Preparation and Properties of Acid-Modified Sunflower Protein Isolate

Sunflower protein isolate (SFPI), 1–10% w/v dispersion, was heated in HC1 (0.025–0.1M) at 90°C. Extents of deamidation and peptide bond hydrolysis were a function of both acid and protein concentration. SDS gel electrophoresis indicated that acid modification of SFPI induced cleavage of a major protein component of molecular weight about 66,000 daltons into two smaller components. Acid modification decreased the isoelectric point of the protein and resulted in a marked increase in solubility at near neutral pH values. Acid-modified SFPI, soluble at pH 7, was successfully incorporated into a model infant formula. Acid modification also improved foam expansion and foam stability properties of SFPI.     

Effect of substitution of soy protein isolate on aroma volatiles, chemical composition and sensory quality of wheat cookies

Wheat flour was substituted with soy protein isolate (SPI) at levels of 0–20% and its effect on aroma volatiles and quality of cookies was evaluated. The chemical analysis showed that the moisture and protein content increased gradually by increasing the added levels of SPI whereas the carbohydrate and fat levels showed the opposite trend. The sensory characteristics, aroma, taste, crispiness and overall acceptability showed significant ( P  <   0.05) increase of up to 10% SPI substitution compared with cookies free of SPI. The gas chromatographic-mass spectrometric (GC-MS) analysis of aroma volatiles revealed that the sample containing 10% SPI had the highest yield (13.57%) of pyranones, the key odourants of cookies. The results of GC-MS analysis were consistent with those of the aroma sensory analysis of cookies during storage.     

Utilization of protein concentrates from ungerminated and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds in cookie formulations

Cookies (soft type biscuits) were produced from blends of wheat flour containing graded levels (0–25%) of protein concentrates prepared from ungerminated and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds and evaluated for nutritional, baking and sensory properties. Protein quality was investigated using weanling albino rats fed diets that were formulated to supply 10% protein using cookie samples, with casein as a control. Cookies produced from blends containing protein concentrates from germinated seeds had higher contents of crude protein and lower levels of polyphenol and phytic acid, compared with cookies supplemented with concentrates from ungerminated seeds. The use of up to 15% concentrate from ungerminated seeds in the blends produced cookies with spread ratio, hardness, colour and flavour similar to the 100% wheat flour (control) cookies. Cookies supplemented with concentrates from germinated seeds at 15–25% levels were nutritionally comparable to diets based on casein, but at the expense of acceptability. Copyright © 2004 Society of Chemical Industry     

Nutritional assessment of cookies supplemented with defatted wheat germ

Replacement of wheat flour with defatted wheat germ (DFWG) at levels of 0–25% was investigated for its effect on functional and nutritional properties of cookies. The crude protein content of DFWG was as high as 27.8% with a highly valuable amino acid profile, rich in essential amino acids, especially lysine (2.32 g/100 g). The physicochemical and sensory evaluation of cookies, revealed that up to 15% substitution of wheat flour with DFWG produced acceptable cookies similar to the control (100% wheat flour) cookies. The protein quality of the cookies was assessed through weanling albino rats by feeding a diet of cookies for 10 days, which was formulated to supply 10% protein, with a casein diet as a control. The cookies containing 15% DFWG, were best regarding protein bioavailability in rats. The protein efficiency ratio (PER), net protein utilization (NPU), biological value (BV) and true digestibility (TD) differed significantly among diets containing cookies with 0–10% DFWG, and casein diet when fed to rats. Diets containing 15% DFWG have values, of these parameters, similar to the casein diet.     

Dough-Handling and Cookie-Making Properties of Wheat Flour–Watermelon Protein Isolate Blends

There is a growing interest in fortifying cereal-based products with proteins. In this study, protein isolates prepared from defatted seed meals of two watermelon cultivars, Mateera and Sugar baby, were blended with medium strength wheat flour at levels of 2.5% to 10%. Dough handling properties such as farinographic parameters, dough extensibility, pasting properties, textural and sensory properties of cookies revealed significant (p ≤ 0.05) changes in dough and cookies. Irrespective of watermelon cultivars, protein isolates at 5% and 10% levels, significantly (p ≤ 0.05) increased dough stability and mixing tolerance index while pasting properties decreased considerably with incorporation of 5% protein isolate in wheat flour. Similar changes were observed in textural, colour and sensory properties of cookies fortified with protein isolates. The protein content of cookies supplemented with protein isolates increased significantly (p ≤ 0.05) while a significant (p ≤ 0.05) decrease occurred in total carbohydrate content. Cookie fracture force (kg) significantly (p ≤ 0.05) increased above 5% fortification levels for both protein isolates. Cookie spread factor (W/T) increased with 2.5% to 7.5% fortification levels, but further increase in protein levels decreased spread factor. Sensory scores of cookies showed that protein isolates incorporation up to 7.5% were acceptable. This study revealed that watermelon protein isolates can be successfully incorporated in a range of cereal products to improve their protein quality and functionality.     

