an oxidative damage context. This study also demonstrates that DSF actions on redox state vary depending on the food matrix and its degree of digestion. Cookies with DSF presented a pro-oxidant effect that could enhance the antioxidant response. Furthermore, after digestion, these cookies continue to show biological activity, evidencing the possibility of advantages from the consumption of these foods. These data show the need to improve the knowledge of the biological actions carried out by certain metabolites present in food and the impact of their digestion over their effective role in health. [ABSTRACT FROM AUTHOR]

Wine pomace, also mentioned as grape pomace (GP), is a byproduct of the wine industry, containing about 50% grape skins, 25% grape seeds and 25% stems. These wastes are of great value and great potential as a source of biologically active compounds. This opens up new prospects for the rational use of GP in the food industry. It is no coincidence that numerous new technologies for processing these byproducts have recently emerged to create a wide range of diverse new food products by enriching traditional foods with antioxidants, dietary fiber and mineral compounds. The most popular GP processing products are extracts and powders. Powders do not require special storage conditions, and they are highly adaptable, mixing well with other types of food raw materials, especially loose ones. Therefore, they are widely used in such products as bread, cookies, pasta, muffins, etc. Grape powders improve the structure of the dough, slow down the oxidation of fats, for example, in cookies, and increase the nutritional value of flour products. Finally, we will discuss these perspectives on the use of grape pomace as an ingredient in the formulation of flour-containing food products. [ABSTRACT FROM AUTHOR]

The increasing demand for allergen-free and reduced-allergen foods has led to an investigation into the potential use of O-free wheat, a low-allergy wheat cultivar, in cookie production. This study focused on assessing the gluten composition of O-free flour and comparing its suitability for cookie making in comparison to flours with varying gluten strengths. Several analyses were conducted, including gluten composition, solvent retention capacity (SRC), thermal and pasting properties, dough-mixing characteristics, and cookie-making performance. The gluten composition of O-free flour by SDS-PAGE confirmed the absence of ω-gliadins and the reduced levels of low-molecular-weight glutenins and γ-gliadins. The SRC values of O-free flour fell between the flours with weak and medium gluten strengths. While thermal and pasting properties showed significant differences in sucrose solution but not across flour types, indicating similar starch structures, mixograms displayed distinct variations influenced by both sucrose solution and flour type, highlighting the importance of gluten quality and composition. Cookies made with O-free flour demonstrated similarities to those produced with weak gluten flour, known for their favorable cookie characteristics. This study emphasizes the significant influence of flour gluten composition on cookie-making performance and advocates for the adoption of O-free flour in the development of allergy-friendly cookies. [ABSTRACT FROM AUTHOR]

Freeze-dried pulp from colored potatoes, obtained after starch isolation, is a rich source of polyphenols. Therefore, it can be used to fortify cookies, contributing to a reduction in industrial waste, aligning with the zero-waste technology. The purpose of this study was to analyze the effects of adding 5% and 10% pulp from two varieties of colored potatoes on the content of polyphenols, antioxidant activity, physical characteristics, nutritional composition, and the levels of hydroxymethylfurfural and acrylamide of the fortified cookies. The findings revealed that colored potato pulp is an outstanding additive for fortifying cookies with polyphenols, flavonoids, anthocyanins, and flavonols (even two to four times in comparison to control). Cookies containing pulp exhibited even two times higher fiber and protein content (up to 17% more), while the fat and ash content remained unchanged compared to control cookies. Furthermore, they contained 30% less HMF and 40% more acrylamide. These cookies also exhibited good physical properties in the final products. The study demonstrated that pulp from the "Magenta Love" potato variety was significantly more effective in enriching cookies with health-promoting compounds and nutrition value compared to pulp from Marleta Blue. [ABSTRACT FROM AUTHOR]

