Proximate composition, physical, sensory and microbial properties of wheat-hog plum bagasse composite cookies

Oladunjoye, Adebola O.; Eziama, Stella C.; Aderibigbe, Olaide Ruth

doi:10.1016/j.lwt.2021.111038

Cited by 25 publications

(32 citation statements)

References 54 publications

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“…The TPC value for the wheat cookies in this study was higher than the value (0.73 mg GAE/g) reported for wheat cookies by Oladunjoye et al. (2021), possibly because the wheat used in this study was whole wheat rather than refined wheat flour used by these authors. Among the tamarind flours, cooked tamarind showed lower TPC compared with the roasted (microwave and oven) samples.…”

Section: Resultscontrasting

confidence: 86%

“…Compared with a previous study, the energy values of the cookies were much lower than values (474–495 kcal) reported for multicereal and legume cookies (Vasanthakumari & Jaganmohan, 2018), presumably due to the higher fiber content of the cookies in this study. High fiber content of cookies has been associated with reduced energy by previous researchers (Bilgiçli et al., 2007; Oladunjoye et al., 2021).…”

Section: Resultsmentioning

confidence: 86%

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Nutritionally improved cookies from whole wheat flour enriched with processed tamarind seed flour

Oyeyinka

Dahunsi

Akintayo

et al. 2021

Food Processing Preservation

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Tamarind seed, a by‐product of the tamarind pulp industry, is a good source of protein with potential for industrial use. The aim of this study was to determine the functional properties of whole wheat and processed tamarind seed (pressure‐cooked, oven‐roasted and microwave‐roasted) and further determine the qualities of cookies from the composite flours. Cooked tamarind seed flour showed the highest water absorption capacity (520%) compared with other flours (118%–276%). Processed tamarind flours had higher total phenolic contents (1.72–2.71 mg GAE/g) compared with the whole wheat flour (1.26 mg GAE/g). Cookies enriched with roasted tamarind showed higher antioxidant activities and hardness than the control wheat cookies. The protein content (15.52%–17.25%) of enriched cookies was significantly higher than that of the whole wheat cookies (14.28%). Results from this study have shown the possibility of enhancing the value of tamarind seed by exploring the processed seeds in cookie enrichment. Practical applications This paper describes the possibility of enhancing the value of tamarind seed beyond the current level of usage by means of traditional processing methods to reduce antinutrients in the seed and further enriching wheat cookies with the processed flours. The results demonstrated that cookies with superior nutritional value can be made from whole wheat and processed tamarind seed composite flour. This further provides another avenue for increased utilization of the seed flour, which can be used at household levels and industrially.

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Section: Resultscontrasting

confidence: 86%

Section: Resultsmentioning

confidence: 86%

Nutritionally improved cookies from whole wheat flour enriched with processed tamarind seed flour

Oyeyinka

Dahunsi

Akintayo

et al. 2021

Food Processing Preservation

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“…The increase in the spread factor from 8.64 to 11.13 supported previous studies on cookies containing cranberry and black sesame powder (Choi and Lee, 2015;Lim and Lee, 2015). This could be attributed to the impact of wheat gluten and maqui berry fiber on dough formulation (Oladunjoye et al, 2021). The reduction in gluten formation as the wheat flour is substituted by MBP may lead to the increase in the spread Means within the same row without a common letter ( a-e ) are significantly different (p<0.05).…”

Section: Physicochemical Characteristics Of Cookiessupporting

confidence: 86%

“…Thie increase could be related to the significant amounts of polyphenols present in MBP (Girones-Vilaplana et al, 2012;Romero-Gonzalez et al, 2020). Cookies supplemented with powders of cranberry (Choi and Lee, 2015), flaxseed (Kaur et al, 2017), pak choi (Lee, 2020b), and wheat-hog plum bagasse (Oladunjoye et al, 2021) have shown a similar increase in the antioxidant activity.…”

Section: Radical Scavenging Activitiesmentioning

confidence: 96%

“…Yang et al (2020) reported lower hardness values (10.5-20.0 N) for cookies prepared from wheat malt than those recorded in this study. The variations in cookie hardness may be attributed to the differences in the preparation methods and the amounts of fiber, starch, and protein components included in the partially replaced ingredients (Ji and Yoo, 2010;Oladunjoye et al, 2021).…”

Section: Physicochemical Characteristics Of Cookiesmentioning

confidence: 99%

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Quality and antioxidant properties of wheat cookies supplemented with maqui berry powder

Jeon¹,

Lee²

2021

Korean J. Food Preserv.

