Estimated Glycemic Index and Dietary Fiber Content of Cookies Elaborated with Extruded Wheat Bran

The increasing demand for high-fiber products has favored the design of numerous bakery products rich in fiber such as bread, cookies, and cakes. The objective of this study was to evaluate the dietary fiber and estimated glycemic index of cookies containing extruded wheat bran. Wheat bran was subjected to extrusion process under three temperature profiles: TP1;(60, 75, 85 and 100 °C), TP2;(60, 80, 100 and 120 °C), and TP3;(60, 80, 110 and 140 °C) and three moisture contents: (15, 23, and 31 %). Cookies were elaborated using extruded wheat bran (30 %), separated into two fractions (coarse and fine). The dietary fiber content of cookies elaborated with extruded wheat bran was higher than the controls; C0 (100 % wheat flour) and C1 (30 % of no extruded bran coarse fraction) and C2 (30 % of no extruded bran fine fraction). The higher values of dietary fiber were observed on cookies from treatments 5 (TP1, 31 % moisture content and coarse fraction) and 11 (TP2, 31 % moisture content and coarse fraction). The estimated glycemic index of cookies ranged from 68.54 to 80.16. The dietary fiber content of cookies was increased and the lowest glycemic index corresponded to the cookies elaborated with extruded wheat bran. Cookie made with the treatment 11 had a better dietary fiber content and lower estimated glycemic index.     

The Combined Effect of Blackcurrant Powder and Wholemeal Flours to Improve Health Promoting Properties of Cookies

A diet with high glycaemic index, which causes rapid spikes in blood sugar level, can lead to disorders such as significantly increased risk for type 2 diabetes, cardiovascular disease and obesity. These conditions are also linked to the progression of cognitive decline and neurodegenerative diseases including Alzheimer’s disease. Blackcurrant powder (BC) is a rich source of dietary fibre and bioactive compounds. Wholemeal wheat, barley and oat flours contain high amount of fibre. In this study, a model food (cookie) was developed and used to investigate the in vitro glycaemic glucose equivalent and antioxidant activities of the cookies made with three different wholemeal flours (wheat, barley and oat) with different replacement levels (5, 10 and 15%) of blackcurrant powder. Increasing the proportion of blackcurrant powder in the cookie resulted in a significant (P < 0.05) decrease in glucose release after in vitro digestion compared to the control. In addition, incorporation of blackcurrant powder in cookies up to 15% increased the antioxidant capacity. The combination of wholemeal flour and the bioactive compound rich blackcurrant has the potential to improve the nutritional value and reduce the glycaemic index of such foods.     

Comparison of different rice flour- and wheat flour-based butter cookies for acrylamide formation

Acrylamide (AcA) contents of different rice flour- and wheat flour-based butter cookies baked at 130 °C for 20, 55, or 90 min were investigated. AcA contents of different flour-based cookies increased with baking time. Color parameters in terms of CIE L*, b*, C*, and ΔE values showed significant opposite correlation to the AcA formation in each of the raw flour cookie. The cookies based on white rice flour had the lowest AcA contents ranging from not detectable (ND) to 204 μg/kg, followed by cookies based on brown rice flour (ND to 450 μg/kg), white wheat flour (155 μg/kg to 661 μg/kg), and whole wheat flour (306 μg/kg to 982 μg/kg). Considerably lower AcA levels were found in the rice flour-based cookies than in the wheat flour-based cookies, as well as in the milled flour-based cookies than in the whole-grain cookies. Although the flour source was considered to play a primary role in determining the AcA content, AcA content was apparently not dependent on the quantities of reducing sugars and free asparagine in the starting raw flour and cookies during baking. In summary, given its reducing potential for AcA formation, rice flour could be used in the production of cookies safe from heat-induced contaminants.     

Quinoa flour in baked products

The performance of quinoa-wheat flour blends (5/95, 10/90, 20/80, 30/70) were evaluated in breads, cakes and cookies. Breads baked with 5% and 10% quinoa flour were of good quality. Loaf volume decreased, crumb grain became more open and the texture slightly harsh at higher usage levels of quinoa flour. A bitter aftertaste was noted at the 30% level. Cake quality was acceptable with 5% and 10% of quinoa flour. Cake grain became more open and the texture less silky as the level of quinoa substitution increased. Cake taste improved with either 5% or 10% quinoa flour in the blend. Cookie spread and top grain scores decreased with increasing levels of quinoa flour blended with high-spread cookie flour. Flavor improved up to 20% quinoa flour in the blend. Cookie spread and cookie appearance was improved with a quinoa/low-spread flour blend by using 2% lecithin.     

