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Journal articles on the topic 'Cookies sensory evaluation'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

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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Rababah, Taha, Muhammad Al-U’datt, Majdi Al-Mahasneh, et al. "Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins." Journal of Food Quality 2022 (September 28, 2022): 1–8. http://dx.doi.org/10.1155/2022/6902592.

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The profiles of food products are one interesting link that adds a new functional component. Cookies became one of the remarkable foods as a result of their simple preparation, a protracted period, and a sensible acceptance by the population. The effects of sonication on physical and sensory characteristics of cookies to be enhanced were studied. The results showed that cookies prepared with 5 and 10% replacement of sonicated whey protein had significant differences in sensory evaluation especially crumb, but there were no significant differences in the physical characteristics, so we can conc

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3

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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Filipović, Vladimir, Milica Nićetin, Jelena Filipović, et al. "Evaluation of Cookies Enriched with Osmodehydrated Wild Garlic from Nutritional and Sensory Aspects." Foods 13, no. 12 (2024): 1941. http://dx.doi.org/10.3390/foods13121941.

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In the present study, the nutritional and sensory properties of spelt cookies without wild garlic, cookies with fresh wild garlic, cookies with osmodehydrated wild garlic in sugar beet molasses, and cookies with osmodehydrated wild garlic in an aqueous solution of sucrose and salt were evaluated and compared. The tested cookie samples were characterized in terms of total antioxidative activity, the total content of phenols, flavonoids, and thiosulfates, the presence of dominant phenols, the content of betaine and dietary fiber, antioxidant activity after in vitro digestion, and sensory attribu

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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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Mary McArthur-Floyd and Morris Brako. "Sensory evaluation of pumpkin flour-wheat flour composite cookies: Exploring nutritional enrichment and consumer acceptance." Magna Scientia Advanced Research and Reviews 11, no. 1 (2024): 001–9. http://dx.doi.org/10.30574/msarr.2024.11.1.0070.

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The study comprehensively evaluated the consumer acceptability and sensory characteristics of cookies made from varying ratios of pumpkin flour and wheat flour. The researchers incorporated pumpkin flour at four different levels - 0%, 40%, 50%, and 80% - into the cookie formulations. To assess the sensory profile of these cookie samples, the researchers conducted a thorough evaluation using a 7-point hedonic scale. This scale allowed panelists to rate their level of liking or disliking for key sensory attributes, including color, aroma, taste, aftertaste, and texture. The results of this senso

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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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Christopher, Jeffi, Chin Ping Tan, Helmi Wasoh, Teck-Kim Tang, Yee-Ying Lee, and Oi Ming Lai. "Formulation, Physicochemical, and Sensory Evaluation of Cookies Prepared from Sacha Inchi Oil Meal (SIOM)." Pertanika Journal of Tropical Agricultural Science 47, no. 3 (2024): 985–1002. http://dx.doi.org/10.47836/pjtas.47.3.24.

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Due to its substantial amounts of essential amino acids and protein, sacha inchi oil meal (SIOM) is ideal for producing protein-rich food. This study developed the cookies by blending SIOM with wheat flour at 5, 10, 20, and 30% (w/w), respectively. Physical properties, proximate composition, and sensory study were evaluated on the cookies. Data showed that 10% of wheat flour-SIOM cookies had the highest protein content (13.03%) compared to wheat flour cookies (4.89%). Cookies made with 20 and 30% SIOM were also feasible as the crude fiber content was high (48%). The hardness of wheat flour-SIO

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9

Banario, Mechelle A. "ASSESSMENT OF ACCEPTABILITY AND SHELF LIFE OF COOKIES ENRICHED WITH GROUND, CANDIED, AND DEHYDRATED BAMBOO SHOOTS." Ignatian International Journal for Multidisciplinary Research 2, no. 4 (2024): 707–19. https://doi.org/10.5281/zenodo.10977053.

