The study of Apple flour formulation for functional cookies

Ishartati, Erny; Sukardi, Sri Rahayu Eko; Roeswitawati, Dyah; Zakia, Aulia; Ulfah, U.

doi:10.1088/1755-1315/379/1/012012

Cited by 7 publications

(9 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Insoluble fiber was higher in A17 and A23 also due to differences between BWF and AF insoluble fiber content. Other authors studying apple-derived ingredients incorporation in baking products, also obtained an increase in fiber content [ 18 , 24 ]. The amount of fiber in GFB is an important aspect, both for its well-known health benefits, and also its particular influence in GF rheology dough behavior, as mentioned in Section 2.2 .…”

Section: Resultsmentioning

confidence: 95%

“…Thus, its incorporation in GFB, as expected, led to the raise of total phenols, ortho -diphenols and flavonoids content as well as antioxidant capacity. Other authors obtained also the increase of bioactive compounds and antioxidant capacity [ 15 , 17 , 20 , 23 , 24 ]. In particular, Mir et al [ 15 ] obtained much lower values, respectively, 0.82 mg GA g −1 and 0.063 mg Catechin g −1 for total phenols and flavonoids content, for its higher level of incorporation in crackers, nevertheless it was 9%, much lower than in the present work.…”

Section: Resultsmentioning

confidence: 97%

“…Many studies have shown promising results for developing GF bakery with the addition of by-products from the fruit industry, such as apple pomace powder [ 15 , 16 , 17 , 18 , 19 , 20 ], and apple fiber [ 21 , 22 ], since their functional properties represent an important contribution to improvement of GFB quality. Nevertheless, as far as we know, apple flour has been studied in gluten containing pasta [ 23 ], cookies [ 24 ], cakes [ 25 ], and muffins [ 26 ] but not yet in GFB. Apple flour is obtained from small caliber apples, that are rejected from the supply chain due to size, skin, or any other quality requirements.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile

Martins

Nunes

Gouvinhas

et al. 2022

Foods

View full text Add to dashboard Cite

Baking bread without gluten presents many challenges generally related with poor sensorial and nutritional characteristics, and strategies to overcome this issue are needed. Despite many gluten-free (GF) bread studies, to the best of our knowledge, few are dedicated to sweet GF bread. Sweet breads have traditionally been an important type of food and are still frequently consumed worldwide. Apple flour is naturally GF, and is obtained from apples which do not accomplish market quality requirements and are being wasted. Apple flour was, therefore, characterized in terms of nutritional profile, bioactive compounds, and antioxidant capacity. The aim of this work was to develop a GF bread with incorporation of apple flour, in order to study its effect on nutritional, technological, and sensory characteristics of sweet GF bread. Additionally, in vitro starch hydrolysis and glycemic index (GI) were also analyzed. Results demonstrated the influence of apple flour in dough’s viscoelastic behavior, increasing G’ and G’’. Regarding bread characteristics, apple flour led to better acceptance by the consumer, with firmness increasing (21.01; 26.34; 23.88 N), and consequently specific volume decreasing (1.38; 1.18; 1.13 cm3/g). In addition, an increase of bioactive compounds content and antioxidant capacity of the breads were revealed. As expected, the starch hydrolysis index increased, as well as GI. Nevertheless the values were really close to low eGI (56), which is a relevant result for a sweet bread. Apple flour showed good technological and sensory properties as a sustainable and healthy food ingredient for GF bread.

show abstract

Section: Resultsmentioning

confidence: 95%

Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile

Martins

Nunes

Gouvinhas

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…In another study; Zafar & Tusneem Kausar (2019) showed that sensory evaluation of cookies demonstrated that supplementation of guava flour improves all sensorial parameters. Ishartati et al (2019) indicated that the most preferred product by panelists is the level of substitution of Mamaliga apple flour 25% and 30%. Also, Al-Lami et al (2020) showed that sensory evaluation was best when mixed quinoa and rice by 50:50, which was characterized by acceptable characteristics.…”

Section: Sensory Characteristics Of Cookies With Oat and Unripe Banan...mentioning

confidence: 99%

Quality Characteristics of Gluten-Free Cookies Prepared from Oat and Unripe Banana Flour Blends

abotaleeb

Arafa

2021

Egypt. J. Food Sci.

