Search Results (69)

Oleogels, a semi-solid fat-like material, have emerged as a promising alternative to traditional saturated fats in food products. This study aimed to develop and characterize novel oleogels using starch and extracts from cassava (Manihot esculenta) to be used as a fat replacement in cookies, addressing the growing demand for healthier baked goods. Cassava starch was used as the structuring agent, while extracts provided functional properties to the oleogels. The oleogels were prepared and then incorporated into a cookie formulation, fully replacing the conventional fat. The resulting cookies were analyzed for their physicochemical properties, including texture, moisture content, and color. Rheological and microscopy analyses were also subjected to a sensory evaluation panel. The results demonstrated that the cassava-based oleogels effectively mimicked the functional role of fat, producing cookies with a significantly lower fat content. The cookies made with the oleogels exhibited comparable textural attributes and sensory acceptance to the full-fat control group, with no significant differences in flavor or mouthfeel reported by the panelists. These findings suggest that oleogels derived from cassava are a highly effective and innovative solution for producing healthier cookies without compromising quality, representing a viable strategy for fat reduction in the food industry. Full article

This study evaluated the impact of incorporating taro flour (Colocasia esculenta) into wheat-based biscuit formulations, focusing on nutritional, phytochemical, rheological, technological, and organoleptic characteristics. Four distinct types of biscuits were formulated with 0% (CC), 10% (TWC1), 20% (TWC2), and 30% (TWC3) taro. The results indicate that taro flour (TF) has a higher moisture, ash, and gallic acid content, as well as significant mineral richness, particularly in potassium, magnesium, and calcium, compared to wheat flour (WF). It has been shown that the gradual incorporation of TF (10 to 30%) into composite flours improves the bioavailability of certain micronutrients and polyphenols, while maintaining a harmonious balance with the flavonoids characteristic of wheat, such as quercetin. The evaluation of antioxidant activity indicates a higher value for TF (50.71%) compared to WF (36.53%), with a significant increase in activity observed in enriched cookies (58.92% for TWC3 vs. 31.36% for CC). In addition, the incorporation of taro flour modifies the technological properties of the cookies, resulting in a decrease in thickness and baking yield, as well as an increase in diameter and spread rate. This modification may result in a crisper texture. However, a high substitution rate (30%) resulted in a decrease in dough stability and baking yield due to a reduction in gluten and a change in dough structure. In terms of antinutritional profile, partially replacing wheat flour with taro flour significantly reduces phytic acid content, while moderately increasing oxalate content. Sensory analysis of different types of cookies indicated that moderate substitution levels (10%) tended to improve or maintain sensory quality, while higher substitution levels (20% and 30%) tended to reduce overall acceptability. Linear correlations showed a positive relationship between antioxidant activity and polyphenols and minerals, but a negative relationship with proteins and specific technological properties. In summary, the incorporation of taro flour into cookie formulations represents a promising strategy for improving the nutritional value and functional potential of baked goods without compromising their technological quality. These results confirm the value of taro as a functional ingredient that can contribute to the development of healthy foods. Full article

Apple pomace, a by-product of juice production, is a rich source of dietary fiber and bioactive compounds, making it a promising functional ingredient for bakery applications. This study evaluated the physicochemical and sensory properties of shortbread cookies enriched with apple pomace dried under different conditions, while also analyzing the drying process, focusing on drying kinetics and powder characteristics. Pomace dried by either contact drying or freeze-drying was ground and used to replace 20% of wheat flour in the cookie formulation. Drying kinetics were best described by the modified Page model, and freeze-dried pomace showed higher grindability than contact-dried samples. Cookies enriched with pomace exhibited similar overall composition, with differences mainly observed in fiber content (9.82–11.75%). Those containing freeze-dried pomace were lighter, with reduced red and increased yellow tones, and were firmer, requiring approximately 30% higher cutting force. Despite differences in physical properties, enriched cookies were consistently rated higher in overall acceptability than the controls. The results indicate that the drying method and temperature influence the physicochemical properties of apple by-product and the resulting cookies, while having mainly minor effects on sensory acceptance, confirming the potential of apple pomace as a functional ingredient in bakery products. Full article

