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1
Torra, Marta, Mayara Belorio, Manuel Ayuso, Marcio Carocho, Isabel C. F. R. Ferreira, Lillian Barros, and Manuel Gómez. "Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies." Foods 10, no. 5 (April 21, 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 decreased the diameter and the spread ratio of the cookies, while increasing the hardness and darkening of the cookies. Furthermore, adding chestnut to the flour mixture increased the nutritional quality of the cookies by adding unsaturated fatty acids and fibre. The use of reduced percentages of chestnut flour (25%) resulted in masking the off-flavour of the chickpea flour, which improved the cookie’s acceptability without significantly changing the dough rheology, cookie dimensions, hardness, or lightness.
2
Edleman, Dana, and Clifford Hall. "Impact of Processing Method on AQF Functionality in Bakery Items." Foods 12, no. 11 (May 31, 2023): 2210. http://dx.doi.org/10.3390/foods12112210.
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Aquafaba (AQF) has the unique ability to foam like egg whites and is a waste product of cooked chickpea that is not currently utilized by the food industry. Thus, the goal of this research was to concentrate the solids by reverse osmosis (cAQF) followed by drying. Dried AQF was prepared by cooking chickpea in excess water. After removal of the chickpea, the liquid AQF was subjected to reverse osmosis followed by freeze, tray, or spray drying. The resulting AQF products were incorporated into standard cake mix and sugar cookie formulas. Hardness, gumminess, and chewiness of cakes made with eggs were significantly higher compared to the cakes made with AQF. Spread factor was significantly greater for cookies made with AQF compared to eggs while hardness was significantly lower in cookies with AQF. Higher flavor and overall acceptability scores were observed in cookies made with AQF compared to cookies made with egg. However, sensory characteristics were generally not different among cakes. In general, cAQF and spray-dried AQF tended to produce cakes and cookies with the best quality and sensory characteristic. This research supports the use of RO and drying methods in producing AQF ingredients for baking applications.
3
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 (July 26, 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 technological properties as well as their in vitro digestion properties. Sensory analysis was also performed for all the cookies. The most significant difference among the flours was observed in their water retention capacity, and CCF had 119.7% higher water retention capacity compared to RCF. The dough made with CCF had quite different rheological properties from the others. The cookies baked with GCF had the highest baking loss and spread ratio. The CCF-containing cookies had the hardest structure. The cookies made from RCF had a higher resistant starch content followed by the cookies with GCF. All the cookies had similar scores in all aspects tested in the sensory analysis. The use of three different forms of chickpea flour in cookie formulations resulted in products with very different properties; however, their overall acceptability levels were close.
4
Cho, Mihyun, and Moo-Hyeog Im. "Residual characteristics of buprofezin during rice processing." Korean Journal of Food Preservation 29, no. 3 (June 2022): 428–39. http://dx.doi.org/10.11002/kjfp.2022.29.3.428.
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In this study, we aimed to analyze changes in the residual levels of buprofezin during milling, washing, cooking, and processing of rice to make porridge, rice cakes, and cookies. The pesticide residue levels in rice were analyzed using high-performance liquid chromatograph with UV detector. The residual buprofezin level in brown rice was 21.8 mg/kg, and after milling, that in polished rice was 1.73 mg/kg, with elimination of 92.1% of the pesticide residue. The rate of reduction in buprofezin levels during brown rice washing was 21.6-57.3%, and the residual level of buprofezin during polished rice washing decreased by 27.4-67.2%. When brown rice was cooked using an electric cooker and pressure cooker, buprofezin levels reduced by 51.7 and 55.5%, respectively. When washed polished rice was cooked using an electric cooker and pressure cooker, buprofezin levels reduced by 83.6 and 82.3%, respectively. When washed polished rice was soaked for 30 min and then cooked using an electric cooker and pressure cooker, buprofezin levels reduced by 87.1 and 88.0%, respectively. After processing polished rice into porridge, rice cakes, and cookies, the residue level of buprofezin decreased by 89.7, 82.0, and 79.4%, respectively, compared to the residual level in polished rice. In conclusion, various rice processing methods decrease the residue levels of buprofezin.
