A study on the shelf life of cookies incorporated with sapota and beetroot leaf powders

Asadi, Seyedeh Zeinab; Khan, Mohammad Ali; Zaidi, Sadaf

doi:10.1007/s13197-022-05408-1

Cited by 8 publications

(5 citation statements)

References 24 publications

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“…On the other hand, the PV for the frozen cookie samples increased steadily until the end of six months with slight variations from each cookie sample. Asadi et al (2022) reported a similar increase in peroxide value (1.04 to 4.98meq/kg) when beetroot leaf powders were incorporated into wheat cookies and stored for 15months. As in this research, the control (100% wheat cookies) was the highest in peroxide value increasing from 1.14 to 6.07meq/kg and this was attributed to an increase in oxygen migration into the packaging, which resulted in fat oxidation and slight rancidity (Asadi et al, 2022).…”

Section: Peroxide Values Of Cookies During Storagementioning

confidence: 67%

“…Asadi et al (2022) reported a similar increase in peroxide value (1.04 to 4.98meq/kg) when beetroot leaf powders were incorporated into wheat cookies and stored for 15months. As in this research, the control (100% wheat cookies) was the highest in peroxide value increasing from 1.14 to 6.07meq/kg and this was attributed to an increase in oxygen migration into the packaging, which resulted in fat oxidation and slight rancidity (Asadi et al, 2022). Similarly, Kaur et al (2023) reported an increase from 0.65 and 0.50meq/kg to 3.60 and 3.74meq/kg in sweet wheat cookies when stored packaged and unpackaged for 90days respectively.…”

Section: Peroxide Values Of Cookies During Storagementioning

confidence: 67%

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Gluten-free corn cookies fortified with stinging nettle leaf flour: Effect on instrumental properties, storage stability, and health benefits.

Tanyitiku,

Bessem,

Petcheu

2024

Preprint

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Background The consumption of gluten-free corn cookies is becoming very popular among non-celiac and celiac individuals. However, the absence of gluten and other nutrients in corn generally leads to cookies of lower quality in terms of nutritional value, texture, colour, and shelf-life. To improve the quality characteristics of corn cookies and thus contribute to the increasing demand for gluten-free products, this study investigated the nutritional and physicochemical effect of incorporating an underutilised herb (stinging nettle leaves) into corn cookie preparations. The storage stability at room and frozen temperatures of the formulated nettle enriched corn cookies was also investigated and compared with 100% corn cookies. Results Nettle leaf flour increased (p < 0.05) the mineral and protein content of corn cookies from 0.32 to 2.56% and 6.44 to 21.52% as well as decreased the fat content from 2.13 to 1.81% respectively. Total phenolic content and antioxidant activity also increased in all formulated nettle enriched cookies while starch digestion significantly (p < 0.05) reduced from 48.60 to 30.18%. Furthermore, cookie hardness and colour, which are important determinants of consumers acceptance of corn cookies, significantly (p < 0.05) changed indicating a softer nettle enriched corn cookies. All nettle-enriched corn cookies were within acceptable shelf-life limits in terms of water activity, peroxide value, and microbial count within six months of storage. Conclusion The incorporation of nettle leaf flour improved the nutritional, physical and shelf-life properties of gluten-free corn cookies, as well as indicated the hypoglycemic potential of nettles as a food ingredient in bakery products.

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Section: Peroxide Values Of Cookies During Storagementioning

confidence: 67%

Section: Peroxide Values Of Cookies During Storagementioning

confidence: 67%

Gluten-free corn cookies fortified with stinging nettle leaf flour: Effect on instrumental properties, storage stability, and health benefits.

Tanyitiku,

Bessem,

Petcheu

2024

Preprint

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“…Storage of cookies decreased pH values by approximately 0.3 only in those containing the highest amount of sucrose (23%). A much higher decrease in pH value (by 0.5-0.6) was reported for cookies stored for 15 months [40]. No effect of storage was found for cookies containing xylitol, which indicated their superior stability compared to those with sucrose (Table 2).…”

Section: Ph Values Water Activity and Microbiological Assaymentioning

confidence: 81%

Comparison of Storage-Related Volatile Profiles and Sensory Properties of Cookies Containing Xylitol or Sucrose

