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Levickienė D, Kulaitienė J, Vaitkevičienė N, Rakauskaitė L. Influence of Mulberry Leaf Powder Additive on Chemical and Physical Characteristics of Wheat and Rice Flour Butter Cookies. Foods 2024; 13:1737. [PMID: 38890966 PMCID: PMC11171856 DOI: 10.3390/foods13111737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2024] [Revised: 05/21/2024] [Accepted: 05/29/2024] [Indexed: 06/20/2024] Open
Abstract
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.
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Affiliation(s)
- Dovilė Levickienė
- Department of Plant Biology and Food Sciences, Agriculture Academy, Vytautas Magnus University, Donelaicio St. 58, 44248 Kaunas, Lithuania; (J.K.); (N.V.); (L.R.)
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Panda TC, Jaddu S, Bansode V, Dwivedi M, Pradhan RC, Seth D. A novel approach to increase calcium and fiber content in pasta using kadamb fruit (Neolamarckia cadamba) powder and study of functional and structural characteristics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:311-319. [PMID: 38196706 PMCID: PMC10772046 DOI: 10.1007/s13197-023-05842-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/30/2023] [Accepted: 09/05/2023] [Indexed: 01/11/2024]
Abstract
Kadamb is a unique and underutilized fruit having rich nutritional profile. The utilization of kadamb fruit in value addition is very limited. In this study, pasta was made using kadamb fruit powder (KFP). The effect of fortification of KFP on the quality parameters (color, solid loss, percent expansion, hardness, bulk density, and overall acceptability) of pasta was studied. Pasta was prepared using semolina as the base ingredient, and various proportions of KFP (ranging from 0 to 20%) were added for fortification. Dietary fiber and calcium contents of dry pasta were increased from 5.21 ± 0.02 to 15.36 ± 0.02 and 17.57 ± 0.15 to 37.97 ± 0.03, respectively. As the proportion of KFP increased, the cooking time, hardness, and percent solid loss of the cooked pasta also increased. The highest values for overall acceptability, hardness, cooking solid loss, and bulk density were achieved with 10% KFP and 90% semolina were 7.93 ± 0.41, 19.92 ± 0.21 N, 6.30 ± 0.46%, and 331.67 ± 9.60 kg/m3 respectively. Percent expansion of the pasta was noted to be around 98.33 ± 6.5%. The optimal proportion of KFP was found to be 10% for achieving the best overall quality attributes. FTIR (Fourier-transform infrared spectroscopy) and SEM (scanning electron microscopy) analyses were conducted on the pasta, confirming the presence of functional groups and revealing structural changes due to fiber content of KFP. KFP can be used to create functional and nutritious food products, and further research could explore its application in other food formulations as well.
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Affiliation(s)
- Tarak Chandra Panda
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008 India
| | - Samuel Jaddu
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008 India
| | - Venkatraman Bansode
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008 India
| | - Madhuresh Dwivedi
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008 India
| | - Rama Chandra Pradhan
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008 India
| | - Dibyakanta Seth
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008 India
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Arepally D, Sudharshan Reddy R, Coorey R, Goswami TK. Modelling inactivation kinetics of free and encapsulated probiotic cells in millet biscuit under different baking conditions. Food Res Int 2023; 174:113573. [PMID: 37986522 DOI: 10.1016/j.foodres.2023.113573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 10/05/2023] [Accepted: 10/09/2023] [Indexed: 11/22/2023]
Abstract