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Arnida, Arnida, Tamrin Meda, and Sabridah. "ANALISIS HUBUNGAN KUALITAS PRODUK, PELAYANAN, HARGA DAN PROMOSI TERHADAP KEPUASAN KONSUMEN (STUDI KASUS PADA KONSUMEN ALFABIAH COOKIEES)." AkMen JURNAL ILMIAH 20, no. 2 (August 30, 2023): 148–57. http://dx.doi.org/10.37476/akmen.v20i2.4042.
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Bisnis Cookies atau kue kering merupakan bisnis trend yang akhir akhir ini peminatnya cukup banyak dikalangan masyarakat hal ini jelas terlihat banyaknya penawaran masyarakat mengkonsumsi cookies bukan hanya ketika hari raya atau ketika saat acara tertentu. Namun, seiring berjalannya waktu, cookies menjadi camilan sehari-hari. Hal ini membuat permintaan cookies di masyarakat menjadi tinggi. Pada penelitian bertujuan untuk mengetahui variabel-variabel yang mempengaruhi kepuasan pelanggan, penelitian ini dilakukan untuk mengetahui apakah kualitas produk, kualitas pelayanan, harga dan promosi berpengaruh terhadap kepuasan pelanggan pada Toko alfabiah cookees penelitian ini menggunakan analisis regresi linier berganda yang digunakan untuk mengukur pengaruh unsur-unsur tersebut . sehingga berdasarkan analisis, dapat disimpulkan bahwa secara bersamaan terdapat pengaruh variabel kualitas produk (X1), kualitas pelayanan (X2), harga (X3), dan promosi (X4). Mempengaruhi kepuasan pelanggan (Y), Dimana hasilnya menunjukkan dampak paling signifikan terhadap kepuasan pelanggan produk kue toko alfabiah cookiees.
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Mooney, Edward S. "Solve It! The Three Bears Cookie Store." Mathematics Teaching in the Middle School 13, no. 5 (December 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?
7
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 (January 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 perform a large-scale measurement study comparing the effectiveness of extensions for ''cookie banner interaction.'' We configured the extensions to express different privacy choices (e.g., accepting all cookies, accepting functional cookies, or rejecting all cookies) to understand their capabilities to execute a user's preferences. The results show statistically significant differences in which cookies are set, how many of them are set, and which types are set---even for extensions that aim to implement the same cookie choice. Extensions for ''cookie banner interaction'' can effectively reduce the number of set cookies compared to no interaction with the banners. However, all extensions increase the tracking requests significantly except when rejecting all cookies.
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Susanti, S., V. P. Bintoro, A. Katherinatama, and F. Arifan. "Chemical, physical and hedonic characteristics of green tea powder fortified oatmeal cookies." Food Research 5, no. 5 (October 19, 2021): 212–19. http://dx.doi.org/10.26656/fr.2017.5(5).633.
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Fortification of oatmeal cookies with ingredients that are physically more attractive and functional is an interesting breakthrough for improving oatmeal cookies to be a favourite healthy food. Green tea was considered to be a food fortification because of its phytochemical content, which is beneficial to health. This study was aimed at getting more insight into the effect of green tea powder (GTP) fortification on physical (texture and colour), chemical (moisture, fat, ash, protein, carbohydrates, crude fibre content, and calories) and hedonic characteristics of oatmeal cookies. The treatments in this study were 5 levels of GTP fortification (each repeated 4 times) i.e., 0, 2, 4, 6, and 8% into the cookie’s dough. There was a significant effect (p≤0.05) of GTP fortification on the texture, colour, ash, fat, crude fibre, and total calorie products. The 2% GTP fortification in oatmeal cookies was the most preferred by the panellists, because the higher percentages of GTP affected the more bitter taste and harder texture. Fortification of oatmeal cookies with 6% GTP produces the final product, namely green tea oatmeal cookies (GTOC), which are low in fat and carbohydrates but high in fibre and protein content. GTP fortification can improve the oatmeal cookie's functional properties
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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 (August 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 lightness of the cookies decreased, but the redness and yellowness of the cookies increased as the amount of aronia powder added increased. The total polyphenol content of the cookies increased with increasing aronia powder content. The antioxidant activity of the cookies increased significantly as to the amount of aronia powder added increased compared to that of control cookie. Based on the these results, it is concluded that adding aronia powder to cookies increases antioxidant activity.
