Search Results (100)

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

This study aims to investigate the syntactic complexity in individuals with Alzheimer’s disease (AD) by conducting a comprehensive analysis that incorporates mean dependency distance (MDD), fine-grained grammatical metrics, and dependency network structures. A total of 150 adults with AD and 150 healthy controls (HC) responded in English to interview prompts based on the Cookie Theft picture description task, and the results were compared. The key findings are as follows: (1) The primary syntactic change is a strategic shift from hierarchical, clause-based constructions to linear, phrase-based ones, a direct consequence of working memory deficits designed to minimize cognitive load. (2) This shift is executed via a resource reallocation, where costly, long-distance clausal dependencies are systematically avoided in favor of a compensatory reliance on local dependencies, such as intra-phrasal modification and simple predicate structures. (3) This strategic reallocation leads to a systemic reorganization of the syntactic network, transforming it from a flexible, distributed system into a rigid, centralized one that becomes critically dependent on the over-leveraged structural role of function words to maintain basic connectivity. (4) The overall syntactic profile is the result of a functional balance governed by the principle of cognitive economy, where expressive richness and grammatical depth are sacrificed to preserve core communicative functions. These findings suggest that the syntactic signature of AD is not a random degradation of linguistic competence but a profound and systematic grammatical adaptation, where the entire linguistic system restructures itself to function under the severe constraints of diminished cognitive resources. Full article

Citrus by-products are increasingly recognized as a valuable source of bioactive compounds (BCs), particularly flavonoids. Their incorporation into food matrices as functional ingredients aligns with sustainability goals and consumer demand for health-promoting products. However, challenges such as poor stability and undesirable sensory properties limit their direct use in food systems. This study aimed to develop and evaluate functional cookies enriched with microencapsulated flavonoid-rich extracts derived from lemon and orange peels. Flavonoids were extracted with hydroethanolic solvent and characterized by HPLC-DAD. The extracts exhibited high total flavonoid contents: 1960.1 mg/L for orange and 845.7 mg/L for lemon. The extracts were encapsulated using a 1% sodium alginate and 1.36% corn starch blend, producing thermally stable microbeads with flavonoid retention higher than 85% after heating at 230 °C for 30 min. These microbeads were incorporated into gluten-free oat and buckwheat cookies, delivering 166.11 mg/100 g (orange) and 177.13 mg/100 g (lemon) of flavonoids in the product, which covers approximately one-third of the recommended daily intake. Sensory analysis using triangle tests (ISO 4120) (n = 23) showed no significant difference (p > 0.05) between control and enriched cookies, indicating successful masking of potential bitterness or astringency associated with flavonoids. These results demonstrate the effectiveness of microencapsulation in protecting citrus flavonoid-rich extracts and support the development of sustainable, health-oriented bakery products. Moreover, this approach promotes the valorization of agro-industrial by-products, contributing to a more circular food supply chain. 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

The aim of the study was to evaluate the use of sunflower and sesame oilseed press cakes, which are by-products of oil extraction, as functional ingredients in cookie production. The quality characteristics of these by-products were assessed, including water activity, pH, total phenolic content, and antioxidant activity, and HPLC analysis of the phenolic compounds was performed. Subsequently, cookies were prepared by replacing wheat flour with 30% or 50% press cake. The addition of sunflower press cake significantly increased the total phenolic content (up to 8.6 mg GAE/g dm) and antioxidant activity (up to 75.9%) in the cookies, whereas adding sesame press cake showed a less pronounced effect, reaching 0.91 g GAE/g dm and 8.9% for total phenolic content and antioxidant activity, respectively. HPLC analysis indicated that chlorogenic acid and its derivatives dominated in sunflower-enriched cookies, while sesame samples contained lignans such as sesamol and sesamin. Our study shows that 50% substitution improves the health-promoting properties of cookies and does not differ significantly from the 30% level in consumer sensory evaluations. These findings support the use of sunflower and sesame press cakes as valuable ingredients in food applications. This represents an important step toward developing healthier and more nutritious food products while supporting the principles of the circular economy through the upcycling of valuable raw materials. 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

This study demonstrates an innovative single-gelator approach using agarose (1% and 2% w/w) to structure cold-pressed hemp oil into functional fat replacers for shortbread cookies, achieving a 40% reduction in saturated fatty acids compared to butter. Comprehensive characterization revealed that hydroleogels exhibited superior crispiness (45.67 ± 3.86 N for 2% agarose hydroleogel—HOG 2%) but problematic water activity (0.39–0.61), approaching microbial growth thresholds. Conversely, oleogels showed lower crispiness (2.27–3.43 N) but optimal moisture control (aw = 0.12–0.16) and superior color stability during 10-day storage. Electronic nose analysis using 10 metal oxide sensors revealed that oleogel systems preserved characteristic aroma profiles significantly better than hydroleogels, with 2% agarose oleogel (OG 2%) showing 34% less aroma decay than pure hemp oil. The 2% agarose oleogel demonstrated optimal performance with minimal baking loss (5.87 ± 0.20%), excellent structural integrity, and stable volatile compound retention over storage. Morphological analysis showed that hemp oil cookies achieved the highest specific volume (2.22 ± 0.07 cm³/g), while structured systems ranged from 1.12 to 1.31 cm³/g. This work establishes agarose as a versatile single gelator for hemp oil structuring and validates electronic nose technology for the objective quality assessment of fat-replaced bakery products, advancing healthier food design through molecular approaches. Full article

