The enrichment of wheat cookies with high-oleic sunflower seed and hull-less barley flour: Impact on nutritional composition, content of heavy elements and physical properties

Škrbić, Biljana; Cvejanov, J.

doi:10.1016/j.foodchem.2010.07.101

Cited by 44 publications

(22 citation statements)

References 14 publications

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“…Another important aspect in designing cookies with improved nutritional status is the maintenance of product's sensory characteristics because the consumers' acceptability remains the key factor which determines the successful application of a newly developed product [12]. During baking, the undissolved sugar progressively dissolves and hence contributes to cookie spread.…”

Section: Introductionmentioning

confidence: 99%

Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value

Ostermann-Porcel

Quiroga-Panelo

Rinaldoni

et al. 2017

Journal of Food Quality

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Soy products are a source of protein relatively inexpensive and recognized for their high nutritional value and functional properties. Okara is a byproduct from soy milk production. Gluten-free cookies have been developed using okara and commercial manioc flour. Four formulations were developed with different proportions of okara: 50%; 30%; 15%; and 0%. Physicochemical, physical properties, sensory analysis, and nutritional studies were performed. The use of inulin as partial replacement of sugar was evaluated. The incorporation of okara increased protein and fiber content. Furthermore, the hardness of cookies increased while the index of whiteness decreased. From the sensory evaluation, it could be concluded that the cookies presented a great acceptability. The cookies developed in this study have functional characteristics, providing added value to a waste product; furthermore the products were suitable for celiacs with acceptable quality and improved nutrition value.

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Section: Introductionmentioning

confidence: 99%

Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value

Ostermann-Porcel

Quiroga-Panelo

Rinaldoni

et al. 2017

Journal of Food Quality

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“…As mentioned above, proteins of good baking quality (with higher elasticity) did not allow the cookie spread in diameter. Hrušková et al (2015), as well as Škrbić and Cvejanov (2011), mentioned a slightly lower SPR in the wheat-barley-chia/teff collection (SPR 3.17 and 3.39, respectively). All values are approx.…”

Section: Food Technology and Economy Engineering And Physical Propermentioning

confidence: 91%

“…In this way, cookies have a great potential to become a good medium for providing special dietary needs. Another important aspect in designing cookies with improved nutritional status is the maintenance of a product's sensory characteristics because the consumer's acceptability remains the key factor which determines the successful application of a newly developed product (Škrbić & Cvejanov 2011). In terms of dough rheology, the process and machines used to produce cookies have to meet specific requirements to facilitate processing.…”

mentioning

confidence: 99%

“…Numbers of experiments have shown that barley can be successfully incorporated in a vast array of products such as different types of bread, Asian noodles, bars, muffins, biscuits and cookies (Izydorczyk & Dexter 2008). A general conclusion is that the incorporation of barley, at low to moderate levels, results in products with acceptable sensory properties (Škrbić & Cvejanov 2011). Four recipes for wheat-barley cookie manufacturing (75 : 25, 50 : 50, 25 : 75, and 0 : 100 w/w, respectively) were developed by Sharma and Gujral (2014), and antioxidant, mechanical as well as sensory properties of the products were tested.…”

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confidence: 99%

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Cookie making potential of composite flour containing wheat, barley and hemp

Hrušková¹,

Švec²

2015

Czech J. Food Sci.

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Hrušková M., Švec I. (2015): Cookie making potential of composite flour containing wheat, barley and hemp. Czech J. Food Sci., 33: 545-555.Correspondingly to addition levels, barley flour supplement changed the wheat SRC profile and rheological behaviour as expected, and positively influenced its cookie making potential. Dehulled or covered hemp seeds wholemeal flour types and commercial fine hemp flour differed in their impact on the wheat-barley SRC scores. Rheological behaviour of flour tri-composites was changed in terms of a reduction of dough tolerance to overmixing, and that fact was positively reflected in baking test results. Compared to cookies with 30% of barley flour in recipe, volumes increased significantly as a result of the fine hemp flour addition only (from 150.3 ml/100 g to 173.4 ml/100 g, i.e. +15%). Their spread ratio was worsened to the same extent, it diminished from 4.54 to 3.86. For sample counterparts containing 50% of barley flour, determined values were 138.3 vs. 153.2 ml/100 g (+11%) and 4.75 vs. 5.16, respectively. Within the cluster analysis, a tree-plot verified the similarity of both wheat flour standards as well as of both wheat-barley premixes. Further grouping was linked according to the barley flour ratio, and secondarily according to the hemp flour type tested.

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“…The basic composition of cookies enables a variety of different possibilities for achievement of dietary properties of the products with respect to type, share and function of three main components for cookie dough production: flour [5][6][7], fat and sugar [7,8]. There are different possibilities for development and production of dietary cookies, from sugar replacement [9][10][11][12][13][14] or reduction [15], over alteration of fat shares, composition and properties [16][17][18][19][20][21] to enrichment of cookies with different functional components [22][23][24].…”

mentioning

confidence: 99%

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

Popov‐Raljić

Mastilović

Laličić-Petronijević

et al. 2013

Hem Ind

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The aim of this study was to examine the sensory properties of dietary cookies produced with addition of different dietary fiber sources (inulin and ligofructose, oat flakes, mixture of oat flakes and wholemeal flour, wholemeal flour and mixture of wholemeal flour and carob flour), and to measure instrumentally color changes of cookies upper and lower surfaces, after storage at temperatures of 18-20°C for 180 days. Addition of inulin and oligfructose was determined to be the fiber source with the highest impact on sensory properties. Storage for 180 days expressed the highest influence on texture properties of dietary cookies regardless of applied dietary fiber source. Color differences calculated from measured color properties (psychometric light, L*, psychometric tone, a*, and psychometric chrome, b*) between products including different fiber sources were noticeable to extremely noticeable among products, with the most expressed difference registered for products containing carob flour

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The enrichment of wheat cookies with high-oleic sunflower seed and hull-less barley flour: Impact on nutritional composition, content of heavy elements and physical properties

Cited by 44 publications

References 14 publications

Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value

Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value

Cookie making potential of composite flour containing wheat, barley and hemp

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

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