Evaluation of physicochemical and sensorial properties of thyme (
            <i>Thymus vulgaris</i>
            L.) leaves powder supplemented cookies

Waheed, Marwa; Mushtaq, Zarina; Imran, Muhammad; Khan, Muhammad Kamran

doi:10.1111/jfpp.16321

Cited by 3 publications

(3 citation statements)

References 19 publications

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“…The difference may be because of the variety of mangoes and environmental conditions. A similar research was conducted by Waheed et al (2022), and an increase in the moisture content of cookies was noted in their research, and it was suggested that the increase in the moisture levels of cookies is due to the presence of fiber content due to enrichment of ingredients.…”

Section: Resultssupporting

confidence: 93%

Functional utilization of mango waste for improving the nutritional and sensorial properties of multigrain cookies

Aamir

Saleem

Rakha

et al. 2022

Food Processing Preservation

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Present study was conducted to investigate the functional properties of multigrain cookies with the addition of mango waste as a source of bioactive compounds.Purposely, fortified cookies were prepared using mango peel and kernel powder in 2%, 4%, and 6% ratio in simple wheat flour along with 10% oat and 10% barley flour.The prepared cookies were analyzed for proximate, antioxidant, physical, and sensory

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Section: Resultssupporting

confidence: 93%

Functional utilization of mango waste for improving the nutritional and sensorial properties of multigrain cookies

Aamir

Saleem

Rakha

et al. 2022

Food Processing Preservation

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show abstract

“…When green wheat flour addition reached 20%, steamed bread showed the lowest ( p < 0.05) scores for green ( a *) and highest scores for yellow ( b *) and light ( L *). Similar variation in color was reported by Waheed et al (2022), which indicated effect of thyme powder on color characteristics of cookies was due to the natural deep green color of thyme leaves.…”

Section: Resultssupporting

confidence: 86%

“…As expected, the color of the steamed bread changed significantly with increasing concentration of green wheat flour (Figure 2c). In Similar variation in color was reported by Waheed et al (2022), which indicated effect of thyme powder on color characteristics of cookies was due to the natural deep green color of thyme leaves.…”

Section: Effects Of Green Wheat Flour On the Texture And Colorimeter ...supporting

confidence: 70%

Effect of green wheat flour addition on the dough, gluten properties, and quality of steamed bread

Zhang

Zhao

et al. 2022

Food Processing Preservation

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In this work, different proportions of green wheat flour were used instead of flour to make steamed bread and the physicochemical and nutritional properties of different mixed flours were compared. The effect of green wheat on the quality of dough and steamed bread was evaluated, and a new staple food of green wheat steamed bread was developed. The gluten and elasticity of green wheat flour dough will decrease and the gluten network structure of the dough appeared holes and became uneven. Compared with full wheat steamed bread, as the addition of green wheat flour increased, the sensory quality, specific volume, and elasticity of steamed bread decreased, while firmness, gumminess, and chewiness increased and the flavor had a significant change. Meanwhile, the addition of green wheat flour can significantly reduce the glycemic index of steamed bread, which was beneficial to hinder the violent fluctuation of blood sugar. After adding 20% green wheat flour, the GI value decreased from 81.253 to 73.237. Furthermore, when the green wheat flour was added at 10%, the overall quality of the steamed bread was ideal, which laid a theoretical foundation for industrial production and application. Novelty Impact Statement:The application of the green wheat flour to the preparation of steamed bread can improve the nutrition and reduce the predicted glycemic index of steamed bread, which will provide a theoretical reference for the industrial production of green wheat flour for steamed bread making.

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Development of functional foods: Consumer acceptance of resveratrol-loaded crackers and cookies

Silva,

Cerqueira,

Pastrana

et al. 2024

Future Foods

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Evaluation of physicochemical and sensorial properties of thyme ( Thymus vulgaris L.) leaves powder supplemented cookies

Cited by 3 publications

References 19 publications

Functional utilization of mango waste for improving the nutritional and sensorial properties of multigrain cookies

Functional utilization of mango waste for improving the nutritional and sensorial properties of multigrain cookies

Effect of green wheat flour addition on the dough, gluten properties, and quality of steamed bread

Development of functional foods: Consumer acceptance of resveratrol-loaded crackers and cookies

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