Functional, physicochemical and sensory properties of novel cookies produced by utilizing underutilized jering (Pithecellobium jiringa Jack.) legume flour

Cellulose synthesis from germinated tiger nut residue and its application in the production of a functional cookie

In this study, cellulose was synthesized from the residue obtained after germinating tiger nuts for 0, 48, 72 or 96 h. The influence of the synthesized cellulose (0%, 2%, or 5%) on the quality of clove extract laden-cookies was evaluated. The optimum structure, morphology, and thermal properties of cellulose were obtained after geminating tiger nuts for 72 h. Adding cellulose to the dough stabilized the total phenolic, flavonoid, and protein contents and radical scavenging activity during the baking operation. The addition of 2% cellulose generally enhanced the hydration, pasting, and viscoelastic properties of the dough. However, 5% cellulose negatively affected the highlighted properties, culminating in poorer textural and sensory properties of the cookies produced therefrom. Germination could be effective in modifying the properties of cellulose from tiger nuts; thus, enhancing its application in the production of a functional cookie.

Graphical abstract

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-024-05972-8.

Starch-based biodegradable films amended with nano-starch and tannic acid-coated nano-starch exhibit enhanced mechanical and functional attributes with antimicrobial activity

Starch-based biofilms are biodegradable, but their application is limited by lower mechanical strength and absence of antimicrobial properties. In this context, the present study attempted to unleash the potential of nanotechnology for synthesizing nano-starch (NS) and tannic acid-coated nano-starch (T-NS) for augmenting the tensile strength and antimicrobial properties of starch-based biofilms. Moreover, this study reports one of the first such attempts to improve the commercial viability of starch extracted from the corms of Amorphophallus paeoniifolius. In this study, NS and T-NS samples were first synthesized by the physical and chemical modification of the native starch (S) molecules. The NS and T-NS samples showed significantly smaller granule size, lower moisture content, and swelling power. Further, amendments with NS and T-NS samples (25 % and 50 %) to the native starch molecules were performed to obtain biofilm samples. The NSB (NS amended) and T-NSB (T-NS amended) biofilms showed comparatively higher tensile strength than SB films (100 % starch-based). The T-NSB showed greater antimicrobial activity against gram-positive and gram-negative bacteria. All the biofilms showed almost complete biodegradation in soil (in 10 days). Therefore, it can be concluded that additives like NS and T-NS can improve starch-based biofilms' mechanical strength and antimicrobial properties with considerable biodegradability.

Flour Functionality, Nutritional Composition, and In Vitro Protein Digestibility of Wheat Cookies Enriched with Decolourised Moringa oleifera Leaf Powder

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.

Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners

The effects of legume incorporation and sweetener substitution on the quality characteristics of innovative biscuits were investigated. The wheat flour was substituted with chickpea and lentil flour at ratios ranging from 0 to 30% legume to whole-meal dicoccum wheat flour. The sugar was substituted by oligofructose at 50 and 100% levels. The quality characteristics, including physicochemical properties (moisture content, water activity, and color), sorption characteristics, structural and textural properties, and sensory properties, were significantly affected by the substitutions. Sorption phenomena were excellently described by the Guggenheim, Anderson, and de Boer (GAB) model, while its parameters were affected by substitutions. Scanning electron microscopy revealed a porous structure with starch granules embedded within the protein matrix, showing restricted gelatinization and keeping largely their form. The incorporation of legume flour increased the biscuit density, hardness, and spread ratio and decreased the color of the products. Furthermore, principal component analysis (PCA) analysis of instrumental and sensory characteristics showed that texture and sweetness were the key quality characteristics for product acceptance. It was found that highly acceptable legume-based biscuits with alternative sweeteners can be produced, with 50% oligofructose substitution and legume flour incorporation (chickpea or lentil) up to 30%.