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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 (April 30, 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) increase in moisture (5.81 to 7.80%), ash (4.00 to 5.25%), and crude fibre (2.07 to 3.10%) with a corresponding decrease in protein (8.40 to 7.69%), fat (25.84 to 23.95%) and carbohydrate (53.87 to 52.21%). Results for functional properties revealed a significant (p<0.05) increase in the water absorption capacity (0.75 to 2.28 g/ml) while bulk density and oil absorption capacity ranged from 0.82 to 0.88 g/g and 1.08 to 1.31 g/g, respectively with least gelation concentration of 2%. Results for pasting properties revealed a significant (p<0.05) increase in the peak viscosity (191.25 to 669.10 RVU), trough viscosity (104.70 to 380.54 RVU), breakdown viscosity (85.96 to 288.63 RVU), final viscosity (191.25 to 669.17 RVU), and setback viscosity (94.05 to 139.34 RVU). On the other hand, a decrease in the peak time (6.07 to 4.93 minutes) and pasting temperature (94.80 to 83.33°C) was observed. Sensory evaluation of the cookies showed that the control sample (100% wheat cookies) was the most preferred for colour, texture, taste and overall acceptability. Based on the overall scores, the control sample did not differ significantly (p<0.05) from the cookie samples substituted with cooking banana flour. This, therefore, shows that cooking bananas can be substituted with wheat flour at levels of 0 to 20% for the production of acceptable cookies of nutritional quality. The flour blends may also be utilized in households for the production of other functional bakery products such as bread, biscuits, and cakes thereby reducing the dependency on wheat flour.
11
Liubych, Vitalii, Volodymyr Novikov, Valeriia Zheliezna, Halyna Koval, Oleh Tryhub, Svitlana Belinska, Olena Tverdokhlib, Yuliia Honcharuk, Tetyana Kolibabchuk, and Serhii Pykalo. "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 significant (р≤0.05) effect on its quality indicators. The strength of cookies and the ratio of its mass to volume increased with the addition of pumpkin flour. The degree of swelling and the ratio of the volume of cookies to mass decreased compared to the version without pumpkin flour. The use of pumpkin flour significantly changed the sensory indicators of cookie quality. The smell of cookies decreased from 9.0 to 3.7 points. The taste of cookies – from 9.0 to 3.0 points. Using it in the recipe reduces the volume of cookies, which reduces the degree of swelling and the ratio of its mass to volume. In addition, pumpkin flour has a specific smell and taste, which negatively affects the sensory evaluation of cookies. Therefore, the higher its content in the recipe, the worse the quality of the cookies.
A distinctive feature of the obtained results is the use of 5 % pumpkin flour in the cookie technology. With this recipe, the strength is 1.45 kg, the degree of swelling is 1.70, the ratio of cookie mass to volume is 0.65, cookie volume to mass is 1.53. The color of the surface of the cookies is light brown, the color of the crumb is yellow, the pores are small, thin-walled, uniform, the consistency is crumbly. Smell is 8.3 points, taste – 9.0 points.
The developed recommendations can be used by enterprises of low productivity for the production of shortbread cookies
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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 (October 8, 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 to be used in the cookie formulations. The rheological characteristics of the doughs and the technological attributes of the baked cookies were determined. The addition of the hazelnut and carob flours had the overall effect of reducing the rheological characteristics of the cookie doughs. Furthermore, the textural attribute of the hardness of the baked cookies decreased as the ratio of hazelnut flour in the formulations was raised. The analysed results and sensory evaluation pointed to a formulation consisting of 30% pre-cooked chickpea/30% carob/30% hazelnut flours, which exhibited improved taste and overall acceptability scores. A total of 16.82 g/100 g of rapidly digestible starch, 5.36 g/100 g of slowly digestible starch, and 8.30 g/100 g of resistant starch exist in this particular cookie. As a result, combinations of chickpea, hazelnut, and carob flours hold promise as good alternatives for gluten-free cookie ingredients and warrant further exploration in the development of similar products.
