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Journal articles on the topic 'Cookie'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Dogruer, Ilgin, Filiz Baser, Sukru Gulec, Figen Tokatli, and Banu Ozen. "Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours through Mixture Design." Foods 12, no. 19 (2023): 3689. http://dx.doi.org/10.3390/foods12193689.

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Legume flours, which offer high nutritional quality, present viable options for gluten-free bakery products. However, they may have an objectionable flavor and taste for some consumers. In this study, it was aimed to improve the gluten-free cookie formulation by incorporating carob and hazelnut flours to pre-cooked chickpea flour and to investigate the techno-functional properties of the formulated cookies. The flours used in the formulations were assessed for their chemical and physical properties. This study employed a mixture design (simplex-centroid) to obtain the proportions of the flours

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Biselli, Tom, Laura Utz, and Christian Reuter. "Supporting Informed Choices about Browser Cookies: The Impact of Personalised Cookie Banners." Proceedings on Privacy Enhancing Technologies 2024, no. 1 (2024): 171–91. http://dx.doi.org/10.56553/popets-2024-0011.

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Browser cookies, especially those from third parties, pose a threat to individual privacy. While it is possible in principle to control the number of cookies accepted, this choice is often neither usable nor truly informed. To address this issue, this study used semi-structured interviews (N=19) to identify attitudes and user requirements to develop an alternative personalised cookie banner, which was evaluated in an online experiment (N=157). The cookie banner explanations were tailored to the privacy knowledge of three groups of users: low, medium and high. The online experiment measured coo

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Torra, Marta, Mayara Belorio, Manuel Ayuso, et al. "Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies." Foods 10, no. 5 (2021): 911. http://dx.doi.org/10.3390/foods10050911.

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This study proposes the use of a mix composed of chickpea flour and chestnut flour in cookies, aiming to improve their acceptability. Cookie properties and nutritional value were also analysed. The gluten-free cookies were made by using different mixes of chickpea and chestnut flours (0:100, 25:75, 50:50, 75:25, 100:0). Dough rheology and cookie dimensions, texture, external colour and acceptability were evaluated. The presence of the chestnut flour increased the values of G’ and G”, but reduced the loss factor (tan δ) when compared with the doughs made with chickpea flour. Chestnut flour also

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Demir, Nurullah, Tobias Urban, Norbert Pohlmann, and Christian Wressnegger. "A Large-Scale Study of Cookie Banner Interaction Tools and their Impact on Users' Privacy." Proceedings on Privacy Enhancing Technologies 2024, no. 1 (2024): 5–20. http://dx.doi.org/10.56553/popets-2024-0002.

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Cookie notices (or cookie banners) are a popular mechanism for websites to provide (European) Internet users a tool to choose which cookies the site may set. Banner implementations range from merely providing information that a site uses cookies over offering the choice to accepting or denying all cookies to allowing fine-grained control of cookie usage. Users frequently get annoyed by the banner's pervasiveness as they interrupt ''natural'' browsing on the Web. As a remedy, different browser extensions have been developed to automate the interaction with cookie banners. In this work, we perfo

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Mooney, Edward S. "Solve It! The Three Bears Cookie Store." Mathematics Teaching in the Middle School 13, no. 5 (2007): 283. http://dx.doi.org/10.5951/mtms.13.5.0283.

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The Bear family decided to open a cookie store that featured bear-sized cookies. Mama and Baby Bear decorated the cookies, and Papa Bear sold the cookies. Mama Bear could completely decorate a cookie every 7 minutes. Baby Bear could completely decorate a cookie every 12 minutes. Unfortunately, Papa Bear was eating one of the cookies every 9 minutes. If they open the store and have no cookies decorated, how long will it take them to produce 500 decorated cookies that can be sold?

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Perez, Claudia, Camila Tagliani, Patricia Arcia, Sonia Cozzano, and Ana Curutchet. "Blueberry by-product used as an ingredient in the development of functional cookies." Food Science and Technology International 24, no. 4 (2017): 301–8. http://dx.doi.org/10.1177/1082013217748729.

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A by-product of blueberry juice industries was used as an ingredient to develop fiber-enriched cookies. The blueberry pomace, once ground and dried, was used as an ingredient in cookie formulation. A control cookie was elaborated as reference. Cookies were analyzed for composition and functional properties. The fiber content obtained in the fiber-enriched cookie allows it to be labeled as “high fiber” in the European Union and as a “source of fiber” in MERCOSUR. The fiber-enriched cookie presented highly increased values on the antioxidant capacity and the polyphenol content when compared agai

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Silva, Tatiane Ferreira da, and Ana Carolina Conti-Silva. "Preference mappings for gluten-free chocolate cookies." Nutrition & Food Science 46, no. 3 (2016): 374–87. http://dx.doi.org/10.1108/nfs-11-2015-0139.