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This study was conducted primarily to formulate cookies enriched with bamboo shoots and assess their acceptability among panelists. Evaluation criteria are color, aroma, texture, flavor, and overall acceptability of cookies enriched with ground, candied, and dehydrated bamboo shoots. Furthermore, the study investigated the shelf life of these cookies. The cookie treatments were analyzed through sensory evaluation involving 51 panelists. Results indicated that cookies containing candied bamboo shoots were most preferred in terms of color, flavor, and overall acceptability, while the control sam

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Dr. N.Sabitha, Dr N. Sabitha, and Yamunadevi Puraikalan. "Development and Sensory Evaluation of Sunflower Seed Fortified Cookies." International Journal of Scientific Research 3, no. 2 (2012): 214–15. http://dx.doi.org/10.15373/22778179/feb2014/70.

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Albert, Anisha, and Yamunadevi Puraikalan. "Development and Sensory Evaluation of Cookies Using Grape Seed." Global Journal For Research Analysis 3, no. 8 (2012): 115–16. http://dx.doi.org/10.15373/22778160/august2014/37.

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Singh, Varun, Chandhiruthil Sathyan Anjana, and Ruknuddin Galib. "Pharmaceutical study and evaluation of herbal cookies infused with Rasayana Churna: A comprehensive study on sensory acceptance and nutrient profile." Journal of Drug Research in Ayurvedic Sciences 9, no. 1 (2024): 40–47. http://dx.doi.org/10.4103/jdras.jdras_54_23.

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Abstract BACKGROUND: Rasayana Churna (RC) is an Ayurvedic herbal formulation composed of Amalaki, Guduchi, and Gokshura. Renowned for its rejuvenating attributes and contribution to healthy aging, this formulation offers potential benefits in promoting overall well-being. Utilization of this powder dosage form presents an opportunity to formulate nutritional cookies enriched with beneficial constituents. The present study aimed to investigate the nutritional composition, physical properties, and sensory quality of the cookies added with RC. METHODS: RC cookies were prepared using the standard

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Hussain, Shahzad, Mohamed Saleh Alamri, Abdellatif A. Mohamed, et al. "Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums." Molecules 27, no. 21 (2022): 7217. http://dx.doi.org/10.3390/molecules27217217.

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Acacia (AG) and cactus gums (CG) were mixed into wheat flour at the 3% and 6% levels. The flour blends were tested for their pasting, dough development, and extensibility behaviors. The blends were used to make cookies, which were then evaluated for their physical, textural, and sensory qualities. Both types of gum reduced the setback viscosities, water absorption, and farinograph quality numbers while increasing the water retention capacity, dough development time, and extensibility. The thickness and diameter of the cookies decreased in the presence of the cactus gum, while the acacia gum re

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Škrobot, Dubravka, Nikola Maravić, Miroslav Hadnađev, Tamara Dapčević-Hadnađev, Mladenka Pestorić, and Jelena Tomić. "Exploring the Sensory Odor Profile of Sourdough Starter from Ancient Whole-Wheat Flours in the Development of Cookies with Enhanced Quality." Foods 14, no. 4 (2025): 613. https://doi.org/10.3390/foods14040613.

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This study investigates the benefits of sourdough fermentation using ancient whole-wheat flours in the development of cookies, leveraging innovative rapid sensory evaluation methods to highlight their unique sensory attributes and potential health advantages. The spontaneous fermentation of wholegrain wheat, spelt, Khorasan, and emmer flour–water mixtures was monitored, focusing on odor development. Temporal Dominance of Sensations (TDS) was employed to track how sourdough odor unfolds over time while Check-All-That-Apply (CATA) and Hedonic tests were applied to capture the sensory characteris

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Triandini, I. Gusti Agung Ayu Hari, Wiranto Wiranto, and I. Gde Adi Suryawan Wangiyana. "Sensory evaluation of cookies formulated with rhizopora propagules flour using 9-point hedonic scale." Journal of Agritechnology and Food Processing 4, no. 2 (2024): 60. https://doi.org/10.31764/jafp.v4i2.28256.

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This research aims to evaluate sensory using a 9-point hedonic scale and different statistical approaches on cookies made from Rhizopora propagule flour. This research used flour made from Rhizopora propagule and wheat flour with varying compositions to make cookies (C1= Rhizophora flour 100% wheat flour 0%, C2 = Rhizophora flour 75% wheat flour 25%, C3 = Rhizophora flour 50% wheat flour 50%, C4 = Rhizophora flour 25% wheat flour 75%). Respondents gave evaluations using a 9-scale hedonic score for the treatments in 4 parameters, including appearance, aroma, taste, and texture. Evaluation score

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16

China, M. A. H., AG A. madi, and A. E. Ujong. "Functional and pasting properties of wheat and cooking banana flour blends and their utilization in cookies production." Research Journal of Food Science and Nutrition 7, no. 2 (2022): 59–67. http://dx.doi.org/10.31248/rjfsn2022.142.