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Tolkachova, Anastasiia, and Danyil Zhuravchak. "Automate the verification of session cookie attributes." Collection "Information Technology and Security" 12, no. 1 (June 27, 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 eliminating weaknesses in cookie attributes can significantly reduce the risk of malicious attacks such as session hijacking, cross-site scripting (XSS) and cross-site request forgery (CSRF) attacks. We take an in-depth look at modern methods and tools for securing cookies, including implementing strict policies on cookie attributes such as Secure, HttpOnly, and SameSite. These attributes help to restrict access to cookies from unauthorized use via client-side scripts and provide additional protection against cross-site attacks. In addition, we consider the importance of updating the cookie standard, RFC6265bis, which offers improved security mechanisms, including the SameSite attribute, which allows controlling the sending of cookies during cross-requests, thereby reducing the risk of CSRF attacks. Our research also includes an analysis of potential threats and vulnerabilities associated with the misuse or misconfiguration of cookies, as well as a discussion of strategies to minimize these risks. We demonstrate how detailed automated verification of cookie attributes can significantly improve the security of web applications. The results of the study point to the need to constantly monitor and evaluate the protection of session cookies, as well as the importance of implementing security best practices and standards to ensure the reliability and security of web applications.
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Farias, Paula Karoline Soares, Mateus Gomes Pereira, Lauemy Kelly Miranda, Ana Flávia Biondi Maia, Katyane Benquerer Oliveira de Assis, Adriana Benquerer Oliveira Palma, Agda Silene Leite, Marinilza Soares Mota Sales, Margarete Fernandes Araújo, and Delaine Martins Silva. "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% (n=70), enquanto que o cookie 3 – casca e semente de abóbora apresentou 25% (n=50) e o cookie 4 – casca de banana com 15,5% (n=31). Observa-se que os cookies desenvolvidos atendem a legislação vigente quanto ao teor de fibras, variando de 0,7 a 1,91g/20g. A intenção de compra dos cookies apresentou resultados satisfatórios, sendo que o cookie 2 – talos de couve apresentou 47,5% (n=95) de provadores que “comprariam sempre” sendo o mais aceito pelos participantes. Os cookies elaborados demonstraram ser um produto satisfatório para o consumo, além apresentarem alto teor de fibras.
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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 (February 23, 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 doughs. An increase in average particle size also increases diameter and spread factor of the cookies but decreases their hardness. A higher percentage of thick particles is more effective to reduce cookie hardness, but a certain percentage of thinner particles is necessary to give cohesion to the dough and to allow formation of the cookies without breaking. Cookies with a larger diameter also presented a darker colour after baking.
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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 (December 20, 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 against the control cookie. Sensory evaluation was performed. Acceptability of the fiber-enriched cookie reached a value of 5.3 in a nine-point hedonic scale. Further strategies should be necessary in order to achieve an acceptable product. Cookies were subjected to an in vitro digestive process. Results show that the cookies’ phytochemicals are bioaccessible and potentially bioavailable. Therefore, eating this type of food would represent an increase in the amount of antioxidants ingested and redound to a health benefit. In addition to improving both nutritional and functional properties of cookies, the present development represents an innovative strategy for a more sustainable growth of fruit juice industries.
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Zago, Márcio Fernando Cardoso, Márcio Caliari, Manoel Soares Soares Júnior, Maria Raquel Hidalgo Campos, and Jaqueline Eduarda Rodrigues Batista. "JABUTICABA PEEL IN THE PRODUCTION OF COOKIES FOR SCHOOL FOOD: TECHNOLOGICAL AND SENSORY ASPECTS." Ciência e Agrotecnologia 39, no. 6 (December 2015): 624–33. http://dx.doi.org/10.1590/s1413-70542015000600009.