The rising popularity of probiotic food in the diet for improved health benefits leads to the development of new probiotic functional foods. In general, biscuit is a long-shelf-life snack product that can be consumed straight from the pack without further processing. Although the development of probiotic bakery products is an innovative approach to market expansion, the infusion of probiotics in biscuits to produce probiotic biscuits has not been explored because of the complexity of the baking process. Therefore, this study aimed to evaluate the impact of baking conditions (160, 180, 200, and 220 °C) on the viability of free and encapsulated probiotic Lactobacillus acidophilus NCDC 016 cells by adding them into biscuit dough separately and baking for up to 600 sec. The cells were encapsulated using 20 % maltodextrin and 8.51 % gum arabic as a wall material and spray drying at an inlet and outlet air temperature of 150 and 55 ± 2 °C, respectively. At different baking temperatures (160, 180, 200, and 220 °C), the viability of probiotic (free and encapsulated) cells, the physicochemical properties of biscuits, and the inactivation kinetics of cells were examined by withdrawing samples every 120 sec. The survivability of encapsulated cells was observed to be higher than free cells at 160 and 180 °C for 600 sec. The moisture content and water activity were found to be higher and lower, respectively for encapsulated probiotic biscuits than for the biscuit containing free cells. The observed results of higher cell viability at 200 °C, 360 sec (5.38 log CFU/g) than at 180 °C, 600 sec (5.02 log CFU/g) can be explained by the time-temperature combination. Thus, producing the probiotic biscuit at baking conditions of 200 °C and 360 min is possible, providing the cell viability of 5 log CFU/g of probiotic biscuit. Further, the inactivation kinetics of cells were predicted by log-linear, Weibull, log-logistic, Gompertz, and Buchanan models. Under all baking conditions, the log-linear model was the best model for describing the data of encapsulated and free cells.
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Affiliation(s)
- Divyasree Arepally
- School of Molecular and Life Sciences, Curtin University, Kent Street, Bentley, Western Australia, Australia; Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721 302, India
| | - Ravula Sudharshan Reddy
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721 302, India
| | - Ranil Coorey
- School of Molecular and Life Sciences, Curtin University, Kent Street, Bentley, Western Australia, Australia.
| | - Tridib Kumar Goswami
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721 302, India.
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Ghendov-Mosanu A, Netreba N, Balan G, Cojocari D, Boestean O, Bulgaru V, Gurev A, Popescu L, Deseatnicova O, Resitca V, Socaciu C, Pintea A, Sanikidze T, Sturza R. Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies. Foods 2023; 12:3907. [PMID: 37959025 PMCID: PMC10650130 DOI: 10.3390/foods12213907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 10/21/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
The problem of food with functional ingredients, characterized by low energy intake and a variety of phytonutrients with biological activity, is one of the concerns of the population. The objectives of this study were to investigate the effect of pumpkin powder and its bioactive components on the quality, color and textural properties of shortbread cookies. In the drying process of pumpkin powder (Cucurbita moschata) at 60 ± 2 °C, the physicochemical parameters did not change significantly in relation to fresh pulp. The chromatic parameters L*, a* and b* showed that the pumpkin powder was brighter than the pulp, with a greater presence of yellow pigments. Pumpkin powder presented a rich source of bioactive compounds (polyphenols flavonoids, carotenoids) with an antioxidant potential of 161.52 mmol TE/100 g DW and 558.71 mg GAE/100 g DW. Antimicrobial activity against Gram-positive (Staphylococcus aureus, Bacillus cereus), Gram-negative (Escherichia coli, Salmonella Abony and Pseudomonas aeruginosa) bacteria and high antifungal activity against Candida albicans were attested. The sensory, physicochemical, texture parameters and color indicators of shortbread cookies with yellow pumpkin powder (YPP) added in a proportion of 5-20% were analyzed. The optimal score was given to the sample of 15% YPP. The use of 15-20% YPP contributed to improved consistency due to the formation of complexes between starch and protein.
