Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage

Popov‐Raljić, Jovanka; Mastilović, Jasna; Laličić-Petronijević, Jovanka; Kevrešan, Žarko; Demin, Mirjana

doi:10.2298/hemind120327047p

Cited by 21 publications

(17 citation statements)

References 33 publications

(38 reference statements)

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“…Dietary fibers either as component of different flour or in their pure forms that is, inulin, were also reported by Popov‐Raljic et al . () to be associated with loss in cookies textural properties during storage. Cookies supplemented with PoPx were found very much compatible to the control samples during entire storage period and were liked very much to moderate with increasing rate of supplementation.…”

Section: Resultsmentioning

confidence: 99%

“…Reduction in acceptability score for both of the mentioned attributes might be associated to the improved fiber pool of cookies added vide Pbg supplementation and its better ability to bind moisture. Dietary fibers either as component of different flour or in their pure forms that is, inulin, were also reported by Popov-Raljic et al (2013) to be associated with loss in cookies textural properties during storage. Cookies supplemented with PoPx were found very much compatible to the control samples during entire storage period and were liked very much to moderate with increasing rate of supplementation.…”

Section: Organoleptic Acceptability Of Pbg and Popx Supplemented Cookiesmentioning

confidence: 97%

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Oxidative and Microbial Stability of Pomegranate Peel Extracts and Bagasse Supplemented Cookies

Ismail

Akhtar

Riaz

et al. 2016

Journal of Food Quality

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This study aimed at exploring pomegranate peel (PoP) for its potential as an ingredient of choice in baked products primarily to stabilize lipids and inhibit microbiological spoilage. Pomegranate peel extracts (PoPx) and pomegranate peel bagasse (Pbg) were supplemented to wheat flour cookies at 0.25–1.0% and 1.5–7.5%, respectively. Cookies supplemented with 7.5% Pbg reduced caloric contents and significantly (P < 0.05) enhanced dietary fiber and inorganic residues of the product. Positive correlation was observed for cookies phenolics contents with 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and ferric reducing antioxidant power assay. Total phenolics recovery from Pbg and PoPx was shown to range from 78.35 to 315.7 mg GAE/100g), respectively. PoPx supplemented cookies, holding significant antioxidant properties, inhibited thiobarbituric acid number by 67% and reduced growth of aerobic counts (2.04–1.30 log10 cfu/g) and yeasts/molds (1.70–1.05 log10 cfu/g). Sensory evaluation of Pbg supplemented cookies indicated relatively lower score for texture and crispiness while other treatment combinations were ranked acceptable at 9‐point hedonic scale for all sensory parameters. Practical Applications Synthetic antioxidants and antimicrobials being injudiciously exploited as food preservatives are hampering quality of food and life. Programmed replacement of preservative cum intoxicating agents with relatively least to nontoxic natural phytochemicals is referred to be the sustainable and safe approach in food preservation. On account of its tremendous food quality enhancement features, PoP vide its ethnobotanical extracts deliver significant antioxidant, antimicrobial and nutraceuticals properties. As witnessed in current study, PoPx supplementation in bakery products has a prospective role in inhibiting lipid oxidation and microbiological spoilage and, hence can be considered as viable substitute of synthetic preservatives. Nutritional enhancement features of peel bagasse further endeavors underutilized fruit waste as ingredient of choice in formulating virtually balanced therapeutic formulation against certain critical ailments.

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Section: Resultsmentioning

confidence: 99%

Section: Organoleptic Acceptability Of Pbg and Popx Supplemented Cookiesmentioning

confidence: 97%

Oxidative and Microbial Stability of Pomegranate Peel Extracts and Bagasse Supplemented Cookies

Ismail

Akhtar

Riaz

et al. 2016

Journal of Food Quality

View full text Add to dashboard Cite

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“…According to ΔE value, color differences were categorized as: imperceptible (0-0.5), slightly noticeable (0.5-1.5), noticeable (1.5-3.0), significantly noticeable (3.0-6.0), extremely noticeable (6.0-12.0) and colors of different shades (above 12.0) (Popov-Raljić et al 2013).…”