Effect of flour type and dough rheological properties on cookie spread measured dynamically during baking

In order to monitor changes that occurred in cookie diameter during baking, a method of calculating cookie diameter was developed using Image Tools software. Cookie images were taken at 30-s intervals during baking using a digital camera. Six biscuit flour types were used in the trial. After the first minutes of baking, a rapid period of expansion started which was significantly different for flour types and finally, after approximately 6th min to the end of baking, cookies showed a slight shrinkage in diameter. A high and significant correlation was found between cookie spread rate and cookie final diameter (r = +0.73, P < 0.001). The technique of lubricated uniaxial compression showed all doughs made from different biscuit flour indicated pseudo-plastic rheological behaviour. However, the measured extensional properties did not correlate with the cookie final diameter.     

Qualitative response of roselle to planting methods,humic acid application,mycorrhizal inoculation and irrigation management

Crop management is an important factor affecting the quality of medicinal plants. Therefore, objectives of our investigation on roselle (Hibiscus sabdariffa L.) were: 1) To identify an appropriate planting method in semi-arid regions and 2) to study crop production under water-deficit conditions using eco-friendly techniques. We specifically investigated the effects of planting methods (direct sowing vs. transplanting) (experiment 1, in a randomized complete-block design), as well as effects of water regimes [irrigation after pan evaporation of 100 mm (normal irrigation) and 200 mm (deficit irrigation)], humic acid application (0 and 4 kg ha ^?1) and mycorrhizal inoculation (Glomus versiforme, Glomus intraradices, and control) (experiment 2, in a split-split-plot layout) on certain qualitative indices of roselle. The amounts of total soluble solids (TSS), anthocyanin content, and maturity index for direct seeding were, respectively, 17%, 15%, and 33% higher than those for transplanting, whereas vitamin C content and total acidity for transplanting treatment were, respectively, 17% and 20% more than those for direct sowing. According to data obtained from the average of the three mycorrhizal treatments, normal irrigation combined with humic acid application increased total acidity (0.88 mg.100 g^?1), anthocyanins (67.1 mg.l^?1), and vitamin C content (2177 mg.100 g^?1) over the control (deficit irrigation and no humic acid application, which had lower acidity (0.53 mg.100 g^?1), anthocyanins (38.8 mg.l^?1), and vitamin C content (1882 mg.100 g^?1). Total phenol and anthocyanins content under mycorrhizal inoculation were relatively higher than under control treatment at both levels of irrigation. G. intraradices produced the largest amount of vitamin C (2353 mg.100 g^?1) under deficit irrigation. On average, no-inoculation treatment had higher TSS, pH, and total acidity than any mycorrhizal inoculation treatment. Humic acid application and mycorrhizal inoculation, especially using G. intraradices, showed the highest values of anthocyanins (56.9 mg.l^?1) and vitamin C (2309 mg.100 g^?1) content. Overall, normal irrigation, combined with humic acid application and mycorrhizal inoculation, partially improved the quality indices of roselle.     

Chemical composition and functional properties of blends of maize and bambara groundnut flours for cookie production

Chemical composition and functional properties of flour blends containing various levels of maize (100–0%) and bambara groundnut (0–100%) were studied. The resultant blends were high in protein, carbohydrate and caloric value. The blends contained fair amounts of Ca, P and K but were low in Na and Fe. The oil and water absorption capacities of the blends were fairly high ranging from 3.65 to 3.81 g oil/g sample and 3.40 to 3.80 g water/g sample, respectively. The gelation concentration of the blends tended to increase with increase in amount of maize flour in the blend. On the other hand, increasing the level of maize flour in the blends considerably reduced the foaming capacities of the blends. The flour blends had good emulsifying properties. Cookies prepared from the blends contained proteins ranging from 10.9 to 21.65% The cookies had good spread and were significantly lighter than the wheat control cookies. Sensory evaluation scores for cookies showed that the best level of combination was 75% maize flour and 25% bambara groundnut flour.     

