Characterizing physicochemical changes of cookies baked in a commercial oven

Walker, Susan Noble; Seetharaman, Koushik; Goldstein, Avi

doi:10.1016/j.foodres.2012.04.003

Cited by 29 publications

(22 citation statements)

References 29 publications

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“…Different parameters that can be easily assessed at the end of the baking process include physical dimensions such as cookie length, width, and height, along with measures of color. These values are essential for maintaining product quality [22].…”

Section: Physicalmentioning

confidence: 99%

Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value

Ostermann-Porcel

Quiroga-Panelo

Rinaldoni

et al. 2017

Journal of Food Quality

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Soy products are a source of protein relatively inexpensive and recognized for their high nutritional value and functional properties. Okara is a byproduct from soy milk production. Gluten-free cookies have been developed using okara and commercial manioc flour. Four formulations were developed with different proportions of okara: 50%; 30%; 15%; and 0%. Physicochemical, physical properties, sensory analysis, and nutritional studies were performed. The use of inulin as partial replacement of sugar was evaluated. The incorporation of okara increased protein and fiber content. Furthermore, the hardness of cookies increased while the index of whiteness decreased. From the sensory evaluation, it could be concluded that the cookies presented a great acceptability. The cookies developed in this study have functional characteristics, providing added value to a waste product; furthermore the products were suitable for celiacs with acceptable quality and improved nutrition value.

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Section: Physicalmentioning

confidence: 99%

Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value

Ostermann-Porcel

Quiroga-Panelo

Rinaldoni

et al. 2017

Journal of Food Quality

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“…The brown sugar had a significant influence (p ≥ .05) on the higher retention of moisture in the cookies made with 100% of this sugar (F2). The addition of sugars in all formulations aided in the softness and the volume of the cookie, in addition to providing a sweet flavor, as well as color and aroma to the product (Kawai, Toh, & Hagura, 2014;Walker, Seetharaman, & Goldstein, 2012). Cookies of the F2 and F3 formulations had a higher amount of lipids, due to the addition of hydrogenated fat, coconut, and PI almond.…”

Section: Proximate Compositionmentioning

confidence: 99%

Addition of Pachira aquatica oil and Platonia insignis almond in cookies: Physicochemical and sensorial aspects

Silva¹,

Kasemodel

Ferreira³

et al. 2020

Food Science & Nutrition

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The Pachira aquatica (PA) Aubl. (Malvaceae), commonly known as munguba, castanheira, wild cocoa, and maranhão nut, is a native tree of Mexico (Paula, Cruz, & Barbosa, 2006). In Brazil, it is common in the Amazon region and occurs mainly in streams and rivers, from which originated its scientific name. Some studies have shown that PA seeds present a high amount of lipids (44%), 12.9% of protein showing a high amount of essential amino acids such as tyrosine,

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“…Current studies are related to the use of offline and on-line systems [2,5,6,14] for measuring the color of various agricultural and food products, as well as for measuring the color of the bread crust during baking. Zanoni et al [17] suggests that traceability of the color formation of bread crust is realized through the color difference ΔE.…”

Section: Related Workmentioning

confidence: 99%

“…The color of the crust is a significant feature of bread and bakery products because, like other organoleptic characteristics -texture, aroma, taste, it influences consumer preferences [13,14,15,16]. The formation of the color of bread crust depends on the physical and chemical characteristics of the raw materials used in the dough such as water, active acidity (pH), sugars and amino acids, and the baking conditions such as the relative humidity of the baking chamber, temperature, speed of Air, heat and mass exchange processes [7,12,17,18].…”

Section: Introductionmentioning

confidence: 99%