Quality and antioxidant properties of wheat cookies supplemented with
                    pak choi powder

Lee, Jun Ho

doi:10.11002/kjfp.2020.27.4.487

Cited by 5 publications

(3 citation statements)

References 42 publications

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“…Thie increase could be related to the significant amounts of polyphenols present in MBP (Girones-Vilaplana et al, 2012;Romero-Gonzalez et al, 2020). Cookies supplemented with powders of cranberry (Choi and Lee, 2015), flaxseed (Kaur et al, 2017), pak choi (Lee, 2020b), and wheat-hog plum bagasse (Oladunjoye et al, 2021) have shown a similar increase in the antioxidant activity.…”

Section: Radical Scavenging Activitiesmentioning

confidence: 97%

“…Table 2 presents the physicochemical characteristics of cookies supplemented with different levels of MBP. The spread of cookies is an indicator of how the dough is pushed outward during the baking process, resulting in reduced thickness and increased diameter (Lee, 2020b). The spread factor has been widely used as a cookie quality indicator, and spread of cookies is a relatively complex phenomenon influenced by various factors (Pareyt et al, 2009), including the type and absorption of flour, the type and addition of fat and sugar, the kneading time and method, and baking time and temperature (Koh and Noh, 1997).…”

Section: Physicochemical Characteristics Of Cookiesmentioning

confidence: 99%

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Quality and antioxidant properties of wheat cookies supplemented with maqui berry powder

Jeon¹,

Lee²

2021

Korean J. Food Preserv.

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Wheat-based products have been supplemented with various health-promoting ingredients to improve their overall qualities. Maqui berries are one of the healthiest berries in nature; however, their use in cookie making has not been reported. Herein, we aimed to develop functionally and nutritionally improved wheat cookies by partially replacing white wheat flour with maqui berry powder (MBP). We prepared cookies supplemented with different MBP concentrations (2.5%, 5%, 7.5%, and 10%) and compared their quality characteristics and antioxidant activities with those of control cookies (100% wheat flour without MBP addition). The incorporation of MBP significantly affected the physicochemical parameters of cookie dough and cookies. Specifically, MBP supplementation significantly decreased the pH, while slightly decreasing the density of cookie dough (p<0.05). The cookie spread factor increased; however, the hardness decreased significantly as the MBP concentration increased (p<0.05). No significant changes in loss rates were observed upon MBP supplementation (p>0.05). Regarding the color of the cookie surface, L* and b* values significantly decreased, while the a* value increased with the addition of MBP (p<0.05). The 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid radical scavenging activities were significantly increased (p<0.05) as the concentration of MBP increased, and both activities were well correlated. Hedonic sensory results indicated that cookies supplemented with 7.5% MBP generally received satisfactory acceptance scores. Overall, the analysis indicated that cookies with acceptable physical characteristics and improved antioxidant activities can be produced by partially replacing wheat flour with MBP. Thus, the addition of MBP to cookies may be a valuable strategy to increase the consumption of health-promoting ingredients in a diet that includes convenience foods. Key words：maqui berry powder, wheat cookie, physicochemical properties, consumer acceptance, antioxidant properties

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Section: Radical Scavenging Activitiesmentioning

confidence: 97%

Section: Physicochemical Characteristics Of Cookiesmentioning

confidence: 99%

Quality and antioxidant properties of wheat cookies supplemented with maqui berry powder

Jeon¹,

Lee²

2021

Korean J. Food Preserv.

Self Cite

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“…35 While for the supplemented cookies, the phenolic content can be attributed to gallic acid, gentisic acid, epicatechin, p-coumaric acid, vanillic acid, and chlorogenic acids, as evidenced by research. 36 The TFC of supplemented cookies can be attributed to ferulic acid, catechin, and 90 different flavonoids in the BG peel, including isoflavones, pcoumaric acid, dihydroflavones, chalcones, and carbonosides. 37 Analysis of the Antioxidant Potential of BG Powder.…”

Section: Analysis Of Phenols and Flavonoidsmentioning

confidence: 99%

Formulation of Whole Wheat Bitter Gourd-Supplemented Cookies for Improving Blood Glycemic Levels: Insights of Inhibition Assays and Antioxidant Activities

Khan,

Ahmed,

Maghaydah

et al. 2024

ACS Food Sci. Technol.

