Search

This study examined the requirements for using flour-based formulations in fused deposition modeling (FDM) of cone-shaped cookie dough. By considering the requirements of fidelity, shape retention, and extrudability, the rheological and mechanical parameters, which resulted in high printability (93.88‒96.49%) and dimensional stability (96.36‒97.15%), for formulations containing soft wheat flour, granulated sugar, water, and olive oil were determined to be: storage modulus (G′) of 7165‒12,590 Pa, loss modulus (G″) of 4161‒8297 Pa, shear modulus of 6613‒12,804 Pa, yield stress (τ0) of 50.22‒72.80 Pa, phase angle of 30.28‒33.52°, apparent viscosity of 181.25‒230.20 Pa·s, and hardness of 0.65–0.91 N. When olive oil and water were replaced with butter and egg, the formulations demonstrated higher values of G′, G″, shear modulus, τ0, and hardness; a smaller phase angle; and a wider range of apparent viscosity. These results provide quantitative information for developing cookie dough formulations suitable for 3D printing by FDM. [ABSTRACT FROM AUTHOR]

Nine different millet flours (pearl, finger, sorghum, foxtail, little, kodo, barnyard, browntop, and proso) were formed into flour-water doughs and also into cookie doughs and evaluated and compared against wheat flour using the Mixolab 2. The millet flours gelatinized faster (RVA) but at a higher temperature as compared to wheat flour and also showed lower peak and holding viscosity. A second shear thinning stage was exhibited by pearl, little, barnyard and proso in the RVA curve. Finger and sorghum flour doughs exhibited higher Mixolab C1 values as compared to wheat flour but very little mixing stability. Millets like pearl, finger, barnyard and foxtail exhibited slip especially during the heating phase. No gelatinization was detected upon mixing the cookie doughs in the Mixolab bowl. The principal component analysis indicated that the cookie spread factor was closely associated with Mixolab C2 of millet flours, cookie width showed association with C3 and C4. Millet flour and their cookies had significantly higher antioxidant and phenolic content as compared to wheat flour and its cookies respectively. Sensory acceptability of sorghum and little millet flour cookies was comparable with wheat cookies. [Display omitted] • Millet flours gelatinized in shorter time but at higher temperatures. • A second shear-thinning peak was witnessed in some millet flours. • MF cookie dough's revealed a second peak in torque. • Cookie spread factor and snap force were influenced by C1, C3 and C4. [ABSTRACT FROM AUTHOR]

Background and objectives: Refrigerated dough products have the potential to be a safety hazard to consumers because they could be consumed raw or undercooked. The objectives of this study were designed to evaluate the microbial and functionality changes in high pressured sugar‐cookie dough as a function of aw (0.80–0.87), pressure level (100–600 MPa), and holding time (1–6 min). Findings: Endogenous microbial populations were marginally reduced (0.2–0.5 log CFU/g) by pressure treatments. However, treating the dough at 600 MPa for 6 min significantly reduced counts of inoculated Escherichia coli by as much as 2.0 log CFU/g. Increasing the aw of cookie dough from 0.80 to 0.87 did not play a significant role in the reduction of microbial counts; however, it yielded a softer and thicker cookie when baked. Dough and cookie physical characteristics did not differ significantly among HPP‐treated and control doughs within the same aw level. Conclusions: The results of this study suggest that pressure treatment has the potential to improve the microbiological quality of wheat‐based cookie doughs. However, variations in food matrix composition must be considered because some food constituents, such as sugar and fat, may protect microorganisms against pressure‐induced inactivation. Significance and novelty: The results reported here have practical implications for the food industry and contributes to understand the effects of high‐pressure processing on wheat‐based cookie doughs and their microbial loads. [ABSTRACT FROM AUTHOR]