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The main objective of this study was to investigate the functional and pasting properties of wheat and cooking banana flour blends and their utilization in cookie production. Wheat and cooking banana composite flour were mixed in the ratios of 100:0, 0:100, 95:5, 90:10, 85:15, and 80:20, coded as samples AKCA, AKCB, AKCC, AKCD, AKCE, and AKCF respectively and used to produce cookies. The cookies were subjected to proximate and sensory evaluation while the flour blends were analyzed for their functional and pasting properties. Proximate analysis of the cookies revealed a significant (p<0.05)

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17

Amit, Semwal, Sharma Shilpa, Bhatt Sarswati Prakash, Bisht Mamta, Trivedi Rohit Kumar, and Jakhmola Vikash. "Evaluation of the cookies formulated with finger millet plant material for antidiabetic property." International Journal of Pharmaceutical Sciences and Developmental Research 8, no. 1 (2022): 064–70. http://dx.doi.org/10.17352/ijpsdr.000044.

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Cookies are the most popular bakery food consumed worldwide. The development of reduced-sugar soft cookies by using Finger Millet, Syzygium cumini L. (Jamun) and stevia extract was investigated. In addition to it, Buttermilk powder was used as a bulking agent to improve the flavor, color and texture of the cookies along with other ingredients like flour, margarine, salt, sodium bicarbonate, and water. The creamery method of production was used for cookie preparation. Amounts of water, stevia, and buttermilk powder and baking duration for each formulation were determined by preliminary experime

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18

Nicolai, Marisa, Maria Lídia Palma, Ricardo Reis, et al. "Assessing the Potential of Brewer’s Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles." Foods 14, no. 1 (2025): 95. https://doi.org/10.3390/foods14010095.

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Brewers’ spent grain (BSG), the major by-product of the brewery industry, has high nutritional value, making it suitable for upcycling into products such as healthy, and sustainable cookies. Nonetheless, the incorporation of BSG in cookies can impact their quality, given the increased fiber and protein content. This work explored the effect of replacing wheat flour with BSG at 50% and 75% in cookie formulations, focusing on physical, chemical, and sensory properties. The dietary fiber, lipid, and protein content of cookies improved considerably with the highest incorporation of BSG, increasing

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19

Van, Chi Khang, Thi Han Nguyen, Trinh Thi Nhu Hang Nguyen, Phu Thuong Nhan Nguyen, Thi Tuu Tran, and Quang Binh Hoang. "Comparison of the Effects of Jackfruit Seed Flour and Jackfruit Seed Starch in the Cookie Manufacturing Process." Processes 11, no. 11 (2023): 3194. http://dx.doi.org/10.3390/pr11113194.

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Jackfruit seed flour (JSF) and jackfruit seed starch (JSS) are utilized from agricultural by-products to take advantage of abundant raw materials. In this study, JSF and JSS were utilized to replace wheat flour in cookie products at various ratios of 10%, 20%, 30%, and 40%, and we assessed their effect cookies on nutritional quality, physicochemical properties, and sensory evaluation of the product. The results showed that JSF and JSS demonstrated significant potential in various cookie recipes. Jackfruit seed flour cookies (JSFCs), in particular, stood out due to their high nutritional conten

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Nićetin, Milica, Jelena Filipović, Ivica Djalović, et al. "Quality Optimization and Evaluation of New Cookie Product with Celery Root Powder Addition." Foods 13, no. 17 (2024): 2712. http://dx.doi.org/10.3390/foods13172712.

