Impact of fat types on the rheological and textural properties of gluten‐free oat dough and cookie

Upcycling of Non-Standard Cakes by Manufacturing Ring-Shaped Cookies

A creative approach to reducing food waste by reusing industrial cake waste can result in the development of a worldwide favorite snack. This study aimed to evaluate the potential of industrial cake wastes-basic mini cake (BMC), filled mini cake (FMC), and traditional mini cake (TMC)-as sustainable alternatives to wheat flour in producing ring-shaped cookies. After initial screening, FMC was upcycled at 10%, 15%, 20%, 30%, and 50% of wheat flour replacement for ring-shaped cookie processing. Only the formulations containing 10, 15, and 20% FMC waste showed good moldability and similar rheological parameters between each other (p < 0.05). After baking, the cookies made with FMC waste showed greater volume expansion (p < 0.05) compared to the standard formulation. All cookies had water activity below 0.6 and remained stable during the 150 days of storage. Furthermore, after 150 days of storage, the hardness of the standard (T1) formulation was 40.02 N, while formulations with FMC waste (10%-T2, 15%-T3, and 20%-T4) resulted in softer cookies, with hardness values of 26.9 N, 27.9 N, and 27.61 N, respectively. The ring-shaped cookies containing 15% FMC waste showed the best technological performance, considering manufacture, physicochemical, and hardness traits, with no nutritional differences compared to the control.

Dietary supplementation of black cumin (Nigella sativa) meal in the formulation of protein-enriched cookies, further in vivo evaluation of protein quality with physicochemical and organoleptic characterization

Nigella sativa has solid historical importance as a medicinal herb and is widely used in the bakery industry. The study revealed that the defatted black cumin meal (DBCM) possesses a high nutritious composition and amino acid profile, such as Leu, Lys, Arg, Phe, and Glu. The supplementation effect of wheat flour with defatted black cumin meal (DBCM) at levels of 5%-25% was explored on the cookies' nutritional, functional, and organoleptic attributes. Moreover, the present work was conducted to assess the in vivo protein quality of defatted black cumin meal (DBCM)-supplemented cookies using the albino rat's experimental modeling for 10 days. Rheological characterization suggested a solid elastic behavior for all cookies dough with elevation in G' (138,652-230,926 Pa), G" (34201-45,092 Pa), and G* values due to protein addition. The functional characteristics of the flour blends showed that DBCM addition significantly (p ≤ .05) improved oil (70.56%-165%) and water (84.83%-232.67%) absorption capacities, emulsion, and foaming stability. The physicochemical and organoleptic assessment of the cookies exposed that a 20% level of substitution of DBCM produced acceptable cookies. The net protein utilization (NPU), protein efficiency ratio (PER), true digestibility (TD), and biological value (BV) significantly differ from each other among all the supplementation diet groups with 0%-25% DBCM.

Low-Calorie Cookies Enhanced with Fish Oil-Based Nano-ingredients for Health-Conscious Consumers

This study explored the effectiveness of fish oil (FO)-loaded nanoemulsions, averaging 197 nm in diameter, as fat substitutes in creating low-calorie cookies. The cookies' diameter, thickness, and spread ratio were measured, ranging from 46.33 to 57.15 mm, 6.45 to 7.51 mm, and 6.16 to 8.86, respectively. Notably, cookies containing nanoemulsions exhibited a significant increase in the spread ratio compared to the control. The control sample had the highest hardness value at 43.81 N, while the nanoemulsion group had the lowest at 26.98 N. The energy value, which was 508 kcal/100 g in the control group, decreased to 442 kcal/100 g in the group containing the nanoemulsion. The total n-3 fatty acid content in cookies rose from 0.46% in the control cookies to 3.90% in the cookies containing nanoemulsion. Sensory evaluations showed that cookies containing fish ol-loaded nanoemulsion received the highest scores, indicating that the fat reduction did not compromise the desired ″greasy″ sensation. This is especially noteworthy, as it showed that the fat content could be reduced by half without compromising the sensory quality. Utilizing FO-loaded nanoemulsions as a fat replacement in fat-reduced baked goods could provide valuable insights for other food products. The findings have significant implications for the food industry, suggesting that healthier, low-calorie baked goods can be developed without sacrificing physical quality and texture. This approach can cater to the growing market demand for health-conscious food options, potentially leading to new product innovations and enhanced nutritional profiles in a variety of food products.

Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions

Biscuits contain high proportions of saturated fats, which could lead to an adverse health effect. The objective of this study was to study the functionality of a complex nanoemulsion (CNE), stabilised with hydroxypropyl methylcellulose and lecithin, when used as a saturated fat replacer in short dough biscuits. Four biscuit formulations were studied including a control (butter) and three formulations where 33% of the butter was replaced with either extra virgin olive oil (EVOO), with CNE, or with the individual ingredients of the nanoemulsion added separately (INE). The biscuits were evaluated by texture analysis, microstructural characterisation, and quantitative descriptive analysis by a trained sensory panel. The results showed that incorporation of CNE and INE yielded doughs and biscuits with significantly higher (p < 0.05) hardness and fracture strength values than the control. The doughs made of CNE and INE showed significantly less oil migration during the storage than EVOO formulations, which was confirmed by the confocal images. The trained panel did not find significant differences in crumb density and hardness on the first bite among CNE, INE and the control. In conclusion, nanoemulsions stabilised with hydroxypropyl methylcellulose (HPMC) and lecithin can work as saturated fat replacers in short dough biscuits, providing satisfactory physical characteristics and sensory attributes.