Chemical Composition and Nutritional Value of Unripe Banana Flour (<Emphasis Type="Italic">Musa acuminata</Emphasis>, var. Nanicão)

Banana flour obtained from unripe banana (Musa acuminata, var. Nanicão) under specific drying conditions was evaluated regarding its chemical composition and nutritional value. Results are expressed in dry weight (dw). The unripe banana flour (UBF) presented a high amount of total dietary fiber (DF) (56.24 g/100 g), which consisted of resistant starch (RS) (48.99 g/100 g), fructans (0.05 g/100 g) and DF without RS or fructans (7.2 g/100 g). The contents of available starch (AS) (27.78 g/100 g) and soluble sugars (1.81 g/100 g) were low. The main phytosterols found were campesterol (4.1 mg/100 g), stigmasterol (2.5 mg/100 g) and β-sitosterol (6.2 mg/100 g). The total polyphenol content was 50.65 mg GAE/100 g. Antioxidant activity, by the FRAP and ORAC methods, was moderated, being 358.67 and 261.00 μmol of Trolox equivalent/100 g, respectively. The content of Zn, Ca and Fe and mineral dialyzability were low. The procedure used to obtain UBF resulted in the recovery of undamaged starch granules and in a low-energy product (597 kJ/100 g).     

Physico-chemical properties of low-fat cookies containing wheat and oat bran gels as fat replacers

Wheat and oat bran-based fat replacers in the form of gels were used for partial replacement of fat (30–50%) in a cookie formulation. Dough rheological properties, physical (cookie dimension, weight loss, moisture content and water activity), textural (hardness and fracturability), colour and sensory parameters were evaluated to characterize full-fat and fat-reduced cookies. Based on the obtained results it was concluded that the fat reduction in cookie formulation at the level of 30% maintained sensory properties of the full-fat cookies. Therefore, this level of fat replacement was chosen for further analysis: 30% WBG (wheat bran gel-containing cookies) and 30% OBG (oat bran gel-containing cookies) were examined in terms of nutritional and functional properties. It was revealed that fat replacement using bran gels at the level of 30% resulted in the fat-reduced added-value cookies in terms of dietary fibre, minerals and phenolics. 30% WBG cookies possessed higher dietary fibre, mineral and phenolic content in comparison to 30% OBG and the full-fat cookies.     

Recovery of Protease Inhibitors from Potato Fruit Water by Expanded Bed Adsorption Chromatography in Pilot Scale

The current study was conducted to investigate the recovery of native potato protein from potato fruit water (PFW) by expanded bed adsorption (EBA) chromatography. The eluted proteins were concentrated by ultrafiltration and spray-dried into powder. The SDS-PAGE showed that the recovered proteins were potato protease inhibitors (PPIs). The trypsin and chymotrypsin inhibitor activities of the recovered PPIs were 377.93 ± 8.22 and 12.90 ± 0.03 mg g^?1 protein, respectively. The recovery yield of protease inhibitors was 74.88%. The glycoalkaloid assay showed that the recovered PPIs contained 30.31 ± 0.15 μg g^?1 of α-chaconine and 92.77 ± 0.52 μg g^?1 of α-solanine, and these values were much lower than those in potato protein concentrate (PPC) obtained by traditional thermal coagulation. The most abundant amino acid in the PPIs was serine. The results indicated that the EBA can be used to effectively recover native potato protein from PFW.     