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Combined drying, an energy-efficient method that includes osmotic pretreatment in molasses and shortened successive lyophilization, was used to obtain celery root powder and incorporate it in the formulation of cookies, with the aim of obtaining a new product. Wheat flour was substituted with combinedly dehydrated celery root powder at levels from 0 to 30%, and optimization of the amount of wheat flour substitution regarding technological, sensory and nutritive characteristics was performed. The optimal level of 20% substitution was determined using Z-score analysis, from the aspect of the bes

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N. C., Uyanwa, Olapade A.A, and Odimegwu E.U. "Quality Evaluation of Cookies Produced from Yellow Root Cassava and Bambara Groundnut Flour Blends." International Journal of Research and Innovation in Applied Science IX, no. IX (2024): 247–65. http://dx.doi.org/10.51584/ijrias.2024.909022.

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Food-to-food fortification is a worthwhile approach for elevating the standard of nutrition of populations. This study evaluated the quality characteristics of cookies produced from blends (%) of yellow root cassava known as provitamin A cassava (PVAC) and Bambara groundnut (BG) flours (100:0, 80:20, 60:40, 40:60, 20:80 and 0:100). The formulated cookies were evaluated for physical properties, colour parameters, anti-nutritional factors, proximate, mineral, beta-carotene, sensory properties and in vitro protein digestibility using standard methods. Moisture content of the enriched cookies (5.7

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Nie, Linlin, Wan Rosli Wan Ishak, Khadijah Mohd Kamil, and Majid Khan Majahar Ali. "Effect of Kappaphycus alvarezii and Overripe Banana Sweetener Addition on the Nutritional Composition and Palatability of Cookies." Jurnal Gizi dan Pangan 19, Supp.2 (2024): 269–76. http://dx.doi.org/10.25182/jgp.2024.19.supp.2.269-276.

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This study aimed to assess the qualities of butter biscuits made with seaweed flour (Kappaphycus alvarezii, (KA) (0, 4, and 8%) and Overripe Banana Sweetener (ORBS) (0, 50, and 100%) as a partial replacement for wheat flour and table sugar. A.O.A.C. and hedonic methodologies have been used to analyze the nutritional composition, color, and sensory evaluation of butter cookies. The increase in ORBS in cookie formulation resulted in a significant rise in the nutritional qualities of butter cookies, according to the result. Butter cookies with 4% seaweed flour and 100% ORBS had higher total dieta

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Nazi, Nurilmi Shuhada, and Nurmahani Mohd Maidin. "Physicochemical and Sensory Properties of Cookies Produced from Peanut (Arachis hypogaea L.) Skin." Journal of Biochemistry, Microbiology and Biotechnology 12, SP1 (2024): 42–45. http://dx.doi.org/10.54987/jobimb.v12isp1.938.

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Cookies are a popular snack enjoyed worldwide but missing some nutritional components. As a byproduct of processing peanuts, peanut skin is high in procyanidin, fiber, and catechins. As far as we know, no cookies are composed of peanut skin. Thus, this study aims to determine the physicochemical characteristics and their sensory acceptability of various formulations of peanut skin cookies. Four cookie formulations with peanut skin powder (PSP) percentages of 0, 10, 20, and 30% were examined for color and hardness. When compared to control cookies, the proximate analysis showed 30% of PSP cooki

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Asiri, Saeed, Amal Matar, and Ahmed Ismail. "Chemical composition, physical properties, and sensory evaluation of wheat-based cookies enriched with different proportions of corn silk." Italian Journal of Food Science 36, no. 4 (2024): 317–30. http://dx.doi.org/10.15586/ijfs.v36i4.2654.

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Incorporating dried corn silk powder (CSP) into food products is considered beneficial for health and suitable for individuals of all ages. Thus, our study is designed to evaluate the effects of adding CSP to prepared cookies as a nontraditional source of dietary fiber and natural antioxidants, focusing on the chemical composition, physical properties, color attributes, antioxidant activity, and sensory properties of fortified cookies. Different CSP proportions (5%, 10%, 15%, and 20%) replaced wheat flour (WF) with a 72% extraction rate. The results revealed that CSP had significant levels of

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Ambika, Choudhary, Kumar Rawat Hrishi, Khobre Mahendra, CharanVadisepu Sai, Shrivastava Sarthak, and Niharika M. Ganasan Dr. "Standardization and Sensory Evaluation of High Fibre Oatmeal (Avena sativa) Cookies." International Journal of Innovative Science and Research Technology 7, no. 5 (2022): 1453–57. https://doi.org/10.5281/zenodo.6735936.