Blueberry (Vaccinium spp.) leaves, a residual biomass of pruning, are a rich source of polyphenols, fiber, and minerals. In this study, blueberry leaf powder (BBLP) was incorporated into wheat/soy flour-based cookies to develop antioxidant- and fiber-enriched bakery products. BBLP exhibited 8.2% protein, 44% dietary fiber (predominantly insoluble), and high antioxidant activity (2109 ± 20 mg gallic acid equivalents/100 g sample; 6251 ± 42 µmol Trolox equivalents/100 g). Four cookies’ formulations were prepared by replacing 0%, 2.5%, 5.0%, and 7.5% of the flour blend with BBLP. The total phenolic content, total antioxidant content, physical properties (weight, diameter, thickness, volume, hardness, and color), chemical composition (moisture, ash, minerals, protein, carbohydrate, fat, and fiber content), and sensory properties (taste, texture, aroma, and overall acceptability) were analyzed. All BBLP-enriched cookies qualified as a “source of fiber” according to Codex Alimentarius guidelines and EU Regulation (EC) No 1924/2006 on nutrition and health claims for foods. The addition of BBLP significantly affected the cookies’ diameter, thickness, volume, and hardness, likely due to its high insoluble fiber content. Moreover, as BBLP levels increased, the surface color darkened progressively, with increased redness and decreased yellowness attributed to the presence of anthocyanins. Accordingly, BBLP-enriched cookies showed increased antioxidant capacity, proportional to the amount of BBLP added, indicating good retention of the bioactive compounds after baking. Sensory evaluation using Quantitative Descriptive Analysis revealed that cookies with 2.5% BBLP were rated with the highest acceptability scores, whereas higher concentrations imparted noticeable herbal notes and a darker color, decreasing overall acceptability. In conclusion, BBLP can be effectively incorporated at 2.5% to enhance the nutritional quality and antioxidant potential of cookies without compromising sensory appeal, contributing to sustainable food innovation by valorizing residual agricultural biomass. Full article

Mealworm (Tenebrio molitor, LINNAEUS, 1758) is a protein-rich edible insect. In this study, low-gluten wheat flour was formulated with mealworm protein powder at various concentrations (0%, 5%, 10%, 15%, and 20%) to investigate its influence on the pasting, farinographic, and extensographic properties of low-gluten wheat flour, as well as the changes in the overall quality of the resulting biscuits (soda crackers and cookies). The viscosity of the composite flour decreased with an increasing substitution level of mealworm protein powder, and the setback significantly decreased from 69.31 ± 0.16 RVU (M0) to 19.00 ± 0.71 RVU (M20), indicating enhanced resistance to starch retrogradation. Farinographic and extensographic analyses revealed that the addition of mealworm protein powder reduced dough water absorption, significantly prolonged dough development time and stability time, and enhanced overall dough stability. However, extensibility gradually decreased, with a further reduction observed as the proofing time increased. Concurrently, the baking expansion ratio and hardness of the biscuits decreased. Specifically, for soda crackers, the baking expansion ratio decreased from 198.96 ± 3.88% (M0) to 135.74 ± 1.28% (M20), and hardness dropped from 26.40 ± 1.53 N (M0) to 6.32 ± 0.08 N (M20). For cookies, the baking expansion ratio and hardness decreased from 93.77 ± 0.72% (M0) to 86.06 ± 1.08% (M20) and from 1.76 ± 0.06 N (M0) to 1.10 ± 0.16 N (M20), respectively. The impact of mealworm protein powder (5–20%) was relatively minor in cookies but more pronounced in soda crackers, likely due to differences in formulation and processing methods. Additionally, the crunchiness of soda crackers was 3.42 times greater than that of cookies, whereas resilience was only 0.15 times that of cookies under controlled conditions. Pearson correlation analysis and principal component analysis (PCA) further elucidated the relationships between the dough properties and final product quality. Furthermore, the substitution of mealworm protein powder affected the sensory properties of the product but significantly enhanced its nutritional value, confirming the feasibility of replacing low-gluten wheat flour with mealworm protein powder and offering a theoretical foundation for its development and application in diverse biscuit formulations. Full article

The extract of powdered raspberry pomace was characterized in terms of its phenolic profile and antioxidant and antimicrobial activity. Kuromanin, chlorogenic acid, protocatechuic acid, and pelargonidin-3-O-glucoside were found to be the major phenolic compounds, while the antioxidant activity of the extract correlated positively with the total phenolic content (TPC), which was 472.9 ± 0.1 mg GAE/g dw. The extract also showed good antimicrobial activity against Gram-positive foodborne bacteria. More importantly, in vitro bioaccessibility of phenols from the raspberry pomace extract was 5-fold higher when the extract was incorporated into meringue cookies. Although the concentrations of anthocyanins, flavonoids, and tannins decreased after the oral, gastric, and intestinal phases of digestion, the TPC slightly increased as the compounds were released from the food matrix. The content of available phenolics was 4-fold lower in the case of a commercial raspberry colorant, demonstrating that the waste from raspberry pomace could serve as a valuable health-promoting ingredient for functional food formulations. Full article