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Purpose The purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies. Design/methodology/approach Chocolate cookies with wheat flour, rice flour, whole soy flour and cassava starch were produced, and compared to a commercial chocolate cookie regarding to physical properties and sensory acceptability. Findings The chocolate cookie made with rice flour instead of wheat flour was as liked as the cookie with wheat flour, and the greater acceptability scores received by the rice flour cookies correlated w

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Farias, Paula Karoline Soares, Mateus Gomes Pereira, Lauemy Kelly Miranda, et al. "Elaboração de diferentes tipos cookies utilizando o reaproveitamento integral dos alimentos." Caderno de Ciências Agrárias 12 (August 19, 2020): 1–7. http://dx.doi.org/10.35699/2447-6218.2020.16288.

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O objetivo foi desenvolver cookies e testar a aceitabilidade em uma comunidade acadêmica. Trata-se de um estudo quantitativo, transversal e descritivo, realizado em março de 2018, em uma faculdade privada de Montes Claros, Minas Gerais, com 200 acadêmicos não treinados. Foram desenvolvidos cookies utilizando a casca de laranja, talos de couve, casca e a semente da abóbora e a casca da banana. Foram realizados testes de aceitabilidade e intenção de compra. Verifica-se que a aceitabilidade do cookie 2 – talos de couve com 42% (n=84) com “gostei extremamente”, o cookie 1 – casca de laranja com 35

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Sugeng Maryanto and Kharisma Sekar Ayu Antika. "Tekstur dan Kandungan Zat Gizi Cookies Berbahan Dasar Tepung Ganyong (Canna Edulis Ker.) dan Tepung Kacang Merah (Phaseolus Vulgaris L)." Media Informasi Penelitian Kabupaten Semarang 6, no. 1 (2024): 01–13. https://doi.org/10.55606/sinov.v6i1.796.

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Ganyong and red beans are tubers and nuts that are often found. The use of canna and red beans was not optimal yet, they were generally processed by boiling or as vegetables, so they require processing for food fortification. Ganyong and red beans are local food ingredients that are easy to obtain in various regions, and able to used as more innovative alternative raw materials for cookies. The aim of this research was to determine the quality and nutritional content of cookies made from canna and red beans. This research was an experimental study, using canna flour and red bean flour in a rat

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Khairul Ikram, Emmy Hainida, Nurbatrisyia Md Zulhar Shah, Wan Noor Zamran Hashim, and Norazmir Md Nor. "The Proximate Analysis and Sensory Evaluation of Super Seed Cookies." Jurnal Gizi dan Pangan 19, Supp.2 (2024): 253–60. http://dx.doi.org/10.25182/jgp.2024.19.supp.2.253-260.

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This study aimed to determine the nutritional content and assess the consumers' acceptance of the sensory attributes of the Super Seed Cookies, which contained sacha inchi nuts, pumpkin seeds, almonds, and oats as added ingredients. The cookie was developed by a company named Mad About Cake. The cookie was analysed by measuring its proximate composition, such as moisture, ash, crude protein, crude fiber, crude fat, and carbohydrate content. This research also discovered the consumers' acceptance of the cookies by undergoing a 7-point hedonic sensory evaluation test among 30 semi-trained paneli

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Belmadani, Noussaiba, Wafa Kassous, Kawtar Keddar, et al. "Functional Cyperus esculentus L. Cookies Enriched with the Probiotic Strain Lacticaseibacillus rhamnosus SL42." Foods 13, no. 16 (2024): 2541. http://dx.doi.org/10.3390/foods13162541.

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This study presents for the first time functional cookies for diabetics made with 100% organic Cyperus esculentus L. flour, either plain or enhanced with 5% polyfloral honey syrup containing the probiotic strain Lacticaseibacillus rhamnosus SL42. The flour’s chemical composition and rheological and functional properties were analyzed, and 33 diabetic and semi-naive panelists assessed the cookies’ sensory properties. MRS-cys agar cultures and SEM analysis evaluated SL42 survival and adhesion capacity over 21 days at 25 °C. Results showed that the flour and its extracts are rich in polyphenols a

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Suresh, M., and M. S. Hemalatha. "Effect of High Protein Formulation on Rheological, Sensory and Microstructure of Cookies." Journal of Food Engineering and Technology 14, no. 1 (2025): 1–11. https://doi.org/10.32732/jfet.2025.14.1.1.

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This study investigates the impact of high-protein formulations on the rheological, sensory, and microstructural properties of cookies, with an emphasis on using plant- and dairy-based protein sources. Protein plays an essential role in the diet, providing amino acids necessary for muscle, healthy bone, tissue repair, growth in children, adolescents, and pregnant women. Despite the known benefits of plant-based proteins, limited research has focused on their effect in high-protein bakery products, particularly cookies. In this study, three cookie formulations were developed using pea protein i

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Jiwani, Soha, Rachna Sasheendran, Adhishree Abhyankar, Elijah Bouma-Sims, and Lorrie Cranor. "Crumbling Cookie Categories: Deconstructing Common Cookie Categories to Create Categories that People Understand." Proceedings on Privacy Enhancing Technologies 2024, no. 3 (2024): 561–88. http://dx.doi.org/10.56553/popets-2024-0093.