Optimization of starch extraction from Amorphophallus paeoniifolius corms using response surface methodology (RSM) and artificial neural network (ANN) for improving yield with tenable chemical attributes

The development of the extraction process for improving the starch yield from unconventional plants is emerging as a topic of interest. In this respect, the present work aimed to optimize the starch extraction from the corms of elephant foot yam (Amorphophallus paeoniifolius) with the help of response surface methodology (RSM) and artificial neural network (ANN). The RSM model performed better than the ANN in predicting the starch yield with higher precision. In this connection, this study for the first time reports the significant improvement of starch yield from A. paeoniifolius (51.76 g/100 g of the corm dry weight). The extracted starch samples based on yield - high (APHS), medium (APMS), and low (APLS) exhibited a variable granule size (7.17-14.14 μm) along with low ash content, moisture content, protein, and free amino acid indicating purity and desirability. The FTIR analysis also confirmed the chemical composition and purity of the starch samples. Moreover, the XRD analysis showed the prevalence of C-type starch (2θ = 14.303°). Based on other physicochemical, biochemical, functional, and pasting properties, the three starch samples showed more or less similar characteristics thereby indicating the sustentation of beneficial attributes of starch molecules irrespective of the variation in extraction parameters.

Nutritional composition and sensory Properties of wheat muffins enriched with Gonimbrasia zambesina, walker caterpillar flour

Sub-Saharan Africa still bears the greatest forms of malnutrition. Attention is shifting to the use of edible insects in forms which are acceptable to people irrespective of their social status and level of civilization in efforts to alleviate protein malnutrition. Gonimbrasia zambesina (Lepidoptera: Saturniidae) caterpillars emerge seasonally in the coastal part of Kenya and despite their rich nutritional profile, their consumption is low. This study was thus undertaken to evaluate the effect of substituting wheat flour with G. zambesina caterpillar flour at 0%, 5%, 10%, 15% and 20% substitution levels on the nutritional composition and sensory properties of wheat muffins. Substituting wheat flour with G. zambesina caterpillar flour resulted in significantly high protein, fat and fibre contents of enriched wheat muffins. There was also an increasing trend in the ash, minerals and tocopherol content. Invitro protein digestibility significantly decreased from 10 to 20% substitution levels. There was a significant difference (p < 0.05) in the carbohydrate contents of enriched wheat muffins. The sensory scores for colour, texture, aroma and the overall acceptability of wheat muffins decreased with increasing substitution levels. At 10% substitution level, wheat muffins had significantly higher nutritional content than control wheat muffins (0%) and were comparable to muffins enriched with 5% G. zambesina caterpillar flour in terms of overall acceptability. Thus, enriching wheat muffins with G. zambesina caterpillar flour at 10% substitution level has the potential to contribute to improved protein nutrition since they have a higher protein content than the control wheat muffin and are 88.8% digestible (in vitro).

Evaluation of electrostatic powder coating method to prolong the shelf life of cheese slices

Electrostatic coating is being developed as an attractive alternative to overcome the problems encountered during conventional coating which includes non-uniform coating, dust generation, high energy and time consuming, equipment cleaning, and operating expenses. In this method, powder particles are charged by passing through an ion-rich region, which repel each other to produce an evenly distributed coating. This results in a uniform distribution of powder on target surface. In this study, the electrostatic coating of black pepper powder was applied by varying the applied voltage (0-20 kV), at a conveyor belt speed of 10 m/s and compared with manually coated cheese slices. The values of transfer efficiency (52.7%-87.0%), dust reduction (76.2%-85.8%), and adhesion (20.8%-85.3%) were higher for electrostatic coatings. The weight losses were lower (0.19%) at 15 kV as compared to 20 kV (0.67%). The total plate count of cheese slice coated at 20 kV was significantly higher (p < 0.05), whereas at 15 kV it was lower than all other treatments. The shelf life of coated cheese slices at 15 kV lasted up to 1 month due to better coating compared to other treatments. From the results, it can be concluded that electrostatic coating of cheese slice with black pepper is best at 15 kV along with higher transfer efficiency and dust reduction. PRACTICAL APPLICATION: Electrostatic powder coating of cheese resulted in higher transfer efficiency and reduction in dust production. later one has reduce the coating material requirement, thereby, reducing the processing cost. Moreover, dust reduction will reduce the burden of cleaning cost of environment and enhance worker health.