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Mechanical lifestyles have increased the incidence of diabetes over the past decade, making it a significant, rapidly growing, and degenerative disease all around the globe. The study aimed to evaluate the efficacy of the hypoglycemic effect of bitter gourd (BG)-supplemented whole wheat cookies in managing blood glucose levels. 1−3% (w/w) BG powder was supplemented into cookies. The cookies showed a significant positive relation (p < 0.05) between supplementation of BG, radical scavenging potential, ferric-reducing ability, presence of phenols, and inhibition of α-amylase and α-glucosidase enzymes. The one-week cookies' storage study showed insignificant differences in the alteration of antioxidant and antidiabetic activity of BG cookies, showing its stability at room temperature. Incorporating BG into cookies at different inclusion levels showed highly significant results (p < 0.05) for all treatments of α-amylase and α-glucosidase inhibition. 1% (w/w) BG cookies showed promising sensory evaluation results and better overall acceptability.

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Sesame‐enriched delights: A comparative exploration of physicochemical and sensory attributes in fine and whole wheat flour cookies

Naqvi,

Liaquat,

Kazmi

et al. 2024

Food Science & Nutrition

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Cookies are an exceptional energy source due to their elevated fat and carbohydrate content. Beyond their delectable taste, they are also rich in essential nutrients, including valuable proteins and minerals. This study evaluated the potential of the wheat variety NARC‐2011 for cookie production, focusing on nutritional enhancement by adding white sesame seeds at different proportions (5%, 10%, and 15%) to both whole and fine wheat flour. White sesame seeds were added to cookies mainly for their visual appeal, creating a nice contrast with the dough. They also have a mild flavor that complements the cookie without overwhelming it. Besides, they pack essential nutrients like protein, fiber, calcium, and iron, making the cookies more nutritious. The physical, chemical, and sensory properties of the different cookies were evaluated using standard methods. In terms of physical parameters, fine wheat flour cookies exhibited a diameter (46.45–50.47 mm), thickness (8.47–9.77 mm), and spreading factor (5.16–5.46 mm), and whole wheat flour cookies exhibited a diameter (48.47–52.31 mm), thickness (9.22–10.73 mm), and spreading factor (4.87–5.25 mm). Chemical analysis revealed moisture (5.78%–7.66%), fat (10.89%–16.16%), fiber (6.10%–8.46%), ash (4.82%–7.40%), protein (0.74%–1.40%), non‐fiber carbohydrates (63.67%–67.55%) for fine wheat flour cookies, and moisture (5.67%–7.39%), fat (10.89%–16.16%), fiber (11.47%–15.98%), ash (0.54%–0.83%), protein (5.65%–8.13%), non‐fiber carbohydrates (57.86%–66.55%), total phenolic content (2.86 mg/g), flavonoids (1.46 mg/g), and antioxidant activity (80.76%) in whole wheat flour cookies with sesame fortification. Gas chromatography revealed higher unsaturated fatty acids (83.22%) in NARC‐2011 wheat oil compared to white sesame seed oil (79.78%). In sensory evaluations, cookies fortified with 10% sesame seeds in fine wheat flour received the highest level of acceptability from the panelists. On the other hand, cookies made from whole wheat flour fortified with 15% sesame seeds garnered the maximum acceptability ratings from the panelists. In conclusion, supplementing NARC‐2011 wheat flour with sesame seeds, whether in fine or whole wheat form, improves the quality of cookies and nutritional content while offering appropriate sensory attributes at particular sesame seed levels.

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Quality and antioxidant properties of wheat cookies supplemented with pak choi powder

Cited by 5 publications

References 42 publications

Quality and antioxidant properties of wheat cookies supplemented with maqui berry powder

Quality and antioxidant properties of wheat cookies supplemented with maqui berry powder

Formulation of Whole Wheat Bitter Gourd-Supplemented Cookies for Improving Blood Glycemic Levels: Insights of Inhibition Assays and Antioxidant Activities

Sesame‐enriched delights: A comparative exploration of physicochemical and sensory attributes in fine and whole wheat flour cookies

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