Determination of antioxidant capacity,citric acid,phenolic compounds,physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different concentrations

Food Science and Biotechnology - This work aimed to evaluate the feasibility of fortifying Pepino marmalade containing erythritol and amaranth flour (1, 2, and 3%) as the source of antioxidants,...     

Antioxidant capacity,phenolic compound content and sensory properties of cookies produced from organic grape peel (Vitis labrusca) flour

The by-products of the food industry can be used as nutrient source to improve the nutritional characteristics of other food products. This study aimed to investigate the chemical composition, antioxidant activity and phenolic compound content of organic grape peel flour in cookies using response surface methodology. Composition analysis using different assays (DPPH, ABTS, FRAP, ORAC) revealed that this flour was low in calories (180.22 ± 0.25 kcal%), with low dietary fibre content (50.10 ± 0.01 g%) and high antioxidant capacity. The total phenolic compound analysis showed high values of phenolic compounds (1063.58 ± 8.09 mg%), consisting of resveratrol (54.27 ± 0.79 mg%), epicatechin (43.94 ± 0.90 mg%) and chlorogenic acid (35.70 ± 1.47 mg%). A 2³ factorial experimental design was formulated to optimise the ingredients for cookie production. The resulting cookies presented high acceptance and good sensory properties, confirming that organic grape flour did not interfere with product acceptability. Thus, cookies with an acceptable quality and improved nutrition can be prepared using organic grape peel flour.     

Effects of oleaster flour supplementation in total phenolic contents,antioxidant capacities and their bioaccessibilities of cookies

Food Science and Biotechnology - In presented study total phenolic contents, antioxidant capacities and their bioaccessibilities from cookies supplemented with oleaster flour were investigated....     

Physical and sensory characteristics of cookies prepared with flaxseed flour

BACKGROUND: Flaxseed has many health benefits and is considered a functional food ingredient. Flaxseed flour (0–18%) was used to partially replace wheat flour in cookies and its effects on the physical and sensory characteristics of the cookies were investigated. A correlation analysis was conducted between the instrumental and sensory data. RESULTS: The cookie dough stickiness significantly (P < 0.05) decreased in relation to higher percentages of flaxseed flour. The 18% flaxseed cookies had the firmest texture, darkest color and lowest water activity. The 18% flaxseed cookies had the greatest spread ratio. However, this resulted in cookies of unacceptable quality properties. In consumer acceptance tests, cookies made with 6% and 12% flaxseed flour had the highest rating among all sensory attributes, while the 18% flaxseed cookies had the lowest sensory scores. The flavor attribute was most highly correlated with the overall acceptability (r = 0.90). CONCLUSION: Results indicated that flaxseed flour can be incorporated in cookies as a partial replacement up to 12% of wheat flour without negatively affecting the physical and sensory quality. The correlation results suggest that the flaxseed flavor attributes best predict consumer preference for overall acceptability, though texture and color attributes also contribute. Copyright © 2012 Society of Chemical Industry     

Gluten-free cookies added with fibre and bioactive compounds from blackcurrant residue

A blackcurrant by-product of juice production was dehydrated and added to a gluten-free chocolate cookies formulation as a source of dietary fibre and antioxidants. The blackcurrant ingredient showed high bioactive compounds content: total phenolics (TPC) = 37.5 ± 0.9 mg GAE per g d.b., total monomeric anthocyanins = 18.0 ± 0.4 mg cyanidin-3-glucoside per g d.b., antioxidant activity (AA) = 22.1 ± 0.3 mg GAE per g d.b. and total dietary fibre (TDF) = 32.3 ± 0.4% d.b. The cookie formulation was added with 3.75% blackcurrant powder without causing severe organoleptic changes. The cookies presented 62% and 70% increase of TPC and AA, respectively. The in vitro digestion showed that a relevant level of AA could reach the large intestine. Also, the TDF increased 2.5 times, reaching a final content that would enable the use of the claim 'source of dietary fibre' in the labelling according to the Codex Alimentarius. The obtained cookies showed a high level of acceptance among coeliac and non-coeliac consumers in the sensory analysis.     

Incorporation of germinated mung bean flour with rice flour to enhance physical,nutritional and sensory quality of gluten-free cookies

Quality of the cookies substituted with germinated mung bean flour (GMF) to rice flour (RF) to produce gluten-free cookies were investigated in this study. The GMF was used to formulate with the RF to obtain the composite flours with different total protein contents of 6, 9, 12, 15, 18 and 21 (%, d.b). The increase in the substituted amounts of GMF contributed to the lower baking loss, diameter and spread ratio, but the higher thickness and hardness of the cookies as compared to the RF-based cookie. The cookies with more GMF substitution expressed lower lightness (L*) values, but higher redness (a*) and yellowness (b*) values than the others. The cookies substituted with 60% of the GMF (60-GMFC) exhibited similar baking loss, thickness, diameter, spread ratio and lightness values to the wheat flour (WF)-based cookies. The total amounts of essential amino acids and the sum of histidine, lysine and methionine of the composite flour-based cookies were 3.90% and 1.64%, significantly higher than those of the RF-based cookie (1.93% and 0.66%, respectively) or the WF-based cookie (1.70% and 0.58%, respectively). As a result, healthy gluten-free cookies could be prepared using the RF with the substitution of the germinated mung bean flour.     

Physical,textural and sensory characteristics of legume-based gluten-free muffin enriched with waxy rice flour

Food Science and Biotechnology - Physical, textural, and sensory characteristics of the gluten-free muffins made of mungbean and cowpea flours enriched with waxy rice flour were investigated....