Effect of solid fat content (SFC) on the storage modulus (G′) and loss modulus (G″) of margarines was investigated. The G′ and G″ increased linearly with SFC in a double-logarithmic plot, independent of the types of margarine. There was a minor effect of dehydration on the G′ of margarine. Secondly, effect of the margarines on the G′ and yield stress of cookie dough was investigated. They could be corresponded to the G′ of each margarine in a double-logarithmic plot, independent of the types of margarine. These results will be useful to predict the die cutting and kneading properties of cookie dough. Finally, effect of the margarines on the texture properties of cookie was investigated at various temperature and water activity (aw) conditions. It was expected that the cookie samples having aw = 0.328 and aw = 0.753 were glassy state and rubbery state, respectively. Fracture stress of the cookie samples decreased with increasing temperature, and this behavior could be described as a linear relationship between log fracture stress and log G′ of dehydrated margarines. From the result, it was found that the fracture stress increased gradually (glassy cookie) and remarkably (rubbery cookie) with the G′ of dehydrated margarines. The reason why there was a major effect of margarine on the texture of rubbery cookie will be that amorphous hydrophilic part of the cookie was enough soft to be affected by the margarine. [ABSTRACT FROM AUTHOR]

Abstract This paper provides a solution to the problem of the deformation of 3D printed cookie products during post-processing such as baking. The influence of the incorporation of hydrocolloids on the dimensional stability of the cookie dough during temperature variations was investigated. Methylcellulose and xanthan gum were blended in mass fractions of 0.5, 1, 2, and 3 g/100 g dough basis. In dynamic viscoelasticity experiments, during the temperature sweep, the cookie doughs with methylcellulose showed losses in storage modulus (G′) and loss modulus (G″) that were comparable to those of the control samples. Although the incorporated xanthan gum exhibited high structural retention owing to its high shear modulus, its low extrudability resulted in a high extrusion hardness and poor 3D printing performance. In the post-processing, sufficient dimensional stability was observed even with a xanthan gum incorporation of 0.5 g/100 g. Moreover, the heat-resistant 3D printable cookie samples with 0.5 g/100 g xanthan gum exhibited a texture profile having a hardness and fracturability similar to those of the control cookies. Highlights • Effect of hydrocolloid on the dimensional stability of the cookie during post-processing. • Development of heat resistance 3D printable cookie dough. • Post-processing stabilization technique that exhibits properties similar to original product. [ABSTRACT FROM AUTHOR]

In this study, the effect of encapsulated sour cherry pomace extract on the physical characteristics of the cookie dough (colour, textural and rheological properties) was investigated. Sour cherry pomace extract encapsulated in whey (WE) and soy proteins (SE) was incorporated in cookie dough, replacing 10% (WE10 and SE10) and 15% (WE15 and SE15) of wheat flour. The dough samples containing encapsulates had the grey-blue colour (b* values significantly decreased compared to control sample). Due to the presence of anthocyanins, a* values of the dough colour increased significantly with the addition of encapsulates. The addition of soy protein encapsulate increased hardness, resistance to extension and viscosity of cookie dough and decreased deformation compliance (J), while the addition of whey encapsulate caused dough softness, higher deformation compliance and lower values of viscosity compared to control sample. Values of storage and loss modulus, G′ and G″, significantly decreased when wheat flour was replaced with WE and increased when the flour was replaced with soy protein encapsulate. The addition of soy protein encapsulate resulted in higher cookie hardness. [ABSTRACT FROM AUTHOR]

Highlights • The water mobility was characterize by the thermal behavior. • Oat fiber and inulin incorporation changed the water loss profile and rate. • The addition of fibers modified the starch pasting profile. • Distribution of particle size changed according to each fiber solubility. • Inulin showed a differential behavior due to its ability to form microcrystals in solution. Abstract In the present work it was analyzed the water mobility by characterizing the thermo-gravimetric analysis of the cookie dough with the incorporation of dietary fibers. The fibers analyzed were: inulin (IN), oat fiber (OF), high amylose maize starch (RSII) and phosphate distarch-phosphate (RSIV). Four tests were performed: thermo-gravimetric analysis (TGA), pasting profile analysis using water and a solution of 50% sucrose as a solvent, and the study of the ultrastructure of the flour and fiber by SEM and particle size distribution. Changes in the thermo-gravimetric profile were explained by the pasting profile of composites and the ultrastructure of the wheat flour and fibers. OF and IN incorporation changed substantially dough water loss profile and rate. The addition of fibers produced a decrease in the starch pasting profile and inulin showed the highest reduction since less water was available for the hydration of wheat flour starch granules. [ABSTRACT FROM AUTHOR]