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Users of online services often encounter cookie banners that ask them to consent to different categories of cookies. Frequently, these categories are labelled using the four categories defined by the 2012 Cookie Guide from the UK's International Chamber of Commerce (ICC). However, prior research suggests that users have difficulty understanding what these category labels actually mean. We conducted a four-part study to identify labels that more intuitively convey the four cookie categories. First, we crowd sourced new category labels. We then evaluated users' comprehension and sentiment toward

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Hwang, Eun-Sun, and Soyeon Kim. "Effects of aronia powder on the quality characteristics and antioxidant activity of cookies." Korean Journal of Food Preservation 30, no. 4 (2023): 642–53. http://dx.doi.org/10.11002/kjfp.2023.30.4.642.

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This study was conducted to determine the quality properties, phytochemical compounds, and antioxidant activities of cookies prepared by replacing wheat flour with 0%, 2%, 4%, and 6% aronia powder. The moisture content of the cookies decreased as the amount of aronia powder added increased. In contrast, the ash, crude protein, and crude fat content of the cookies did not differ between the control cookie and the cookies prepared with 2-6% aronia powder. The spreadability, leavening rate, loss rate and pH decreased with increasing aronia powder content. Compared to the control cookie, the light

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Tolkachova, Anastasiia, and Danyil Zhuravchak. "Automate the verification of session cookie attributes." Collection "Information Technology and Security" 12, no. 1 (2024): 68–79. http://dx.doi.org/10.20535/2411-1031.2024.12.1.306260.

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In this research, we focus on a critical web security topic, namely the security of session cookies, which play a key role in the functioning of modern web applications. As a standard mechanism for storing data on the client side, cookies are crucial for authentication, authorization and maintaining the state of a user's session. However, despite their necessity and convenience, cookies can also pose serious security risks. Our research focuses on the analysis and automation of cookie attribute verification, which is critical to ensuring protection against various web attacks. Identifying and

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Alharbi, Juna Alhumaidi, Abdulmohsen Saud Albesher, and Heider Ahmad Wahsheh. "An Empirical Analysis of E-Governments’ Cookie Interfaces in 50 Countries." Sustainability 15, no. 2 (2023): 1231. http://dx.doi.org/10.3390/su15021231.

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Cookies have been used by websites to store information about user behavior. Although they provide several benefits, including improving user experience, they can threaten user privacy, particularly when websites use third-party cookies for data analysis. Websites must inform their users about what data are collected and how they are used through the cookie interface. Thus, it is important to understand the effects of cookie interface design on user behavior to verify whether these interfaces provide users with the required information to make an informed decision. In this paper, we evaluated

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Kausar Parveen. "Cookie Hijacking: Privacy Risk." International Journal for Electronic Crime Investigation 7, no. 4 (2024): 61–72. http://dx.doi.org/10.54692/ijeci.2023.0704167.

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Users may accept more cookies than they require because of suspicious behavior in cookie claimers. And, like, more than they even know. So, as we were measuring real behavior, we were also assessing each of these components' effectiveness, correct? Learning about user opinions of those cookie disclaimers and their entire process of deciding which cookies to accept or, like, reject, bro, was very fascinating. So, guess what? We have conclusively shown that the various images associated with the accept/reject option significantly influence the judgments made by cons

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Liubych, Vitalii, Volodymyr Novikov, Valeriia Zheliezna, et al. "Development of the recipe for cookies with pumpkin flour." EUREKA: Life Sciences, no. 2 (May 15, 2023): 21–30. http://dx.doi.org/10.21303/2504-5695.2023.002890.

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The object of research is the technology of enriching shortbread cookies with pumpkin flour. The problem of enriching shortbread cookies with pumpkin flour was solved. In the studies, different replacement of wheat flour with pumpkin flour was studied according to the following scheme: 0 %, 5 %, 10 %, 15 %, 20 %. The formation of strength, the ratio of the mass to the volume of the cake, its volume to the mass, the degree of swelling and sensory evaluation of the cookies were studied. As a result, it was established that the addition of pumpkin flour to the shortbread cookie recipe had a

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Isa, Indra Griha Tofik, and Riana Mayasari. "Assistance in optimizing production and sales for MSME Skippy Cookie "AYU" in Sukodadi Village, Palembang." Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang 7, no. 1 (2022): 170–81. http://dx.doi.org/10.26905/abdimas.v7i1.5956.

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UMKM becomes the driving force of the community's economy and becomes a contributor to the income of a region. Palembang is an area that has an even distribution of UMKM in each sub-district, one of them is UMKM Kue Skippy "AYU" which is located in Sukodadi. UMKM Skippy Cookie "AYU" was formed in 1992 and produced peanut cookies as a home industry. Skippy Cookie "AYU" has a distinctive taste that is different from similar skippy cookies and can be a potential product for the Sukodadi area. UMKM skippy cookie "AYU" is a pillar of economic activity for the surrounding community. The problems tha

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Belorio, Mayara, Marta Sahagún, and Manuel Gómez. "Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies." Foods 8, no. 2 (2019): 83. http://dx.doi.org/10.3390/foods8020083.