Effects of Brewer's Spent Grain on the Quality and Dietary Fibre Content of Cookies

Dried and ground brewer's spent grain (BSG) was blended with soft wheat flour at levels of 5–25%. BSG preparations of fine (<212 μm), medium (212–425 μm) and coarse (425–850 μM) particle sizes were used in the production of wire‐cut cookies. The protein content decreased and the dietary fibre content (acid detergent fibre, neutral detergent fibre and total dietary fibre) increased, as the particle size of the BSG samples increased. The results indicated that BSG preparations with high dietary fibre content have potential as a source of dietary fibre. The effects of BSG on the quality and dietary fibre content of cookies have been investigated. Total dietary fibre (TDF) contents of the cookies supplemented with different particle size BSG increased significantly (p<0.05) as the addition level increased. Cookies prepared with BSG of medium and coarse particle sizes resulted in better properties in terms of Spread Ratio, Hunter color values and overall sensory score as compared to those made with BSG of fine particle size. Cookies made with medium and coarse particle size BSG gave better cookie properties up to the 15% addition and deteriorated significantly above this level (p<0.05).     

The quality and sensory attributes of cookies supplemented with fluted pumpkin (Telfairia occidentalis Hook) seed flour

Replacing wheatflour (WHF) with defatted fluted pumpkin (Telfairia occidentalis Hook) seed flour (FPF) at levels of 0–25% was investigated for its effect on chemical, physical, sensory and nutritional properties of cookies (biscuits). Protein quality was evaluated by using weanling albino rats fed a diet of cookies, which were formulated to supply 10% protein, with a casein diet as a control. Up to 15% substitution of WHF with FPF produced acceptable cookies with spread ratio, hardness, colour and flavour similar to the control (100% WHF) cookies. Use of higher levels (20–25%), however, resulted in reduction in these quality attributes. When WHF was replaced with 15% FPF, there was an increase of 84.6% in crude protein, 62.9% in calcium, 131.0% in potassium and 61.6% in phosphorus contents of composite cookies. There were no significant (P > 0.05) differences between the values obtained for protein efficiency ratio, net protein ratio and true digestibility of cookie diets containing 15–20% FPF, and casein when fed to rats.     

Evaluation of Gingerbread Cookies Supplemented with Sunflower Protein Concentrate

The protein content, baking characteristics, physical characteristics, and sensory characteristics of gingerbread cookies supplemented with sunflower protein concentrate were examined. Protein content increased from 7.2% to 15.9% as the substitution level increased from 0% to 30%. Supplementation resulted in higher moisture loss during baking and more compact inner structure of the cookies. Although the texture of supplemented cookies was slightly crispier and harder, evaluation showed that sensory characteristics were not significantly affected by the addition of sunflower protein concentrate.     

Effects of Supplementation of Short Bread Cookies with Roasted Whole Navy Bean Flour and High Protein Flour

The quality, nutritional content and sensory acceptability of cookies supplemented with roasted whole navy bean flour and high protein bean flour were examined. The bean cookies tended to have lower spread factors and breaking strengths than the wheat flour control. The bean-supplemented cookies had higher protein content and quality than the control cookies. The control and 30% high protein flour-supplemented cookies had 7.04% and 9.42% protein and chemical scores of 27.11 and 66.41, respectively. The sensory scores were inversely related to the level of bean flour used.     

Effect of incorporation of amaranth flour on the quality of cookies

Studies were carried out on composite flour cookies by incorporating amaranth seed (Amaranthus gangeticus) flour, which is rich in protein at 0–35% levels, showed a small reduction in water absorption capacity from 58.0 to 56.5%, a considerable reduction in Farinograph stability from 3.0 to 1.5 min and increase in the mixing tolerance index from 40 to 120 BU of the dough. The pasting characteristics of the blends using rapid visco analyser (RVA) showed a reduction in peak viscosity, cold paste viscosity as well as break down viscosity from 261 to 192, 204 to 153 and 151 to 108 RVU, respectively. Incorporation of amaranth flour improved the colour of the cookies from pale cream to golden brown. The cookies became crispier which is evident from the reduction in the breaking strength value from 6.2 to 4.02 kg. Considering the colour, taste, flavour, surface appearance of the cookies, 25% incorporation of amaranth flour was found to be optimum. By the addition of glycerol mono stearate (GMS) and soy lecithin in combination at 0.5% level, the quality of the cookies further improved.     

