Texture evolution of “Amaretti” cookies during storage

Piga, Antonio; Catzeddu, Pasquale; Farris, Stefano; Roggio, Tonina; Sanguinetti, Anna Maria; Scano, Efisio Antonio

doi:10.1007/s00217-005-1185-5

Cited by 77 publications

(79 citation statements)

References 7 publications

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“…The role of hydrocolloids as multifunctional ingredients in present research work showed that these enhanced the flexibility of dough, acted as fat replacer, good water retainer and good texturizing agent. The results are justified by the recommendations of Piga et al (2005) who also reported the water retention and texture of the final product is significantly improved due to the addition of hydrocolloids. In present study the dough handling properties were enhanced as well as the freshness and texture of bread along with the shelf life was improved due to the addition of hydrocolloids.…”

supporting

confidence: 58%

Optimization of Levels of Gums for Improving Physical Properties of Yeast Leavened Bread Using Response Surface Methodology

Azam¹

2017

PAKJAS

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In present research work, the levels and combinations of gums were optimized by using response surface methodology (RSM) to prepare bread with better properties. For this purpose, Guargum, Xanthan gum, Carboxy Methyl Cellulose (CMC) were added in different levels and combinations. Effect of gums on the rheological properties of premix (combination of flour and gums) their impact on the physical properties of the bead was observed. Response Surface Methodology (RSM) was applied to estimate the responses of independent variables. The responses for farinographic characteristics from Box Behnken Design (BBD) showed significant effect of variables. However, linear terms of variables did not affect the farinographic characteristics considerably except degree of softening. The results regarding physical properties of the flour revealed that the regression coefficients as well as correlation coefficients related to the physical properties of bread like texture, volume, water activity and weight under the influence of independent variables were sufficient for a well fitted response surface model. The effects of linear terms, quadratic terms and their interaction of independent variables showed significant effects on physical properties especially volume of bread during storage. For the target values of farinographic and physical properties of bread, the optimized variable levels of gums were 0.501% (Guargum), 0.504% (Xanthan gum) and 0.481% (CMC).

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confidence: 58%

Optimization of Levels of Gums for Improving Physical Properties of Yeast Leavened Bread Using Response Surface Methodology

Azam¹

2017

PAKJAS

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“…Greater amount of sugars although may reduce water activity initially (as was seen in WC cookies) but during storage recrystallization of sugars takes place that leads to an increase in water activity. During storage of high sugar content cookies, increase in a w has been attributed to recrystallization of sugars (Piga et al 2005).…”

Section: Water Activity During Storagementioning

confidence: 99%

Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies

et al. 2016

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Proximate composition, mineral content, functional, pasting and antioxidant properties of water chestnut flour (WCF) were compared with refined wheat flour. WCF showed higher phenolic (4.25 gGAE/1000 g), flavonoid (1.92 g QE/1000 g) and mineral content (K, Mg, Zn, Cu) than wheat flour. WCF showed greater retrogradation tendency but lower peak viscosity than wheat flour. Wheat flour -WCF blends and cookies were evaluated for water activity, physical & textural properties. Water activity of cookies decreased significantly (0.415-0.311) with increase in level of WCF in wheat flour. Total phenolic content, flavonoid content and antioxidant activity (DPPH• scavenging capacity, FRAP) of WCF -wheat flour blends as well as their cookies was also determined. Baking led to a greater increase in DPPH• scavenging capacity of WCF cookies (33.8%) than WF cookies (25%). Baking had a similar effect on FRAP value. Wheat flour cookies showed a decrease of 51%, and 62% while WCF cookies showed a decrease of 36%, and 34% in TPC and TFC values respectively. WCF cookies thus showed better retention of antioxidant activities suggesting greater stability of WC phenolics than wheat phenolics. Sensory analysis showed cookies made from water chestnut (100%) had fair acceptability due to their characteristic flavor. Thus, water chestnut flour serves both as a gluten free as well as antioxidant rich flour for production of cookies.

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“…Texture analysis of biscuit: Texture of cookies was determined at different storage intervals according to Piga et al (2005) by using a texture analyzer.…”

Section: Stored Physical Analysismentioning

confidence: 99%

Utilization of Mango Waste Material (Peel, Kernel) to Enhance Dietary Fiber Content and Antioxidant Properties of Biscuit

Aslam¹,

Ianam²,

Raheem³

et al. 2014

JGIASS

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Mango peels (MP) and kernels (MK) are the major bio-waste of mango processing industry, these are natural rich sources of bioactive substances that play a significant role in prevention of diseases. In present study, the effect of Mango Peels Powder (MPP) and Mango Kernels Powder (MKP) at different replacing levels (5, 10 and 15%) separately on rheological, proximate, physical, sensory and antioxidant properties of biscuits were evaluated. The results demonstrated that mango peel powder had high contents of crude fiber and antioxidant activity whereas mango kernel powder characterized by higher protein, total phenolic and ash contents as compared to mango peel powder. Farinograph study of composite flour of MPP and MKP revealed an increase in water absorption (WA) from 60 to 69.8%. The crude fiber contents of biscuits were improved from 0.22-16.79% by addition of mango peel and kernel powder. Their phenolic contents increased from 0.43 to 10.28 mg/g. The biscuits incorporated with MK and MP powder showed an increment in their antioxidant activity. Sensory performance exhibited that the biscuit acceptable with mango taste and flavor were obtained by substitution up to 10% mango peel powder and up to 5% with mango kernel powder. From the results, it is concluded that by incorporating of MPP and MKP played important role in enhancing the nutritional properties of biscuits through improving especially their fiber content, antioxidant activity during storage up to 30 days at room temperature.

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Texture evolution of “Amaretti” cookies during storage

Cited by 77 publications

References 7 publications

Optimization of Levels of Gums for Improving Physical Properties of Yeast Leavened Bread Using Response Surface Methodology

Optimization of Levels of Gums for Improving Physical Properties of Yeast Leavened Bread Using Response Surface Methodology

Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies

Utilization of Mango Waste Material (Peel, Kernel) to Enhance Dietary Fiber Content and Antioxidant Properties of Biscuit

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