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Affiliation(s)
- Aliona Ghendov-Mosanu
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (O.B.); (V.B.); (A.G.); (L.P.); (O.D.); (V.R.); (R.S.)
| | - Natalia Netreba
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (O.B.); (V.B.); (A.G.); (L.P.); (O.D.); (V.R.); (R.S.)
| | - Greta Balan
- Department of Preventive Medicine, “Nicolae Testemitanu” State University of Medicine and Pharmacy, 165 Stefan cel Mare Blvd., MD-2004 Chisinau, Moldova; (G.B.); (D.C.)
| | - Daniela Cojocari
- Department of Preventive Medicine, “Nicolae Testemitanu” State University of Medicine and Pharmacy, 165 Stefan cel Mare Blvd., MD-2004 Chisinau, Moldova; (G.B.); (D.C.)
| | - Olga Boestean
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (O.B.); (V.B.); (A.G.); (L.P.); (O.D.); (V.R.); (R.S.)
| | - Viorica Bulgaru
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (O.B.); (V.B.); (A.G.); (L.P.); (O.D.); (V.R.); (R.S.)
| | - Angela Gurev
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (O.B.); (V.B.); (A.G.); (L.P.); (O.D.); (V.R.); (R.S.)
| | - Liliana Popescu
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (O.B.); (V.B.); (A.G.); (L.P.); (O.D.); (V.R.); (R.S.)
| | - Olga Deseatnicova
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (O.B.); (V.B.); (A.G.); (L.P.); (O.D.); (V.R.); (R.S.)
| | - Vladislav Resitca
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (O.B.); (V.B.); (A.G.); (L.P.); (O.D.); (V.R.); (R.S.)
| | - Carmen Socaciu
- Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Manasturs St., 4003724 Cluj-Napoca, Romania; (C.S.); (A.P.)
| | - Adela Pintea
- Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Manasturs St., 4003724 Cluj-Napoca, Romania; (C.S.); (A.P.)
| | - Tamar Sanikidze
- Faculty of Exact and Natural Sciences, Javakhishvili Tbilisi State University, 1 Ilia Chavchavadze Ave., Tbilisi 00186, Georgia;
| | - Rodica Sturza
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (O.B.); (V.B.); (A.G.); (L.P.); (O.D.); (V.R.); (R.S.)
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Krajewska A, Dziki D. Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes. Molecules 2023; 28:molecules28104005. [PMID: 37241744 DOI: 10.3390/molecules28104005] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 05/07/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Cookies made from wheat have become increasingly popular as a snack due to their various advantages, such as their convenience as a ready-to-eat and easily storable food item, wide availability in different types, and affordability. Especially in recent years, there has been a trend towards enriching food with fruit additives, which increase the health-promoting properties of the products. The aim of this study was to examine current trends in fortifying cookies with fruits and their byproducts, with a particular focus on the changes in chemical composition, antioxidant properties, and sensory attributes. As indicated by the results of studies, the incorporation of powdered fruits and fruit byproducts into cookies helps to increase their fiber and mineral content. Most importantly, it significantly enhances the nutraceutical potential of the products by adding phenolic compounds with high antioxidant capacity. Enriching shortbread cookies is a challenge for both researchers and producers because the type of fruit additive and level of substitution can diversely affect sensory attributes of cookies such as color, texture, flavor, and taste, which have an impact on consumer acceptability.
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Affiliation(s)
- Anna Krajewska
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland
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Jabri Karoui I, Hammami M, Abderrabba M. The use of D-Optimal Mixture Design in the development of date stone and spirulina tablet formulation as a phycocyanin dietary supplement. CR CHIM 2023. [DOI: 10.5802/crchim.222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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Asadi SZ, Khan MA, Zaidi S. A study on the shelf life of cookies incorporated with sapota and beetroot leaf powders. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3848-3856. [PMID: 36193368 PMCID: PMC9525482 DOI: 10.1007/s13197-022-05408-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/21/2022] [Accepted: 02/10/2022] [Indexed: 11/28/2022]
Abstract
The addition of edible fiber could affect the shelf life of cookies, which can have a positive or negative impact depending on the source of fiber. This study is in continuation of two previously published papers to investigate the storage stability of cookies incorporated with 4.5% beetroot leaf powder (BLP), with 7% sapota fiber powder (SFP) and reference cookies during 15 months at ambient temperature by analyses of physicochemical, microbial and sensory properties on each specified month using international standard methods. It was found that with increasing storage period, there was an increment in moisture content, peroxide value, free fatty acids and microbial population including total aerobic bacteria and yeast and mold colonies of all cookies; the lowest values being for cookies with 7% SFP (5.70%, 4.12 mEqO2/1000 g cookie's fat, 1.47%, 2.73 and 2.36 log CFU/g dried cookie, respectively). In contrast, the reverse trend was found in pH value. At the end of storage, a significant difference (p ≤ 0.05) was observed between reference cookies and other cookies regarding moisture content, peroxide value, free fatty acids and overall sensory acceptability; the quality of cookies supplemented with 7% SFP being desirable, followed by cookies with 4.5% BLP, and then reference cookies.