High-amylose wheat (HAW), developed through non-genetic modification, addresses the growing demand for clean-label and nutritionally enhanced food products. This study systematically investigated the effects of heat-moisture treatment (HMT; 20% and 25% moisture levels) on the physicochemical properties and cookie-making performance of HAW flour (HAWF) and soft wheat flour (SWF). HMT promoted moisture-induced agglomeration, leading to increased particle size, reduced damaged starch content, and enhanced water and sucrose solvent retention capacities. Although the amylose content remained largely unchanged, pasting behavior was differentially affected, with increased viscosities in SWF and slight decreases in HAWF. Thermal analyses demonstrated elevated gelatinization temperatures, indicating improved thermal stability, while X-ray diffraction revealed alterations in starch crystallinity. Furthermore, HMT weakened gluten strength and modified dough rheology, effects more pronounced in HAWF. Cookies prepared from HMT-treated flours exhibited larger diameters, greater spread ratios, and reduced heights. In vitro digestibility assays showed a marked reduction in rapidly digestible starch and increases in slowly digestible and resistant starch fractions, particularly in HAWF cookies. Collectively, these findings establish HMT as an effective strategy for modulating flour functionality and enhancing cookie quality, while concurrently improving the nutritional profile through the alteration of starch digestibility characteristics. Full article

Every year, around 1.3 billion tons of food is wasted globally, with fruits and vegetables making up a significant portion. One by-product of this waste is pomace—the solid remains after juice extraction—which is rich in valuable nutrients like fiber, polyphenols, flavonoids, carotenoids, organic acids, vitamins, and minerals. Common sources of pomace are apples, grapes, citrus fruits, and berries. Researchers have highlighted its potential use in the confectionery industry. For example, replacing flour with pomace in cookies can improve antioxidant content and reduce hardness. Adding grape pomace to gummy candies increases levels of anthocyanins, flavanols, and proanthocyanidins while enhancing texture. Fortifying waffles with raspberry pomace boosts their nutritional value and may inhibit enzymes linked to free radical production. As a functional ingredient, pomace could help lower the risk of cardiovascular disease, diabetes, obesity, and colon cancer. Using fruit waste in food production supports sustainability by reducing waste and improving nutrition. Public awareness efforts, such as the NRDC’s Save the Food campaign, underscore the importance of repurposing food waste. Investing in functional confectionery made with pomace offers both health and environmental benefits, making it a key ingredient for sustainable food innovation. However, despite increasing attention to functional foods, the potential of fruit pomace specifically in confectionery has not been reviewed comprehensively. This review aims to fill this gap, providing a focused synthesis on the use of fruit pomace in the confectionery industry, identifying research trends, challenges, and practical applications. Full article

The purpose of the present study was to evaluate the effects of partially replacing wheat flour with bilberry (BIPP) and blackcurrant (BCPP) pomace powders at 2.5%, 5%, and 10% levels on dough texture and rheology and on the proximate composition, color, titratable acidity, pH, spread ratio, total phenolic content, DPPH radical scavenging activity, and textural and sensory properties of cookies. BIPP showed higher protein, fiber, and water absorption capacity while also showing lower fat and titratable acidity as compared with BCPP. The incorporation of BIPP and BCPP in cookies resulted in lower protein and higher fat, fiber, and mineral contents. Dough hardness, consistency, and stiffness increased while the hardness, cohesiveness, and chewiness of the cookies were found to decrease with the increase in pomace levels. A seven-fold increase in the total phenolic content of the cookies was recorded at a 10% replacement level of wheat flour with BIPP, reaching 214.73 mg GAE/100 g, while only a three-fold increase was found for 10% BCPP (90.18 mg GAE/100 g). The enrichment with BIPP and BCPP improved the sensory properties, with the 10% addition level presenting the highest acceptance. The results indicate that bilberry and blackcurrant pomace could be utilized as a sustainable source of fiber and bioactive compounds for adding nutritional, technological, and sensory benefits to the cookies. Full article