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The objective of the present study was to analyse the influence of particle size distribution of maize flour in the formulation of gluten-free cookies. Different cookie formulations were made with three distinct maize flour fractions obtained by sieving (less than 80 µm; between 80 and 180 µm; greater than 180 µm). Cookies dimension, texture and colour were evaluated. Flour hydration properties and cookie dough rheology were also measured. Overall, an increase in maize flour particle size decreases the values of water holding capacity (WHC), swelling volume and G’ (elastic modulus) for the dou

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Dogruer, Ilgin, Basak Coban, Filiz Baser, Sukru Gulec, and Banu Ozen. "Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours." Foods 12, no. 15 (2023): 2829. http://dx.doi.org/10.3390/foods12152829.

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Chickpea flour, which is produced in various forms, has high protein and fiber content; therefore, it can be a good ingredient for gluten-free cookies. The objective of this study was to investigate and compare the properties of cookies formulated using raw (RCF), cooked (CCF), and germinated (GCF) chickpea flours. The techno-functional properties of these flours were determined, and scanning electron microscope images and mid-infrared spectra were obtained. The rheological properties of cookie doughs were measured along with their mid-infrared spectra. Baked cookies were analyzed for their te

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TAG, PROF. HUI. "Quality evaluation of innovative chocolate cookies enhanced with rhizome powder of Curcuma caesia Roxb. as a value-added functional component." Journal of Bioresources 12, no. 2 (2024): 89–95. https://doi.org/10.5281/zenodo.14892292.

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Black Turmeric (<em>Curcuma caesia </em>Roxb.) is an herbaceous rhizomatous medicinal plant of family Zingiberaceae. It is popularly used by the tribal communities of North East India due to its several health benefits. This study aims to estimate the effect of the addition of Black Turmeric Powder on the nutrient composition of the functional cookies. In this study Hot-air oven dried Black turmeric powder was used in different concentrations (1%, 2%, and 4% of the total dry weight of the dough) to prepare Chocolate cookies. The results of the sensory evaluation showed that Chocolate cookies w

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Le, Thi Thuy, Trung Kien Nguyen, Nu Minh Nguyet Ton, Thi Thu Tra Tran, and Van Viet Man Le. "Quality of cookies supplemented with various levels of turmeric by-product powder." AIMS Agriculture and Food 9, no. 1 (2024): 209–19. http://dx.doi.org/10.3934/agrfood.2024012.

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<abstract> <p>Starch production from turmeric (<italic>Curcuma longa</italic>) generates residue, which contains different nutrients, dietary fiber, and antioxidants. In this study, the by-product of turmeric starch production was dried at 50 ℃ to a moisture content of 11–12%, milled, passed through a 70-mesh sieve, and then added to cookie formulation to increase antioxidant content and activities of the fortified cookies. The ratio of turmeric by-product powder (TBP) in the cookie formulation was varied from 0 to 12%. The greater the TBP ratio in the cookie recipe was

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Vukušić Pavičić, Tomislava, Tomislava Grgić, Mia Ivanov, Dubravka Novotni, and Zoran Herceg. "Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies." Foods 10, no. 1 (2021): 193. http://dx.doi.org/10.3390/foods10010193.

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In this study, we designed high fiber cookie recipe without using additives by means of extrusion-based 3D printing. We aimed to relate printing quality and cookie physical properties with dough rheology and dietary fiber content depending on the flour (oat, rye, rice, and carob flour) and fat type (olive oil or butter). The flour choice influenced all cookie quality parameters: baking loss, color, line height and width, and dietary fiber content. Results indicated that lower baking loss and better printing quality were obtained for cookie dough containing olive oil, which had higher viscosity

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Boz, Hüseyin. "Effect of flour and sugar particle size on the properties of cookie dough and cookie." Czech Journal of Food Sciences 37, No. 2 (2019): 120–27. http://dx.doi.org/10.17221/161/2017-cjfs.

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The effect of particle size of flour and sugar on the physical, sensorial and textural properties of cookie dough and cookie was investigated. According to the obtained data, both the sugar particle size and the flour particle size in cookie dough affected the hardness, adhesiveness, cohesiveness and springiness of the cookie doughs and this effect was statistically at a significant level (P &lt; 0.01). The energy and force required for the dough extrusion dropped due to the reduction in the particle size of flour, while the reduction in the particle of sugar had the opposite effect. As th

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Suyono, Ign Joko, Tri Gunaedi, and Ronald Busup. "Pelatihan Modifikasi Kukis Sagu di Kampung Gwinjaya, Bonggo Timur Sarmi, Provinsi Papua." Bakti Hayati: Jurnal Pengabdian Indonesia 3, no. 2 (2024): 43–48. https://doi.org/10.31957/bhjpi.v3i2.4160.