Data on sorghum (Sorghum bicolor L. Moench) flour production process and utilization in the Philippines is very few. The crop is mostly unknown in the country and is now being developed as a key item to address food security. In line with this, the study aimed to characterize and determine the physicochemical, microbial and sensorial properties of sorghum flour prepared using different production and pre-process treatments. The produced flours were categorized as follows: a) undehulled sorghum flour (USF), b) untempered-dehulled sorghum flour (UDSF), c) tempered-dehulled sorghum flour (TDSF) and d) boiled-dehulled sorghum flour (BDSF). Chemical analyses showed that only BDSF have met the standard set by Codex Standard for Sorghum Flour (Codex 173-1989). Other flours failed to meet the minimum protein content of 8.5%. Color analysis of the flours revealed that TDSF has the lightest color (L*value of 88.61), followed by UDSF, BDSF and USF, respectively. The color of the flour has an impact on sensory perception and was observed that the darker the flour, the more it becomes undesirable. Microbiological analyses showed that BDSF was the most desirable flour due to minimal microbial load. [ABSTRACT FROM AUTHOR]

One of the major advantages of 3D food printing is the customizability in terms of structure, design, and nutritional content. However, printability of the ingredients and the quality of the 3D printed food products are dependent on several product and printing parameters. In this study, nutrient dense cookies were developed with underutilized ingredients including jackfruit seed powder and finger millet powder as base materials using 3D food printing. The hardness, rheological behavior, and microstructure of 3D printed cookies with different products (e.g., water butter ratio) and printing (e.g., fill density and temperature) parameters were analyzed. The 3D printed cookies were developed by extruding at 27 and 30 °C with fill density values of 50%, 70%, 90%, and 100% and water butter ratios of 3:10 and 6:5. The 3D-printed cookie dough exhibited a more elastic behavior with higher storage modulus values than the loss modulus. The hardness of the baked cookies was influenced by printing temperature, fill density, and water butter ratio of 3D printed cookie dough and their interactions. The closed porosity of 3D printed cookies increased while the open porosity decreased with an increase in fill density. The baking times required were longer for 3D-printed cookies with higher fill density values. Overall, this study shows the importance of considering the specific ingredient and printing parameters to develop high quality 3D-printed cookies.

The impact of vacuum mixing on protein chemical structure in noodle dough was studied using three wheat cultivars. Optimum vacuum level induced a higher protein polymerization degree, compared to non-vacuum mixed dough, as evidence by results of HPSEC and glutenin macropolymer (GMP). The larger protein aggregates were observed at 0.06 MPa in dough of cultivar Jimai 22, while 0.08 MPa for Zhengmai 366 and Ningchun 4. In noodle dough, β-turn was the predominant secondary structural feature. Vacuum mixing at 0.06 MPa imparted an increase in β-turn content of Jimai 22 dough at the cost of a reduction in β-sheets, but it induced an increase in α-helix content at the cost of a decrease in β-turn for Ningchun 4 and Zhengmai 366. β-Turn content was significantly negatively associated with smaller monomeric protein percentage and positively associated with smaller polymeric protein. Better dough texture and enhanced gluten hydration might correspond to increased polymerization degree and molecular weight of protein, and more β-turn or α-helix structures. [ABSTRACT FROM AUTHOR]

This study was conducted to investigate the efficacy of gamma and electron beam irradiation to inactivate foodborne pathogens in ready-to-bake cookie dough and to determine the effect on quality by measuring color and texture changes. Cookie dough inoculated with Escherichia coli O157:H7, Salmonella Typhimurium, or Listeria monocytogenes was subjected to gamma and electron beam irradiation, with doses ranging from 0 to 3 kGy. As the radiation dose increased, the inactivation effect increased among all tested pathogens. After 3.0 kGy of gamma and electron beam irradiation, numbers of inoculated pathogens were reduced to below the detection limit (1 log CFU/g). The D 10 -values of E. coli O157:H7, S. Typhimurium, and L. monocytogenes in cookie dough treated with gamma rays were 0.53, 0.51, and 0.71 kGy, respectively, which were similar to those treated by electron beam with the same dose. Based on the D 10 -value of pathogens in cookie dough, L. monocytogenes showed more resistance to both treatments than did E. coli O157:H7 and S. Typhimurium. Color values and textural characteristics of irradiated cookie dough were not significantly ( P > 0.05) different from the control. These results suggest that irradiation can be applied to control pathogens in ready-to-bake cookie dough products without affecting quality. [ABSTRACT FROM AUTHOR]

