A kinetic model for browning in the baking of biscuits: Effects of water activity and temperature

Mundt, Sandra; Wedzicha, B.L.

doi:10.1016/j.lwt.2006.07.011

Cited by 40 publications

(30 citation statements)

References 8 publications

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“…The water activity of cookies does not have an established value due to the reason that it is related to the cookie ingredients. Mundt and Wedzicha (2007) analyzed biscuits and found Aw no higher than 0.40 and Ameur et al (2007) quantified Aw ranging from 0.336 ± 0.019 to 0.452 ± 0.031 in cookies. Similar data were obtained in this work (Table 2).…”

Section: Resultsmentioning

confidence: 98%

Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies

Granato¹,

Ellendersen²

2009

Ciênc. Tecnol. Aliment.

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Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies Farinhas de amêndoa e amendoim suplementadas com ferro como ingredientes potenciais para desenvolvimento de biscoitos sem glútenDaniel GRANATO* 1 , Luciana de Souza Neves ELLENDERSEN 2 IntroductionCookie production has occurred since the Rock Age and its formulations and processing have been perfected continuously (PARRA, 2003). In accordance with Brasil (2005), cookies are produced by kneading and baking dough prepared from flour and/or starch, fermented or not, containing other nourishing substances. Flour can be derived from fruits, leaves, cereals, tubers, and other hortalices. The term 'cookie' is generally followed by the substance that characterizes it such as honey, carrot, chocolate etc. Other ingredients can also be used to prepare cookies to improve their physical, nutritional, sensory, or technological properties such as enzymes, colorings, vitamins, minerals, fibers and flavorings (MORETO, 1999).Brazil is the second worldwide cookie producer followed by the United States that leads the ranking. In Brazil, there are 400 cookie industries and this sector registered in 2004 a total production of 1.080 tons. In 2007 this number increased to 1.131 tons, summing up an income of R$ 7.42 billion and a total export of more than US$ 91.6 million (SIMABESP, 2008). These numbers indicate that Brazilian cookies are competitive in the international market due to their quality and acceptance. The average consumption of cookies, per person, in Brazil, has grown in the last five years suggesting that these products present a demanding market (ALVES; GROSSMANN, 2002).Although many types of cookies and snacks have been developed over the last decades, few are gluten-free. Thus, the development of new products for celiacs, people with intolerance to gluten, and for those allergic to cow milk and to phenylketonurics and other ingredients has become necessary. ResumoO Brasil é o segundo maior produtor de biscoitos do mundo e possui muitas variedades no mercado, entretanto, poucos são destituídos de glúten. O objetivo deste trabalho foi formular dois biscoitos sem glúten: um de amendoim e outro de amêndoa adicionados com ferro e analisar suas propriedades físico-químicas e sensoriais. Os parâmetros físico-químicos avaliados foram: umidade, cor (L*, a*, b* e C*), cinzas, proteínas, lipídios, ferro, carboidratos (estimados por diferença) e atividade de água. A aceitação dos produtos foi testada por 115 provadores não treinados que utilizaram uma escala hedônica de cinco pontos. Os dados coletados foram submetidos aos testes de Levene, de ANOVA e de Tukey, que mostraram a diferença estatística (p < 0,05) em todos os atributos da composição centesimal, atividade de água e da cor dos biscoitos desenvolvidos. Os biscoitos de amendoim e de amêndoa apresentaram ferro em uma concentração que faz com que possam ser considerados fonte (pelo menos 15% IDR). Apresentam também índice de aceitação de 80% e 85%, respectivamente, conclu...

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Section: Resultsmentioning

confidence: 98%

Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies

Granato¹,

Ellendersen²

2009

Ciênc. Tecnol. Aliment.

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“…Baking time was also decreased by increase in sugar, lecithin, water, maize starch and decrease in the water and the oil implying that these formulations can save on energy as compared to the control. Increase in sugar concentration results in quicker browning due to the milliard reaction and thus a reduction decrease in baking time [10][11][12]. Although formulation 14 and 9 gave cones that were accessed better for texture than the control, formulation 14 could not hold ice cream for long enough for ice cream (10 minutes) ( Table 6-2) to be eaten which is about 18 minutes (Kigozi, 2011).…”

Section: Resultsmentioning

confidence: 99%

Optimization of Texture in Sorghum Ice Cream Cone Production Using Sensory Analysis

Kigozi¹,

Banadda²,

Byaruhanga³

et al. 2014

TOFSJ

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Abstract:As consumers we are all acutely aware of the texture when we eat or drink solids or liquids and there can no doubt that texture is an important determinant of food quality. Results from the development of the process for sorghum based cones suggested the importance of optimizing the appearance and texture in future studies in the cone development for better consumer acceptance. In this study sensory analysis was used to determine differences in the product texture due to changes in the formulation for fifteen different formulations for the sorghum cones; in view of optimizing the sorghum cone texture. The sensory panel was used to determine the texture rated according to hardness, crispness and overall acceptability. Panelists used a 6-point scale for sensory evaluation (6 = "extremely hard" to 1 = "soft") to rate hardness and 6 = "extremely crispy" to 1= "Not crispy" to rate crispness and a 9-point hedonic scale (9 = "like extremely"; 1 = "dislike extremely") to rate the overall acceptability. Cones formulations which ranked higher; 8.25 and 8.06 respectively than the control 7.5 in consumer acceptance where F14 (where the sorghum was decreased by 25 %) and F9 (where water was decreased by 14%). Formulation F14 which resulted in the best texture was thus be selected and adopted as the formulation for the sorghum ice cream cones.

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“…For different additives, the lower values of L ⁄ were presented by the biscuits with fennel (Fen10) and chamomile (Cham10); and the higher values for b ⁄ parameter were presented by the control (C), fennel (Fen) and chamomile (Cham10) samples. Some authors affirm that the colour of biscuits may result from Maillard reactions between reducing sugars and amino acids (Köksel & Gökmen, 2008;Mundt & Wedzicha, 2007;Pasqualone et al, 2014). The colour of the additive may influence the biscuits colour.…”

Section: Moisturementioning

confidence: 99%

A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits

Barros²,

et al. 2017

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a b s t r a c tCurrently, the food industry is focused in replacing the use of synthetic by natural antioxidants. The present study focused on the use of fennel and chamomile extracts, rich in phenolic compounds, as natural antioxidants in biscuits and compared their performance with a synthetic antioxidant widely used, the butylated hydroxyl anisole (BHA). The complete nutritional profile, free sugars, fatty acids and antioxidant activity were determined immediately after baking and also after 15, 30, 45 and 60 days of storage. The results showed that the incorporation of natural and synthetic additives did not cause significant changes in colour or in nutritional value of biscuits when compared with control samples. Both natural and synthetic additives conferred similar antioxidant activity to the biscuits. Therefore, natural additives are a more convenient solution for consumers who prefer foods ''free" from synthetic additives. Additionally, natural additives were obtained by aqueous extraction, an environment friendly and safe process.

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A kinetic model for browning in the baking of biscuits: Effects of water activity and temperature

Cited by 40 publications

References 8 publications

Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies

Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies

Optimization of Texture in Sorghum Ice Cream Cone Production Using Sensory Analysis

A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits

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