The effect of sweet (SW) and acid whey (AW) proteins on body weight (BW), composition (BC), and antioxidant capacity (AC) is uncertain. SW and AW proteins obtained from local white cheese and labneh production lines were dehydrated, developed biscuits containing these protein powders and evaluated biscuits' sensory attributes and proximate nutrient contents, and investigated their effects on BW, indices of BC, and AC in rats. Four types of biscuits were prepared: plain (PB), albumin (ALB), SWB, and AWB. Five isocaloric and isonitrogenous diets containing Albumin (control), PB, ALB, SWB, and AWB were used. Sixty adult male Sprague-Dawley rats were used, 10 were sacrificed at the start, and the remainder were randomly assigned to the five diet groups (10 rats/ group) and fed for four weeks. BW, food intake (FI) and water intake (WI), food efficiency ratio (FER), serum AC, liver weight (LW), Lee index (LI), body mass index (BMI), length, and abdomen and chest circumferences were measured following standard protocols. AW was higher in ash and fat whereas lower in carbohydrates but similar to SW in protein and moisture contents. ALB had the highest protein content, AWB had the most increased fat and ash contents, and SWB had the highest moisture content. PB had the highest carbohydrates and the lowest ash contents among the other biscuits. PB and SWB were the best in all sensory attributes tested and the overall acceptability compared to other biscuits. The four biscuit diets kept similar BW, whereas the control diet kept the highest BMI, LI, and LW, which was also not significantly different from the initial group. Animals fed the PB diet had the most increased length, abdomen, and Chest Circumference, whereas these measurements were lowest in animals fed SWB and AWB diets which were not different from the control. Animals fed the AWB diet had the lowest WI (535.012 ml), but all other diets were not significantly different from the control diet in FI and FER. Serum AC was the highest in animals fed SWB and AWB which were insignificantly different from the initial group, whereas it was the lowest in PB and ALB. Given their sensory attributes and effects on AC and BW status, SW and AW may be used as protein substitutes in bakery products; however, further studies are warranted. [ABSTRACT FROM AUTHOR]

The lingonberries represent a valuable resource for many sectors of the food industry in a wide variety of both organic and conventional products. In the context of little information on the use of dried and ground lingonberries mixed with flour in bakery processing, this study aimed to evaluate how the use of spelt wheat flour fortified with dried lingonberry powder in the preparation of cookies, muffins, and brioches with different types of dough can improve their nutritional, functional, and sensory properties, and the degree to which the rheological properties of the dough are affected. The results of the proximate composition analysis revealed that the use of fortified flour in the pastries matrix led to a significant increase in mineral content by an average of 9% and a reduction in protein content up to 7% progressively with the concentration of fruit powder in fortified flour, relative to control samples. The phytochemical profile of pastry products led to a statistically significant enhancement by using fortified flour in their manufacturing formula, with results showing increases of 10 times in total flavonoids content, 9.3 times in total phenolic content, up to 2 times in DPPH (1,1-diphenyl-2-picrylhydrazyl) radical inhibition ability, and for FRAP (ferric-reducing antioxidant power), with values of 14.8 times relative to the control in cookies. The rheological behavior highlighted that the mixing of lingonberry powder with spelt flour is suitable for dough prepared with liquid in order to form gluten up to 15% of fruit addition. The best rated from a sensory point of view were muffins prepared from flour fortified with 10% lingonberry powder. The data resulted from this research suggest that the inclusion of lingonberry powder in spelt wheat flour consists of a promising solution to develop innovative pastry products with improved functional properties. [ABSTRACT FROM AUTHOR]

One of the food ingredients with the potential to be used as raw material for low glycemic index food is functional cassava pulp flour (FCPF) which has a dietary fiber content of 23.84% and resistant starch of 7.31%. The present research aimed to obtain the optimal substitution concentration of FCPF to produce cookies with the best nutritional, organoleptic, and physical characteristics and a low glycemic index. It was arranged in a Completely Randomized Design (CRD) with six levels of substitution concentration of FCPF, namely, 0% (control), 10%, 20%, 30%, 40%, and 50%. The results showed that the higher the concentration of FCPF substitution, the higher the fiber content, the resistant starch content, and the texture of cookies. Cookies with a 50% FCPF substitute concentration have the same organoleptic quality as those made from wheat flour (6.6 versus 6.9) but with the lowest glycemic index (40.29%). Cookie products with a 50% FCPF formulation are categorized as foods with a low glycemic index. [ABSTRACT FROM AUTHOR]

