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

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

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

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

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

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

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

The study aimed to determine the nutritional composition of vegan recipes shared on the Instagram social media platform and to compare these ingredients with their non‐vegan/omnivorous versions. Turkish and English vegan recipes of meatballs (n = 53), burgers (n = 12), pizza (n = 15), pasta (n = 38), cake (n = 58), and cookies (n = 52) were obtained from Instagram. They all met the criteria of being shared as #vegan labeled, presented detailed information about ingredients, and only included plant‐based ingredients. Afterward, non‐vegan/omnivorous recipes (n = 228) were determined as equivalent to the vegan recipes in each food group, and a total of 456 recipes were evaluated. The amounts of macro‐ and micronutrients per 100‐gram serving were obtained by the Nutritional Data System (BeBiS). According to the outcomes, the most significant differences in nutritional composition were found between vegan and non‐vegan meatball recipes. The levels of cholesterol and B12 were significantly lower in English vegan recipes of meatballs, pasta, cake, and cookies compared to their non‐vegan versions (p < .05). Consuming different vegan foods throughout the day could provide complementary nutrient intake and sustainable optimal health. Nevertheless, recipe‐based updates could be an innovative approach in future vegan studies. In addition, analysis of vegan recipes could be considered to modulate vegan supplementation programs. [ABSTRACT FROM AUTHOR]

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

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

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

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

Nigella sativa has solid historical importance as a medicinal herb and is widely used in the bakery industry. The study revealed that the defatted black cumin meal (DBCM) possesses a high nutritious composition and amino acid profile, such as Leu, Lys, Arg, Phe, and Glu. The supplementation effect of wheat flour with defatted black cumin meal (DBCM) at levels of 5%–25% was explored on the cookies' nutritional, functional, and organoleptic attributes. Moreover, the present work was conducted to assess the in vivo protein quality of defatted black cumin meal (DBCM)‐supplemented cookies using the albino rat's experimental modeling for 10 days. Rheological characterization suggested a solid elastic behavior for all cookies dough with elevation in G' (138,652–230,926 Pa), G" (34201–45,092 Pa), and G* values due to protein addition. The functional characteristics of the flour blends showed that DBCM addition significantly (p ≤ .05) improved oil (70.56%–165%) and water (84.83%–232.67%) absorption capacities, emulsion, and foaming stability. The physicochemical and organoleptic assessment of the cookies exposed that a 20% level of substitution of DBCM produced acceptable cookies. The net protein utilization (NPU), protein efficiency ratio (PER), true digestibility (TD), and biological value (BV) significantly differ from each other among all the supplementation diet groups with 0%–25% DBCM. [ABSTRACT FROM AUTHOR]

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Background: The study was aimed at producing biscuits made from black rice flour and analysing their proximate composition, mineral, antioxidant, glycaemic, organoleptic evaluation and shelf-life characteristics. Methods: Established methods were used to evaluate the proximate composition, mineral composition, antioxidant, glycaemic, sensory evaluation and shelf-life characteristics of the biscuits. Result: According to the results, the BRFB3 had a significantly higher content of dietary fibre and protein while it had a much lower content of carbohydrates, moisture and fat. Mineral content (p<0.05) was significantly different between the variants. BRFB2 scored higher in the sensory evaluation. All three biscuit formulations were found to have low GI values, the strongest antioxidant activity compared to the control sample. The biscuit formulations had a significant impact on the control and could be stored for a maximum of 30 days. [ABSTRACT FROM AUTHOR]

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

The dried leaf powder of malunggay (Moringa oleifera) contains an excellent nutritional value, and this tropical plant is widely available in the Philippines. On the other hand, squash (Cucurbita moschata) is an incredibly beneficial food with high amounts of vitamins. The nutrients from Malunggay and squash can help prevent deficiencies in children. The main focus of the research was to determine the acceptability of the different formulations of M. oleifera and C. moschata cookies. The study determined the most preferred cookie formulation based on sensory evaluation using descriptive testing of the product's appearance, aroma, taste, sweetness, texture, and acceptability rating of the formulations. The respondents were 20 food experts and 40 non-experts. The Analysis of Variance was used to examine the statistical significance of mean differences among the distinct groups. Subsequently, Tukey's Honest Significant Difference (HSD) test was employed to ascertain the significance of differences between pairs of group means, providing a more nuanced understanding of the variations observed within these groups. Results showed that among the three cookie formulations, F3 got the highest mean score of the different attributes, namely appearance (x = 4.45; x = 4.6) aroma (x = 4.9; x = 4.7), taste (x = 4.95; x = 4.93), sweetness (x = 4.9; x =4.75), and texture (x = 4.8; x = 4.68), as perceived by the expert and non-expert, respectively. This implies that respondents prefer cookie formulation F3 over the two other formulations. [ABSTRACT FROM AUTHOR]