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Affiliation(s)
- Seyedeh Zeinab Asadi
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, 202002 India
| | - Mohammad Ali Khan
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, 202002 India
| | - Sadaf Zaidi
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, 202002 India
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Nutritional, techno‐functional, structural and rheological properties of potato peel powder: a valuable bio‐waste being potential source of dietary fibre and antioxidants in cookie formulation. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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9
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Aljobair MO. Physicochemical, nutritional, and sensory quality and storage stability of cookies: effect of clove powder. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2071290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Moneera O. Aljobair
- Department of Physical Sport Science, College of Education, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia
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Rainero G, Bianchi F, Rizzi C, Cervini M, Giuberti G, Simonato B. Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2545-2552. [PMID: 34676540 PMCID: PMC9298127 DOI: 10.1002/jsfa.11596] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 10/12/2021] [Accepted: 10/21/2021] [Indexed: 05/10/2023]
Abstract
BACKGROUND Grape pomace (GP), a wine-making by-product rich in dietary fiber (DF) and total phenolic compounds (TPC), is a potential functional ingredient in the fortification of baked goods. RESULTS In the present study, fortified breadsticks samples were obtained by replacing wheat flour with 0, 5 and 10 g 100 g-1 of powdered GP (GPP). The GPP inclusion affected the rheological properties of the doughs by increasing the water absorption and tenacity (P) at the same time as reducing the extensibility (L), with a significant increase in the P/L value and a decrease in the swelling index (G) value and deformation energy (W). Textural characteristics of breadsticks were influenced by the GPP addition, showing a reduction in hardness and fracturability as the amount of GPP increased in the recipe. The GPP fortified breadsticks exhibited decreased pH, volume and specific volume values compared to the control. The TPC and the antioxidant capacity increased in GPP fortified breadsticks, whereas the increased amount of DF allowed the products to benefit from the claim 'high fiber content' at the highest level of GPP inclusion. The sensory evaluation revealed that GPP addition increased wine odor, acidity, bitterness, astringency and hardness, and decreased the regularity of alveolation and friability. Finally, the GPP fortified products achieved good sensorial acceptability. CONCLUSION GPP improved the nutritional values of fortified breadsticks and changed the rheology of dough and breadsticks' technological properties without affecting sensory acceptability. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Giada Rainero
- Department of BiotechnologyUniversity of VeronaVeronaItaly
| | | | - Corrado Rizzi
- Department of BiotechnologyUniversity of VeronaVeronaItaly
| | - Mariasole Cervini
- Department for Sustainable Food ProcessUniversità Cattolica del Sacro CuorePiacenzaItaly
| | - Gianluca Giuberti
- Department for Sustainable Food ProcessUniversità Cattolica del Sacro CuorePiacenzaItaly
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Optimization of Osmotic Dehydration of Sapodilla ( Achras zapota L.). Foods 2022; 11:foods11060794. [PMID: 35327217 PMCID: PMC8952435 DOI: 10.3390/foods11060794] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 12/22/2021] [Accepted: 12/30/2021] [Indexed: 01/16/2023] Open
Abstract
Sapodilla (Achras zapota L.) is a fruit with a great nutritional potential; however, its perishable nature is a great obstacle for commercialization/exportation. Herein, osmotic dehydration was applied to sapodilla to reduce post-harvest losses and obtain a stable product with acceptable sensorial characteristics. Initially, a 2³ full-factorial design was performed to determine the effect of temperature (30−50 °C), sucrose concentration (40−60% °Brix) and immersion time (90−240 min) on the moisture loss (ML), solid gain (SG) and dehydration efficiency index (DEI). The samples with higher DEI values were subjected to sensory analysis, followed by physicochemical, microbiological and structural analyses. The temperature and the concentration of the osmotic solution had significant influence (p < 0.05) on ML and SG, whereas DEI was significantly influenced (p < 0.05) by the concentration of osmotic solution and the immersion time. The sample produced by osmotic dehydration using the optimized conditions (40 °C, 50 °Brix; 165 min) obtained higher scores on the sensorial attributes, greater compliance with microbiological standards and generated turgor reduction and ruptures of sapodilla cell walls.
