Effect of basil herb on cookies development and its effect on the nutritive, elemental, phytochemical, textural and sensory quality

Sowmya, R; Sugriv, G.; Annapure, Uday S.

doi:10.1007/s13197-021-05338-4

Cited by 6 publications

(2 citation statements)

References 18 publications

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“…Mišan et al [ 57 ] reported that the added quantity of herbal mixtures (mint, parsley, buckthorn, caraway) does not adversely affect the sensory quality of the cookies but provides a specific aroma accepted by sensory panelists. Additionally, other authors [ 58 , 59 , 60 , 61 , 62 ] confirmed that herbal cookies had acceptable sensory attributes.…”

Section: Resultsmentioning

confidence: 86%

Evaluation of Cookies Enriched with Osmodehydrated Wild Garlic from Nutritional and Sensory Aspects

Filipović,

Nićetin,

Filipović

et al. 2024

Foods

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In the present study, the nutritional and sensory properties of spelt cookies without wild garlic, cookies with fresh wild garlic, cookies with osmodehydrated wild garlic in sugar beet molasses, and cookies with osmodehydrated wild garlic in an aqueous solution of sucrose and salt were evaluated and compared. The tested cookie samples were characterized in terms of total antioxidative activity, the total content of phenols, flavonoids, and thiosulfates, the presence of dominant phenols, the content of betaine and dietary fiber, antioxidant activity after in vitro digestion, and sensory attributes for appearance, taste, smell, and texture. The results proved that the addition of wild garlic leaves osmodehydrated in molasses provided the cookies with the best nutritional and bioactive properties: 1.75 times higher total phenols content, 2.4 times higher total flavonoids content, 1.52 times higher total thiosulfates content, and 1.56 times higher betaine content, and a total quality increase of 54% compared to the control cookies. The cookies enriched with osmodehydrated wild garlic in molasses were rated as pleasant and acceptable, but also more complex compared to other cookies. The production of this nutritionally and sensory-improved cookie would contribute to expanding the assortment of flour confectionery products, especially for consumers who care about health and nutrition.

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Section: Resultsmentioning

confidence: 86%

Evaluation of Cookies Enriched with Osmodehydrated Wild Garlic from Nutritional and Sensory Aspects

Filipović,

Nićetin,

Filipović

et al. 2024

Foods

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“…2, 4-di-tert-butylphenol can be used as antioxidant, stabilizer, and ultraviolet absorber intermediate [30]; nonylaldehyde is widely used in flavor formulations, and it can also be used as a food flavor [31]. Basil can be used to produce the flavor basil enol, and it can also be used for daily chemical flavor [32]; 1, 2-dichloroethane can be employed as a solvent for oil, fat, gum, resin, etc., and can also be used as a raw material to synthesize fungicides, insecticides, and plant growth regulators [33]; methyl salicylate is the precursor to synthesize aspirin [34]; phenylacetaldehyde is valued in the fragrance industry as an important raw material for modulating floral flavors [35]. This proves that Iris typhifolia has high economic and medicinal value in addition to its known ornamental value.…”

Section: Discussionmentioning

confidence: 99%

Analysis of Floral Fragrance Components in Different Parts of Iris typhifolia

Cai,

Tian,

Ban

et al. 2023

Horticulturae

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Floral fragrance, as one of the evaluation indicators for ornamental plants, influences people’s perception of these plants. To explore the volatile compounds and their application value in different parts of Iris typhifolia and to investigate the contributions of each part to the floral aroma, an AIRSENSE electronic nose, principal component analysis (PCA), linear discriminant analysis (LDA), and loading analysis (Loading) are employed to study the differences in floral components among the various parts. Samples from the stamen, pistil, flag petal, and pendant petal are qualitatively and quantitatively analyzed using solid-phase microextraction (SPME) and gas chromatography–mass spectrometry (GC-MS) techniques, combined with spectral library retrieval, cluster analysis, and Odor Activity Value (OAV) calculation. The results show that the electronic nose significantly distinguished the aromas from different parts, and there are significant differences in aroma composition. Through cluster analysis and OAV calculation, it is found that the pistil makes the primary contribution to the floral profile of Iris typhifolia, due to the presence of caproaldehyde, 2-methoxy-3-sec-butylpyrazine, and abundant terpenes. This research provides a valuable reference for reconstructing the floral aroma profile, extracting bioactive substances, and exploring aromatherapy with Iris typhifolia.

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Formulation of Jaggery based Functional Cookies: Optimization and Evaluation of Sensory, Physico-Chemical, Nutritional, and Nutraceutical Properties

Dubey,

Mishra,

Mahajani

et al. 2023

Sugar Tech

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Effect of basil herb on cookies development and its effect on the nutritive, elemental, phytochemical, textural and sensory quality

Cited by 6 publications

References 18 publications

Evaluation of Cookies Enriched with Osmodehydrated Wild Garlic from Nutritional and Sensory Aspects

Evaluation of Cookies Enriched with Osmodehydrated Wild Garlic from Nutritional and Sensory Aspects

Analysis of Floral Fragrance Components in Different Parts of Iris typhifolia

Formulation of Jaggery based Functional Cookies: Optimization and Evaluation of Sensory, Physico-Chemical, Nutritional, and Nutraceutical Properties

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