α‐Dicarbonyls and advanced glycation end products (AGEs) are the heat‐induced potential toxicants commonly found in thermally processed foods due to the Maillard reaction. Research has shown that both α‐dicarbonyls and AGEs can cause oxidative stress and inflammation and have a positive link with several chronic diseases, such as diabetes. This study found that commonly consumed berry fruits exhibited excellent methylglyoxal (MGO)‐trapping and antiglycative activities, positively associated with their total phenolic and flavonoid contents. Blackcurrant exhibited the strongest MGO‐trapping and antiglycative activities among the tested berry fruits. In addition, we demonstrated that fortification with blackcurrant significantly reduced α‐dicarbonyls and AGEs formation in the chocolate cookies and marinated ground pork. Delphinidin and cyanidin glycosides were identified as the primary bioactive compounds of blackcurrant that trapped MGO to form the corresponding mono‐ and di‐MGO adducts. This study suggested that blackcurrant anthocyanins might serve as a novel additive to reduce the consumption of dietary reactive carbonyl species and AGEs from both animal‐ and plant‐derived processed foods. Practical Application: The levels of α‐dicarbonyls and advanced glycation end products in ground pork and cookies were significantly reduced when fortified with blackcurrant. The blackcurrant anthocyanins might be a novel agent inhibiting α‐dicarbonyls and dietary advanced glycation end products formation in thermally processed foods. [ABSTRACT FROM AUTHOR]

Potato whole flour is a promising way to improve the nutrition of tough biscuits, while its gluten‐free characteristic was difficult to form acceptable texture properties. In this study, cellulase was used to degrade the cellulose in dough enriched with potato whole flour, so as to mitigate the interference of cellulose with the gluten network, resulting in forming the potato whole flour biscuit with great characteristics. Results indicated that cellulase within 0.2% led to the gradually reduced G' and G" values of dough from 5.50×104 to 4.00×104 and 2.66×104 to 1.35×104, respectively. Cellulase at 0.2% resulted in the significantly increased tensile properties of the dough compared to the control. The incorporation of cellulase within 0.2% also led to the tightly ordered and intact network structure base on the results of SEM, disulfide bonds determination and FTIR. Those results indicated that cellulase was beneficial to improve the baking quality of dough, which was conductive to form tough biscuit with great characteristics. The hardness, crunchiness, crispness and specific volume analysis results confirmed that 0.2% cellulase resulted in the significantly decreased hardness by 45.25% and the significantly increased specific volume, crunchiness and crispness by 24.74%, 121.20% and 156.47%, respectively. Overall, cellulase ultimately improved the quality of the biscuits by improving the properties and structure of the dough. It was of great significance for the utilization of potato whole flour resources and the industrial production of its tough biscuits. Practical Application: The results showed that inclusion of cellulase led to the reduced hardness and increased crunchiness, crispness, and specific volume of potato whole flour tough biscuits. Cellulase could be used as a potential improver of tough biscuits. This study will provide guidance for practical uses of cellulase in improving potato whole flour dough and tough biscuit quality. [ABSTRACT FROM AUTHOR]