The Effect of Microwave Baking Conditions on the Quality of Biscuits and the Control of Thermal Processing Hazards in the Maillard Reaction

To reduce thermal processing hazards (TPHs), microwave baking has been extensively used in food thermal processing. In this study, the influence of microwave power and microwave time on the formation of TPHs and their precursors was explored in microwave-baked biscuits. The results indicated that the content of acrylamide, 5-hydroxymethylfurfural, methylglyoxal, and 3-deoxyglucosone increased linearly with the extension of microwave time (2, 2.5, and 3 min) and microwave power (440, 480, and 520 W). There was a significant correlation between the four TPHs. 3-Deoxyglucosone may directly or indirectly participate in the formation of the other three TPHs. The relationship between TPH levels with some heat-induced sensory characteristics was analyzed. The correlation between the sensory characteristics and the content of TPHs is L* &gt; a* &gt; hardness &gt; Water activity (AW). The correlation coefficients between L* value and the four TPHs are −0.950, −0.891, −0.803, and −0.985. Furthermore, the content of TPHs produced by traditional baking and microwave baking under the same texture level was compared. Compared with traditional baking (190°C, 7 min), microwave baking at 440 W for 3 min successfully decrease methylglyoxal, 3-Deoxyglucosone, acrylamide, and 5-hydroxymethylfurfural content by 60.75, 30.19, 30.87, and 61.28%, respectively. Traditionally baked biscuits, which had a more obvious color, as characterized by lower L* value, larger a* and b* values, are more susceptible to the formation of TPHs. Therefore, microwave baking can reduce the generation of TPHs.

Analyzing the effect of germination on the pasting, rheological, morphological and in- vitro antioxidant characteristics of kodo millet flour and extracts

The present investigationwas carried out to determine the effect of germination on pasting, rheological, morphological properties of Kodo millet flour and in-vitroantioxidant characteristics of its phenolic and γ-amino butyric acid extracts. Rheological analysis depicted complex flour viscosity decreased with an improvement in shear intensity, symbolizing the shear-thinning action of flour upon germination. The frequency and temperature sweep demonstrated a decrease in visco-elasticity as a result of germination wherein, SEM revealed destruction in the continuous composite structure of starch which got entangled in dense protein matrix following germination. The in-vitroantioxidant activities such as total antioxidant capacity, DPPH*, FRAP, metal chelating ability and hydrogen peroxide scavenging activities of both the extracts increased significantly. There was a decrease in pasting properties and gelatinization behaviour whereas, visco-elastic solid behaviour changed to visco-elastic fluid. This research explores the potential of germinated Kodo millet flour for valuable bioactive compounds extraction and its utilization in product development.

Pretreatment of tamarind pericarp to increase antioxidant availability and its application in a functional food

Diverse researchers have considered by-products of food and agricultural processing industries as a source of antioxidants. Tamarind (Tamarindus indica) is a leguminous tree, native from tropical Africa bearing edible fruit. The fruit is composed of 30% pulp, 40% seed, and 30% pericarp. Currently, tamarind pericarp is a waste from tamarind processing (approximately 54,400 tons of pericarp in 2012 worldwide) and is contributing to environmental contamination. This research aimed to determine the effect of maceration, microwaves, and ultrasound on the increase in the antioxidant availability in tamarind pericarp and its incorporation as a functional ingredient in cookies (5 and 10% substitution). Antioxidant content, antioxidant activity, proximate, and sensorial analysis of the cookies were conducted. The microwave method was the best pretreatment compared with sonication and maceration since it showed 1.3-fold higher amounts of phenolic compounds and 1.2-fold higher antioxidant capacity. The 10% substitution of tamarind pericarp powder in cookies, significantly increased the fiber content (four-fold) and phenolic compounds content (2.6-fold) and the product presented good acceptance in a sensorial test. Thus, tamarind pericarp powder could be considered as an antioxidant and fiber source and could be used as a functional ingredient in food products.

Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability

Biscuits 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.

Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents

A betacyanin rich extract was obtained from the flowers of Gomphrena globosa L. by ultrasound-assisted extraction and dried either by lyophilization or spray-drying, was tested as a natural colourant in cookies and compared to a commercial colourant. The extracts were characterized in terms of betacyanin content and antioxidant potential. The effects of the colourants incorporation in the cookies were assessed through proximate composition, soluble sugars, fatty acids, color, texture and microbial load, over a shelf life of 30 days. Considering all the assays and analyzing the results through a 2-way analysis of variance, the cookies incorporated with spray-dried colourant showed the most intense pink coloration while cookies incorporated with lyophilized extract lost less color intensity over time. Thus, betacyanin extracts have potential as pink natural alternatives to synthetic colourants in the food industry.

Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica”

This study aimed to develop a novel biscuit by supplementing cladode flour (CF) into whole-wheat flour (WWF) at different proportions 0, 25, 50, 75, and 100%. Proximate analysis revealed that CF had a high amount of ash (11.9%) and dietary fiber (41.04%). Major minerals determined by ICP-MS were calcium (4.47 g/100 g); potassium (1.25 g/100 g); magnesium (1.46 g/100 g); and trace elements such as zinc (1.77 mg/100 g), copper (0.95 mg/100 g), and selenium (148.5 μg/100 g). The analysis of total phenolics, total flavonoids, and antioxidant activity showed high values (649.88 mg gallic acid equivalents (GAE)/100 g; 399.16 mg catechin equivalent (CE)/100 g; and 72.37%, respectively). HPLC was used to identify four phenolic acids (gallic, ferulic, syringic, and caffeic acids) and only one flavonoid (rutin) in cladode flour. Biscuit hardness, L∗, and a∗ color values decreased corresponding to the incorporation level of CF. Sensory evaluation showed that the substitution level (up to 25%) is ideal to prepare an acceptable bio-biscuit. Cladode flour could be very useful for the food industry as a source of bioactive compounds with technological potential and nutritional and antioxidant properties.

Impact of particle size on functional, physicochemical properties and antioxidant activity of cladode powder (Opuntia ficus-indica)

Particle size is an important quality parameter of pharmaceutical and processed food products. The present study aimed at evaluating the effect of powder fractionation on the functional, physicochemical properties and antioxidant activity of cladode powder with particle size ranging from < 45 to 500 µm. Granulometric study presented bimodal granules' volume distribution explaining the irregular shape of particles. The results indicated that functional properties were significantly (p < 0.05) affected by particle size distribution and the critical fraction size was 63-80 µm. Scanning electron microscopy showed that morphology of cladode powder granules was highly related to the grinding treatment. Physicochemical analysis showed that ash content and soluble solids were more affected contrary to moisture, pH and titratable acidity. Chlorophylls (a, b) and carotenoids content of fractionated powder were affected significantly unlike color (b* value). The granulometric classes (80-100 µm) had the highest polyphenol and flavonoids content (605.30 mg GAE/100 g and 476.33 mg CE/100 g respectively). Two fractions "100-200 µm" and "80-100 µm" exhibited a high rise in the antioxidant activity as determined by the DPPH, ABTS and FRAP essays compared to other fractions. The chemical composition and bioactive compounds analysis of cladode powder confirmed a differential distribution of chemical composition and bioactive compounds according to particle size.

Functionality of Agave Bagasse as Supplement for the Development of Prebiotics-Enriched Foods

Agave bagasse is a fibrous-like material obtained during aguamiel extraction, which is also in contact with indigenous microbiota of agave plant during aguamiel fermentation. This plant is a well-known carrier of the prebiotic fructan-type carbohydrates, which have multiple ascribable health benefits. In the present work, the potential of ashen and green agave bagasse as functional ingredients in supplemented cookies was studied. For its application, the chemical, functional, properties of agave bagasses and formulated cookies were evaluated, as well as the physical properties of cookies. Chemical characterization was carried out by the proximate analysis of both bagasses and cookies, besides, the analysis of oligosaccharides was made by thin-layer chromatography and high-performance anion-exchange chromatography. In the same way, functional properties such as oil holding capacity, organic molecule absorption capacity, swelling capacity, and water holding capacity were analyzed in both agave bagasses and supplemented cookies. Finally, modifications in color and texture due to bagasse addition was studied through an analysis of total color difference and a penetrometric test, respectively. In this sense, ashen and green agave bagasses demonstrated chemical and functional properties for use in the food industry, since they increased oil holding capacity of cookies and transferred prebiotic fructooligosaccharides to both agave bagasse formulations, which remain active as a prebiotic ingredient in cookies after in vitro digestion and cookie manufacture, including thermal treatment. Hence, agave bagasse could be considered a valuable alternative for the addition of the nutritionally-relevant dietary fiber in healthier foods.

Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies

This study aimed at determining the effect of aqueous ethanolic extracts from lemon balm, hyssop and nettle, and butylated hydroxyanisole (BHA) on properties of shortbread cookies. This was achieved by instrumental measurements of color and sensory properties of the cookies directly after baking and by determination of peroxide (PV) and p-anisidine (p-AnV) values, and specific extinction coefficients (K₂₃₂ and K₂₆₈ values) for fat extracted from the cookies stored for 3 months at room temperature. Increase of the herbal extracts’ concentration from 0.02% to 0.2% in the cookies caused a reduction of L* (the brightness) and a* values (the red coordinate), while b* values (the yellow coordinate) increased when the cookies were enriched with lemon balm and nettle extracts. Among the cookies studied, those prepared with BHA and 0.1 and 0.2% addition of lemon balm extracts were characterized by the highest scores for aroma, taste, and overall acceptability. Incorporation of BHA and 0.02% hyssop extract into the cookies caused a decrease of PV values (the peroxide value) for fat extracted from the cookies after 3 months of their storage compared to a (control) sample without additives and produced the lowest K₂₃₂ values. Changes in the p-AnV values for the fat samples studied occurred gradually and slowly during the storage and the obtained values were lower compared to the control sample. All of the studied fat samples also showed a higher ability to scavenge DPPH radicals than the control sample. Considering both PV and p-AnV values as indicators of fat oxidation, BHA protected fat extracted from cookies against oxidation better than the herbal extracts used.

From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products

Due to the growing interest in improving the nutritional profile of bakery products, we have dealt with the most recent and relevant contributions regarding potential replacements for carbohydrates, proteins, and fats. Focusing on the influence of carbohydrates on metabolism, their excess implies obesity, diabetes and tooth decay. However, they are technologically important, since they are responsible for the structure of many bakery products. Regarding of the lipid profile, saturated fats have a great impact on the appearance of cardiovascular disease. Fortunately, nature and the food industry offer alternatives to traditional oils/butters with large amounts of omega 3 and other components that can mitigate these problems. Other relevant aspects are related to allergies concerning egg proteins, gluten or even requirements for vegan consumers. Several studies have been performed in this line, replacing eggs with milk serum, different mucilages obtained from legumes or some gums, etc. In conclusion, many papers have been published showing the possibility of successfully replacing (both at technological and sensory levels) less healthy ingredients with others that are nutritionally better. The challenge now is to combine these better components in a given product, as well as to evaluate possible interactions among them.

Baking performance of 25 edible dry bean powders: Correlation between cookie quality and rapid test indices

This study was designed to evaluate the baking performances of 25 edible dry bean (Phaseolus vulgaris L.) varieties and to investigate correlations among cookie features and rapid test indices (i.e., water and lactic acid retention capacities, oil binding capacity and Rapid Visco Analyzer indices). Two bean powder particle sizes (≤0.5 mm, ≤1.0 mm) were investigated. Cookies were evaluated in terms of nutritional, geometrical and textural properties. Bean powders doubled the amount of cookie protein and increased cookie resistant starch content. Baking potential varied according to bean genotype and powder particle size: coarse powders resulted in larger (+26%) and thinner (-19%) cookies characterized by easier breaking texture (fracture strengths of 41-157 vs. 48-226 kPa for fine powders). Water retention and oil binding capacities and pasting properties significantly (p < 0.05) correlated with cookie features. In conclusion, these accumulated findings can be used in designing value-added traditional and gluten-free cookies.

Development of functional cookies using saffron extract

Saffron extracts of two different concentrations were prepared and used as a source of natural antioxidants in whole wheat flour cookies. The effect on the color, texture and sensory properties of the product was also studied over a storage period of 9 months. Results revealed that spread ratio and hardness of cookies reduced non-significantly with the addition of saffron extract (SE). Color values 'L' and 'b' of cookies increased significantly from 50.7 to 53.9 and 36.5 to 47.0, respectively with the addition of SE while 'a' value decreased non-significantly (p > 0.05). DPPH radical scavenging activity, reducing power and inhibition of lipid peroxidation of dough and cookie samples containing SE were enhanced in comparison to control. The concentration of crocins, safranal and picrocrocin in DS50 and DS100 dough samples was found as 28.30, 48.30, 104.6 µg/g and 35.14, 62.38, 118.2 µg/g, respectively. Sensory scores of cookies containing SE were high as compared to control. All the quality parameters of cookies reduced during the storage period (0-9 months). However, the cookies with added SE revealed significantly higher quality attributes up to 6 months of storage without any significant loss in quality.

