Quality characteristics of cookies with acaiberry (Euterpe oleracea Mart.) powder added

Abstract

The quality characteristics of cookies with 0%, 2%, 4%, 6%, and 8% acaiberry (Euterpe oleracea Mart.) powder added were analyzed through chemical and sensory evaluations. The moisture contents of the cookies were insignificant (p<0.05) as the acaiberry powder levels (0%, 2%, 4%, 6%, and 8%) increased. The pH values of the cookies were significantly reduced in all the acaiberry powder groups compared to the controls. According to the Hunter color of the cookies, tbe L-value (lightness) and the b-value (yellowness) significantly decreased (p<0.05), whereas the a-value (redness) increased when the acaiberry powder was added at different levels (0%, 2%, 4%, 6%, and 8%). The spread factor decreased significantly (p<0.05) with the acaiberry powder addition levels (0%, 2%, 4%, 6%, and 8%). The hardness of the cookies significantly decreased (p<0.05) according to the increase in the acaiberry powder level (0%, 2%, 4%, 6%, and 8%). The sensory evaluation of the cookies showed that those with 6% acaiberry powder added had the greatest of the color, taste, flavor, texture, and overall acceptability. These results showed that up to 6% acaiberry powder can be added to cookies.

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

“…The occurrence of a higher degree of Maillard reaction with a high redness surface was probably due to the higher protein and fiber contents in MBP than in wheat flour (Sozer et al, 2014). These results are in accordance with the findings reported for cookies supplemented with different types of berry powders, namely blueberry (Ji and Yoo, 2010), cranberry (Choi and Lee, 2015), and acai berry (Choi et al, 2014) as well as wheat malt (Yang et al, 2020).…”

“…Considering these results, partial replacement of white wheat flour with 7.5% MBP in the cookie formulation seems satisfactory. In a similar study reported by Choi et al (2014), it was observed that acai berry powder can be incorporated into cookies as a partial replacement for wheat flour at a maximum of 6%, without negatively affecting the physical and sensory quality of the final product. Means within the same row without a common letter ( a-c ) are significantly different (p<0.05).…”

“…Thus, it seems that MBP supplementation could result in the production of cookies with considerably lower pH depending on the level of supplementation. A similar reduction in pH was observed for cookies containing blueberry powder (Ji and Yoo, 2010), acai berry powder (Choi et al, 2014), and cranberry powder (Choi and Lee, 2015). Berries generally contain various organic acids and sugars, and possess strong acidic characteristics in general.…”

“…Rapidly growing concerns about healthy diets have led to the study of wheat-based products supplemented with various berry powders as new natural value-added food ingredients. Cookies with these characteristics have been produced from the blends of wheat and powders of strawberry (Lee and Kim, 2009), blueberry (Ji and Yoo, 2010;Kim et al, 2014), acai berry (Choi et al, 2014), and cranberry (Choi and Lee, 2015) powders; however, there is no information on the use of maqui berry powder (MBP) in cookie making. In this study, we aimed to assess the suitability of MBP for improving the quality and antioxidant properties of cookies.…”

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

“…However, the water in the PCP cookie formulation is already limited; as a result, the dough remained harder and a lower spread ratio was observed for the PCP-substituted cookies. Similar decreasing trends with respect to the level of ingredient substitution were reported for cookies made from powers of 0-20% jujube (Kim et al, 2014), 0-5% purple kohlrabi (Cha et al, 2014), 0-8% acaiberry (Choi et al, 2014), 0-9% Spergularia marina (Son et al, 2015), 0-70% yam (Suriya et al, 2017), and 0-50% pearl millet (Kulthe et al, 2017). The loss rate appeared to generally decrease with increasing amounts of added PCP in the cookie formulation; however, no significant differences were observed among the samples (p>0.05), which is due to the fact that PCP was introduced into the recipe, which prevents moisture loss during baking process through physicochemical interaction between PCP and the cookie dough that causes bound water to form.…”