Rutkowska,

Baranowski,

Antoniewska-Krzeska

et al. 2023

Foods

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Excessive consumption of simple sugars is responsible for non-communicable diseases such as obesity, cardiovascular diseases, and diabetes. Xylitol has anticarcinogenic, prebiotic-like characteristics and a lower glycaemic index and caloric value than sugars, which makes it a valuable alternative sweetener. The aim of this study was to examine the effects of storage of volatile compounds and sensory profiles of cookies containing xylitol as a sucrose alternative or sucrose by applying solid-phase microextraction gas chromatography/mass spectrometry and quantitative descriptive analysis. The volatile compound profiles of both kinds of cookies were similar, especially regarding markers of Maillard reactions (Strecker aldehydes, pyrazines) and unfavourable compounds (aldehydes, hydrocarbons, and organic acids). Throughout the period of storage lasting 0–9 months, the total content of hydrocarbons was stable and averaged 10.2% in xylitol cookies and 12.8% in sucrose cookies; their storage for 12 months significantly (p < 0.05) increased the contents to 58.2% and 60.35%, respectively. Unlike sucrose, xylitol improved the stability of the pH and water activity of cookies and sensory attributes such as buttery aroma and texture characteristics during 12 months of storage. The results indicated that 9 months of cookie storage was the maximum recommended period. The inclusion of xylitol in cookies might replace sucrose and high-fructose-corn syrup and synthetic additives commonly used in industrial production.

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“…The oxidation process was scavenged by the phenolic compounds in the cookies which posses high antioxidant activity. Additionally, the incorporation of YCM also reduced the fat content the cookies due to the high fiber as happen to the cookies incorporated by sapota ans beetroot leaf powders [42].…”

Section: Oxidative Stability During Storagementioning

confidence: 99%

Incorporation of Young Coconut (Cocos nucifera) Mesocarp Increases the Antioxidant Activity, Phenolic Compounds and Oxidative Stability of Cookies

Leliana,

Setyaningsih,

Palma

et al. 2023

Trends Sci

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Young coconut mesocarp (YCM) contains considerable phenolic compounds that provide high antioxidant activity. However, the YCM is identified as an underutilized by-product in food industries. A novel functional food derived from YCM, viz., cookies, was proposed through this study to take advantage of the containing antioxidants. The cookies were prepared using regular flour (CR) or substituted with YCM powder at 8 (C8) or 16 % (C16). The macro components (carbohydrate, protein, fat and ash), in vitro antioxidant activities, and the level of individual phenolic compounds in the cookies were measured. The addition of YCM powder increased the crude fiber by up to 5 % and moisture content by about 2 - 3 %. Conversely, the fat level was lowered by 1 %. The in vitro antioxidant activities of cookies C8 and C16 were noticeably increased compared to the CR. The increase was attributable to the presence of phenolic compounds such as catechin and 3 caffeic acid derivatives, which were retained after the baking process. The addition of YCM changed the visual appearance by darkening the color of cookies which was indicated by lightness at 45.33 and 23.87; a* value was 17.30 and 18.97; b* value was 29.47 and 19.83; and chroma at 34.15 and 27.49, for C8 and C16, respectively. The addition of YCM also reduced the hardness due to the presence of moisture content in the incorporated cookies. Additionally, the addition of YCM was effective in prolonging shelf-life by increasing the oxidative stability of YCM-based cookies, indicated by the lower peroxide value (0.1 mEq O2·kg–1) after 4 months of storage compared to the regular cookies. YCM powder can be an alternative source of antioxidants, and it may be possible to include YCM powder in cookies and other pastries to increase their nutritional value and antioxidant activity to produce functional food. HIGHLIGHTS Young coconut mesocarp (YCM) was used as an ingredient to produce functional cookies and produce a higher fiber and ash but lower lipid and protein content compared to regular cookies The incorporation of YCM into the cookies increased the antioxidant activity and phenolic compounds in the cookies The addition of YCM prolongs the shelf-life of cookies compared to the reference cookies by lowering the fat content due to the high fiber and inhibiting the oxidation process due to the presence of catechin, chlorogenic and 3 caffeic acid derivatives GRAPHICAL ABSTRACT

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A study on the shelf life of cookies incorporated with sapota and beetroot leaf powders

Cited by 8 publications

References 24 publications

Gluten-free corn cookies fortified with stinging nettle leaf flour: Effect on instrumental properties, storage stability, and health benefits.

Gluten-free corn cookies fortified with stinging nettle leaf flour: Effect on instrumental properties, storage stability, and health benefits.

Comparison of Storage-Related Volatile Profiles and Sensory Properties of Cookies Containing Xylitol or Sucrose

Incorporation of Young Coconut (Cocos nucifera) Mesocarp Increases the Antioxidant Activity, Phenolic Compounds and Oxidative Stability of Cookies

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