Effect of bambara groundnut supplementation on the physicochemical properties of rice flour and crackers

This study evaluated the effect of bambara groundnut supplementation on the physicochemical properties of local rice flour and baked crackers. Bulk and true density, porosity, water absorption index, oil absorption capacity, pasting properties by RVA, morphological appearance by SEM, color by calorimetry, and textural properties by TA.XT2 analysis of wheat and two formulations of rice-legume flours and crackers were studied. Moisture (10.94%) and carbohydrate (77.42%) levels were significantly greater in wheat flour than the rice-legume flours, while the reverse was true for fat and ash. Also rice-legume flours had significantly greater water and oil absorption capacity and lower water solubility compared to wheat flour. Compared to wheat crackers, rice-legume crackers had greater fat and ash, 20.51 and 3.57%, respectively, while moisture was significantly lower in the rice-legume crackers by 41 to 58%. Rice legume crackers were significantly harder and had significantly increased spread ratio. The results obtained from the development of locally grown rice and underutilized legume bambara groundnut showed great promise in physicochemical and functional properties and may be a good replacement for wheat flour to serve as a gluten-free product.

Quality Improvement and Antioxidant Activity of Sugar-Snap Cookies Prepared Using Blends of Cereal Flour

In this study, we investigated the changes in quality and antioxidant activity of sugar-snap cookies prepared with different blends of refined wheat (WHF) and oat flour (OAF). The crude protein contents of OAF and WHF were 12.24% and 7.17%, respectively, and the fiber contents of were 3.45% and 0.31%, respectively; both were increased by adding OAF. However, the total starch contents were decreased by adding OAF. The β-glucan content of the samples increased considerably upon the addition of OAF. The water-holding capacity was increased after adding OAF compared to WHF (79.21%). Water binding in wet gluten contents decreased on the addition of OAF. Final viscosity increased on the addition of OAF. Antioxidant activity and total phenolic acid were increased upon the addition of OAF. The thickness of cookies prepared with OAF, WHF, 20% of WHF with OAF (WOB20), and WOB40 were 11.28, 12.35, 9.74, and 9.81 mm, respectively. The hardness of cookies prepared with WHF and WOF20 did not differ significantly, and analysis of the appearance of cookies showed that the cookies were increasingly cracked as the OAF content increased. Therefore, substituting WHF with OAF improved the quality and nutrient value of the cookies.

Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images

The aim of this research was to determine the effect of composition (dietary fiber = DF, fat = F, and gluten = G) and baking time on the target microstructural parameters that were observed using images of potato and wheat starch biscuits. Microstructures were studied Scanning Electron Microscope (SEM). Non-enzymatic browning (NEB) was assessed using color image analysis. Texture and moisture analysis was performed to have a better understanding of the baking process. Analysis of images revealed that the starch granules retained their native form at the end of baking, suggesting their in complete gelatinization. Granules size was similar at several different baking times, with an average equivalent diameter of 9 and 27 µm for wheat and potato starch, respectively. However, samples with different levels of DF and G increased circularity during baking to more than 30%, and also increasing hardness. NEB developed during baking, with the maximum increase observed between 13 and 19 min. This was reflected in decreased luminosity (L*) values due to a decrease in moisture levels. After 19 min, luminosity did not vary significantly. The ingredients that are used, as well as their quantities, can affect sample L* values. Therefore, choosing the correct ingredients and quantities can lead to different microstructures in the biscuits, with varying amounts of NEB products.

Sensory evaluation of biscuits enriched with artichoke fiber-rich powders(Cynara scolymusL.)

The artichoke by‐products from the canning industry are mainly used for silage, being minimally revaluated. The ways of extraction of by‐products of artichoke into fiber‐rich powders modify their industrial applications in biscuits, as the sensory evaluation may change compared with the reference fiber (Pea fiber, P) used with commercial biscuit. In this sensory study biscuits enriched with fiber‐rich powders of artichoke (W, Ca) are compared with biscuits with the same percentage of the reference fiber (P) and control biscuits without fiber (B). For most of the sensory attributes of the biscuits enriched with artichoke fiber‐rich powders were perceived similar to the biscuits with the commercial reference fiber (P). The good sensory behavior of the biscuits with artichoke fiber‐rich powders during two storage conditions applied may confirm that the artichoke by‐products would be a suitable substitute for pea fiber in oven‐baked products, like wholemeal biscuits with high‐fiber content.