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Cookies are a popular snack food due to their variety in taste, crispiness, and digestibility. A study was conducted to develop and evaluate the sensory and physical characteristics of cookies made from oats (Avena sativa) and wheat flour (Triticum aestivum L.). Wheat flour has a better binding ability and would be ideal for making nutritious high fibre oatmeal cookies. The sensory analyses revealed that the cookies enriched with 19.01 percent oatmeal had acceptable organoleptic properties. Physical properties of the cookies with respect to spread ratio changed from 30.23 to 35.26 respectively

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Mukul Sinha, Kale Bala Nirmala. "Development and Sensory Evaluation of Quinoa Based Sweet and Salt cookies." International Journal of Current Microbiology and Applied Sciences 10, no. 10 (2021): 267–76. http://dx.doi.org/10.20546/ijcmas.2021.1010.032.

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Gluten, a visco elastic protein present in the wheat causes damage to the small intestine and as a result the microvilli of the small intestine gets atrophed. This situation leads to abdominal discomfort and malaborption of many vital vitamins. This condition is called as Gluten Sensitivity or Celiac Disease, following a gluten free diet is most suitable treatment. Gluten free cereals can be used in diet, but they can’t replace wheat in bakery products. The present study was conducted to develop gluten free cookies with quinoa, a nutrient dense pseudocereal. Three different types of cookies us

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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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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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Olawuyi, Y. O., and F. Oyetola. "Flour functionality, chemical and sensory properties of cookies from trifoliate yam flour-soybean blends." Agrosearch 20, no. 1 (2020): 106–17. http://dx.doi.org/10.4314/agrosh.v20i1.10s.

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Trifoliate yam was used to produce flour which was enriched with soybean flour at varying substitution levels and used to produce cookies. The cookies were analysed for their proximate content, nutritional content and sensory evaluation were carried out on them. The flour was analyzed for its physicochemical, properties. The results showed that enriching trifoliate yam flour with soybean flour increased the protein content. There was also an increase in the fat content with increase in the substitution level. The sensory evaluation showed that the cookie made at 20% substitution level had the

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M, Anjushree, Satish A, Sunil L, and Shivakumara CS. "Fortified noni (Morinda citrifolia L.) cookies: formulation, properties, antioxidant activity, sensory traits." Bioactive Compounds in Health and Disease 6, no. 7 (2023): 145. http://dx.doi.org/10.31989/bchd.v6i7.1150.

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Background: Noni, also known as Morinda citrifolia L., is a perennial herb with Southeast Asian origins that has been used medicinally for over 2000 years. Noni drew the interest of researchers from the pharmaceutical and food industries due to its adaptability and utilization of the plant's structures for various food applications. The essential industrial products of this plant are beverages, leaf powders, oil from seeds, and powders from dried fruits. Objective: This study aimed to incorporate noni fruit powder with different concentrations to extend the cookie’s shelf life and nutritional

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Bae, Hyun Joo, Hye Yeon Lee, Jin Hyang Lee, and Jun Ho Lee. "Effect of Saururus chinensis Powder Addition on the Quality of Sugar Snap Cookies." Food Engineering Progress 14, no. 3 (2010): 256–62. http://dx.doi.org/10.13050/foodengprog.2010.14.3.256.

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Saururus chinensis powder was added into cookie dough at 5 levels (0%, 1.5%, 3%, 4.5%, and 6%) by partially replacing equivalent amount of wheat flour in cookie formulation, and cookies thus made were evaluated for physicochemical properties and sensory quality by a small semi-trained panel. Thickness and density of cookies increased significantly with increase in Saururus chinensis powder content (p<0.05); however, those of dough were not affected (p>0.05). The pH of both dough and cookies decreased significantly as the level of Saururus chinensis powder increased (p<0.05). Lightness

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ERADAJIRE, Blessing N. and IMONIKEBE, Bridget.U. "SENSORY EVALUATION AND ACCEPTABILITY OF WATER YAM (DIOSCOREA ALATA) FLOUR FOR PRODUCTION SNACKS." Nigeria Journal of Home Economics (ISSN: 2782-8131) 12, no. 9 (2024): 58–68. http://dx.doi.org/10.61868/njhe.v12i9.276.