Development and Evaluation of a Nutritionally Enhanced Multigrain Tortilla Snack

An increased consumption of healthy foods to reduce chronic diseases risks is needed. We developed and evaluated a multigrain snack as a nutritive alternative to the highly consumed corn tortilla chips. Corn, wheat, and chickpea grains were boiled in 1 % calcium oxide solution, steeped, washed, and ground before being mixed with soy protein isolate and oat flour to prepare the multigrain masa. Multigrain tortillas were moulded, baked, dried, and fried. Proximate composition, dietary fiber, protein quality, sensorial, and textural properties were evaluated. A commercial tortilla chip was used as control. The multigrain snack contained 153 % more protein, 53 % more dietary fiber, and 43 % less fat than commercial tortilla chips. Its lysine and isoleucine contents helped to increase the corrected-net protein utilization by 10 %, while digestibility increased from 83.5 to 91.8 % as compared to commercial tortilla chips. The mean breaking force was 6,082 g for the multigrain snack and 4,780 g for the commercial tortilla chips. The mean acceptability score for the multigrain snack was 12.1 (unstructured line scale 0–15 cm), and 82 % of the panelists rated the snack as acceptable. In conclusion, a nutritionally enhanced multigrain tortilla snack was developed which provides significantly more dietary fiber and protein and less fat than traditional commercial corn tortilla chips, but with comparable appearance and high acceptability.     

安徽麦区软质小麦籽粒品质和终端制品品质评价

为明确安徽大田生产环境下软质小麦籽粒和终端产品品质表现,评价优质软麦品种的加工适用性,本研究选取该区当前推广种植的24个软质小麦品种,对其籽粒和面粉的主要品质性状及其制品南方馒头和曲奇饼干的品质进行差异性、相关性分析,并以美国软白麦近五年的主要品质性状平均值为理想指标进行灰色关联度比较。结果表明,供试材料的硬度、面粉色泽b^*、湿面筋含量、面团形成时间、稳定时间等籽粒品质性状变异系数较大,而容重、面粉L^*值和吸水率变异系数较小。南方馒头品质性状中,白度差异最小,比容差异最大;曲奇饼干品质性状中,感官评分变异系数较大,饼干直径均值和变异系数都较小。蛋白质含量、湿面筋含量、稳定时间均符合弱筋标准(GB/T 17320-2013)的样品数为0。相关分析表明,容重、降落值、面粉L^*、b^*、白度与大部分性状间相关性不显著;籽粒硬度与水SRC和乳酸SRC均呈显著正相关,与湿面筋含量和面粉a^*值均呈显著负相关。蛋白质含量与面粉a^*值等7个指标均呈显著正相关,与面粉b     

Studies on samh seeds (Mesembryanthemum forsskalei Hochst) growing in Saudi Arabia: 3. Utilization of samh seeds in bakery products

Samh seeds obtained from Al-Jouf area were ground into flour analyzed and used as a replacement for wheat in the ratio of 10, 20 and 30% for bread and 30, 60 100% for cookies. The rheological effect of the Samh flour on Saudi wheat flour was also studied. The bread and cookies obtained were evaluated physically and by sensory evaluation. The results obtained indicated that samh flour has high protein content and could be used as a replacement for wheat flour upto 30% without adversely affecting the bread specific volume much. Samh flour has improved the cookies appearance specially the colour (chocolate colour) and spreading ratio. The results also revealed that it is possible to make cookies from 100% samh flour. Due to the high protein content of the samh seeds the nutritional value of the bread and cookies made with samh flour will be improved. The results of the sensory evaluation of the bread and cookies indicated that the bread made with samh flour upto 30% has similar characters except for the crumb color and the overall acceptability which were rated as significantly inferior. The sensory evaluation of the cookies showed that the cookies made with samh flour upto 100% were significantly superior (p<0.05) to the cookies made with 100% wheat flour (control).     

Improvement of Chia Seeds with Antioxidant Activity,GABA, Essential Amino Acids,and Dietary Fiber by Controlled Germination Bioprocess

Chia (Salvia hispanica L.) plant is native from southern Mexico and northern Guatemala. Their seeds are a rich source of bioactive compounds which protect consumers against chronic diseases. Germination improves functionality of the seeds due to the increase in the bioactive compounds and associated antioxidant activity. The purpose of this study was to obtain functional flour from germinated chia seeds under optimized conditions with increased antioxidant activity, phenolic compounds, GABA, essential amino acids, and dietary fiber with respect to un-germinated chia seeds. The effect of germination temperature and time (GT = 20–35 °C, Gt = 10–300 h) on protein, lipid, and total phenolic contents (PC, LC, TPC, respectively), and antioxidant activity (AoxA) was analyzed by response surface methodology as optimization tool. Chia seeds were germinated inside plastic trays with absorbent paper moisturized with 50 mL of 100 ppm sodium hypochlorite dissolution. The sprouts were dried (50 °C/8 h) and ground to obtain germinated chia flours (GCF). The prediction models developed for PC, LC, TPC, and AoxA showed high coefficients of determination, demonstrating their adequacy to explain the variations in experimental data. The highest values of PC, LC, TPC, and AoxA were obtained at two different optimal conditions (GT = 21 °C/Gt = 157 h; GT = 33 °C/Gt = 126 h). Optimized germinated chia flours (OGCF) had higher PC, TPC, AoxA, GABA, essential amino acids, calculated protein efficiency ratio (C-PER), and total dietary fiber (TDF) than un-germinated chia seed flour. The OGCF could be utilized as a natural source of proteins, dietary fiber, GABA, and antioxidants in the development of new functional beverages and foods.     

A comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie production

Several physicochemical tests are employed in quality evaluation of wheat. Most of the exported Argentinean wheat flour is used as corrector flour in breadmaking. A small percentage is actually used in cookie production. No study has determined which predictive tests are most suitable for the quality prediction of bread (using flour as corrector) and cookies made from Argentinean wheat. The objectives of this study were to compare the suitability of predictive tests in the assessment of wheat flour attributes in the production of bread and cookies and to establish the relationship between the tests and flour components. Several expected associations were found between the SRC test and the composition parameters. Moreover, various flour components influencing the SDS sedimentation index (SDS-SI), the Zeleny index and the alkaline water retention capacity (AWRC) were established. The cookie factor (CF) was negatively correlated with sucrose, carbonate and water SRC and with AWRC. In addition, the bread loaf specific volume (LV) was correlated with the SDS-SI, the Zeleny index and the lactic acid SRC. In conclusion, several components of Argentine wheat affecting predictive tests were found. The SRC test allowed straight assessment of the bread and cookie quality of Argentinean wheat.     

Formulation and Sensory Evaluation of Prosopis alba (Algarrobo) Pulp Cookies with Increased Iron and Calcium Dialyzabilities

Prosopis alba (algarrobo) is an important indigenous specie, which fruits are used as food and feed since ancient times. Cookies containing algarrobo pulp (AP) with increased iron and calcium availabilities were formulated and sensory evaluated. AP is preferred as food ingredient because of its high sugar content and pleasant flavour. Formulated cookies mean proximal composition was 8.9 g/100 g protein, 7.2 g/100 g dietary fiber, 25 g/100 g total sugar, and 18.5 g/100 g crude fat with iron and calcium contents 30 ppm and 340 ppm, respectively. Ascorbic (AA) and citric (CA) acids at different mM acid: mM Fe were added in order to increase mineral availabilities being evaluated by an in vitro method. Those ratios were 5:1 and 10:1 for AA:Fe whereas for CA:Fe were 50:1 and 100:1 and combinations of them. After chosen the best AA:Fe and CA:Fe ratios (5:1 and 50:1, respectively), sensory evaluation with trained sensory panel and a consumer acceptability test with one hundred and seventy untrained judges were carried out. Acceptability test showed that 77.65% of the people (<25 years old 41.76%, 25–50 years old 20.00% and>50 years old 15.89%) tasting final formulated cookies indicated that they “like very much” or “moderately like” and there were not consumers rejecting them.     

The impact of redox agents on sugar-snap cookie making

The impact of the oxidants potassium bromate and potassium iodate and the reducing agents L-cysteine, glutathione and sodium metabisulfite on sugar-snap cookie making was investigated. Spread behavior of cookie dough during baking (spread rate, set time and collapse) was monitored and texture properties of the baked cookies were determined. Low levels of redox agents impacted neither dough nor cookie properties. High levels of reducing agents (10,000 ppm on a flour base) significantly decreased set time, and, hence, cookie diameter. They also decreased the degree of collapse, which then, evidently, also increased cookie height. Earlier setting and higher resistance to structural collapse, but also the higher intrinsic break strength of the cookie material when adding high levels of reducing agents could be explained on a molecular level as resulting from earlier and more pronounced gliadin–glutenin cross-linking. In contrast, when high levels of oxidizing agents were added, a postponed setting, a more pronounced collapse and decreased intrinsic cookie break strength were observed. The present work demonstrates the importance of heat-induced gluten polymerization during cookie baking and confirms that free sulfhydryl groups are necessary for the polymerization reactions. A model illustrating the role of gluten cross-linking during cookie making is put forward.     