In the past decades, the number of variables explaining observations in different practical applications increased gradually. This has led to heavy computational tasks, despite of widely using provisional variable selection methods in data processing. Therefore, more methodological techniques have appeared to reduce the number of explanatory variables without losing much of the information. In these techniques, two distinct approaches are apparent: 'shrinkage regression' and 'sufficient dimension reduction'. Surprisingly, there has not been any communication or comparison between these two methodological categories, and it is not clear when each of these two approaches are appropriate. In this paper, we fill some of this gap by first reviewing each category in brief, paying special attention to the most commonly used methods in each category. We then compare commonly used methods from both categories based on their accuracy, computation time, and their ability to select effective variables. A simulation study on the performance of the methods in each category is generated as well. The selected methods are concurrently tested on two sets of real data which allows us to recommend conditions under which one approach is more appropriate to be applied to high-dimensional data. [ABSTRACT FROM AUTHOR]

Cookie dough is recognized as a potential vehicle of Salmonella due to common use of raw eggs as an ingredient. As seen in the E . coli O157:H7 outbreak in 2009, which was associated with commercial pre-packaged cookie dough, this product also can serve as a novel vehicle for transmission of pathogens. Additionally, many ingredients of cookie dough including flour, eggs, chocolate and peanut butter have also been associated with foodborne illness outbreaks, and therefore the potential of cookie dough carrying microbiological hazards is relatively high. Government agencies and food manufacturers warn against the consumption of cookie dough due to the potential hazards associated with it, but it was reported that young adults in the United States frequently consume cookie dough. In this review, an updated overview of food safety risks associated with each ingredient of cookie dough with main focus on microbiological hazards is provided. Additionally, intrinsic characteristics of cookie dough and their effect on food safety are also addressed in this review. [ABSTRACT FROM AUTHOR]

High protein and sugar-free cookies fortified with different levels of pea flour, soya bean flour and oat flakes, were developed. Sucralose was used instead of sucrose with the intention to develop sugar-free cookies. Proximate composition, storage stability tests, microbiological analysis and sensory evaluation was carried out. The results of the proximate analysis showed that the moisture, ash, crude fat, protein and total dietary fiber of fortified samples were higher than the control. The carbohydrate content of the fortified products was found to be lower than the control. However, the energy value of the fortified cookies was found to be higher than the control. It was, therefore, contended from the results that the cookies were sugar-free and protein rich. The cookies were stable both in terms of peroxide and acid values during two months of storage period, as both the values were within the permissible limits prescribed by Bureau of Indian Standards (BIS). Microbial analysis of the cookies showed that there was not any microbial growth indicating the products are safe. Sensory evaluation of cookies showed that with regard to color, taste, flavor and texture, cookies with 5% to 10% pea flour and soya bean flour scored highest. [ABSTRACT FROM AUTHOR]

The aim of this study was to develop novel semi-plastic shortenings based on starch sodium octenyl succinate stabilized oil-in-water emulsions, as well as to investigate their functionality as fat replacers in cookies. The effects of incorporation of structured oil (in the form of 50% and 70% oil-in-water emulsions) instead of unstructured oil (50% and 70%) or traditional shortening (100% vegetable fat) in cookie formulation were determined by measuring the rheological properties of cookie dough, textural properties of cookie (break strength), spread, colour, moisture and sensory attributes. It was determined that vegetable fat replacement with emulsions and unstructured oil affected the decrease in dough elastic modulus and increase in cookie firmness. Cookies containing oil in the form of emulsion expressed higher dough strength and lower cookie spread in comparison to those containing unstructured oil. Although all the cookies were sensory acceptable, the one containing traditional shortening expressed superior sensory characteristics. [ABSTRACT FROM AUTHOR]

