Flour serves as one of the primary ingredients of cookies,which affects dough properties,physical changes during baking,and post-baking cookie properties.Two gluten-free cookie formulations were developed with the goa...Flour serves as one of the primary ingredients of cookies,which affects dough properties,physical changes during baking,and post-baking cookie properties.Two gluten-free cookie formulations were developed with the goal of use as inclusions in frozen desserts.Blonde and chocolate cookies were made with sorghum flour or all-purpose wheat flour and then evaluated for physical and chemical properties.To determine functionality in a frozen state,texture analysis was conducted on cookies at−30℃,−17°C,and 20℃,replicating various ice cream storage temperatures.To simulate the process effect of incorporating the product into a frozen dessert,cookies were crumbled mechanically,and the crumbles were separated based on size.When evaluating cookies,no significant differences(P<0.05)were observed in width(W),thickness(T),spread,and W/T ratio for flour source within formula.Blonde cookies had lower moisture contents than chocolate cookies;further,blonde cookies made from sorghum flour had less moisture than those made with wheat flour.As the cookie temperature decreased from 20℃to−17℃,cookie hardness increased,with flour type having no effect.Within formula,cookies had similar instrumental color parameters.However,blonde cookies made from sorghum flour produced more smaller-sized pieces than those made from wheat flour.The results of this study demonstrate that sorghum flour cookies have desirable properties for use as inclusions in ice cream and other frozen desserts.展开更多
This study emphasizes the formulation of three types of cookies viz potato flour with date powder and bean milk (PDBM), potato flour with sugar and bean milk (PSBM), and potato flour, sugar, and eggs as control. After...This study emphasizes the formulation of three types of cookies viz potato flour with date powder and bean milk (PDBM), potato flour with sugar and bean milk (PSBM), and potato flour, sugar, and eggs as control. After the substitution, the highest protein content was observed in PDBM (1.78 ± 0.12)% followed by PSBM, (1.35 ± 0.01)% and the lowest was in the control (0.91 ± 0.55)%. Moreover, cookies fortified with date palm powder increased the carbohydrate and fat contents compared to the control and significantly increased the calorific value of PDBM. The formulated cookies were significantly higher (p < 0.05) in iron (39.95 ± 3.00) mg/100 g and zinc (13.65 ± 1.61) mg/100 g in PDBM compared to other cookies. The date palm powder incorporated in cookies significantly increases the darkening of biscuits during cooking. The organoleptic characteristics of PDBM and PSBM were rated overall best when specific parameters were tested. With the shortage of wheat and importation constraints, an alternative provides a great market opportunity for local products like potatoes and beans. In addition, fortifying food products as cookies eaten by all will contribute to a more food and nutrition-secured world.展开更多
基金The authors would like to extend an expression of gratitude to the USDA for analyzing particle sizes on the two flour samples.Masters'candidate Janae Brown in the Food Science Institute at Kansas State University(Manhattan,KS,USA)assisted in taking pictures for this publication.The authors acknowledge support from the Kansas State University Research and Extension,publication number 23-087-J.Mention of trade names or commercial products in this publication is solely for providing specific information and does not imply recommendation or endorsement by the U.S.Department of Agriculture.The USDA is an equal opportunity provider and employer.This work was supported in part by the U.S.Department of Agriculture,Agricultural Research Service.
文摘Flour serves as one of the primary ingredients of cookies,which affects dough properties,physical changes during baking,and post-baking cookie properties.Two gluten-free cookie formulations were developed with the goal of use as inclusions in frozen desserts.Blonde and chocolate cookies were made with sorghum flour or all-purpose wheat flour and then evaluated for physical and chemical properties.To determine functionality in a frozen state,texture analysis was conducted on cookies at−30℃,−17°C,and 20℃,replicating various ice cream storage temperatures.To simulate the process effect of incorporating the product into a frozen dessert,cookies were crumbled mechanically,and the crumbles were separated based on size.When evaluating cookies,no significant differences(P<0.05)were observed in width(W),thickness(T),spread,and W/T ratio for flour source within formula.Blonde cookies had lower moisture contents than chocolate cookies;further,blonde cookies made from sorghum flour had less moisture than those made with wheat flour.As the cookie temperature decreased from 20℃to−17℃,cookie hardness increased,with flour type having no effect.Within formula,cookies had similar instrumental color parameters.However,blonde cookies made from sorghum flour produced more smaller-sized pieces than those made from wheat flour.The results of this study demonstrate that sorghum flour cookies have desirable properties for use as inclusions in ice cream and other frozen desserts.
文摘This study emphasizes the formulation of three types of cookies viz potato flour with date powder and bean milk (PDBM), potato flour with sugar and bean milk (PSBM), and potato flour, sugar, and eggs as control. After the substitution, the highest protein content was observed in PDBM (1.78 ± 0.12)% followed by PSBM, (1.35 ± 0.01)% and the lowest was in the control (0.91 ± 0.55)%. Moreover, cookies fortified with date palm powder increased the carbohydrate and fat contents compared to the control and significantly increased the calorific value of PDBM. The formulated cookies were significantly higher (p < 0.05) in iron (39.95 ± 3.00) mg/100 g and zinc (13.65 ± 1.61) mg/100 g in PDBM compared to other cookies. The date palm powder incorporated in cookies significantly increases the darkening of biscuits during cooking. The organoleptic characteristics of PDBM and PSBM were rated overall best when specific parameters were tested. With the shortage of wheat and importation constraints, an alternative provides a great market opportunity for local products like potatoes and beans. In addition, fortifying food products as cookies eaten by all will contribute to a more food and nutrition-secured world.