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This study assess the acceptability of processed water yam flour as a snack and its sensory evaluation. Using water yam flour and wheat flour in the ratios of 70:30 and 50:50, two distinct composite flour blends were created. As a control, there were samples made of wheat flour. The purpose of the study was to investigate the potential applications of Nigeria's freely obtainable water yam flour for making chinchin, cake, and cookies. In order to accomplish this, chinchin, cakes, and cookies made with water yam and wheat flour were prepared and then subjected to sensory analysis. Based on its a

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Maki, Rawan Raad, and Sabraa Saad Yasin. "Study the Effect of Antioxidant Activity, Phenols and Sensory Evaluation of Cookies Fortified with Raisins." IOP Conference Series: Earth and Environmental Science 1262, no. 6 (2023): 062025. http://dx.doi.org/10.1088/1755-1315/1262/6/062025.

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Abstract This research was carried out at the laboratories of the College of Agriculture / University of Tikrit and the Ministry of Science and Technology / Baghdad from 1/7/2022 to 1/11/2022. The current study aims to determine the total phenolic content and antioxidant concentrations in raisins, processed cookies, and the standard sample using the (DPPH) method. After the study, it was discovered that the American raisin variety has the highest levels of phenolic compounds and antioxidants (251 mg/100 gm - 6.41 mg/100 gm), Indian and Iraqi raisins had the lowest levels of phenolic compounds

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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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Maskey, Bunty, Ashish Paudel, and Nabindra Kumar Shrestha. "Effect of Incorporation of Oats and Malted Barley Flours on the Quality of Cookies." Himalayan Journal of Science and Technology 5, no. 01 (2021): 67–74. http://dx.doi.org/10.3126/hijost.v5i01.42142.

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The study aimed to determine the potential of oats and malted barley flours incorporation on cookie making. D-optimal mixture design was employed for formulating the recipe of cookies. Seven different formulations of recipe containing oats flour: malted barley flour: wheat flour in the ratio of 20:25:55, 15:30:55, 13:32:55, 10:35:55, 7:38:55, 5:40:55 and 100:0:0 was prepared. The prepared cookies were subjected to sensory evaluation for consumer acceptability and the data obtained were statistically analyzed using two-way ANOVA (no blocking) at a 5% level of significance. From the mean sensory

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Dhanabaaghyam., R., Raga. G. S. Keerthini, S. Sanjana., and G. Suganya. "PREPARATION AND SENSORY EVALUATION OF COOKIES SUPPLEMENTED WITH SPINACH (AMARANTHUS GANGETICS)." International Journal of Research - Granthaalayah 6, no. 9 (2018): 41–48. https://doi.org/10.5281/zenodo.1435216.

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Spinach [Amaranthus gangetics] leaves were dried in a tray drier at 55°C and ground to pass through 220µm mesh to obtain spinach powder. Micronutrient is rich in Amaranthus gangetics. The spinach has rich source of vitamin C, folate and minerals. The physico-chemical analysis and sensory evaluation was done to know the acceptability of cookies incorporated with red spinach powder. These were evaluated for sensory analysis that included color, flavor, taste, and overall acceptability. The spinach cookies were analyzed for analytical and chemical analysis, which includes moisture conte

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Nurliyani, Nurliyani, Jamhari Jamhari, Widodo Widodo, and Citravia Agustin. "Characteristics of cured egg yolk cookies subtituted with skim milk powder during storage." Jurnal Ilmu-Ilmu Peternakan 32, no. 1 (2022): 22–34. http://dx.doi.org/10.21776/ub.jiip.2022.032.01.03.

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Cured egg yolk cookies is one of the processed egg products containing egg yolk which has been curing with salt and sugar. The purpose of this study was to evaluation of physical, chemical, microbiological and sensory quality of cured egg yolk cookies with various levels of skim milk powder substitution during storage at room temperature. This study consisted of the treatment of cured egg yolk substitution with skim milk powder (0; 20; 40%) and storage treatment (0; 3; 6; 9 weeks). Each treatment was replicated three times. The data of cookie quality were statistically analyzed using ANOVA. Th

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Parlak, Ozen, and Ayse Neslihan Dundar. "Production of low protein and gluten-free cookies for phenylketonuria (PKU) and/or celiac patients." Czech Journal of Food Sciences 39, No. 1 (2021): 29–34. http://dx.doi.org/10.17221/145/2020-cjfs.