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

An increasing number of individuals are eating out due to work and study commitments. This trend directly influences people's food choices, especially those who frequently rely on snacks and pre-packaged foods. Consuming these foods can lead to long-term health consequences. Adding functional foods to vending machines could lead to healthier choices. Our aim is to evaluate the acceptability and willingness to pay (WTP) of workers and students for a snack pack of novel functional biscuits (FBs) made with high amylose contents. We found that the experimental flour used is effective in preventing various non-communicable diseases; two phases of analysis were carried out on 209 participants. The participants blindly tested the products and only after the sensory evaluation were they informed about the biscuits' health contents. Firstly, the blind investigation highlighted the acceptability of the FBs compared to the conventional biscuits. Secondly, the finite mixture model on WTP revealed that some consumers are interested in the health benefits associated with high-amylose test blends and others are focused on hedonistic taste. The design of a communication strategy and industry approach should aim to assist consumers in comprehending the health benefits and sensory aspects of novel functional foods available on the market. [ABSTRACT FROM AUTHOR]

Millet products have garnered global recognition for their exceptional nutritional profile, appealing to various age demographics, and, therefore, fortifying such products with minerals can ensure nutritional security. This research explores the feasibility of utilizing millet as a substitute for refined wheat flour in biscuit production. Three distinct millet varieties were investigated: finger, pearl, and buckwheat. Employing response surface methodology (RSM), the optimal ratio of these flours was determined, resulting in a blend of 1.5:1:1, respectively. The optimized multi-millet biscuits were further enhanced with calcium fortification and subjected to comprehensive physico-chemical analysis. Proximate composition analysis revealed favorable levels of protein (5.472 ± 0.31%), ash (2.80 ± 0.57 g/100 g), and energy density (5.8015 ± 0.004 kcal/g), indicating a significantly higher protein content, enriched mineral profile, and high energy density as compared to refined wheat flour products. Sensory evaluation encompassing attributes such as color and texture and organoleptic assessment using a nine-point hedonic scale demonstrated favorable acceptance. Additionally, the overall acceptability of the biscuits remained consistently high throughout storage, ranging from 8.263 ± 0.65 (day 0) to 8.053 ± 0.85 (day 14). This study underscores the potential of multi-millet biscuits as a nutritious and palatable alternative to traditional wheat-based snacks, offering an avenue for diversifying dietary options and promoting healthier food choices. [ABSTRACT FROM AUTHOR]

This study investigated the potential of decolourised Moringa oleifera leaf powder (D-MOLP) in cookies to meet consumer demand for healthier food options, addressing the issue of low acceptability due to its green colour. D-MOLP and its non-decolourised counterpart (ND-MOLP) were incorporated into wheat flour to produce cookies. The results showed that neither decolourisation nor addition level (2.5 or 7.5%) significantly affected water activity or flour functionality, though slight differences in cookie colour were observed. The Moringa-enriched cookies exhibited an improved spread ratio as well as higher protein, phenolic content, antioxidant activity, and in vitro protein digestibility compared to control cookies. The detected phenolic acids included chlorogenic, ferulic, and fumaric acids, with the D-MOLP cookies showing superior nutritional properties, likely due to nutrient concentration and reduced antinutrients. Notably, glutamic acid was the major amino acid in all the cookies, but only lysine significantly increased across the cookie types. This suggests D-MOLP could be a promising alternative for food enrichment. Future research should address the consumer acceptability, volatile components, and shelf-life of D-MOLP-enriched cookies. [ABSTRACT FROM AUTHOR]

In Africa, the number of children under 5 years old who suffer from stunting and wasting are, respectively, 61.4 and 12.1 million, and to manage situations like these, emergency food products like RUTF and RUSF (ready-to-use therapeutic/supplementary food) are very useful. The aim of this study was to develop an RUSF biscuit using the low-cost food resources usually present in Sub-Saharan Africa (Burundi and the DRCongo in our case study); we conducted chemical characterization, nutritional evaluation, and a stability trial simulating the usual storage conditions in a rural context to demonstrate that RUSF can be functional also using low-cost ingredients and a simple method of production. The obtained recipes showed good potential in supplying protein integration—17.81% (BUR) and 16.77% (CON) (% as food) were the protein contents—and the protein digestibility values were very high (BUR: 91.72%; CON: 92.01%). Moreover, 30% of the daily requirement was achieved with less than 50 g of both recipes in all the considered ages. Finally, a good shelf-life was demonstrated during the 35-day testing period at 30 °C, considering moisture, texture, and lipid oxidation evolution. Recipes like these, with appropriate changes, could be very useful in all contexts where child malnutrition is a serious problem. [ABSTRACT FROM AUTHOR]