BACKGROUND: Black corn possesses potent antioxidants, but these are mostly lost during processing. In this study we evaluated the antioxidant content of two different black ('Millo Corvo') corn‐based products (i.e. tortillas and cookies) subject to moderate processing. A parallel study on white and yellow corns was carried out for comparison. RESULTS: Raw 'Millo Corvo' flour exhibited higher contents of phenolic acids, flavonoids, and particularly anthocyanins than white and yellow flours did. Phenolic acids decreased in cookies but did not in tortillas; flavonoids did not exhibit a clear tendency, and anthocyanins were always preserved. Antioxidant activity (AA) obtained for 'Millo Corvo' samples was twice as high as the value measured in white and yellow corns in terms of 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity. The difference in AA was even more remarkable in terms of photochemiluminiscence antiradical activity. The conditions used during the cookie‐making process enabled the natural antioxidant characteristics of 'Millo Corvo' to be preserved. However, the conditions applied to prepare tortillas resulted in major losses. CONCLUSIONS: The initial phenolics, in particular anthocyanins, and AA of 'Millo Corvo' flour can be maintained during processing as long as the conditions applied are 183 °C for 20 min in the absence of a high water content. Millo corvo products possess improved antioxidant characteristics compared with those from white and yellow corns. Millo corvo is a promising black corn type to prepare health‐promoting corn‐based foodstuffs. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Shortening is used widely in cookie preparation to improve quality and texture. However, large amounts of saturated and trans fatty acids present in shortening have adverse effects on human health, and much effort has been made to reduce the use of shortening. The use of oleogels might be a suitable alternative. In this study, the oleogels of high oleic sunflower oil with beeswax (BW), BW‐glyceryl monopalmitate (BW‐GMP), and BW‐Span80 (BW‐S80) were prepared and their suitability to replace shortening in cookie preparation was evaluated. RESULTS: The solid fat content of BW, BW‐GMP, and BW‐S80 oleogels was significantly lower than that of commercial shortening when the temperature was not higher than 35 °C. However, the oil‐binding capacity of these oleogels was almost similar to that of shortening. The crystals in the shortening and oleogels were β' form mainly; however, the morphology of crystal aggregates in these oleogels was different from that of shortening. The textural and rheological properties of doughs prepared with the oleogels were similar, and clearly different from those of dough with commercial shortening. The breaking strengths of cookies made with oleogels were lower than that of cookies prepared with shortening. However, cookies containing BW‐GMP and BW‐S80 oleogels were similar in density and color to those prepared with shortening. CONCLUSION: The textural properties and color of cookies with BW‐GMP and BW‐S80 oleogels were very similar to those of the cookies containing commercial shortening. The BW‐GMP and BW‐S80 oleogels could act as alternatives to shortening in the preparation of cookies. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

A high-fiber diet can reduce the triglyceride levels of hyperlipidemic subjects. FiberCreme-IMO is a non-dairy creamer product containing fiber that potentially improves the triglyceride profile. Genetic variants of ChREBP rs3812316 may affect triglyceride response on the consumption of FiberCreme-IMO cookies. This study investigated the effect of FiberCreme-IMO on triglyceride levels and the interaction between FiberCreme-IMO and genotypes of ChREBP rs3812316 on triglyceride levels of hyperlipidemic subjects. Fifty adults with hyperlipidemia were assigned into two groups: one group consumed cookies made from FiberCreme-IMO (n=25), and another consumed control cookies containing coconut milk powder (n=25). Each subject consumed 80 grams of cookies per day for four weeks. Serum triglycerides were measured at baseline and four weeks after treatment. Genotypes of ChREBP rs3812316 were analyzed at the end of the study using PCR-RFLP. FiberCreme-IMO cookies reduced the triglyceride levels compared to control cookies, but the reduction was not statistically significant (p>0.05). There was no significant interaction between FiberCreme-IMO cookies and ChREBP rs3812316 on the triglyceride levels. This study suggests that FiberCreme-IMO ameliorated the triglyceride levels of hyperlipidemic subjects after four weeks of consumption. [ABSTRACT FROM AUTHOR]