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Wheat-based products have been supplemented with various health-promoting ingredients to improve their overall qualities. Maqui berries are one of the healthiest berries in nature; however, their use in cookie making has not been reported. Herein, we aimed to develop functionally and nutritionally improved wheat cookies by partially replacing white wheat flour with maqui berry powder (MBP). We prepared cookies supplemented with different MBP concentrations (2.5%, 5%, 7.5%, and 10%) and compared their quality characteristics and antioxidant activities with those of control cookies (100% wheat flour without MBP addition). The incorporation of MBP significantly affected the physicochemical parameters of cookie dough and cookies. Specifically, MBP supplementation significantly decreased the pH, while slightly decreasing the density of cookie dough (p<0.05). The cookie spread factor increased; however, the hardness decreased significantly as the MBP concentration increased (p<0.05). No significant changes in loss rates were observed upon MBP supplementation (p>0.05). Regarding the color of the cookie surface, L* and b* values significantly decreased, while the a* value increased with the addition of MBP (p<0.05). The 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid radical scavenging activities were significantly increased (p<0.05) as the concentration of MBP increased, and both activities were well correlated. Hedonic sensory results indicated that cookies supplemented with 7.5% MBP generally received satisfactory acceptance scores. Overall, the analysis indicated that cookies with acceptable physical characteristics and improved antioxidant activities can be produced by partially replacing wheat flour with MBP. Thus, the addition of MBP to cookies may be a valuable strategy to increase the consumption of health-promoting ingredients in a diet that includes convenience foods. Key words：maqui berry powder, wheat cookie, physicochemical properties, consumer acceptance, antioxidant properties

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Review of chemical characterization methods and data for compositional analysis of fruit wastes: current status and opportunities

Durán‐Aranguren,

Posada,

Sierra

et al. 2024

Biofuels Bioprod Bioref

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Fruit waste (FW), mainly from agroindustry, is currently left behind in landfills despite its rich composition. The bioactive compounds (e.g., oils, polyphenols), carbohydrates, and lignin present in this biomass type require comprehensive characterization (i.e., identification and quantification) before they can be used as raw materials in biorefineries. This review collected information from scientific papers on FW compositional analysis methods and characterization data; the information needs to be compiled in a systematic, standardized, and comprehensive way to understand and quantify the true potential of FW as feedstocks for biorefineries. The information gathered in this review allowed us to identify the biomass fractions that could be valorized further depending on the kind of FW (peels, seeds, or seed vessels, and pomace or mixed residues). Fruit waste differs from conventional lignocellulosic biomass due to the presence of higher amounts (>5%) of extractives – pectin, and starch. This review describes current compositional analysis methodologies to identify possible strengths and weaknesses that could affect the adequate selection of valorization platforms. As no current methodology allows the composition of FW to be described thoroughly, this work identifies procedures applicable to biorefineries that use FW. Possible improvements are suggested to fill methodological gaps in the quantification of samples with large amounts of extractives and pectin. The standardization of methods for FW's quantification is fundamental for the adequate integration of different valorization platforms into biorefineries. It is essential to consider all the substances present in FW to exploit fully their potential for new value‐added molecules, including oils, polyphenols, and pectin.

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Proximate composition, physical, sensory and microbial properties of wheat-hog plum bagasse composite cookies

Cited by 25 publications

References 54 publications

Nutritionally improved cookies from whole wheat flour enriched with processed tamarind seed flour

Nutritionally improved cookies from whole wheat flour enriched with processed tamarind seed flour

Quality and antioxidant properties of wheat cookies supplemented with maqui berry powder

Review of chemical characterization methods and data for compositional analysis of fruit wastes: current status and opportunities

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