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This community service activity aims to improve the quality and quantity of sago cookie products in a modified form from its first form in the village-owned business unit "Makmur Jaya" Giwinjaya, East Bonggo District, Sarmi Regency, especially in the Sago Cookie business unit. The improvement in quality will be tried to be trained to make sago cookies with a volume of 10 cm and a slightly different taste from the first product plus a little salty, while the quantity will be tried to make sago cookies on a small industrial scale by adding oven equipment and baking sheets so that sago cookies wi

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Leahu, Ana, Cristina Ghinea, Sorina Ropciuc, and Cristina Damian. "Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels." Gels 11, no. 1 (2025): 46. https://doi.org/10.3390/gels11010046.

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The amount of saturated fat in cookies can be reduced by replacing margarine with oleogel, resulting in healthier products. In this study, the rheological and textural profile of cookies formulated with oleogel as the main margarine substitute was evaluated. Hemp seed vegetable oil was oleogelized with four types of waxes: beeswax (BW), carnauba wax (CW), candelilla wax (DW), rice bran wax (RW), and three oleogeling agents, sitosterol (S), pea protein (PP), and xanthan gum (XG), respectively. The textural and rheological properties of the oleogel dough samples were analyzed using the PertenTVT

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Olowookere, Dele Ayorinde, and Sunday Abiodun Malomo. "Amino Acid Compositions, In Vitro Antioxidant and Anti-diabetic Properties of Cookies from Wheat and Kidney Beans (Phaseolus vulgaris L.) Flour blends." European Journal of Nutrition & Food Safety 16, no. 5 (2024): 32–47. http://dx.doi.org/10.9734/ejnfs/2024/v16i51420.

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This study evaluated the in vitro antioxidant and antidiabetic activities of the cookies produced from wheat and kidney bean composite flours at different ratios viz: 100:0 (WKB 1), 80:20 (WKB 2), 60:40 (WKB 3), 40:60 (WKB 4), respectively. The proximate compositions of the composite flour blends improved during the baking process into cookie, most especially the crude fibre (12.09-13.73%) and crude protein (18-21%) contents, respectively. The amino acid profiles of the cookies were well established with high biological values (>70%) with good essential, non-essential and hydrophobic amino

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Wagner, Astrid, and Julien Pétré. "Another brick in the cookie wall : point de vue Luxembourgeois sans risque d’indigestion." Pin Code N° 12, no. 3 (2022): 14–18. http://dx.doi.org/10.3917/pinc.012.0014.

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Cet article examine dans un premier temps la question de la légalité des cookie walls au Luxembourg au regard notamment des dernières lignes directrices de la CNPD en matière de cookies. Sur la base de ce constat, nous relevons ensuite que certaines autorités nationales de protection des données ont adopté une approche plus libérale laissant la porte entrouverte aux cookie walls. Nous concluons en nous tournant vers les amendements législatifs à venir du règlement ePrivacy et leur impact sur la pratique du cookie wall.

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Yarla parente, Maria, FABIANA LINHARES, RENATA ALBUQUERQUE COSTA, and MÁRCIA FACUNDO ARAGÃO. "Formulation and evaluation of gluten-free cookies from rice and green banana flour." Revista Brasileira de Agrotecnologia 11, no. 2 (2021): 720–26. http://dx.doi.org/10.18378/rebagro.v12i2.8898.

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Celiac disease (CD) is defined as an autoimmune pathology mediated by specific antibodies and is associated with genetic factors, which causes an inflammatory process of the intestinal mucosa in response to gluten ingestion. A study was conducted to evaluate some gluten-free cookie formulations using rice and green banana flour as raw material, and to evaluate the acceptance and chemical composition of the cookies elaborated. Three different cookie formulations were prepared to contain 100% rice flour, 50% rice flour and 50% green banana flour and 100% green banana flour. The following sensory

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Flores-García, Cassandra Lizeth, Nancy Medina-Herrera, Beatriz Adriana Rodríguez-Romero, Guillermo Cristian Guadalupe Martínez-Ávila, Romeo Rojas, and Zahidd Meza-Carranco. "Impact of Fat Replacement by Using Organic-Candelilla-Wax-Based Oleogels on the Physicochemical and Sensorial Properties of a Model Cookie." Gels 9, no. 8 (2023): 636. http://dx.doi.org/10.3390/gels9080636.

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Oleogelation is an alternative process to improve the nutritional properties of food by creating soft-matter structures with the same functionality as commercial fats (shortenings). In this study, oleogels were produced by adding organic candelilla wax at 3% (OC03), 6% (OC06), and 9% (OC09) to extra-virgin linseed oil, and then characterized by their physicochemical properties. Furthermore, the physicochemical and sensorial properties of five cookie formulations were evaluated. Organic candelilla wax influenced the oleogel formulations, giving higher values of color (L* and b*), texture, acidi

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Qin, Yuyue, Shu Wang, Haiyan Chen, et al. "Effect of Tricholoma matsutake Powder and Colored Rice Flour on Baking Quality and Volatile Aroma Compound of Cookie." Foods 14, no. 13 (2025): 2182. https://doi.org/10.3390/foods14132182.

