scholarly journals The optimisation of biscuit formulation with grape and aronia pomace powders as cocoa substitutes

2020 ◽  
Vol 15 (1-2) ◽  
pp. 38-44
Author(s):  
Dunja Molnar ◽  
Dubravka Novotni ◽  
Judith Krisch ◽  
Tomislav Bosiljkov ◽  
Mario Ščetar
Keyword(s):  
Desirability Function ◽  
Grape Pomace ◽  
Mixture Composition ◽  
Cocoa Powder ◽  
Sensory Acceptability ◽  
Spread Ratio ◽  
Fruit Processing ◽  
Bioactive Potential ◽  
Spread Factor ◽  
Better Than

By-products of fruit processing, such as grapes and aronia pomace, are rich in fibre and polyphenols, and their application in bakery products could significantly improve nutritional value, bioactive potential and shelf life of final product. This research aimed at optimising wholemeal biscuit formulation with grape and aronia pomaces as partial substitutes for cocoa powder, using the desirability function. Ten formulations with the mixture of cocoa powder, grape and aronia pomace powders in different ratios (0-100%) were tested. The physical properties (texture, colour, thickness, diameter, spread factor), the sensory acceptability of biscuits, and microbiological safety were investigated. The interaction of all three mixture components significantly affected the instrumentally measured redness a* and liking of texture. Biscuit diameter, yellowness b*, and liking of flavour were affected by the interaction of aronia and grape pomace. Biscuit height, spread ratio, hardness, flexibility, toughness, appearance, and odour were not significantly influenced by the mixture composition. The optimized mixture composition contained cocoa, grape pomace, and aronia pomace in the ratio 76.4 : 17.5 : 6.1 (respectively), with the desirability of 0.78. After confirmation, biscuits with that mixture were proven better than the control, that contained 100% cocoa, in terms of decreased hardness (-23%) and toughness (-19%), having the same sensory acceptability, and were microbiologically safe for 5 months. The findings of this study indicate that aronia and grape pomace could be used as partial substitutes for cocoa powder up to 24.3% in the production of wholemeal biscuits.

Study of Whey Protein Concentrate Fortification in Cookies Variety Biscuits

2011 ◽  
Vol 7 (2) ◽  
Author(s):  
Vishal R. Parate ◽  
Dilip K Kawadkar ◽  
Shriram S. Sonawane
Keyword(s):  
Nutritional Status ◽  
Whey Protein ◽  
Sensory Evaluation ◽  
Functional Properties ◽  
Percent Level ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Spread Ratio ◽  
Ratio Spread ◽  
Spread Factor

Whey protein concentrate is one of the most cheaply available rich sources of quality proteins offering many health benefits, and it has the ability to improve the food products due to its various functional properties. In improving the nutritional status of biscuits, the incorporation of whey protein concentrate has proved its ideality. The objective of present study was to explore the possibility of fortifying the whey protein concentrate in the formulation of biscuits. Biscuits were prepared from the blend (wheat flour and whey protein concentrate) containing various wt% levels of whey protein concentrate (0, 20, 25, 30, 35 and 40 percent) using traditional creaming method. Prepared biscuits were then evaluated for chemical, physical and sensory properties. It was observed that the thickness of whey protein concentrate fortified biscuits increased with increasing wt% level of whey protein concentrate, whereas diameter, spread ratio, spread factor and weight decreased with increasing wt% level of incorporation. The sensory evaluation supported incorporation of maximum 25 percent level of whey protein concentrate.

scholarly journals Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder

PLoS ONE ◽  
2018 ◽  
Vol 13 (8) ◽  
pp. e0197654 ◽  
Author(s):  
Fernanda Papa Spada ◽  
Paula Porrelli Moreira da Silva ◽  
Gabriela Fernanda Mandro ◽  
Gregório Borghese Margiotta ◽  
Marta Helena Fillet Spoto ◽  
...  
Keyword(s):  
Physicochemical Characteristics ◽  
Cocoa Powder ◽  
Sensory Acceptability

scholarly journals Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Roberta Dordoni ◽  
Guillermo Duserm Garrido ◽  
Laura Marinoni ◽  
Luisa Torri ◽  
Maria Piochi ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Oxidation Stability ◽  
Grape Pomace ◽  
Skin Extract ◽  
Waste Products ◽  
Sensory Acceptability ◽  
Whole Wheat ◽  
Grape Skins