View full text Add to dashboard Cite

T HE present study was carried out to develop quality characteristics of gluten-free cookies prepared from oat and unripe banana flour blends. Oat flour (OF) got substituted with unripe banana flour (UBF) at the levels of 25, 50, 75, and 100% in terms of the physicochemical and sensory evaluation of cookies.The obtained results revealed that the gross chemical composition showed that of contained moisture (6.99%), crude protein (16.65%), crudef at (9.13%), ash (1.82%), crude fiber (10.87%), total carbohydrates (65.33 %), and caloric value (410.14 kcal/100g). While, UBF contained 6. 79, 4.80, 5.16, 2.95, 13.03, 84.93%, and 363.56 kcal/100g for moisture, crude protein, crude fat, ash, crude fiber, total carbohydrates, and caloric value, respectively. It should be noticed that the increase of UBF in cookies led to the increased proportion of ash, crude fiber, total carbohydrate, and the decreased proportion of crude fat, crude protein, and caloric value compared to control. Physical parameters including weight, thickness, diameter, and spread ratio in cookies with 25% and 50% UBF didn't differ significantly compared to the control; these ratios recorded the best results. High levels of UBF caused harder cookies. Regarding cookies colors, results observed that the brightness (L*) and yellowness values (b*) in cookies had gradually declined with the increasing levels of UBF, whereas, redness (a*) value had increased, which means that the UBF resulted in darker cookies when the addition was higher. The total score for overall palatability was acceptable for all cookies, but samples of cookies containing 25 and 50% UBF had a higher total score than the other samples. In conclusion, the current study confirms that unripe banana flour can be used up to 50% in the production of a gluten-free diet -such as cookies-with improving the nutritional, sensorial, and physicochemical quality of these products.

show abstract

“…Among the four varieties, Manalagi and Rome Beauty are more popular and available in the market [2]. In a study done by Ishartati et al [6], Manalagi and Anna apple flours were used to partially replace wheat flour in cookies formulation. The study suggested that the use of Manalagi apple flour resulted in cookies with higher fibre content compared to when Anna apple flour was used.…”

Section: Introductionmentioning

confidence: 99%

Utilization of Manalagi Apple Pomace and Its Effect on Dietary Fibre, Texture and Sensory of Waffle Cone

Austin

Matita

Soedirga

2022

GCISTEM

View full text Add to dashboard Cite

As food waste, apple pomace contains significant amount of dietary fibre that makes it a potential source of dietary fibre. In previous studies, partial substitution of wheat flour using apple pomace flour was done up to 30% due to problems in texture of the products. Since waffle cone shows originally hard texture compared to the previously studied bakery products, the present study expected that the partial substitution can be done beyond 30%. Utilization of local apple pomace, particularly Manalagi apple, as source of dietary fibre was performed to improve nutritional value of waffle cone. Collected pomace was dried at 50°C for 24 hours in a cabinet dryer. Afterwards, the dried pomace was ground with herb grinder and sieved using an 80-mesh sieve to obtain dried apple pomace powder. Objective of this study was to determine the total dietary fibre, hardness, friability as well as some organoleptic properties of waffle cones at 50 and 70 % partial substitution levels. Partial substitution at 50 and 70 % resulted in significant improvement of total dietary fibre at 13.55 and 14.59 %, respectively. Despite of hard and non-crispy texture, comparable sensory properties to the traditionally made waffle cone can still be achieved. Considering the total dietary fiber content, texture and sensory results, 70% partial substitution level is seen as the optimum level with panelists overall acceptance of ‘slightly like’.

show abstract

The study of Apple flour formulation for functional cookies

Cited by 7 publications

References 9 publications

Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile

Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile

Quality Characteristics of Gluten-Free Cookies Prepared from Oat and Unripe Banana Flour Blends

Utilization of Manalagi Apple Pomace and Its Effect on Dietary Fibre, Texture and Sensory of Waffle Cone

Contact Info

Product

Resources

About