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In recent years, the consumers’ demand for healthy foods has been increased. To address the dietary related diseases, the food products enriched with mushroom or colored rice were promoted. The effects of Tricholoma matsutake powder and colored rice flour on baking quality and volatile aroma compound of cookies were investigated. Texture analyzer, and electronic nose (e-nose) were used to analyze the physicochemical, structural, and digestibility properties and volatile aroma compound of cookie. With the content of Tricholoma matsutake powder and colored rice flour increased, the hardness and

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Baek, Nayeon, Yujin Moon, Jeongeon Kim, and Meera Kweon. "Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths." Foods 12, no. 20 (2023): 3843. http://dx.doi.org/10.3390/foods12203843.

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The increasing demand for allergen-free and reduced-allergen foods has led to an investigation into the potential use of O-free wheat, a low-allergy wheat cultivar, in cookie production. This study focused on assessing the gluten composition of O-free flour and comparing its suitability for cookie making in comparison to flours with varying gluten strengths. Several analyses were conducted, including gluten composition, solvent retention capacity (SRC), thermal and pasting properties, dough-mixing characteristics, and cookie-making performance. The gluten composition of O-free flour by SDS-PAG

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Pérez-Carrillo, Esther, Alicia Frías-Escobar, Karla Gutiérrez-Mendívil, Sara Guajardo-Flores, and Sergio O. Serna-Saldívar. "Effect of Maize Starch Substitution on Physicochemical and Sensory Attributes of Gluten-Free Cookies Produced from Nixtamalized Flour." Journal of Food Processing 2017 (February 14, 2017): 1–6. http://dx.doi.org/10.1155/2017/6365182.

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Nixtamalized corn flour (NCF) has a good dietary fiber profile that makes it an alternative to produce gluten-free cookies because upon hydration and mixing it yields a cohesive and machinable dough. In order to improve the texture and acceptance of cookies, five different experimental treatments were devised and compared with a cookie made with refined wheat flour. A waxy native maize or pregelatinized cross-linked starches in concentrations of 5% and 10% were evaluated. Results showed that the spread factor, diameter, and thickness of the different types of cookies were not statistically dif

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Corrêa, Carlos Victor Bessa, Jerusa Souza Andrade, and Lidia Medina Araújo. "Cookies with Functional Ingredients: Effect of Adding Powdered Passion Fruit Albedo on the Physical-chemical Characteristics and Sensory Attributes of Cookies Sweetened with Xylitol." Asian Food Science Journal 23, no. 12 (2024): 73–81. https://doi.org/10.9734/afsj/2024/v23i12759.

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Introduction: This paper studied nutritionally enhanced cookies, especially those containing dietary fiber and other health-promoting active substances. The addition of Xylitol, which is used as a sweetener and preservative as an ingredient during cookie production to extend the shelf life of cookies, also plays an important role in ensuring food and nutritional safety. Aims: The aim of this study was to elaborate and evaluate the physical-chemical and sensorial characteristics of cookies enriched with powdered passion fruit albedo (Passiflora edulis f. flavicarpa) and sweetened with xylitol.

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Trà, Trấn Thi Thu, Lê Nguyên Phúc, Võ Thi Ngoc Yến, et al. "Use of wheat flour and spent coffee grounds in the production of cookies with high fiber and antioxidant content: Effects of spent coffee grounds ratio on the product quality." IOP Conference Series: Earth and Environmental Science 947, no. 1 (2021): 012044. http://dx.doi.org/10.1088/1755-1315/947/1/012044.

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Abstract Spent coffee ground (SCG) is the main by-product of the instant coffee industry. In this study, wheat flour and dried SCG powder were used in the production of cookies with high fiber and antioxidant content. The objective of the study was to evaluate the effects of SCG ratio in the cookie formulation on nutritional quality, physical properties and sensory overall acceptability of the product. SCG is a rich source of dietary fiber. In 100 g dry weight of SCG, the total fiber and phenolic contents were 76.6 ± 0.58% and 3828±12 mg GAE/100g dry basis, respectively. When the SCG ratio inc

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Rawis, Jemmy O. E., and Stevy P. Pangemanan. "Pemanfaatan Media Sosial dalam Memasarkan Produk Usaha (Studi Kasus Usaha Kue Easy Cookies Minahasa Utara)." Jurnal Syntax Admiration 5, no. 4 (2024): 1310–18. http://dx.doi.org/10.46799/jsa.v5i4.1112.

