Development of functional cookies form wheat-pumpkin seed based composite flour
To develop high quality cookies, even seemingly smallest changes depended on factors that can affect taste, texture, and nutritional value. In this light, this study aimed to investigate the upshot of refined wheat flour and pumpkin seed flour on properties of cookies such as antioxidant activity, t...
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| Vydané v: | Heliyon Ročník 10; číslo 2; s. e24443 |
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| Hlavní autori: | , , , |
| Médium: | Journal Article |
| Jazyk: | English |
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England
Elsevier Ltd
30.01.2024
Elsevier |
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| ISSN: | 2405-8440, 2405-8440 |
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| Abstract | To develop high quality cookies, even seemingly smallest changes depended on factors that can affect taste, texture, and nutritional value. In this light, this study aimed to investigate the upshot of refined wheat flour and pumpkin seed flour on properties of cookies such as antioxidant activity, thermal and oxidative stability. In view of the foregoing, the roasted pumpkin seeds of particle size below 500 μm were blended with wheat flour at different ratios (BR) to bake at selected pre-determined temperatures (T) and time durations (TD). The synergetic effect of aforesaid parameters on cookie development, BR, T, and TD was studied by varying the parameters between the range 6–15 %, 180–200 °C and from 8 to 12 min, respectively, for the baking process of cookies. Further, the process was modelled and scrutinized using numerical optimization to achieve a highly acceptable product. On that account, it was deduced that the optimal condition for BR, T, and TD were 12.87 %, 186 °C and 9.5 min, respectively, that could pave to beget the excellent quality cookies with overall acceptance score of 8, protein content 14.28 %, fat 17.85 %, ash 2.23 %, moisture 2.46 %, fiber 2.38 % and total color difference 12.01. The optimized cookies (OCs) were found to have higher protein (11.49–14.28 %), fiber (0.93–2.41 %), ash (2.19–1.77 %), total antioxidant activity (38.7158–43.1860 %), oxidative stability (28.61–51.24 h), Zn (1.42–2.63 mg/100g), and Fe (2.12–3.20 mg/100g) content as compared to the control. Laconically, the study results provided the optimized processing condition for developing high quality cookies with respect to improved nutritional value and comparable overall acceptability. |
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| AbstractList | To develop high quality cookies, even seemingly smallest changes depended on factors that can affect taste, texture, and nutritional value. In this light, this study aimed to investigate the upshot of refined wheat flour and pumpkin seed flour on properties of cookies such as antioxidant activity, thermal and oxidative stability. In view of the foregoing, the roasted pumpkin seeds of particle size below 500 μm were blended with wheat flour at different ratios (BR) to bake at selected pre-determined temperatures (T) and time durations (TD). The synergetic effect of aforesaid parameters on cookie development, BR, T, and TD was studied by varying the parameters between the range 6-15 %, 180-200 °C and from 8 to 12 min, respectively, for the baking process of cookies. Further, the process was modelled and scrutinized using numerical optimization to achieve a highly acceptable product. On that account, it was deduced that the optimal condition for BR, T, and TD were 12.87 %, 186 °C and 9.5 min, respectively, that could pave to beget the excellent quality cookies with overall acceptance score of 8, protein content 14.28 %, fat 17.85 %, ash 2.23 %, moisture 2.46 %, fiber 2.38 % and total color difference 12.01. The optimized cookies (OCs) were found to have higher protein (11.49-14.28 %), fiber (0.93-2.41 %), ash (2.19-1.77 %), total antioxidant activity (38.7158-43.1860 %), oxidative stability (28.61-51.24 h), Zn (1.42-2.63 mg/100g), and Fe (2.12-3.20 mg/100g) content as compared to the control. Laconically, the study results provided the optimized processing condition for developing high quality cookies with respect to improved nutritional value and comparable overall acceptability. To develop high quality cookies, even seemingly smallest changes depended on factors that can affect taste, texture, and nutritional value. In this light, this study aimed to investigate the upshot of refined wheat flour and pumpkin seed flour on properties of cookies such as antioxidant activity, thermal and oxidative stability. In view of the foregoing, the roasted pumpkin seeds of particle size below 500 μm were blended with wheat flour at different ratios (BR) to bake at selected pre-determined temperatures (T) and time durations (TD). The synergetic effect of aforesaid parameters on cookie development, BR, T, and TD was studied by varying the parameters between the range 6-15 %, 180-200 °C and from 8 to 12 min, respectively, for the baking process of cookies. Further, the process was modelled and scrutinized using numerical optimization to achieve a highly acceptable product. On that account, it was deduced that the optimal condition for BR, T, and TD were 12.87 %, 186 °C and 9.5 min, respectively, that could pave to beget the excellent quality cookies with overall acceptance score of 8, protein content 14.28 %, fat 17.85 %, ash 2.23 %, moisture 2.46 %, fiber 2.38 % and total color difference 12.01. The optimized cookies (OCs) were found to have higher protein (11.49-14.28 %), fiber (0.93-2.41 %), ash (2.19-1.77 %), total antioxidant activity (38.7158-43.1860 %), oxidative stability (28.61-51.24 h), Zn (1.42-2.63 mg/100g), and Fe (2.12-3.20 mg/100g) content as compared to the control. Laconically, the study results provided the optimized processing condition for developing high quality cookies with respect to improved nutritional value