Grape pomace is one of the major waste products generated by the wine-making process and it contains seeds and skins still rich in bioactive compounds. Skins can be separated from the seeds and valorised for the recovery of antioxidant extracts with different potential applications. The aim of this study was to evaluate the influence of the addition of an extract obtained from waste grape skins and encapsulated in maltodextrins on the antioxidant properties and sensory acceptability of whole wheat cocoa biscuits. Different levels of enrichment (1.2, 2.3, and 3.5% on dough weight) were tested, and the obtained doughs and biscuits were analysed for total phenols content and antioxidant capacity (based on different radical assays). Extract addition increased the phenolic content (up to 134% increase) and antioxidant capacity (up to 244%) of both doughs and biscuits. Extract containing biscuits were also characterised by a different colour. However, oxidation stability, evaluated at accelerated temperature and oxygen conditions, was not improved by the extract incorporation. Cooking led to an average (not always significant) 16% decrease in phenolic content for both enriched and reference recipes. The enrichment level significantly influenced the sensory acceptability, with identification of two clusters of consumers, with one cluster preferring the biscuits with the highest enrichment level and one cluster preferring the biscuits with the lowest level. The results showed that whole wheat cacao biscuits represent an appropriate food matrix to develop pleasant novel products enriched in phenolic compounds from waste grape skins and likeable for regular biscuits consumers.

scholarly journals Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder

2018 ◽  
Author(s):  
Fernanda Papa Spada ◽  
Paula Porrelli Moreira da Silva ◽  
Gabriela Fernanda Mandro ◽  
GregÓrio Borghese Margiotta ◽  
Marta Helena Fillet Spoto ◽  
...  
Keyword(s):  
Descriptive Analysis ◽  
Waste Product ◽  
Principal Component ◽  
Physicochemical Characteristics ◽  
Quantitative Descriptive Analysis ◽  
Tropical Fruit ◽  
Cocoa Powder ◽  
Sensory Acceptability ◽  
Seed Flour ◽  
Quantitative Descriptive

AbstractJackfruit seeds are an under-utilized waste product in many tropical countries. In this work, we demonstrate the potential of roasted jackfruit seeds to substitute for cocoa powder in cappuccino formulations. Two different flours were produced from a hard variety jackfruit by drying or fermenting the seeds prior to roasting. Next, seven formulations were prepared with 50%, 75%, and 100% substitution of cocoa powder with jackfruit seed flours. The acceptance of cappuccinos by consumers (n=126) and quantitative descriptive analysis (QDA®) were used to describe the preparations. Physicochemical proprieties were also evaluated. When 50% and 75% cocoa powder was replaced with dry jackfruit seed flour, there was no change in sensory acceptability or technological proprieties; however, it is possible identify advantages to using dry jackfruit seed flour, including moisture reduction and high wettability, solubility and sensory acceptation of the chocolate aroma. The principal component analysis of QDA® explained 90% variances; cluster analysis enabled the definition of four groups for six cappuccino preparations. In fact, dry jackfruit seed flour is an innovative cocoa powder substitute; it could be used in food preparations, consequently utilizing this tropical fruit waste by incorporating it as an ingredient in a common product of the human diet.

scholarly journals Fisetin and Quercetin: Promising Flavonoids with Chemopreventive Potential

Biomolecules ◽  
2019 ◽  
Vol 9 (5) ◽  
pp. 174 ◽  
Author(s):  
Dharambir Kashyap ◽  
Vivek Kumar Garg ◽  
Hardeep Singh Tuli ◽  
Mukerrem Betul Yerer ◽  
Katrin Sak ◽  
...  
Keyword(s):  
Neurodegenerative Disorder ◽  
Treatment Strategies ◽  
Chemotherapeutic Agents ◽  
Healthcare Facilities ◽  
Molecular Action ◽  
Cancer Initiation ◽  
Human Carcinomas ◽  
Prostate Cancers ◽  
Bioactive Potential ◽  
Better Than

Despite advancements in healthcare facilities for diagnosis and treatment, cancer remains the leading cause of death worldwide. As prevention is always better than cure, efficient strategies are needed in order to deal with the menace of cancer. The use of phytochemicals as adjuvant chemotherapeutic agents in heterogeneous human carcinomas like breast, colon, lung, ovary, and prostate cancers has shown an upward trend during the last decade or so. Flavonoids are well-known products of plant derivatives that are reportedly documented to be therapeutically active phytochemicals against many diseases encompassing malignancies, inflammatory disorders (cardiovascular disease, neurodegenerative disorder), and oxidative stress. The current review focuses on two key flavonols, fisetin and quercetin, known for their potential pharmacological relevance. Also, efforts have been made to bring together most of the concrete studies pertaining to the bioactive potential of fisetin and quercetin, especially in the modulation of a range of cancer signaling pathways. Further emphasis has also been made to highlight the molecular action of quercetin and fisetin so that one could explore cancer initiation pathways and progression, which could be helpful in designing effective treatment strategies.