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This study aims to find out what social media and benefits are used by Easy Cookies Business in marketing cookie products. The use of social media for Easy Cookies cake business in marketing cake products is a survey research and analyzed descriptively to describe actual results. The research method used is the case study method. Data collection was carried out by survey method (direct observation in the field to get detailed information through interviews or in-depth interviews using questionnaires to Easy Cookies cookie business owners. The results showed that Facebook, Mesenger and whatsApp

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Dhal, Somali, Arfat Anis, Hamid M. Shaikh, Abdullah Alhamidi, and Kunal Pal. "Effect of Mixing Time on Properties of Whole Wheat Flour-Based Cookie Doughs and Cookies." Foods 12, no. 5 (2023): 941. http://dx.doi.org/10.3390/foods12050941.

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This study investigated if whole wheat flour-based cookie dough’s physical properties were affected by mixing time (1 to 10 min). The cookie dough quality was assessed using texture (spreadability and stress relaxation), moisture content, and impedance analysis. The distributed components were better organized in dough mixed for 3 min when compared with the other times. The segmentation analysis of the dough micrographs suggested that higher mixing time resulted in the formation of water agglomeration. The infrared spectrum of the samples was analyzed based on the water populations, amide I re

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Alagbe, Iyanu Caleb, and Sunday Abiodun Malomo. "In vitro antioxidant and anti-diabetic properties of cookies produced from wheat and soybean composite flour." IPS Journal of Nutrition and Food Science 3, no. 2 (2024): 161–68. http://dx.doi.org/10.54117/ijnfs.v3i2.48.

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Composite flours are formulated from wheat and soybean, which were mixed together to formulate four blends WSY 1 (100%), WSY 2 (80%-20%), WSY 3 (70%-30%), WSY 4 (60%-40%), respectively. The flours and the cookies were investigated for their proximate composition, amino acid profiles, in vitro bioactivities (antioxidant and anti-diabetic properties) and the consumer acceptability of the cookies using standard methods. The proximate compositions of the composite flour were greatly improved during the baking process into cookie with the carbohydrate, protein and fat contents ranges of 69.64-71.44

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Awofadeju, Jonathan Oluwayemisi Foluke, and Abiodun Adekunle Olapade. "Nutritional and sensory evaluation of wheat-maize cookies enriched with African walnut (Tetracarpidium conophorum) seed protein isolate." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 15, no. 1-2 (2020): 54–64. http://dx.doi.org/10.31895/hcptbn.15.1-2.3.

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The study examined the nutritional composition and sensory attributes of cookie. In this study, blends of commercial wheat (CWF), yellow maize flours (YMF) and African walnut protein isolate (AWPI) were optimized for cookie production. The cookies were studied in a completely randomized design and assessment of the proximate composition was conducted. The best cookie samples with high protein and fiber, low fat and highest rating in sensory attributes were selected for the determination of vitamins and mineral composition. The result revealed that the control cookie was highest in moisture, fa

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Pradhan, Aditi, Arfat Anis, Mohammad Asif Alam, Saeed M. Al-Zahrani, Maciej Jarzebski, and Kunal Pal. "Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies." Foods 12, no. 19 (2023): 3650. http://dx.doi.org/10.3390/foods12193650.

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This study investigated the replacement of butter with soy wax (SW)/rice bran oil (RBO) oleogel in varied proportions in cookie dough and the resulting cookies. The study mainly evaluates the physical, textural, and chemical properties of the butter cookie dough and cookies by replacing butter with SW/RBO oleogel. The dough was assessed using moisture analysis, microscopy, FTIR Spectroscopy (Fourier Transform Infrared) and impedance spectroscopies, and texture analysis. Micrographs of the dough showed that D-50 (50% butter + 50% oleogel) had an optimal distribution of water and protein. D-0 (c

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Yılmaz, Emin, and Mustafa Öğütcü. "The texture, sensory properties and stability of cookies prepared with wax oleogels." Food & Function 6, no. 4 (2015): 1194–204. http://dx.doi.org/10.1039/c5fo00019j.

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Hazelnut oil-beeswax and hazelnut oil-sunflower wax oleogels were used successfully in cookie preparation, and the cookies were liked by the consumers better than cookies made with the commercial bakery shortening.

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Wu, Hongya, Zunjie Wang, Xiao Zhang, et al. "Effects of Different Fertilizer Treatments, Environment and Varieties on the Yield-, Grain-, Flour-, and Dough-Related Traits and Cookie Quality of Weak-Gluten Wheat." Plants 11, no. 23 (2022): 3370. http://dx.doi.org/10.3390/plants11233370.

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Weak-gluten wheat is the main raw material for crisp and soft foods such as cookies, cakes, and steamed breads in China. However, it remains challenging to find an appropriate fertilization regime to balance the yield and quality of wheat for special uses (such as cookie making). Here, four nitrogen (N) fertilizer treatments were compared in terms of effects on the yield-, grain-, flour-, and dough-related traits and cookie quality of nine weak-gluten wheat varieties. Compared with other treatments, the treatment M (which had 180 kg ha−1 N fertilizers with basal fertilizer:tillering fertilizer

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Hakim, Lukmanul, Marseno Djagal Wiseso, and Triwitono Priyanto. "Evaluation of consumer acceptance of cookies added with modified microwave busil (Xanthosoma sagittifolium L.) starch." PROCEEDING AL GHAZALI International Conference 2 (January 20, 2025): 417–24. https://doi.org/10.52802/aicp.v1i1.1291.