The aim of this paper is to evaluate, from a chemical and antibacterial point of view, sprouts from species of Fabaceae and Brassicaceae families, to establish a correlation between analyzed parameters and to test the possibility of using these functional compounds in the flour food industry. The material used was lentil sprouts (LS), pea sprouts (PS), bean sprouts (BS), and radish sprouts (RS), which were chemically analyzed by determining the content of total and individual polyphenols and macro- and microelements. The antimicrobial potential of the sprout extracts obtained was tested using the disk diffusion method on five bacterial strains: Escherichia coli, Proteus mirabilis, Klebsiella pneumoniae, Enterococcus faecalis, and Staphylococcus aureus. In order to capitalize on the flour food industry, the sprouts were introduced in the recipes for the manufacture of some cookies, and sensory analysis was performed. The results obtained indicated that LS are the sprouts with the highest content of TPC (524.130 mg/100 g) and highest content for Ni, Cu, Zn, Fe, Mn, and Mg, while the highest values for Ca were recorded in the case of PS (256.575 ± 2.23 mg/kg), and for K in the case of the BS sample (4819.450 ± 1.1 mg/kg). The RS extract has been shown to be effective against E. faecalis (MIC-70 µL/mL), S. aureus (MIC 50 µL/mL), and PS against S. aureus (MIC 70 µL/mL). Regarding the sensory analysis of cookies, the panelists participating in the study preferred products based on BS and PS in a percentage of 2.5%. 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

Terminalia catappa (tropical almond) represents an underutilized resource with potential applications in functional food development. This study investigated the technological properties and bioactive characteristics of T. catappa kernel flour and its application in cookie formulation. The research examined the techno-functional properties, pasting behavior, and bioactive profile of T. catappa flour and its blends with different sweeteners (erythritol and cane sugar at 5% and 15% concentrations). Cookies were formulated using optimized ingredients, and their quality parameters were evaluated through physical, chemical, and sensory analyses. T. catappa flour demonstrated significant water holding capacity (4.48 g H₂O/g DM) and notable antioxidant activity in both aqueous and ethanolic extracts (DPPH: 1.95–3.35 mg TE/g DM). The addition of sweeteners influenced pasting properties, with higher concentrations generally reducing peak viscosity and pasting temperature. Developed cookies exhibited stable water activity (0.294–0.320) over one month of storage and contained substantial dietary fiber (5.018 g/100 g). Sensory evaluation revealed superior acceptability for thicker (10 mm) cookies, particularly in texture and appearance attributes. This study establishes T. catappa kernel flour as a promising functional ingredient for gluten-free bakery applications, offering both technological functionality and bioactive properties suitable for health-conscious product development. Full article

The present study evaluated the physicochemical parameters, polyphenolics content, levels of heat-induced compounds (acrylamide, furfural, 5-hydroxymethylfurfural), antioxidant properties, as well as sensory quality of shortbread cookies enriched with dried sea buckthorn fruit (SBF). The SBF-enriched cookies were prepared by replacing 1, 2, 3, or 5% of the flour with dried sea buckthorn fruit. Our results showed the presence of 12 phenolic acids and 5 flavonoids in the SBF, while two phenolic acids and two flavonoids were detected in the cookies. Most of the compounds were identified in the cookies enriched with 5% SBF. Among the phenolic acids, benzoic acid was the most abundant, while among the flavonoids, quercetin was the most abundant. 5-hydroxymethylofurfural was not detected in any cookies, and the addition of SBF contributed to the presence of furfural in baked products and increased the amount of acrylamide, and their content increased with the amount of SBF addition. The addition of sea buckthorn fruit at 5% distinctly exceeded the benchmark level of acrylamide in the cookies and worsened their sensory quality. It should also be noted that SBF significantly (p < 0.05) improved the antioxidant potential determined by two tests, ABTS and DPPH. The SBF-enriched cookies were characterized by significantly higher values of crispness and browning index compared to the control cookies. The results of the study indicate that SBF can be successfully used as a component of bakery products. In conclusion, the cookies with SBF can show improved technological and functional properties and constitute an added value bakery product that could provide health benefits. Full article

Replacing the amount of sugar in pastries with functional ingredients may be a strategy of interest to food manufacturers. Reducing the content of sugar in pastries and bakery products could be a measure to reduce diseases such as obesity, diabetes, cardiovascular disease, tooth decay, and cognitive impairment. Additionally, energy consumption, greenhouse gas emissions, and global warming potential are the main issues in sugar beet agricultural production systems. Due to the multiple roles that sugar has in the dough (i.e., provide energy, sweeten, improve the structural characteristics, extend shelf life, limit the swelling of the starch, give color and flavor to ripe products, and ensure the preservation of products), there have been attempts at substituting sugar in percentages of up to 100% in different products such as cakes, muffins, pies, biscuits, cookies, and bread. From the points of view of technology and consumer perception, the best substitutes are apple puree, inulin, oligofructose, stevia, apple pomace, polydextrose, dried apples, Nypa fruticans sap, grape juice/syrup, and date powder/syrup. Depending on the substituent, when substituting sugar in percentages from 10 to 100%, improvements were obtained in terms of texture, rheological properties, sensory properties, consumer acceptability, and physicochemical and nutritional properties. Full article