Chemical Composition and Nutritional Quality of Sugar Cookies Containing Full-Fat Sweet Lupine Flour (L. albus cv Multolupa)

Full-fat sweet lupine flour (FFSL) (Lupinus albus cv Multolupa) containing 35.4% protein was used to enrich the cookies given to a group of school children. FFSL replaced 5, 10, 15, 20, and 25% of wheat flour in the formula. Farinological study, physical dough properties, chemical composition, and nutritional quality of cookies were studied. The protein content of the cookies increased by 8.9% up to 55.7% for the 5% and 25% FFSL, respectively. The highest PER (1.92) was found in cookies with 20% FFSL compared with 0.15 for the control. The results show a new area for application of FFSL in human diets.     

Whey protein-blackcurrant concentrate particles obtained by spray-drying and freeze-drying for delivering structural and health benefits of cookies

Milk whey can interact with polyphenols leading to the formation of protein-polyphenol complexes. Whey protein isolate (WPI) was combined with blackcurrant concentrate (BC) using spray-drying (SWB) and freeze-drying (FWB) techniques. In this study, SWB and FWB were incorporated into a cookie dough, replacing 5%, 10% and 15% of flour to evaluate their effects on the physicochemical and nutritional properties of cookies. The colour and texture parameters of cookies were influenced by the amount of protein ingredients. The combination of the protein ingredients with cookies provided a higher protein and lower carbo diet option. The total phenolic contents (TPC) in SWB-enriched cookies were lower than those of the corresponding FWB-enriched cookies, but higher than the TPC of the control cookies. FWB-enriched cookies showed stronger DPPH radical scavenging capacity and reducing power than the corresponding SWB-enriched cookies before the digestion. After an intestinal digestion, FWB-enriched cookies decreased and showed lower reducing power, but higher DPPH radical scavenging capacity than the corresponding SWB-enriched cookies. FWB-enriched cookies exhibited stronger hypoglycaemic properties than SWB-enriched cookies. BC-fortified whey protein ingredients have positively influenced the functional characteristics of fortified cookies.     

Utilisation of press water from brewer's spent grains

Brewer's spent grain press water contains 3% solids, half of which can be removed by centrifugation. The clarified press water (CPW) obtained can be recycled to recover significant quantities of fermentable material. The beers obtained from adding CPW at 5, 10, and 20% levels to wort prior to boiling were judged indistinguishable from the control beer. This process constitutes an efficient recovery of soluble solids, saves water, and eliminates a serious water-pollution problem. Drying the sediment from centrifugation yielded a tan powder containing 50–55% protein which had a PER of 1.22 (casein 2.5). When this protein concentrate (PC) was extruded in combinations with soy, gluten, and/or wheat flour, it gave products that were suitable for extending hamburger meat. When it was used in cookies, (biscuits), the cookie spread and the quality of the top grain of the cookie was decreased. In bread, the PC increased the water absorption of the dough and substantially decreased overall bread quality.     

Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics

This study aims to establish how the substitution of wheat flour by high levels (15%, 30% and 45%) of gluten or hydrolysed gluten proteins affects sugar‐snap cookies properties. An increase in water‐binding capacity was observed when proteins were present. An increase in the dough elastic modulus was observed for gluten protein, but it decreased when hydrolysed gluten protein was used. Regarding the physical characteristics of the cookies, for the same protein percentage, the presence of gluten protein decreased spread ratio and increased hardness, while hydrolysed gluten protein increased spread ratio and yielded darker cookies without modifying the hardness. As for sensory characteristics, taste was negatively influenced by hydrolysed protein and visual acceptability was enhanced when gluten protein was present. Overall acceptability was decreased for the highest levels of hydrolysed gluten protein. Nevertheless, the highest levels of gluten protein did not modify the acceptability.     

