Analysis of the physical-chemical and sensorial properties of Maria type cookies

Abstract

Given the importance of the cookies of type Maria worldwide, and considering the absence of any scientific study setting out their main features, it becomes important to identify the differentiating characteristics of several commercialized brands, in particular related to the chemical, physical and sensory characteristics. In this way, the aim of this work was to study and compare eight different brands of cookies of type Maria. The elemental chemical analysis (moisture, ash, protein, fat, fibre and carbohydrates contents), determination of physical parameters (volume, density, texture and colour) and sensory evaluation of studied cookies were performed. Multivariate statistical methods (Pearson correlation, principal component analysis and cluster analysis) were applied to estimating relationships in analysed data. The results for the elemental analysis showed that the samples were very similar in terms of some components, like for example ashes, while quite different in terms of other components, such as moisture and fat contents. With respect to texture and colour the samples showed, in general, some important differences. In terms of sensory evaluation, the sample C was the one that in most sensory tests gathered the preference of the panellists. The cluster analysis showed that the sample A was much different from the other samples. The results of principal component analysis showed that the main component explains 32.6 % of the total variance, and is strongly related to variables associated to colour.

Spent coffee grounds cookies: Sensory and texture characteristics, proximate composition, antioxidant activity, and total phenolic content

“…Hardness in cookies showed values ranging from 33 to 51 N, which were higher to the 15 N observed in cookies added with up to 4.4% of SCG(Hatem et al, 2018), although the hardness of cookies analyzed in this experiment was much lower than the reported byPereira, Correia, and Guiné (2013) in commercial brands of Maria-type cookies, which ranged from 99 to 159 N, and also lower to the 100 N registered in cookies made entirely with wheat flour and baked at 110°C for 10 min(Budžaki et al, 2014). However, cohesiveness and springiness of the cookies are considered low in comparison with cookies made only with wheat flour such as the Maria-type cookies(Pereira et al, 2013) and similar to the found byHatem et al (2018), in cookies made with a lower amount of SCG on them. Textural characteristics found in the cookies made in this experiment could help describe them such as soft, inelastic, and crumbly.…”

Physicochemical Properties and Acceptability of Gluten-Free Biscuits as Affected by some Cereals and Tubers Type

“…The high protein content increased the formation of Maillard reaction products during baking. The current result in similar to findings of other studies (Pereira et al, 2013;Adeola and Ohizua, 2018). The browning of the baked products increased with sweet potato flour, for example the BI value of RF biscuits was 87.87, which significantly lower than the value for 50% RF: 30% SPF: 20% SF (BI=176.31).…”

“…Color is an important because it can arouse individual's appetite. It is one of the parameters used for process control during baking and roasting, because brown pigments appear as browning and caramelization reactions progress (Pereira et al, 2013).…”

Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato

“…Color is an important attribute because it can arouse individual's appetite. It is one of the parameters used for process control during baking and roasting, because brown pigments appear as browning and caramelization reactions progress (Pereira, Correia, & Guine, ). The L*, a*, and b* values of the biscuit samples were lower for the topside than downside (Table ).…”

“…The color of the biscuits changed to dark brown from creamy yellow as the inclusion level of PPF and SPF increased. This may be due to the ingredient composition, air velocity in the oven, and red pigmentation resulting from the Maillard reaction or nonenzymatic browning which depends on the content of reducing sugars and amino acids or proteins on the surface, baking temperature, and time (Pereira et al., ). The current result is similar to the findings of other workers (Pereira et al., ).…”