1
|
Weldeyohanis Gebremariam F, Tadesse Melaku E, Sundramurthy VP, Woldemichael Woldemariam H. Development of functional cookies form wheat-pumpkin seed based composite flour. Heliyon 2024; 10:e24443. [PMID: 38288012 PMCID: PMC10823081 DOI: 10.1016/j.heliyon.2024.e24443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 12/22/2023] [Accepted: 01/09/2024] [Indexed: 01/31/2024] Open
Abstract
To develop high quality cookies, even seemingly smallest changes depended on factors that can affect taste, texture, and nutritional value. In this light, this study aimed to investigate the upshot of refined wheat flour and pumpkin seed flour on properties of cookies such as antioxidant activity, thermal and oxidative stability. In view of the foregoing, the roasted pumpkin seeds of particle size below 500 μm were blended with wheat flour at different ratios (BR) to bake at selected pre-determined temperatures (T) and time durations (TD). The synergetic effect of aforesaid parameters on cookie development, BR, T, and TD was studied by varying the parameters between the range 6-15 %, 180-200 °C and from 8 to 12 min, respectively, for the baking process of cookies. Further, the process was modelled and scrutinized using numerical optimization to achieve a highly acceptable product. On that account, it was deduced that the optimal condition for BR, T, and TD were 12.87 %, 186 °C and 9.5 min, respectively, that could pave to beget the excellent quality cookies with overall acceptance score of 8, protein content 14.28 %, fat 17.85 %, ash 2.23 %, moisture 2.46 %, fiber 2.38 % and total color difference 12.01. The optimized cookies (OCs) were found to have higher protein (11.49-14.28 %), fiber (0.93-2.41 %), ash (2.19-1.77 %), total antioxidant activity (38.7158-43.1860 %), oxidative stability (28.61-51.24 h), Zn (1.42-2.63 mg/100g), and Fe (2.12-3.20 mg/100g) content as compared to the control. Laconically, the study results provided the optimized processing condition for developing high quality cookies with respect to improved nutritional value and comparable overall acceptability.
Collapse
Affiliation(s)
- Feriehiwote Weldeyohanis Gebremariam
- Department of Food Science and Applied Nutrition, College of Natural and Applied Sciences, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
- Center of Excellence for Biotechnology and Bioprocess, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
| | - Eneyew Tadesse Melaku
- Department of Food Science and Applied Nutrition, College of Natural and Applied Sciences, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
- Center of Excellence for Biotechnology and Bioprocess, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
| | - Venkatesa Prabhu Sundramurthy
- Department of Chemical Engineering, College of Engineering, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
- Centre for Food Nanotechnology, Department of Food Technology, Faculty of Engineering, Karpagam Academy of Higher Education, Coimbatore, Tamilnadu, India - 641021
| | - Henock Woldemichael Woldemariam
- Department of Chemical Engineering, College of Engineering, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
- Center of Excellence for Biotechnology and Bioprocess, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
| |
Collapse
|
2
|
Kiełczewska K, Brożek O, Rudkowska P, Garczewska‐Murzyn A, Smoczyński M. The effects of full‐stream and partial high‐pressure homogenisation on the properties of milk emulsion. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Katarzyna Kiełczewska
- Department of Dairy Science and Quality Management, Faculty of Food Sciences University of Warmia and Mazury in Olsztyn Oczapowskiego 7 10‐719 Olsztyn Poland
| | - Oskar Brożek
- Department of Dairy Science and Quality Management, Faculty of Food Sciences University of Warmia and Mazury in Olsztyn Oczapowskiego 7 10‐719 Olsztyn Poland
| | - Paulina Rudkowska
- Department of Dairy Science and Quality Management, Faculty of Food Sciences University of Warmia and Mazury in Olsztyn Oczapowskiego 7 10‐719 Olsztyn Poland
| | - Anna Garczewska‐Murzyn
- Department of Dairy Science and Quality Management, Faculty of Food Sciences University of Warmia and Mazury in Olsztyn Oczapowskiego 7 10‐719 Olsztyn Poland
| | - Michał Smoczyński
- Department of Dairy Science and Quality Management, Faculty of Food Sciences University of Warmia and Mazury in Olsztyn Oczapowskiego 7 10‐719 Olsztyn Poland
| |
Collapse
|
3
|
Díaz-Bustamante ML, Fernández-Niño M, Reyes LH, Alvarez Solano OA. Multiscale Approach to Dairy Products Design. FRONTIERS IN CHEMICAL ENGINEERING 2022. [DOI: 10.3389/fceng.2022.830314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Dairy products are among the most popular nutritious foods in the world. Understanding the relationship between the composition, process, and structural properties at different scales (molecular, microscopic, and macroscopic) is fundamental to designing dairy products. This review highlights the need to analyze this relationship from different scales as an essential step during product design through a multiscale approach.
Collapse
|
4
|
Masbernat O, Risso F, Lalanne B, Bugeat S, Berton M. Prediction of size distribution in dairy cream homogenization. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.110973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
6
|
Sert D, Mercan E, Kılınç M. Development of buffalo milk ice-cream by high pressure-homogenisation of mix: Physicochemical, textural and microstructural characterisation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112013] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
7
|
Roobab U, Inam-Ur-Raheem M, Khan AW, Arshad RN, Zeng XA, Aadil RM. Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1928690] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou China
| | - Muhammad Inam-Ur-Raheem
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Abdul Waheed Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Xin-an Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| |
Collapse
|
8
|
Panchal B, Truong T, Prakash S, Bansal N, Bhandari B. Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butter. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|