Low glycemic index (GI) cookie bars were prepared with soft wheat flour substituted with 10–50% soybean flour and 10–50% resistant starch. The effects of increased levels of soybean flour and resistant starch on the quality of low glycemic index cookie bars were investigated (i.e., moisture, cookie spread, texture (breaking force), surface color, and in vitro starch digestibility). It was found that increasing soybean flour substitution increased the breaking force, moisture, protein content, and yellowish color of the low GI cookie bars but decreased the cookie bar spread and the lightness of the cookie bars (p < 0.05). The addition of soybean flour and resistant starch by up to 50% did not significantly change the in vitro starch digestibility of the cookie bars. The overall acceptability of the cookie bars was lower when the soybean flour blend went beyond 10%. When soft wheat flour in the cookie bar formulation was replaced at the following levels (10%, 30%, and 50%) by resistant starch, the cookie spread and lightness of the cookie bars increased but the breaking force was decreased along with the yellowish color (p < 0.05). When resistant starch was combined with soft wheat flour at levels of up to 50%, this significantly increased the content of total dietary fiber and spread ratio of cookie bars. Sensorial analysis showed that resistant starch presence had an acceptable impact on overall acceptability of the low GI cookie bars. Resistant starch represents a viable dietary fiber source when substituted for 50% of soft wheat flour in formulations. While this substitution may result in increased spread ratio and decreased crispness in cookie bars, the addition of 10% soybean flour can mitigate these textural changes. Full article

In this study, whole grain sorghum flour was used to partially substitute the gluten-free flour blend in cookie formulation at 20% (C20) and 40% (C40) replacement levels. The goal was to explore its potential to improve the nutritional value and sensory appeal of cookies relative to conventional and commercially available gluten-free alternatives. Nutritional analysis revealed that cookies with added sorghum flour showed increased levels of protein, ash, and polyphenolic compounds, while maintaining favorable macronutrient profiles. Notably, several bioactive compounds, such as gallic acid, caffeic acid, and apigenin, were detected exclusively in sorghum-containing samples, suggesting enhanced functional properties. Despite these compositional changes, textural measurements showed no significant differences in hardness or fracturability compared with the control. Sensory profiling using the Rate-All-That-Apply (RATA) method demonstrated that both samples (C20 and C40) achieved balanced results in terms of aroma as well as texture and were generally well accepted by the panel. The results indicate that moderate inclusion of sorghum flour (20% and 40%) can improve the sensory and nutritional profiles of gluten-free cookies without compromising product acceptability. Sorghum thus offers a promising pathway for the development of high-quality, health-oriented, gluten-free bakery products. Full article

In response to the growing demand for improving the nutritional profile of widely consumed products, such as cookies, there has been an increasing interest in fat replacers that preserve sensory attributes and have a more positive health effect. Among the novel fat replacement strategies, the incorporation of bigels into food formulations has been studied; however, the impact of Arabic gum hydrogel-based bigels on microstructural properties and their correlation with the texture and quality of bakery products remains underexplored. In this study, cookies were formulated using a plant-based bigel (canola oil-carnauba wax oleogel mixed with Arabic gum hydrogel) as a fat substitute, and their microstructural, textural, and quality parameters were compared with those of commercial butter-based cookies. Compared to butter (firmness of 29,102 g, spreadability of 59,624 g∙s, and adhesiveness of 2282 g), bigel exhibited a softer (firmness of 576 g), more spreadable (spreadability of 457 g∙s), and less adhesive texture (adhesiveness of 136 g), while its rheological properties showed similar behavior but at a lower magnitude. Bigel exhibited high thermal stability and good elastic and thixotropic behaviors, indicating reversible structural breakdown and recovery. Cookies prepared with bigels instead of butter exhibited a similar proximate composition, with a slight increase in lipid content (11.7%). The physical dimensions and density were similar across the formulations. However, the microstructural analysis revealed differences when bigels were incorporated into cookies, reducing porosity (55%) and increasing the mean pore size (1781 µm); in contrast, mean wall thickness remained unaffected. Despite these structural modifications, the potential of bigels as viable and nutritionally enhanced substitutes for conventional fats in bakery products was demonstrated. Full article

