Effect of Ziziphus and Cordia Gums on Dough Properties and Baking Performance of Cookies

Abstract

The influence of 2% and 5% Cordia (CG) and Ziziphus (ZG) gums on dough characteristics and cookie quality was investigated. Micro-DoughLab, a texture analyzer (TA), a rapid viscoanalyzer (RVA), and solvent retention capacity were used to examine the effect of CG and ZG gums on dough physicochemical parameters (SRC) and cookie quality. The diameter, thickness, spread, and sensory evaluation of cookies were evaluated. With the addition of CG and ZG, dough softness, mixing time, and mixing tolerance index (MTI) increased, whereas stability and water absorption decreased. TA data showed that adding gums resulted in softer and less sticky doughs than the control, whereas RVA data showed that adding CG resulted in a significant increase in peak viscosity, but no change in flour gel setback. In comparison to the control and CG samples, the ZG samples exhibited the most dough extensibility. The thickness and diameter of the cookies increased but the spread decreased, due to the added gums. The gum-containing cookies had a lower overall acceptability by panelists than the control, although only by a small margin. Gum-containing cookies, on the other hand, can deliver up to 5% soluble fiber.

Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums

“…Alamri et al [ 24 ] suggested that the reduction in FV might be correlated with the lower amount of the total starch percentage in the blend due to the replacement with the gums. In line with our study, the reduction in the FV is also in line with the literature report in which ziziphus gum and Arabic gum lowered the viscosity of the wheat flour and starches [ 6 , 22 , 25 ].…”

“…Thus, gum addition negatively impacted the overall quality and acceptability of the cookies; hence, 3% acacia gum was a suitable level for cookie manufacturing. In line with the current findings, Mohamed, Alamri, Hussain, Ibraheem, Qasem, Shamlan, and Ababtain [ 6 ] also found that the cookies prepared with wheat flour with the addition of ziziphus gum and cordia gum remained less acceptable than the cookies prepared using only wheat flour. Conversely, the addition of prickly pear peel powder in the cookies at 20% and 30% improved the overall acceptability score of the cookies compared to the cookies without the powder [ 37 ].…”

“…Thus, the darkest sample was the one prepared with 6% cactus gum, as is also shown in Figure 3 . Mohamed, Alamri, Hussain, Ibraheem, Qasem, Shamlan, and Ababtain [ 6 ] reported the reduction in L* for the cookies with the added cordia and ziziphus gums, where the darkest sample was the one with the addition of 2% ziziphus gum.…”

“…The nature of the ingredients and the processing parameters influence the dough properties and cookie quality. Many researchers have studied the use of various ingredients, such as beta-glucan, cordia and ziziphus gums, wheat malt, sesame peel flour, guar gum, polydextrose, and so on, in varying concentrations [ 4 , 5 , 6 , 7 , 8 ].…”

The function of maltodextrins and ziziphus gum in cake and cake batter

“…Again, compared to bread flour, soft wheat flour (cake flour) was less influenced by MD or ZG gum because adding MD or ZG decreased the WRC, whereas adding MD and ZG to bread flour raised the WRC. The WRC of bread flour was boosted by other gums like cordia (Mohamed et al, 2022b). The effect of SuSRC showed no significant difference between the control and the blends, but a drop in SuSRC of the blends was lower than the control.…”