Quinoa (Chenopodium quinoa) is an important pseudocereal for its high nutritional value, versatility in cooking, gluten-free nature, and potential contribution to food security and sustainable agriculture. The aim of this work was to evaluate the effect of different levels of substitution (10, 20, and 30%) of hydrolyzed quinoa flour (HQF) on the nutritional, physical, and antioxidant characteristics and protein digestibility of cookies elaborated with wheat and broad bean flours. Cookies without HQF were the control (C0). The addition of HQF increased the protein content by between 12 and 68% compared to C0. The increase in HQF improved the cookies' quality according to the spread ratio. Adding HQF resulted in more compact cookies, decreasing their specific volume (1.30 to 1.15 cm3/g) and increasing their hardness (2791 to 6515 g). The total polyphenols increased by 2 to 3 times, and the antioxidant activity increased by more than three times with a 30% addition of HQF with respect to C0. The oxygen radical absorbance capacity with fluoresceine (ORAC-FL) index (stoichiometry or amount of antioxidants) revealed that up to a 20% and 30% addition of HQF increased the antioxidant compounds by up to ~1.5 times. On the other hand, the antioxidant reactivity, according to the oxygen radical absorbance capacity with pyrogallol red (ORAC-PGR) index, increased by 2.4 times with a 30% addition of HQF. Finally, the cookies' digestibility improved with a 10% addition of HQF. Therefore, HQF represents a viable option in the development of cookies with highly reactive antioxidant compounds that are nutritionally improved. This application could be extended to other baked products. However, a 30% addition of HQF affects its textural properties and decreases its digestibility. [ABSTRACT FROM AUTHOR]

Background: Plantain flower (Musa balbisiana Colla) is a rich source of essential nutrients such as minerals, vitamins, and phytochemical compounds, including flavonoids. Research states that these nutrients of plantain flowers have many therapeutic benefits. The flavonoids known as phytoestrogens have a beneficial role against estrogen deficiency in the body and are considered good for women's health. Though there is a surplus availability of plantain flower in India, it is not well utilized by many people, especially in South India. Aim: To develop and evaluate the flavonoid-rich plantain flower laddu. Method: The plantain flower procured from the local farm was processed and powdered. Laddu was prepared using plantain flower powder at different concentrations (10%, 20%, and 30%) and standardized by mixing it with roasted Bengal gram, sesame seeds, powdered sugar, and ghee. The sensory evaluation was done using 17 semitrained panel members on a 5-point hedonic rating scale and the accepted product was nutritionally analyzed. Results: The plantain flower laddu with a 20% variation showed better overall acceptability (21.8 + 2.79) when compared to laddu with 10% and 30% variations. There was a significant difference at a 1% level among 10%, 20%, and 30% variations. The 20% level incorporation had a high product acceptability index of 88% compared to the 10% and 30% levels. The product nutrient analysis indicated the following values per 100 gm; potassium: 1747 mg, calcium: 205 mg, magnesium: 153 mg, iron: 2.95 mg, sodium: 41.1 mg, flavonoids: 4.69 mg, total phenol content: 2.74 mg, energy: 397 kcal, protein: 10.9 gm, fat: 14.9 gm, and fiber: 8.2 gm. Conclusion: The nutritious plantain flower with surplus health benefits shall be well utilized by incorporating it in various nutritious recipe preparations like cookies, chocolates, and beverages. [ABSTRACT FROM AUTHOR]

The fruits of Arbutus unedo L. have a crimson colour and are enriched with remarkable concentrations of bioactive compounds such as anthocyanins and polyphenols. These fruits are commonly used in the production of a Portuguese Protected Geographical Indication distillate called "Aguardente de Medronho". During this process, a solid pomace is generated and presently discarded without valuable applications. In this work, two strategies have been developed for the valorisation of A. unedo pomace. The first approach considers the extraction of polyphenols from this by-product through the optimization of an ultrasound-assisted method using a Box-Behnken design coupled with response surface methodology. The results indicate that the temperature and the percentage of methanol, along with their interaction, significantly influence the total concentration of polyphenols and the antioxidant activity of the extracts obtained. The optimal conditions identified consider the extraction of 0.5 g of sample with 20 mL of a solvent containing 74% MeOH (aq), at a pH of 4.8, maintained at 70 °C for 15 min. On the other hand, the second valorisation strategy considered the use of A. unedo pomace in the development of functional cookies. The incorporation of 15–20% pomace in the cookie formulation was well-received by consumers. This incorporation results in an intake of ca. 6.55 mg of polyphenols per gram of cookie consumed, accompanied by an antioxidant activity of 4.54 mg Trolox equivalents per gram of cookie consumed. Overall, these results encourage the employment of A. unedo pomace either as a reliable source of extracts enriched in polyphenols or as a nutraceutical active ingredient in functional cookies, thereby positively impacting human health. [ABSTRACT FROM AUTHOR]