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Abstract: The aim of this study was to analyse the production of gluten-free, low protein cookies, which can easily be consumed by celiac and phenylketonuria (PKU) patients. The formula was adopted to prepare the control cookies (without dried fruits) from maise starch, stabilisers, salt, sodium bicarbonate, protein-reduced milk powder, and sunflower oil. Different cookies were made by adding raisins (R), dried black currants (Cu), dried dates (D), dried apples and cinnamon (A) separately. In cookies, two different stabilisers were calculated according to starch weight [pectin (P): 0.15%, glyc

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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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Giango, Wilma C. "The Quality and Acceptability of ‘Bakasi’ (Anguilla japonica) Cookies." European Scientific Journal, ESJ 12, no. 18 (2016): 141. http://dx.doi.org/10.19044/esj.2016.v12n18p141.

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The study determined the quality and acceptability of ‘Bakasi’ (Anguilla japonica) Cookies. This sought to answer these objectives: find out bakasi powder formulation to enhance cookies and analyze the acceptability of bakasi cookies in terms of color, aroma, taste and texture. The study used the experimental research design in order to determine which of the three treatments representing different concentration levels of bakasi powder (120 grams, 90 grams, and 60 grams) produced better quality cookies. Sensory evaluation using 9 point Hedonic Rating Scale assessed the sensory qualities of the

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Hussien, Hanan A., Zahrat El-Ola M. Mohamed, and Ahmed E. Abdel Gawad. "Utilization of Sorghum, Sweet Potato and Chickpea for Production of High Nutritional Value Gluten Free Cookies." Asian Food Science Journal 23, no. 7 (2024): 1–9. http://dx.doi.org/10.9734/afsj/2024/v23i7721.

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Aims: Gluten-free (GF) products are essential for individuals with celiac disease, as the only treatment currently available is adhering to a GF diet. Additionally, many people today are increasingly focused on healthy eating and seeking nutritious food options. The purpose of this study was to prepare gluten-free cookies using sorghum flour, sweet potato powder, and chickpea powder, while also assessing their physicochemical and sensory qualities. Methodology: Five gluten-free formulations were developed: control-100% sorghum flour as control, S1- 90% sorghum flour and 10% sweet potato, S2-80

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Montes, Simone de Souza, Laís Maciel Rodrigues, Ryzia de Cássia Vieira Cardoso, Geany Peruch Camilloto, and Renato Souza Cruz. "TAPIOCA AND RICE FLOUR COOKIES: TECHNOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES." Ciência e Agrotecnologia 39, no. 5 (2015): 514–22. http://dx.doi.org/10.1590/s1413-70542015000500010.

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ABSTRACTTapioca flour is derived from the starch extracted from manioc and is a widely used food product in Brazil. Rice flour is produced from grains of rice and is used in the production of bread, porridge, cakes and cookies, which are recommended for people with celiac disease. The goal of this work was to add value to the aforementioned products by developing cookies based on tapioca and rice flours. Five formulations were prepared: A 100:0, B 75:25, C 50:50, D 25:75 and E 0:100 to tapioca and rice flour respectively, with the addition of brown sugar, and analyses its technological, nutrit

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Aprilianti, Ovi, Lilis Sulandari, Lucia Tri Pangesthi, and Ila Huda Puspita Dewi. "Inovasi Soft Cookies Berbahan Tepung Mocaf dengan Perbedaan Jumlah Margarin dan Mentega." HORIZON: Indonesian Journal of Multidisciplinary 3, no. 1 (2025): 46–58. https://doi.org/10.54373/hijm.v3i1.3725.