Evaluation of Particle Size Influence on Proximate Composition,Physicochemical, Techno-Functional and Physio-Functional Properties of Flours Obtained from Persimmon (<Emphasis Type="Italic">Diospyros kaki</Emphasis> Trumb.) Coproducts

The aim of the work was to study the influence of particle size in the composition, physicochemical, techno-functional and physio-functional properties of two flours obtained from persimmon (Diospyros kaki Trumb. cvs. ‘Rojo Brillante’ (RBF) and ‘Triump’ (THF) coproducts. The cultivar (RBF and THF) and particle size significantly affected all parameters under study, although depending on the evaluated property, only one of these effects predominated. Carbohydrates (38.07–46.98 g/100 g) and total dietary fiber (32.07–43.57 g/100 g) were the main components in both flours (RBF and THF). Furthermore, insoluble dietary fiber represented more than 68% of total dietary fiber content. All color properties studied were influenced by cultivar and particle size. For both cultivars, the lower particle size, the higher lightness and hue values. RBF flours showed high values for emulsifying activity (69.33–74.00 mL/mL), while THF presented high values for water holding capacity (WHC: 9.47–12.19 g water/g sample). The bile holding capacity (BHC) and fat/oil binding values were, in general, higher in RBF (19.61–12.19 g bile/g sample and 11.98–9.07, respectively) than THF (16.12–12.40 g bile/g sample and 9.78–7.96, respectively). The effect of particle size was really evident in both WHC and BHC. Due to their dietary fiber content, techno-functional and physio-functional properties, persimmon flours seem to have a good profile to be used as potential functional ingredient.     

Formulation and sensory evaluation of Prosopis alba (Algarrobo) pulp cookies with increased iron and calcium dialyzabilities

Prosopis alba (algarrobo) is an important indigenous specie, which fruits are used as food and feed since ancient times. Cookies containing algarrobo pulp (AP) with increased iron and calcium availabilities were formulated and sensory evaluated. AP is preferred as food ingredient because of its high sugar content and pleasant flavour. Formulated cookies mean proximal composition was 8.9 g/100 g protein, 7.2 g/100 g dietary fiber, 25 g/100 g total sugar, and 18.5 g/100 g crude fat with iron and calcium contents 30 ppm and 340 ppm, respectively. Ascorbic (AA) and citric (CA) acids at different mM acid: mM Fe were added in order to increase mineral availabilities being evaluated by an in vitro method. Those ratios were 5:1 and 10:1 for AA:Fe whereas for CA:Fe were 50:1 and 100:1 and combinations of them. After chosen the best AA:Fe and CA:Fe ratios (5:1 and 50:1, respectively), sensory evaluation with trained sensory panel and a consumer acceptability test with one hundred and seventy untrained judges were carried out. Acceptability test showed that 77.65% of the people (< 25 years old 41.76%, 25-50 years old 20.00% and > 50 years old 15.89%) tasting final formulated cookies indicated that they "like very much" or "moderately like" and there were not consumers rejecting them.     

Bioactive Compounds and Sensory Quality of Black and White Mulberries Grown in Spain

The objective of this study was to evaluate and compare, for the first time, white and black mulberry species in terms of main phytochemical, volatile composition and sensory profile characteristics in eight Spanish clones. The results showed that black and white mulberry species displayed significant different characteristics. PLS analysis has allowed grouping of the clones into four groups (i) MA1, MA2 and MN2, (ii) MN3 and MN4, (iii) MA3 and MA4, and (iv) MN1. Experimental results proved that Spanish mulberries have potential for fresh consumption due to their high antioxidant capacity (10.7–86.1 mg Trolox 100 g^?1), polyphenol (76.7–180 mg gallic acid 100 g^?1) and ellagic acid content (8.7–15.5 mg 100 g^?1) as well as considerable amount of volatile compounds (35) with desirable attributes, which were scored high by a trained panel. Cultivars from the Morus nigra species seem to provide fruits with higher content of bioactive compounds and better aptitude for fresh consumption than Morus alba. Differences among the species should be attributed to genetics because they were cultivated under same conditions.