Effect of Mixing Time on Properties of Whole Wheat Flour-Based Cookie Doughs and Cookies

This study investigated if whole wheat flour-based cookie dough's physical properties were affected by mixing time (1 to 10 min). The cookie dough quality was assessed using texture (spreadability and stress relaxation), moisture content, and impedance analysis. The distributed components were better organized in dough mixed for 3 min when compared with the other times. The segmentation analysis of the dough micrographs suggested that higher mixing time resulted in the formation of water agglomeration. The infrared spectrum of the samples was analyzed based on the water populations, amide I region, and starch crystallinity. The analysis of the amide I region (1700-1600 cm-1) suggested that β-turns and β-sheets were the dominating protein secondary structures in the dough matrix. Conversely, most samples' secondary structures (α-helices and random coil) were negligible or absent. MT3 dough exhibited the lowest impedance in the impedance tests. Test baking of the cookies from doughs mixed at different times was performed. There was no discernible change in appearance due to the change in the mixing time. Surface cracking was noticeable on all cookies, a trait often associated with cookies made with wheat flour that contributed to the impression of an uneven surface. There was not much variation in cookie size attributes. Cookies ranged in moisture content from 11 to 13.5%. MT5 (mixing time of 5 min) cookies demonstrated the strongest hydrogen bonding. Overall, it was observed that the cookies hardened as mixing time rose. The texture attributes of the MT5 cookies were more reproducible than the other cookie samples. In summary, it can be concluded that the whole wheat flour cookies prepared with a creaming time and mixing time of 5 min each resulted in good quality cookies. Therefore, this study evaluated the effect of mixing time on the physical and structural properties of the dough and, eventually, its impact on the baked product.

Effect of Heat-Moisture Treatment on the Physicochemical Properties and Starch Digestibility of Mix Powder (Wheat Flour-Black Soybean Flour) and Corresponding Cookies

In order to improve the nutritional value and reduce starch the digestibility of black soybean cookies, superfine black soybean flour was modified by heat-moisture treatment (HMT). The physicochemical properties, structure analysis of the flour samples and corresponding dough, and nutritional, physical, and textural properties of the cookies were investigated. After HMT, the water and lactic acid retention capacity and the oil binding capacity of mix powder dramatically increased, being almost twice the value of the untreated sample. HMT increased gelatinization temperature by about 10 °C but decreased gelatinization enthalpy. HMT had no apparent effect on the morphology and size of granules, but some cracks and pores appeared on the HMT-mix powder granules and corresponding dough. Fourier transform infrared spectroscopy analysis showed that the ordered structure of dough was unaffected during HMT. After HMT, the thickness, density, and baking loss of the cookies increased, and the spread ratio decreased. HMT dramatically increased the chemical score of cookies from 12.35% in mix powder cookies to 19.64% in HMT-mix powder cookies. HMT decreased the rapidly digestible starch content, while the slowly digestible starch increased from 45.97% in mix powder cookies to 49.31% in HMT-mix powder cookies, and RS increased from 21.64% to 26.87%. Overall, HMT did not have a negative effect on the processing properties and microstructure and secondary structure of the dough, or the physical properties and quality of the cookies, but significantly improved the nutritional properties and decreased the starch digestibility of the cookies.

Effectiveness of enzymes on structural, functional and creep-recovery behavior of freshly prepared meringue's batter using liquid egg albumen

In this research, the impacts of varying concentration of phospholipase A₂ (PLA), protease and lipase enzyme-treated liquid egg white (LEW) were prepared using meringue batters. The gelling physico-chemical, and rheological properties such as rheological creep-recovery compliance behavior, color value (L^*, a^*, b^*, ∆E^*, Chroma, Hue and WI), gelling strenght, pH value, gelling index as TPA parameter and specific density of freshly prepared meringue batter were analyzed. The specific density of meringue batter of control (0.49 ± 0.01) was significantly decreased (P < 0.05) after enzyme treatments of PLA (0.39 ± 0.01), lipase (0.33 ± 0.01), and protease (0.37 ± 0.01). Also, the enzymatic treatment significantly decreased the b^* values from - 0.08 ± 0.07 to - 0.76 ± 0.04, - 0.70 ± 0.06, and - 0.73 ± 0.03, respectively. The Burgers model was used to characterize rheological behavior of enzyme treated and freshly prepared meringue samples. Creep-recovery responses of samples were satisfactory (R² > 0.99) for evaluation of creep-recovery behavior. This research points out the efficacy of lipase pre-treated LEW in meringue preparation on improving functionality such as batter density and gelling properties.