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Soft cookies made from mocaf flour with varying amounts of margarine and butter are baked products composed of mocaf flour, cocoa powder, margarine, butter, eggs, powdered sugar, and chocolate chips. This study aims to examine the effect of different margarine and butter proportions on the sensory attributes of soft cookies, including shape, color, aroma, taste, texture, and overall preference. It also includes a nutritional analysis of the best formulation. This experimental study used variations of margarine and butter (40%, 45%, and 50% of the total dry ingredients) as the independent varia

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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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Lee, Juyoun, and Seyoung Ju. "What Is the Relationship Between Sensory Attributes Identified Using CATA (Check-All-That-Apply) Questionnaire and Consumer Acceptance of Cookies Using Plant-Based Oils?" Foods 13, no. 22 (2024): 3593. http://dx.doi.org/10.3390/foods13223593.

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The purpose of this study was to investigate sensory attributes identified using a CATA questionnaire and consumer acceptance of cookies using plant-based oils and to determine which sensory attributes influence and improve purchase intention of cookies using plant-based oils. Frequency analysis, one-way analysis of variance, correspondence analysis, Pearson correlation analysis, and multiple factor analysis were used for statistical evaluation. Six cookie samples, five with types of vegetable oil (canola, brown rice, coconut, soybean, olive) and one with butter, were evaluated by 112 consumer

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Alshehry‏, Garsa, Amro Abdelazez, Heba Abdelmotaal, and Walid Abdel-Aleem. "Investigating antioxidant and antibacterial activity of functional cookies enriched with beetroot during storage." Czech Journal of Food Sciences 39, No. 6 (2021): 479–86. http://dx.doi.org/10.17221/138/2021-cjfs.

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Beetroot (Beta vulgaris L.) is one of the plants that contain biologically active compounds that have a function in the prevention and treatment of a wide variety of diseases. The study aims to design new cookies that will support certain groups, such as schoolchildren who may be anaemic. Also, to determine four cookie treatments that were planned to substitute white wheat flour with extraction rate of 72% as follows: T<sub>0</sub> (0%), T<sub>1</sub> (2.5%), T<sub>2</sub> (5.0%), T<sub>3</sub> (7.5%), and T<sub>4</sub> (10%) of beetr

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Kiin-Kabari, David B., and Sunday Y. Giami. "Physico Chemical Properties and in-vitro Protein Digestibility of Non-Wheat Cookies Prepared From Plantain Flour and Bambara Groundnut Protein Concentrate." Journal of Food Research 4, no. 2 (2015): 78. http://dx.doi.org/10.5539/jfr.v4n2p78.

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<p>Plantain flour was prepared from matured-unripe fruits of Agbagba cultivar, protein concentrate was prepared from bambara groundnut seeds using the alkaline extraction method, plantain cookies were produced using different levels of plantain flour substituted with bambara groundnut protein concentrate ranging from 0-25% and using 100% wheat flour as control. Physical characteristics, proximate composition, sensory properties and in-vitro protein digestibility of the cookie samples were determined. Cookies prepared from 15% bambara groundnut protein concentrate and 85% plantain flour c

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Manivel, K. "Nutritional and Sensory Evaluation of Moringa Oleifera Cookies." Indian Journal of Public Health Research & Development 10, no. 2 (2019): 74. http://dx.doi.org/10.5958/0976-5506.2019.00263.8.

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Idris, Nor Aini, and Aminah Abdullah. "Texture evaluation of pressed cookies—Sensory-instrumental correlations." Food Quality and Preference 4, no. 1-2 (1993): 103–4. http://dx.doi.org/10.1016/0950-3293(93)90416-4.

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Harshita, Mishra, Shukla Tushar, Verma Pushpendra, Mandloi Aashish, Shrivastava Sarthak, and Niharika M. Ganasan Dr. "Development of Cookies using Fenugreek Leaves (Trigonella foenum-graecum) as a Functional Ingredient." International Journal of Innovative Science and Research Technology 7, no. 5 (2022): 1665–68. https://doi.org/10.5281/zenodo.6824920.

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Fenugreek leaf extract and fenugreek leaf powder (FLP) were used as a value-added food component in cookies made with fine wheat flour. The purpose of this study was to assess the nutritional and sensory properties of cookies containing fenugreek leaves powder. Fenugreek leaves powder was incorporated into the cookies at varied concentrations. The length of time cookies was baked has a direct impact on their taste and texture. Cookies were tested via sensory evaluation, using the 9-point hedonic scale (1-extreme dislike, 9-extreme like), by a semi-trained panel of 4 judges evaluating for color

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