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Physicochemical, Rheological, and Sensory Properties of Gluten-Free Cookie Produced by Flour of Chestnut, Date Seed, and Modified Starch. J FOOD QUALITY 2022. [DOI: 10.1155/2022/5159084] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
A gluten-free rice flour-based cookie was produced using different mixtures of chestnut flour (0, 30, 40, and 50%), date seed flour (0, 10, and 20%), and modified starch (0.3, 0.5, 0.6, and 0.9%). Physicochemical, rheological, and sensory properties of the prepared treatments were investigated. The results showed that moisture, specific volume, and dough viscosity were the lowest in control and the highest in treatment T1 containing 20% date seed flour, 30% chestnut flour, and 0.9% modified starch (
). The highest (22.15 N) and the lowest hardness (13.5 N) were obtained in the control and T1, respectively, both of which increased over the storage time (
). Regarding the texture characteristics of different dough treatments, the control illustrated the lowest adhesiveness and the highest hardness and chewiness. Sensory evaluation revealed that gluten-free treatments were acceptable from the consumers’ point of view. It was concluded that T1 as a gluten-free cookie had the highest quality.
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Chakraborty R, Sabruna S, Roy R, Majumdar S, Roy S. Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability. SN APPLIED SCIENCES 2021. [DOI: 10.1007/s42452-020-03988-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
Abstract
AbstractBiscuits prepared from composite flours substituted with unconventional plant resources have been considered important for enriching the overall nutritional quality. The present study was undertaken to explore the potential of banana pseudostem flour for the valorization of wheat flour biscuits. At the same time, the study attempts to address the problem of bioresource wastage as huge amounts of banana pseudostem are wasted every year after harvesting of the fruits. In this study, composite flours were prepared by partially substituting wheat flour with banana pseudostem core flour (BPF10, BPF20, BPF30) in different proportions (10, 20, 30% w/w), and biscuits were prepared from these composite flour formulations. Analyses of the physicochemical properties, pasting properties, colour and texture, quantification of phytochemicals and antioxidant properties, and overall sensory evaluation of the flours and biscuits were performed for comparative evaluation. BPF-substituted composite flours showed higher moisture and ash content, pasting temperature and water and oil absorption capacity. BPF-fortified biscuits were found to be rich in ash content, protein, proline, antioxidative phytochemicals, viz. phenols, flavonoids, tannins, ascorbate, and alkaloids, whereas fat, moisture content, and viscosity were comparatively lower than that of the control (wheat flour biscuits). Significant free radical scavenging activities of the BPF-substituted biscuits were also observed. Colour and texture analysis showed desirable changes in lightness (L*), yellowness (b*), chroma (C*), fracturability, and hardness of the BPF-substituted biscuits. Most importantly, considering the sensory characteristics like taste and crispiness, control and BPF10 biscuits were highly comparable. Therefore, the formulation of BPF-substituted biscuits presents an effective way to utilize banana pseudostems, which is also rich in nutraceutical and antioxidative properties.
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