Legume flours, which offer high nutritional quality, present viable options for gluten-free bakery products. However, they may have an objectionable flavor and taste for some consumers. In this study, it was aimed to improve the gluten-free cookie formulation by incorporating carob and hazelnut flours to pre-cooked chickpea flour and to investigate the techno-functional properties of the formulated cookies. The flours used in the formulations were assessed for their chemical and physical properties. This study employed a mixture design (simplex-centroid) to obtain the proportions of the flours to be used in the cookie formulations. The rheological characteristics of the doughs and the technological attributes of the baked cookies were determined. The addition of the hazelnut and carob flours had the overall effect of reducing the rheological characteristics of the cookie doughs. Furthermore, the textural attribute of the hardness of the baked cookies decreased as the ratio of hazelnut flour in the formulations was raised. The analysed results and sensory evaluation pointed to a formulation consisting of 30% pre-cooked chickpea/30% carob/30% hazelnut flours, which exhibited improved taste and overall acceptability scores. A total of 16.82 g/100 g of rapidly digestible starch, 5.36 g/100 g of slowly digestible starch, and 8.30 g/100 g of resistant starch exist in this particular cookie. As a result, combinations of chickpea, hazelnut, and carob flours hold promise as good alternatives for gluten-free cookie ingredients and warrant further exploration in the development of similar products. [ABSTRACT FROM AUTHOR]

This study investigated the replacement of butter with soy wax (SW)/rice bran oil (RBO) oleogel in varied proportions in cookie dough and the resulting cookies. The study mainly evaluates the physical, textural, and chemical properties of the butter cookie dough and cookies by replacing butter with SW/RBO oleogel. The dough was assessed using moisture analysis, microscopy, FTIR Spectroscopy (Fourier Transform Infrared) and impedance spectroscopies, and texture analysis. Micrographs of the dough showed that D-50 (50% butter + 50% oleogel) had an optimal distribution of water and protein. D-0 (control sample containing 100% butter) showed the lowest impedance values. Moisture content ranged between 23% and 25%. FTIR spectroscopy suggested that D-50 exhibited a consistent distribution of water and protein, which CLSM and brightfield microscopy supported. Texture analysis revealed that the dough samples exhibited predominantly fluidic behavior. As the amount of oleogel was raised, the dough became firmer. The prepared cookies showed a brown periphery and light-colored center. Further, a corresponding increase in surface cracks was observed as the oleogel content was increased. Cookies moisture analysis revealed a range between 11 and 15%. Minute changes were observed in the texture and dimensions of the cookies. In summary, it can be concluded that replacing butter with oleogel by up to 50% seems to be feasible without significantly compromising the physicochemical properties of cookie dough and cookies. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the rheological properties of doughs with 50% brewers' spent grain (BSG) derived from a rye-based (RBSG) and barley-based (BBSG) beer added, and the textural profile of the related baked products. Simple model systems using BSG flour mixed with water were studied. Two bakery products, focaccia and cookies, were made as food systems using BSG in a 1:1 ratio with wheat flour (WF). Their rheological properties and texture after baking were characterized. BSG-added dough exhibited viscoelastic properties with a solid gel-like behavior. The addition of BSG increased G′ > G″ and decreased the dough flexibility. BSG addition in baked RBSG focaccia increased the hardness, gumminess, and chewiness by 10%, 9%, and 12%, respectively. BBSG cookies had a 20% increase in fracturability. A positive correlation was found between the rheological metrics of the dough and the textural parameters of BBSG-added cookies. PCA analysis revealed that complex viscosity, G′, G″, and cohesiveness separated BBSG focaccia from RBSG focaccia and the control. Therefore, the rheological properties of BSG dough will have industrial relevance for 3D-printed customized food products with fiber. Adding RBSG and BBSG to selected foods will increase the up-cycling potential by combining techno-functional properties. [ABSTRACT FROM AUTHOR]

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The objective of the work was to develop a sweet cookie with whey. The flour-whey ratio was defined by a two-component IV-optimal mixture design, with wheat flour levels between 52 and 55% and whey between 3.5 and 6.5%. The attributes sensory evaluated were: typicality of flavor, fragility, hardness, ease of disintegration in the mouth and crunchiness, using a continuous intensity scale 10 cm long, delimited at the ends of the segment with increasing intensity. To achieve the best combination, global quality was considered as the response variable. A mathematical model was obtained for each attribute analyzed. The results were optimized, selecting as the optimal formula the one containing 4.25% whey and 54.25% wheat flour. [ABSTRACT FROM AUTHOR]