Effects of resistant starch, apricot kernel flour, and fiber-rich fruit powders on low-fat cookie quality

Utilization of resistant starch (RS) and apricot kernel flour (AKF) as fat replacers in cookies were examined and effects of fruit powders on the quality of low-fat cookies were investigated. A slight increase in the spread ratios of RS/AKF supplemented cookies were observed up to 20% level. The hardness of RS and RS/AKF supplemented cookies increased above 10% level. Sensory scores of RS and RS/AKF supplemented cookies were not different from the control. Total dietary fiber contents of RS and RS/AKF supplemented cookies increased with increasing level. Apricot powder (APR-P) supplemented cookies had higher spread ratios compared to the apple powder (APL-P) supplemented ones above 10% level. APL-P supplemented cookies had higher hardness and L* and lower a* than APR-P supplemented ones. APR-P appeared to be a more suitable replacer than APL-P up to 30% level.     

Evaluation of the Quality of Cookies Supplemented with Distillers' Dried Grain Flours

Distillers' dried gram (DDG) samples collected from various distillers differed in protein, ash, fat, and fiber contents, and colors. When distiller's dried gram flour (DDGF) was mixed with wheat flour at a 15 or 25% (w/w) replacement level for making sugar cookies, the replacement could decrease the width and thickness and darken the color of sugar cookies. DDGF was found suitable as a supplement for preparing dark-colored cookies to enrich their protein and fiber contents. Sensory evaluations of 15% DDGF supplemented bar, spice and chocolate cookies showed that they were all acceptable.     

Rheological and physical evaluation of jet‐cooked oat bran in low calorie cookies†

Different levels of shortening in cookies (10%, 20% and 30% by weight) were replaced with 20% jet‐cooked oat bran, also called Nutrim oat bran (OB), to prepare cookies with fewer calories. The cookies containing Nutrim OB were investigated in terms of rheological and physical properties and compared with a control. As more shortening was replaced with Nutrim OB, a decrease in the diameter and an increase in the height of cookies were observed. The increased moisture content from Nutrim OB caused a decrease in the dynamic viscoelastic properties of cookie dough. Squeezing flow method showed shear thinning behaviours in all cookie doughs. Also, the elongational viscosity of cookie dough decreased significantly with more replacement of shortening with Nutrim OB. The rheological properties of cookie dough during baking indicated that all of the samples had similar types of viscoelastic characteristics during baking. However, the cookies containing more Nutrim OB exhibited more elastic properties which resulted in a decreased cookie diameter. There was no significant difference in cookie hardness among samples with up to 20% shortening replacement but the cookies became lighter in colour as the Nutrim OB content was increased.     

Effect of packaging on quality attributes of functional cookies during storage

Bamboo shoot is a functional food due to the presence of biochemical components. Therefore, there exists a great opportunity especially, for the preparation of bamboo shoot powder and its utilization in food products as a therapeutic agent. The bamboo shoot powder and extracted bamboo dietary fiber were incorporated in cookies at 0% (Cookies with 100% refined wheat flour), 2%, 4%, 6%, 8%, and 10% level by supplementing refined wheat flour. The prepared cookies with different treatments were evaluated for sensory attributes. The treatment with the highest sensory scores was packed in low-density polyethylene (LDPE) pouches and polyethylene terephthalate (PET) jars. Changes in chemical (moisture, water activity, ash, crude fat, crude protein, total carbohydrate, and total dietary fiber) and sensory scores (appearance, texture, aroma, taste, and overall acceptability) of cookies were monitored during storage (17°C and 54% relative humidity for 90 days). Although, the cookies supplemented with 6% and 8% bamboo shoot powder and dietary fiber, respectively, can be stored in LDPE pouches and PET jars up to 90 days under ambient conditions, the quality retention was better in PET jars with minimal changes in quality.     

Effect of dried guduchi (Tinospora cordifolia) leaf powder on rheological,organoleptic and nutritional characteristics of cookies

Tinospora cordifolia (Guduchi) is a shrub with various medicinal properties like, antioxidant, anti-diabetic, anti-inflammatory, antihepatotoxic, etc., and widely used in Ayurvedic preparations. Use of dried Tinospora leaf powder (DTLP) at the levels of 2.5, 5.0 and 7.5% on the rheological characteristics of wheat flour; organoleptic and nutritional characteristics of cookies was studied. Incorporation of increasing amount of DTLP from 0 to 7.5% increased farinograph water absorption, decreased dough stability; increased amylograph gelatinization temperature, decreased peak viscosity; increased hardness, decreased cohesiveness and springiness of cookie dough; decreased spread ratio and increased breaking strength of the cookies. Sensory evaluation showed that cookies incorporated with 5% DTLP were acceptable. Addition of DTLP increased the protein, dietary fiber, iron, calcium, radical scavenging activity and β-carotene contents of the cookies. The results showed the possibility of utilizing DTLP to improve the nutritional properties of cookies.