Nonsteroidal anti-inflammatory drug-based therapies are the cause of 20–30% cases of gastric lesions in chronic users worldwide. Co-medication with omeprazole (OMP) is the most commonly used option to prevent these lesions, although this carries risks of its own; thus, alternatives are being explored, such as dietary antioxidant therapies. The objective of this study was to evaluate the gastroprotective activity of quinoa (Chenopodium quinoa Willd.) on ibuprofen (IBP)-induced gastric ulcers in a rat model. Quinoa cookies were formulated with heat-treated quinoa using microwave radiation. The intestinal bioaccessibility of phenols and flavonoids, and the antioxidant activity of microwaved quinoa cookies (MQCs) were notably higher than quinoa cookies without thermal treatment (RQCs): 132% TPC, 52% TFC, 1564% TEAC vs. 67% TPC, 24% TFC, and 958% TEAC, respectively. Basal diets were supplemented with MQCs (20%) and quercetin (Q, 0.20%) as a reference flavonoid and administered for 30 days. Gastric lesions were induced by intragastric IBP doses, with OMP treatment as a positive control. Gastric damage index (macroscopic study), histological score (microscopic study), and plasma antioxidant enzyme activity (SOD and CAT) were evaluated. Macroscopic results showed that the addition of MQCs, Q, and OMP decreased the gastric damage index (GDI) by 50%, 40%, and 3%, respectively, as compared to IBP (GDI 100%). Histological analyses showed neutrophil infiltration and congested blood vessels in IBP-treated tissues; in contrast, the experimental diet groups showed lower infiltration for MQC > OMP > Q, respectively. A significant increase in SOD and CAT enzyme activity was observed in the MQC and Q groups as compared to the IBP group. We conclude that a reduction in the GDI and histological score was observed in IBP-induced murine models fed diets containing 20% MQC and 0.20% Q, demonstrating a preventive gastroprotective effect. Full article

This study investigates the benefits of sourdough fermentation using ancient whole-wheat flours in the development of cookies, leveraging innovative rapid sensory evaluation methods to highlight their unique sensory attributes and potential health advantages. The spontaneous fermentation of wholegrain wheat, spelt, Khorasan, and emmer flour–water mixtures was monitored, focusing on odor development. Temporal Dominance of Sensations (TDS) was employed to track how sourdough odor unfolds over time while Check-All-That-Apply (CATA) and Hedonic tests were applied to capture the sensory characteristics of sourdough starter samples and consumer overall liking in order to identify sourdough with the most appealing odor for cookie preparation. Based on the result, spelt and Khorasan lyophilized sourdough were used for cookie preparation. Further, Rate-All-That-Apply (RATA) was applied to investigate the sensory profiles of the developed cookies and panelists’ hedonic perceptions and attitudes toward them. The resulting sourdough cookies exhibited higher fiber and comparable protein and fat content, lower energy value with sensory properties comparable to those of commercial samples. This research not only presents a comprehensive selection of sensory methodologies ideal for product development but also offers valuable insights into the sensory profile of sourdough-containing cookies, paving the way for enhanced formulation and strategic commercialization. Full article

The amount of saturated fat in cookies can be reduced by replacing margarine with oleogel, resulting in healthier products. In this study, the rheological and textural profile of cookies formulated with oleogel as the main margarine substitute was evaluated. Hemp seed vegetable oil was oleogelized with four types of waxes: beeswax (BW), carnauba wax (CW), candelilla wax (DW), rice bran wax (RW), and three oleogeling agents, sitosterol (S), pea protein (PP), and xanthan gum (XG), respectively. The textural and rheological properties of the oleogel dough samples were analyzed using the PertenTVT-6700 texturometer (Perten Instruments, Sweden) and the Haake rheometer. The results showed an increase in the hardness of cookie doughs with oleogels. The values of the elastic component (G′) and the viscous component (G″) increased, which means that the oleogels used affected the rheological behavior at 25 °C, causing an increase in the dough consistency. Sensory attributes, texture, and color parameters of cookies with oleogels were determined. The cookies’ hardness increased significantly from 4409.83 ± 0.13 g (control sample) to 7085.33 ± 0.15 g in the cookie sample prepared with hemp oil sitosterol oleogel, whereas the sample with candelilla wax had the lowest hardness value of 4048.09 ± 0.14 g. The color of the oleogel cookies was darker than that of the control cookies. The cookie sample with hemp oil and beeswax oleogel was the most appreciated by the evaluators among the oleogel cookie samples. The findings suggest that hemp seed oil oleogel is an effective fat substitute in cookies, promoting the application of this vegetable oil in food products. Full article