The shelf life of the sweet cookie made with 20% cassava flour and 80% wheat flour, packed in a low density polyethylene bag, packed in a cardboard box and stored at room temperature was determined. Three batches of cookies were made and the descriptive sheet of the freshly made product was prepared. During the storage, moisture determinations were made and the overall quality was evaluated on the basis of the attributes of odor and flavor typicalities, hardness, crispness and ease of disintegration in the mouth. Shelf-life estimation was determined by regression analysis based on the hazard function for incomplete failure data, with a maximum of 5% of spoiled units. Overall quality was taken as the response variable and the results were fitted to the Weibull distribution. The estimated shelf-life time for the cookie was 54 ± 2 days. [ABSTRACT FROM AUTHOR]

In this study, the composite flour obtained by mixing chestnut, lupine and pumpkin flours in equal proportions was used in gluten-free and regular cookie formulations to increase diversify and improve snack products. Composite flour was used as replaced with wheat flour in regular cookie and replaced with corn starch: rice flour mixture in gluten-free cookie at 12, 24, 36 and 48 ratios. Physical, chemical and sensory properties of cookies were evaluated. With increasing ratio of composite flour, L* value of cookies decreased, but a* and b* values increased in both cookie varieties. Spread ratio of regular cookie decreased with the use of 36-48% composite flour. The hardness of regular and gluten-free cookies increased at 12% and above composite flour usage ratios. With utilization of 48% composite flour in the cookie formulations, protein and antioxidant activity values increased 2.4 and 2.5 times for gluten-free samples, and increased 1.4 and 2.6 times for regular cookie samples compared to their controls. Ca, K, Mg, Mn and P content of both gluten-free and regular cookies increased at even the lowest usage ratio of composite flour. The highest general acceptability values were obtained in both cookie types with 12% usage ratio of composite flour. [ABSTRACT FROM AUTHOR]

Sorghum starch is hydroxypropylated with propylene oxide for 20 h under alkaline conditions and its physicochemical and structural properties are compared with native and alkali modified starches using the same procedure but without propylene oxide. The study demonstrates that functional effects of the hydroxypropylation are not a sum total of alkali modification and addition of propylene oxide. Syneresis and pasting temperature decrease following both modifications. However, alkali modification, as compared to hydroxypropylation, shows a greater decrease in the pasting temperature. Apparent amylose content and swelling power increase after hydroxypropylation. The starch granular structure remains intact after both modifications. The data support that hydroxypropylated starch can be a texturing agent for bakery products such as cookies as documented from data of cutting force and smooth surface of cookies. [ABSTRACT FROM AUTHOR]

Resistant starch (RS) has received a lot of attention from plant, food, and clinical scientists because of its demonstrated health benefits. In this review, the presence and formation of RS from grain to food is investigated with a focus on wheat‐, barley‐, rye‐, and oat‐based foods. The impact of ingredients (lipids and proteins) and food processing on the formation of RS in grain‐based food is examined. RS has been found to develop in various processes during food manufacturing (baking, extrusion, fermentation, and mashing) and its content could be affected by changing the operating parameters. In addition, the formation of RS during the preservation of starchy foods as well as the techniques to mitigate this phenomenon is discussed. The introduction of RS into cereal‐based foods (bread, cookie, biscuit, and pasta) enhances the product fiber content and induces some changes in the technological parameters, texture, color, and sensory properties of final products. Overall, the acceptability of RS‐incorporated foods is well liked and has the potential to elicit positive effects on gut health and postprandial glycemia. [ABSTRACT FROM AUTHOR]

The objective of this research was to evaluate the effects of various fat types (Bakery fat, Ghee, and Olive oil) on visual characteristics, baking behavior, textural, and sensory properties of a traditional gluten-free rice-based cookie (Nanberenji). The ability of image analysis for measuring some quality properties of prepared samples were also assessed. The obtained data demonstrated that the dough prepared with bakery and olive oil had maximum and minimum hardness values, respectively. However, after baking, the samples prepared with olive oil showed the highest hardness, meaningfully. The given outputs from image processing depicted that cookie prepared with bakery fat (NBF) and samples prepared with olive oil (NOO) had the highest and lowest surface color uniformity, respectively. Over baking time, the intensity and changes in the behavior of image textural features of NG and NBF samples were the same, while NOO samples showed a different behavior. Based on sensory analysis results, olive oil, as a healthy unsaturated fat, is advised to be used in the formulation of Nanberenji to produce a gluten-free cookie with a desirable texture, color, and flavor. [ABSTRACT FROM AUTHOR]