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Busil (Xanthosoma sagittifolium (L.) Schot) and modified cassava flour (mocaf) are two of the local agricultural products from Banjarnegara. The utilization of busil is generally limited to primary processing only. Similar conditions also occur in mocaf, where the utilization of mocaf as a food ingredient is still limited. Conversely, wheat flour frequently serves as the primary raw material in cookie production. This study aims to assess customer acceptance of cookies produced with added microwaved-modified busil starch (1 W/g; 7 min). The consumer approval evaluation was conducted on three v

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Maman, Razakou, and Jianmei Yu. "Chemical Composition and Particle Size of Grape Seed Flour and Their Effects on the Characteristics of Cookies." Journal of Food Research 8, no. 4 (2019): 111. http://dx.doi.org/10.5539/jfr.v8n4p111.

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This study investigated the effect of particle size and chemical composition of grape seed flour (GSF) on the physical, chemical and sensory quality of cookies. Results indicate that the chemical composition of GSF varied significantly with particle sizes and smaller particle fraction had higher ash, fat, protein and extractible polyphenol contents but lower dietary fiber. Inclusion of 2.5-10% GSF in the cookie formula enhanced darkening, increased thickness and hardness, increased polyphenol and dietary fiber contents in dose-dependent manner, but reduced diameter and consumer acceptability o

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Milicevic, Natasa, Marijana Sakac, Bojana Saric, et al. "Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles." Chemical Industry and Chemical Engineering Quarterly, no. 00 (2022): 25. http://dx.doi.org/10.2298/ciceq211222025m.

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Soybean bran (SB) was used for partial replacement of fat (30-50%) in a gluten-free cookie formulation. Dough properties, physical (cookie dimension and weight loss), textural (hardness and fracturability), colour and sensory parameters, as well as nutritional profiles were evaluated to characterise full-fat (FFC) and fat-reduced cookies (FRC). Based on the obtained results, it was concluded that the fat reduction in cookie formulation at the level of 30% maintained the sensory properties of the FFC. It was revealed that the fat replacement using SB at the level of 30% resulted in the fat-redu

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Marino, Bill. "Privacy concerns and the prevalence of third-party tracking cookies on ARL library homepages." Reference Services Review 49, no. 2 (2021): 115–31. http://dx.doi.org/10.1108/rsr-03-2021-0009.

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PurposeThe integration of third-party resources on library websites may be inadvertently contributing to surveillance technologies without user knowledge. This study set out to determine the prevalence of third-party tracking cookies on Association of Research Libraries (ARL) member homepages, the entities that are tracking users and for what purpose and what control users have over their cookie preferences.Design/methodology/approachHomepages from the 124 ARL member libraries were visited. Evidence of a privacy or cookie statement was collected and cookie logs were captured. This data were co

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Sari, Elfira Maya, Tri Marta Fadhilah, and Nofria Rizki Amalia. "Proximate Analysis and Comparison of High Fiber Cookies Texture." Sainstek : Jurnal Sains dan Teknologi 16, no. 2 (2024): 77. https://doi.org/10.31958/js.v16i2.13872.

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Indonesia is a country that has a variety of local ingredients that can be processed into flour as an alternative to wheat flour. The use of flour in Indonesia by the food processing industry includes ingredients for making foods such as cookies. The quality of food depends on the amount of nutrients it contains. This study involves cookie products processed from basic ingredients like wheat flour, mocaf flour, millet flour, psyllium husk flour, and three mixed formulas without wheat flour. To determine the nutrient content of a food, a proximate analysis is needed for cookies made with high-f

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Kwon, Hyunsoo, Hyunjae Nam, Sangtae Lee, Changhee Hahn, and Junbeom Hur. "(In-)Security of Cookies in HTTPS: Cookie Theft by Removing Cookie Flags." IEEE Transactions on Information Forensics and Security 15 (2020): 1204–15. http://dx.doi.org/10.1109/tifs.2019.2938416.

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Kim, Su-Yean, and Hai-Jung Chung. "Quality Characteristics of Cookies Made with Flaxseed Powder." Food Engineering Progress 15, no. 3 (2011): 235–42. http://dx.doi.org/10.13050/foodengprog.2011.15.3.235.

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This study was conducted to investigate the quality characteristics of cookies with different levels of flaxseed powder. Cookies were prepared with four different levels (0%, 6%, 12% and 18%) of flaxseed powder and the physicochemical properties were examined. The pH of cookie dough was higher in cookies containing flaxseed powder. The spread factor of control cookie was lower than that of cookies containing 6%, 12% and 18% of flaxseed powder. The incorporation of flaxseed powder in cookies lowered lightness and yellowness but increased redness values. Rheology tests showed that cookies with 6

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