Section: Color Parametersmentioning

confidence: 99%

Valorisation of raspberry and blueberry pomace through the formulation of value-added gluten-free cookies

et al. 2015

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Successful valorisation of raspberry and blueberry pomace was achieved through their application, as dried and ground powders, in the formulation of value-added glutenfree cookies. Simplex-lattice mixture design approach was applied to obtain the product with the best sensory properties, nutritional profile and antioxidant activity. The highest desirability of 90.0 % was accomplished with the substitution of gluten-free flour mixture with 28.2 % of blueberry and 1.8 % of raspberry pomace. The model was verified. Optimized cookies had similar protein (3.72 %) and carbohydrate (66.7 %) contents as gluten-containing counterparts used for comparison, but significantly lower fat content (10.97 %). Daily portion of the optimized cookies meets: 5.00 % and 7.73 % of dietary reference intakes (DRIs) for linoleic acid, 23.6 % and 34.3 % of DRIs for α-linolenic acid and 10.3 % and 15.6 % of DRIs for dietary fibers, for male and female adults, respectively. The nutritional profile of the optimized formulation makes it comparable with added-value glutencontaining counterparts.

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“…For this project, the panelists received further orientation on dried dog food using samples that may or may not be included in the study. Panels of similar size and training have been reported in other recent research [8,9,10]. …”

Section: Methodsmentioning

confidence: 61%

“…Other studies on bread showed that a higher content of dietary fibers resulted in smaller cells in the crumb, which in turn resulted in a more dense appearance [7]. Popov-Ralić et al [8] observed that different fiber content in cookies mostly impacted the appearance of the products, in particular the color.…”

Section: Introductionmentioning

confidence: 99%

The Effects of Fiber Inclusion on Pet Food Sensory Characteristics and Palatability

Koppel

Monti

Gibson

et al. 2015

Animals

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Simple SummaryThe results from this research indicate that fibers have an effect on extruded pet food texture and palatability. These results may help pet food companies select ingredients for successful product formulations.AbstractThe objectives of this study were to determine (a) the influence of fiber on the sensory characteristics of dry dog foods; (b) differences of coated and uncoated kibbles for aroma and flavor characteristics; (c) palatability of these dry dog foods; and (d) potential associations between palatability and sensory attributes. A total of eight fiber treatments were manufactured: a control (no fiber addition), guava fiber (3%, 6%, and 12%), sugar cane fiber (9%; large and small particle size), and wheat bran fiber (32%; large and small particle size). The results indicated significant effects of fibers on both flavor and texture properties of the samples. Bitter taste and iron and stale aftertaste were examples of flavor attributes that differed with treatment, with highest intensity observed for 12% guava fiber and small particle size sugar cane fiber treatments. Fracturability and initial crispness attributes were lowest for the sugar cane fiber treatments. Flavor of all treatments changed after coating with a palatant, increasing in toasted, brothy, and grainy attributes. The coating also had a masking effect on aroma attributes such as stale, flavor attributes such as iron and bitter taste, and appearance attributes such as porosity. Palatability testing results indicated that the control treatment was preferred over the sugar cane or the wheat bran treatment. The treatment with large sugarcane fiber particles was preferred over the treatment with small particles, while both of the wheat bran treatments were eaten at a similar level. Descriptive sensory analysis data, especially textural attributes, were useful in pinpointing the underlying characteristics and were considered to be reasons that may influence palatability of dog foods manufactured with inclusion of different fibers.

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Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage

Cited by 21 publications

References 33 publications

Oxidative and Microbial Stability of Pomegranate Peel Extracts and Bagasse Supplemented Cookies

Oxidative and Microbial Stability of Pomegranate Peel Extracts and Bagasse Supplemented Cookies

Valorisation of raspberry and blueberry pomace through the formulation of value-added gluten-free cookies

The Effects of Fiber Inclusion on Pet Food Sensory Characteristics and Palatability

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