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

Biscuits are one of the most consumed bakery products that contain a high content of fat, sugar, and different additives that may cause various health problems. This has led to an increased focus on enriching bakery products with plant extracts to improve their nutritional and sensory properties. The objective of the current work was to investigate the effect of replacing wheat flour with plant extracts such as blueberry and cranberry (at concentrations of 3%, 6%, and 9%) and compare with control biscuits regarding the physico-chemical and color parameters. In addition, sensory analysis was conducted to determine the consumer acceptability of the enriched biscuits. The enrichment of biscuits with blueberry powder significantly increased the moisture content and decreased pH values (p < 0.05). Similarly, cranberry-enriched biscuits had a significantly higher moisture content, water activity, and decreased pH values compared to control samples (p < 0.05). On the other hand, enrichment of biscuits with either blueberry or cranberry powder significantly decreased lightness (L*), yellowness (b*), chroma value (C*), and h-value (h) but increased the redness values (a* value) of samples (p < 0.05). Our results showed that with increasing concentrations of plant extract addition in biscuits, the sensory attributes such as odor and taste were significantly improved. The results of the study suggest that the addition of plant extracts to biscuits improved their physico-chemical and sensory properties. [ABSTRACT FROM AUTHOR]

In recent years, there has been a growing demand for gluten-free and functional products, driven by consumer preferences for healthier and more diverse food choices. Therefore, there is a need to explore new ingredients that can be used as alternatives to traditional gluten-containing grains. Thus, this work evaluated the physical, chemical, technological, and sensorial properties of extrudates and cookies from composite tannin sorghum (rich in resistant starch) and white cowpea flours. Extrudates and cookies were produced from a composite flour made of sorghum and cowpea, at a sorghum:cowpea flour ratio of 70:30, 50:50, and 30:70. Then, raw flours, cookies, and extrudates were characterized (dietary fiber, resistant starch, proteins, antioxidant capacity, pasting properties, etc.). Results obtained for particle size distribution and bulk density indicated that the particles increased and the color changed with the addition of cowpea flour. The raw tannin sorghum flour had a higher resistant starch concentration (36.3%) and antioxidant capacity (211.2 µmolTE/g), whereas cowpea flour had higher levels of proteins (18.7%) and dietary fiber (20.1%). This difference in the raw flour composition contributed to the nutritional value of the extrudates and cookies, especially the cookies which undergo dry heat and had higher retention of resistant starch and antioxidants. Moreover, sorghum flour presented a higher tendency to retrograde (high setback), which was decreased by the addition of cowpea flour. Overall acceptance and intention to purchase were higher for extrudates with 100% sorghum flour (6.52 and 68.3%, respectively) and cookies with 70% cowpea flour (7.03 and 76.7%, respectively). Therefore, nutritious and functional gluten-free extrudates and cookies, of good acceptability, can be produced from composite tannin sorghum and white cowpea flours. [ABSTRACT FROM AUTHOR]

In recent years, sustainability has promoted new research to develop reformulation strategies for value-added food products by exploiting grape pomace. Grape pomace powder (GP) was used to substitute spelt flour (SF) at 0, 5, 10, 15, 20 and 25% to obtain three types of fortified pastry products: biscuits and cakes involving a chemical leavening agent, and rolls leavened by yeast. Proximate composition, total phenolic content (TPC), total flavonoids content (TFC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and ferric-reducing antioxidant power (FRAP) along with physical characteristics and sensory analysis of the enriched products were considered. The retention rate of the functional attributes of formulations in response to baking was also evaluated. Significant improvements in TPC, TFC and both antioxidant tests were achieved in the fortified products by the incremental incorporation of GP. With a substitution of 25% SF by GP, the following increases were recorded in biscuits, cakes and rolls over the control samples: 7.198-, 7.733- and 8.117-fold for TPC; 8.414-, 7.000- and 8.661-fold for TFC; 16.334-, 17.915- and 18.659-fold for FRAP and 16.384-, 17.908- and 18.775-fold for DPPH. The retention rates of TPC, TFC, FRAP and DPPH relative to the corresponding dough were 41–63%, 37–65%, 48–70% and 45–70%. The formulas leavened by yeast revealed higher functionality than those produced with a chemical raising agent. With the increase in GP, the elasticity and porosity gradually decreased for cakes and rolls, while the spread ratio of biscuits increased. Regarding sensory evaluation, all formulations with incorporated GP up to 10% were rated at an extremely pleasant acceptability level. The solutions derived from this study have great practical applicability for the development of new pastry formulations with improved functionality from GP valorisation. [ABSTRACT FROM AUTHOR]

