Water

Chieh, C.

doi:10.1002/9780470277553.ch11

Cited by 7 publications

(5 citation statements)

References 12 publications

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“…The hardness of cookies decreased significantly ( p < 0.05) during the storage period of 0–3 months. A decrease in the hardness of cookies during storage may be attributed to the increase in water activity, which also increases the tenderness of a cookie and decreases its hardness during the storage period, as also reported by Chieh …”

Section: Resultssupporting

confidence: 63%

Effect of the Addition of Banana Peel Flour on the Shelf Life and Antioxidant Properties of Cookies

Shafi

Ahmad

Mohammad

2022

ACS Food Sci. Technol.

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This study aimed to evaluate the effect of incorporation of banana peel flour (BPF) on the nutritional and antioxidant properties of cookies prepared with wheat flour. Cookies were prepared by substituting 7.5, 10, 12.5, and 15% of superfine wheat flour with BPF and compared to control samples (with no BPF). The results showed significant differences in the moisture, protein, crude fat, and ash contents of 3.9–7.5, 1.75–8.75, 12.3–25.9, and 1.3–2.00 g/100 g, respectively. The highest moisture and ash contents were recorded in cookies with 15% BPF, while the highest protein and crude fat contents were recorded in control cookies. Physical characteristics such as the weight, diameter, thickness, and spread ratio were found to be 8.87–12.49 g, 4.067–4.167 cm, 0.4–1.13 cm, and 3.683–10.587, respectively. The hardness of cookies was increased significantly with the increasing proportion of BPF in cookies at a range of 15.84–25.55 N. However, the hardness of the cookies decreased with storage. Color range values, L*, a*, and b*, of the cookies were found to be 38.85–52.81, 6.74–8.12, and 16.09–21.52, respectively, with the higher L*, a*, and b* values for control cookies. However, these values changed during storage. Moreover, antioxidant properties significantly increased in cookies with the substitution of BPF, where the total phenolic content, DPPH, and lipid peroxidation were found to be in the range of 0.282–0.921 mg GAE/g, 47.761–70.298, and 36.74–71.84%, respectively, and some values decreased during storage. The results showed that cookies enriched with BPF were obtained with improved antioxidant properties and total phenolic content without altering their physical and nutritional properties and also fathomed the favorable acceptance.

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Section: Resultssupporting

confidence: 63%

Effect of the Addition of Banana Peel Flour on the Shelf Life and Antioxidant Properties of Cookies

Shafi

Ahmad

Mohammad

2022

ACS Food Sci. Technol.

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“…Hardness of cookies decreased significantly (p < 0.05) during the storage period of 0-9 months. Decrease in the hardness of cookies during storage may be attributed to the increase in water activity (Chieh, 2006).…”

Section: Texture Of Cookiesmentioning

confidence: 99%

Tomato powder and crude lycopene as a source of natural antioxidants in whole wheat flour cookies

Bhat

Wani

Hamdani

2020

Heliyon

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The nutritional quality of bakery products keeps on degrading from the process of baking, packaging, transportation and storage. The present study was carried out to evaluate the effect of addition of tomato powder (2 & 4/100 g of flour) and crude lycopene (50 & 100 mg/100 g of flour), which have potent antioxidant activity, on the nutritional quality and shelf life of cookies prepared from whole wheat flour. Color values i.e., a* and b* of freshly prepared cookies containing tomato powder (TP) were found in the range of 5.40-6.21 and 33.20-33.40 respectively, and that of crude lycopene (CL) in the range of 5.18-5.24 and 32.50-34.90 respectively, higher than the control (4.53 and 32.50, respectively). Significant (p < 0.05) and non-significant (p > 0.05) increase was observed in the total phenolic content of dough containing TP (0.54-0.72 mg GAE/g) and CL (0.46-0.59 mg GAE/ g), when compared to control (0.38 mg GAE/g). Antioxidant properties like, DPPH scavenging activity, reducing power and inhibition of lipid peroxidation (ILP), and total carotenoid content (TCC) of dough and cookies increased significantly (p < 0.05) upon incorporation of TP and CL. Sensory properties of enriched cookies were comparable with that of control. Color values (a* and b*), hardness, TCC, ILP and TPC were reduced significantly (p < 0.05) with storage.

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“…The presence of calcium sulfate in water is considered desirable to strengthen the gluten network (Germani et al 1997). On the other hand, very hard water retards fermentation because ions strengthen the gluten structure too much, and, when restricted, gluten is weaker, producing soft and sticky doughs (Pyler 1988; Chieh 2006).…”

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confidence: 99%

Fortification of Wheat Dough with Calcium and Magnesium Ions Affects Empirical Rheological Properties

et al. 2015

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Cereal Chem. 92(4):405-410This study evaluated the influence of calcium and magnesium ions on the empirical rheological properties of wheat flour to verify possible effects of these ions on processing because, in addition to their nutritional importance, they are also responsible for water hardness. Calcium (0-1.30 g/100 g) and magnesium (0-0.34 g/100 g) ions from sulfate salts were added to wheat flour, according to a central composite rotatable design. The farinograph and extensigraph properties of wheat flour and its mixtures were evaluated. The results were analyzed by response surface methodology. Calcium ions stood out for increasing water absorption, decreasing mixing stability, and producing a delayed effect on dough extensibility (reduced at 135 min). Magnesium ions influenced most flour rheological properties in a similar manner to oxidizing agents (increased dough stability, increased resistance to extension, and reduced extensibility), thus proving to be a possible replacement agent for these additives. An interaction effect of the combined calcium and magnesium ions was observed on dough development time. The results showed that effects on processing can occur when wheat flour fortification is made, and adaptations on wheat flour specifications, product formulation, and processing parameters may be required. † Corresponding

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Water

Cited by 7 publications

References 12 publications

Effect of the Addition of Banana Peel Flour on the Shelf Life and Antioxidant Properties of Cookies

Effect of the Addition of Banana Peel Flour on the Shelf Life and Antioxidant Properties of Cookies

Tomato powder and crude lycopene as a source of natural antioxidants in whole wheat flour cookies

Fortification of Wheat Dough with Calcium and Magnesium Ions Affects Empirical Rheological Properties

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