Addition of grape pomace extract to probiotic fermented goat milk: the effect on phenolic content, probiotic viability and sensory acceptability

2016 ◽  
Vol 97 (4) ◽  
pp. 1108-1115 ◽  
Author(s):  
Karina MO dos Santos ◽  
Isabel C de Oliveira ◽  
Marcos AC Lopes ◽  
Ana Paula Gil Cruz ◽  
Flávia CA Buriti ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Goat Milk ◽  
Grape Pomace ◽  
Sensory Acceptability

Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies

2020 ◽  
pp. 108201322098133
Author(s):  
Mayara Belorio ◽  
Cecilia Moralejo ◽  
Manuel Gómez
Keyword(s):  
High Water ◽  
Natural Fibre ◽  
Absorption Capacity ◽  
Dough Rheology ◽  
Gluten Free ◽  
Spread Ratio ◽  
Fat Substitute ◽  
L Value ◽  
Total Fat ◽  
Spread Factor

Psyllium is a natural fibre with high water absorption capacity and proved nutritional advantages. The aim of this study was to evaluate the potential of psyllium as a fat replacer in sugar-snap cookies. Elaborations were made with wheat flour or maize flour by maintaining the original recipe or replacing the fat by a paste made with different proportion of psyllium and water. Cookies dough rheology and final cookies properties were evaluated. An acceptability test was also carried out. The replacement of fat decreased the values of G′, G″ and G*, but increased tg delta to a greater extent in cookies with gluten. Cookies diameter and spread factor decreased and increased both cookies hardness and moisture content. Fat replacement increase L* value of cookies. Variation of the water content did not influence in the rheology of the dough and in the characteristics of gluten-free cookies, but wheat cookies had smaller spread ratio and decreasing hardness for increasing amount of water. Final cookies had low acceptability and this result was more evident in gluten-free cookies. Considering this result, it is difficult to use psyllium as a total fat substitute in this type of product.

scholarly journals Investigation of wheat - Anchote (Coccinia abyssinica (Lam.)) composite flours and baking temperature for cookies production

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 252-265
Author(s):  
A.D. Melese ◽  
S. Abera ◽  
D.H. Mitiku
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Sensory Acceptability ◽  
Spread Ratio ◽  
Randomized Design ◽  
Composite Flours ◽  
Acceptable Quality ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Hedonic Scale

A study was conducted on properties of Anchote (Coccinia abyssinica (Lam.)) flour and its application for cookie production by blending with wheat flour. The experiment was planned with two factors; Anchote blending ratios and baking temperatures. It consisted of nine combinations of treatments executed in a completely randomized design (CRD). The Anchote blending ratios were 10, 15 and 20% and the baking temperatures were 160,180 and 200°C. The functional properties such as water absorption, oil absorption, swelling power, solubility and dispersibility of Anchote flour were 2.44 g/g, 1.92 mL/g, 11.48%, 41.53% and 67.33% while those of the wheat flour was 1.84, 2.18, 9.08, 35.87 and 73.66, respectively with the relevant units indicated. Increasing the blending ratio of Anchote significantly (p<0.05) affected the functional properties of the composite flours. The physical properties of cookies of the composite flours such as spread ratio (6.87 to 10.07), specific volume (1.6 to 1.88 cm3 /g) and hardness (6.37 to 17.54 N) were significantly (p<0.05) affected by the blending ratios and baking temperatures. Sensory acceptability data of cookies showed that increasing the blending ratio resulted in reduced scores of all attributes. However, all the scores were above 5.00 on the 7-point hedonic scale indicating positive acceptance. With regard to baking temperature the highest score for each attribute was scored for cookies baked at 180°C. Thus, it can be concluded that Anchote flour can be blended with wheat flour up to 20% to produce cookies of good physical and sensorial acceptable quality.

Physico-chemical and sensory characteristics of carrot pomace powder incorporated fibre rich cookies

2017 ◽  
Vol 36 (04) ◽  
Author(s):  
Prashant Sahni ◽  
D. M. Shere
Keyword(s):  
Chemical Composition ◽  
Textural Properties ◽  
Ash Content ◽  
Sensory Characteristics ◽  
Crude Fibre ◽  
Spread Ratio ◽  
Physico Chemical ◽  
Flour Blends ◽  
Spread Factor ◽  
Flour Blend

Fibre rich cookies were prepared by substituting refined wheat flour with carrot pomace powder (CPP) at 5%, 10%, 15%, 20% and 25% and evaluated for its physical properties, chemical composition, textural properties and sensory characteristics. The weight and thickness of the cookies increased whereas the diameter, spread ratio and spread factor decreased with the increase in CPP in flour blend. The moisture, crude fibre and ash content increased whereas the protein and carbohydrate content decreased with the increase in CPP in flour blend. The fat content of the cookies showed no pronounced variation. The hardness of the cookies increased with increase in the level of incorporation of CPP in the flour blends. CPP improved the appearance of cookies by imparting it attractive colour; however the texture score decreased with the increase in the level of supplementation. Cookies with 10 % CPP were found to be most acceptable due to attractive appearance; and better taste and flavour.

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