Background: Stunting is a developmental failure that occurs due to poor nutrition in the past, and almost 25% of children under five worldwide experience it. The World Health Organization determined that stunting in the world was <20% in 2018, while it was 30.8% in Indonesia. Cookies are meals liked by people of all ages and can be given to eradicate stunting. They can be processed from various food ingredients that have rich protein content. Objectives: This study aimed to determine cookie acceptance for protein content for stunted children Methods: The experimental research used a completely randomized design (CRD) for five treatments: formulations A, B, C, D, and E, with three repetitions. The acceptance test was also carried out on 15 stunted toddlers using the Comstock test (food scraps). The selected cookie formulations were tested for protein content using the Kjehdal method. Data analysis was continued using the variance analysis (ANOVA) test, followed by the Duncan method. Results: The results of the ANOVA test showed that cookies significantly influenced the level of aromatic aspect (p=0.011) and contained 12.91 grams of protein. Duncan's test showed significant differences in cookies' taste and aroma (treatments C and A). Conclusions: Treatment A, which has certain cookies' formulation and sensory characteristics, i.e., color, texture, taste, and aroma, contains higher protein and contributes to the adequacy of nutrition in children aged 3-5 years by 57.37%. [ABSTRACT FROM AUTHOR]

In general, cookies are made by using wheat flour with high gluten content, consequently it may cause negative impact on health. So far, cookies also have not the characteristics as functional food that is beneficial for health. Based on these issues, wheat flour is needed to substitute with alternative materials in order to reduce the gluten and increase the functional characteristic of cookies. Mocaf, purple yam flour and cinnamon powder can be used to provide cookies with low gluten and have the characteristic of functional food. The aims of this research are to characterize the physicochemical and organoleptic properties of cookies based Mocaf flour, purple yam flour and cinnamon powder. This work was used he completely randomized design (CRD) with the formulations applied F0(100:0:0), F1(75:24.5:0.5), F2(75:24:1), F3(75:23.5:1.5). F4(50:49.5:0.5), F5(50:49:1), F6(50:48.5:1.5), F7(25:74.5:0.5), F8(25:74:1), and F9(25:73.5:1.5) with 3 replications. Analysis of physicochemical properties of cookies consists of moisture, fat, total protein, ash, carbohydrates contents, texture, and antioxidant activity. The organoleptic properties were tested by 30 semi-trained panelists. The collected data were analyzed by one way ANOVA at significance level of 5% and followed by Duncan's test. These results show the contents of fat, protein, ash, carbohydrate, water, antioxidant activities and hardness were obtained in the range of 28.1-29.4%, 3.3-3.6%, 1.5- 2.2%, 59.8-62.1%, 44.5-88.8 ppm and 13.8 - 38.3 N, respectively. Based on the organoleptic tests, F2 cookies was most preference than other formulations. The cookies produced believes have low gluten and food functional properties. [ABSTRACT FROM AUTHOR]

The use of animal fats as raw material for shortening production has been avoided because of low supply, and religious restrictions of certain beliefs. The use of hydrogenated vegetable oils is also avoided because that may induce cardiovascular diseases. Palm oils and soya bean oil are theoretically potentials to be used as raw materials for shortening manufacturing due to their triacylglycerols composition and these oils can be easily modified to achieve desirable plasticity. In this study, shortening was produced by formulating a blend of palm stearin and soya bean oil in varying proportions. Physicochemical properties, product stability, and sensory acceptability of the processed shortening were determined. Stability tests of the processed shortening were determined for 6 months at two months intervals. The acidity, peroxide value, and free fatty acid values were increased with storage time and storage temperature. The physicochemical properties of the processed shortening samples were within the requirements of the food domain. The samples stored at 37 °C exhibited the highest acid, peroxide, and free fatty acid values throughout storage time. In conclusion, shortening produced from 60% palm stearin (S60) and stored at room temperature has shown a good physicochemical characteristic and is well accepted for different sensory attributes. [ABSTRACT FROM AUTHOR]