and comparable overall acceptability.To develop high quality cookies, even seemingly smallest changes depended on factors that can affect taste, texture, and nutritional value. In this light, this study aimed to investigate the upshot of refined wheat flour and pumpkin seed flour on properties of cookies such as antioxidant activity, thermal and oxidative stability. In view of the foregoing, the roasted pumpkin seeds of particle size below 500 μm were blended with wheat flour at different ratios (BR) to bake at selected pre-determined temperatures (T) and time durations (TD). The synergetic effect of aforesaid parameters on cookie development, BR, T, and TD was studied by varying the parameters between the range 6-15 %, 180-200 °C and from 8 to 12 min, respectively, for the baking process of cookies. Further, the process was modelled and scrutinized using numerical optimization to achieve a highly acceptable product. On that account, it was deduced that the optimal condition for BR, T, and TD were 12.87 %, 186 °C and 9.5 min, respectively, that could pave to beget the excellent quality cookies with overall acceptance score of 8, protein content 14.28 %, fat 17.85 %, ash 2.23 %, moisture 2.46 %, fiber 2.38 % and total color difference 12.01. The optimized cookies (OCs) were found to have higher protein (11.49-14.28 %), fiber (0.93-2.41 %), ash (2.19-1.77 %), total antioxidant activity (38.7158-43.1860 %), oxidative stability (28.61-51.24 h), Zn (1.42-2.63 mg/100g), and Fe (2.12-3.20 mg/100g) content as compared to the control. Laconically, the study results provided the optimized processing condition for developing high quality cookies with respect to improved nutritional value and comparable overall acceptability. To develop high quality cookies, even seemingly smallest changes depended on factors that can affect taste, texture, and nutritional value. In this light, this study aimed to investigate the upshot of refined wheat flour and pumpkin seed flour on properties of cookies such as antioxidant activity, thermal and oxidative stability. In view of the foregoing, the roasted pumpkin seeds of particle size below 500 μm were blended with wheat flour at different ratios (BR) to bake at selected pre-determined temperatures (T) and time durations (TD). The synergetic effect of aforesaid parameters on cookie development, BR, T, and TD was studied by varying the parameters between the range 6–15 %, 180–200 °C and from 8 to 12 min, respectively, for the baking process of cookies. Further, the process was modelled and scrutinized using numerical optimization to achieve a highly acceptable product. On that account, it was deduced that the optimal condition for BR, T, and TD were 12.87 %, 186 °C and 9.5 min, respectively, that could pave to beget the excellent quality cookies with overall acceptance score of 8, protein content 14.28 %, fat 17.85 %, ash 2.23 %, moisture 2.46 %, fiber 2.38 % and total color difference 12.01. The optimized cookies (OCs) were found to have higher protein (11.49–14.28 %), fiber (0.93–2.41 %), ash (2.19–1.77 %), total antioxidant activity (38.7158–43.1860 %), oxidative stability (28.61–51.24 h), Zn (1.42–2.63 mg/100g), and Fe (2.12–3.20 mg/100g) content as compared to the control. Laconically, the study results provided the optimized processing condition for developing high quality cookies with respect to improved nutritional value and comparable overall acceptability. |
| ArticleNumber | e24443 |
| Author | Weldeyohanis Gebremariam, Feriehiwote Sundramurthy, Venkatesa Prabhu Tadesse Melaku, Eneyew Woldemichael Woldemariam, Henock |
| Author_xml | – sequence: 1 givenname: Feriehiwote surname: Weldeyohanis Gebremariam fullname: Weldeyohanis Gebremariam, Feriehiwote organization: Department of Food Science and Applied Nutrition, College of Natural and Applied Sciences, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia – sequence: 2 givenname: Eneyew surname: Tadesse Melaku fullname: Tadesse Melaku, Eneyew organization: Department of Food Science and Applied Nutrition, College of Natural and Applied Sciences, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia – sequence: 3 givenname: Venkatesa Prabhu surname: Sundramurthy fullname: Sundramurthy, Venkatesa Prabhu organization: Department of Chemical Engineering, College of Engineering, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia – sequence: 4 givenname: Henock surname: Woldemichael Woldemariam fullname: Woldemichael Woldemariam, Henock email: henock.woldemichael@aastu.edu.et organization: Department of Chemical Engineering, College of Engineering, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/38288012$$D View this record in MEDLINE/PubMed |
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| Cites_doi | 10.1007/978-1-4419-1463-7_3 10.5740/jaoacint.12-129 10.1016/S0378-8741(01)00413-5 10.1016/j.foodchem.2018.07.189 10.5897/AJB2007.000-2452 10.26656/fr.2017.3(3).228 10.3390/foods10081832 10.1016/j.heliyon.2021.e07187 10.3329/bjsir.v47i1.10717 10.3390/foods11081137 10.1016/j.heliyon.2022.e10848 10.1016/j.idairyj.2020.104825 10.1007/s11694-022-01338-w 10.3109/09637486.2015.1095862 10.1016/j.lwt.2017.12.059 10.1016/j.gaost.2022.12.002 10.1016/j.jssas.2017.12.004 10.5251/abjna.2011.2.1.42.46 10.1016/j.lwt.2018.04.013 10.1002/1097-0010(20000901)80:11<1679::AID-JSFA697>3.0.CO;2-P 10.1016/j.lwt.2018.09.002 10.1016/j.lwt.2011.06.007 |
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| Keywords | Pumpkin seed Nutritional quality And optimization Wheat Cookies Food process |
| Language | English |
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| SubjectTerms | And optimization antioxidant activity color Cookies Food process Nutritional quality nutritive value oxidative stability particle size protein content Pumpkin seed pumpkins synergism taste texture Wheat wheat flour |
| Title | Development of functional cookies form wheat-pumpkin seed based composite flour |
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