The Box- Behnken experimental design and modern instrumental methods were applied to examine the rheological and textural characteristics of the cookie dough, depending on the amount of flour replaced with wheat germ (5, 10 and 15%), different particle sizes of wheat germ (<150, 150-1,000, 800-2,000 μm) and varying moisture content of the dough (20, 22 and 24%). The results showed that increasing particle size of the wheat germ reduces deformation compliance of the dough. Moisture content had the greatest impact on dough elastic and viscous modulus. Particle size of wheat germ had an impact on resistance to extension and on extensibility of the dough. Wheat germ content up to 15% had no influence on the rheological and textural characteristics of the cookie dough. Practical Applications Wheat germ is nutritionally the most valuable part of the grain of wheat. It is a rich source of vitamin E, B vitamins, protein, dietary fiber and minerals (calcium, iron, potassium, magnesium, zinc). Unfortunately, wheat germ is one of the main by-products of milling because of its high oil content. Using defatted wheat germ (by-product of the wheat germ oil removing process), we can nutritionally enrich cookies that are ready-to-eat, have long shelf life and widely consumed food. The present results indicate that the combination of wheat germ content, its particle size and moisture of the dough can be used to improve the nutritional quality of the cookies, without a negative effect on the physical characteristics of the dough. [ABSTRACT FROM AUTHOR]

In present study influence of whey protein concentrate (WPC) and potato starch (PS) on the production of water chestnut flour (WCF) based gluten free cookie dough its rheological properties and their effect on quality of gluten free cookies was studied. The WPC was used to replace, 5, 7.5 and 10 g/100 g of WCF in gluten free formulations. Cookie dough of 100 g/100 g WCF and WF served as a control samples. Oscillatory and creep measurements were applied to test the effect of WPC and PS on the viscoelasticity of gluten free cookie dough. Frequency sweep results indicated that samples containing WPC had solid elastic-like characteristics. An increase in WPC increased storage modulus and zero shear viscosity while there was a decrease in tan δ and maximum creep compliance, an addition of WPC and PS increased dough tenacity and resistance to deformation. Cookie dough containing WPC between 7.5 g/100 g and 10 g/100 g replacement level showed similar strength and extensibility as wheat cookie dough. The results of physical and sensory evaluation of gluten free cookies showed addition of WPC increased cookie hardness, fracturability, spread ratio and overall acceptability, as evaluated by trained panellist. [ABSTRACT FROM AUTHOR]

Understanding the factors affecting the shape instability of 3D-printed foods when subjected to thermal processing is vital to improve the practicability of 3D food printing. This study investigated the geometrical attributes and baking conditions along with the rheological properties of cookie dough. Various kinds of 3D-printed shapes were processed under different baking conditions (time and temperature). The results demonstrate the relationships between geometry, infill density, and structural deformation due to baking. In conjunction with the known benefits of compositional optimization of cookie dough, the geometrical properties and baking conditions are critical to their resistance to deformation. High-temperature cooking resulted in cracks between the layers. Both the geometrical properties of the designed shapes and baking conditions determined the final quality of the baked cookies. This study established a novel 3D printing method to prepare cookies with various shapes that are resistant to post-processing collapse, which enlightens the 3D printing of future foods. • The factors affecting the shape instability of 3D-printed constructs are discussed. • Physical properties and post-processing conditions are significant for 3D printing. • The post-processing capacity of cookies is affected by the geometrical attributes. • Geometry, infill density, and structural deformation are correlated. • Higher temperature cooking resulted in cracking between the cookie layers. [ABSTRACT FROM AUTHOR]

Abstract: The effects of California almond skin flour (CASF) and xylanase on empirical dough rheology of the flour and texture of cookies as well as sensory evaluation were evaluated. Mixolab and Rapid Viscosity Analyzer studies showed that CASF addition resulted in higher water absorption (MWA), a longer development time (MDT) and a lower peak viscosity (RPV). Xylanase incorporation into the dough caused a higher MWA and RPV, and a lower MDT. The CASF made the dough less sticky, but xylanase played the reverse role. The 20% addition of CASF produced cookies with greater spread ratio and lower breaking force. Xylanase allowed the amount of CASF to be increased from 20% to 23%, which improved protein and dietary fiber (DF) contents, particularly water-soluble DF, while the spread ratio and breaking force remained unaffected. Sensory evaluation results showed good overall acceptability scores for the CASF cookies with and without xylanase. [Copyright &y& Elsevier]

The article reports that the Danish Environment and Food Board of Appeal lifted the regulation regarding the use of the name ButterCookies. Topics include the legislation was implemented by the Danish Veterinary and Food Administration's (DVFA) to distinct Danish cookies that contains a combination of butter and palmbutter.