Brewers’ spent grain (BSG), the major by-product of the brewery industry, has high nutritional value, making it suitable for upcycling into products such as healthy, and sustainable cookies. Nonetheless, the incorporation of BSG in cookies can impact their quality, given the increased fiber and protein content. This work explored the effect of replacing wheat flour with BSG at 50% and 75% in cookie formulations, focusing on physical, chemical, and sensory properties. The dietary fiber, lipid, and protein content of cookies improved considerably with the highest incorporation of BSG, increasing from 6.37% to 15.54%, 9.95% to 13.06%, and 9.59% to 12.29%, respectively. Conversely, moisture and water activity decreased from 11.03% to 3.37% and 0.742 to 0.506, respectively, forecasting a lower risk of microbial contamination and increased shelf-life. The incorporation of BSG in cookies resulted in decreased brightness and increased hardness, from 40 N to 97 N. Moreover, colorimetric shifts among the control cookies and the two BSG-rich formulations could be easily identified by an untrained observer. Sensory evaluation showed that cookies with 50% BSG retained acceptable sensory characteristics, suggesting potential for further development. Overall, BSG enhances the nutritional profile of cookies with no excessive detrimental impact on sensory features. Full article

A creative approach to reducing food waste by reusing industrial cake waste can result in the development of a worldwide favorite snack. This study aimed to evaluate the potential of industrial cake wastes—basic mini cake (BMC), filled mini cake (FMC), and traditional mini cake (TMC)—as sustainable alternatives to wheat flour in producing ring-shaped cookies. After initial screening, FMC was upcycled at 10%, 15%, 20%, 30%, and 50% of wheat flour replacement for ring-shaped cookie processing. Only the formulations containing 10, 15, and 20% FMC waste showed good moldability and similar rheological parameters between each other (p < 0.05). After baking, the cookies made with FMC waste showed greater volume expansion (p < 0.05) compared to the standard formulation. All cookies had water activity below 0.6 and remained stable during the 150 days of storage. Furthermore, after 150 days of storage, the hardness of the standard (T1) formulation was 40.02 N, while formulations with FMC waste (10%—T2, 15%—T3, and 20%—T4) resulted in softer cookies, with hardness values of 26.9 N, 27.9 N, and 27.61 N, respectively. The ring-shaped cookies containing 15% FMC waste showed the best technological performance, considering manufacture, physicochemical, and hardness traits, with no nutritional differences compared to the control. Full article

The giant squid (Dosidicus gigas) is a marine product from the Pacific Ocean. Its by-products can be used to obtain bioactive products such as collagen, proteins, and others. This work aimed to develop cookies enriched with Quinoa (Chenopodium quinoa) and native collagen from pota nape high in protein content, minerals, and antioxidants. Four formulations (4, 8, 12 and 16% collagen) were developed and compared with the control sample. The results showed higher protein (11.7 ± 0.3–20.8 ± 0.4%) content, lower moisture (4.7 ± 0.1–5.6 ± 0.2%), higher ash (3.0 ± 0.1–3.83 ± 0.09%), lower fat (15.29 ± 0.05–15.8 ± 0.1), and lower carbohydrate (53.89 ± 1.05–65.39 ± 0.82%) content than the control sample. Also, the cookies showed a significant content of polyphenols (618 ± 24–934 ± 23 µg gallic acid equivalent (GAE)/g), antioxidant activity (8182 ± 59–8369 ± 73 µg trolox/g) and in vitro digestibility (70.8 ± 0.1–73.6 ± 0.5%) than the control sample. The cookies also had a high mineral content: calcium (3893 ± 19 mg/kg), potassium (3222 ± 16 mg/kg), and magnesium (2108 ± 11 mg/kg). In addition, the cookies presented an adequate balance of amino acids, principally of aspartic acid, glutamic acid, serine, glycine, threonine, arginine, alanine, proline, valine, phenylalanine, and leucine. The cookies complied with the Peruvian legislation of the Healthy Law about the promotion of healthy eating for children and adolescents and with the microbiological requirements. Finally, the cookies showed a sensory acceptance of 77.8% and a shelf life of 184 days determined by the Rancimat method. The native collagen from pota nape could be used with quinoa flour to develop functional foods to help reduce child malnutrition. Full article