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ABSTRACT Jabuticaba (Myrciaria cauliflora Berg) is agreatly appreciated fruit with nutritional importance, primarily found in the majority of Brazil. Its peel is a discarded by-product of the Brazilian agroindustry. The objective of this study was to develop cookie formulations with partial replacement of wheat flour (WF) and oat flour (OF) by jabuticaba peel meal (JPF), analyzing the technological aspects of the elaborate cookies and evaluating the acceptance of the selected product. All regression models of the cookies with JPF flour were significant. Cookies with JPF tended to blemish and had smaller thicknesses, greater ISA and IAA, smaller values of breaking strength and decreased color parameters (L*, a* and b*) compared to standard cookies. Cookies made with larger OF fractions had lower values of specific volume. Both the standard and the selected cookies from the cookie desirability test were deemed acceptable among students. This work presents a new possibility to produce cookies based on an agro-industrial co-products, which is interesting for the market for this type of product.
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Agba, Temitayo D., Nurat O. Yahaya-Akor, Amarjit Kaur, Moira Ledbetter, James Templeman, Jonathan D. Wilkin, Bukola A. Onarinde, and Samson A. Oyeyinka. "Flour Functionality, Nutritional Composition, and In Vitro Protein Digestibility of Wheat Cookies Enriched with Decolourised Moringa Oleifera Leaf Powder." Foods 13, no. 11 (May 25, 2024): 1654. http://dx.doi.org/10.3390/foods13111654.
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This study investigated the potential of decolourised Moringa oleifera leaf powder (D-MOLP) in cookies to meet consumer demand for healthier food options, addressing the issue of low acceptability due to its green colour. D-MOLP and its non-decolourised counterpart (ND-MOLP) were incorporated into wheat flour to produce cookies. The results showed that neither decolourisation nor addition level (2.5 or 7.5%) significantly affected water activity or flour functionality, though slight differences in cookie colour were observed. The Moringa-enriched cookies exhibited an improved spread ratio as well as higher protein, phenolic content, antioxidant activity, and in vitro protein digestibility compared to control cookies. The detected phenolic acids included chlorogenic, ferulic, and fumaric acids, with the D-MOLP cookies showing superior nutritional properties, likely due to nutrient concentration and reduced antinutrients. Notably, glutamic acid was the major amino acid in all the cookies, but only lysine significantly increased across the cookie types. This suggests D-MOLP could be a promising alternative for food enrichment. Future research should address the consumer acceptability, volatile components, and shelf-life of D-MOLP-enriched cookies.
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Hermawan, Dessy, Diah Astika Winahyu, Devi Kurniasari, Erna Listyaningsih, Prima Dian Furqoni, Karlina Herawati, Meisya Royani, et al. "Cookies Daun Kelor sebagai Inovasi Makanan Pendukung Percepatan Penurunan Stunting." Malahayati Nursing Journal 5, no. 11 (November 1, 2023): 4038–47. http://dx.doi.org/10.33024/mnj.v5i11.12453.
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ABSTRACT Indonesia is one of the countries with the highest prevalence of stunting. Stunting can be caused by a lack of food intake with nutritional value. Cookies are a type of snack that is popular and has nutritional value. This research aims to determine the effect of adding Moringa leaves on the sensory properties and protein content of Moringa leaf cookies. So Moringa leaf cookies can be used as food to support the acceleration of stunting reduction. The method used in this research is a sensory test method for cookies made with the addition of Moringa leaves. Then the most preferred cookies were tested for nutritional content in the form of protein using qualitative and quantitative tests. Based on the results of sensory tests in the form of color, aroma, texture and taste, F2 Cookies with the addition of 15 grams of Moringa leaves obtained the most favorable results. The protein content test results show that cookies contain protein with an average level of 10.622%. Cookie products meet the SNI requirements for cookie protein content. So it is hoped that Moringa leaf cake can be used as a food to support the acceleration of stunting reduction. Keywords : Stunting, Cookies, Moringa Leaves, Sensoris, Protein ABSTRAK Indonesia merupakan salah satu negara dengan prevelensi angka stunting terbesar. Stunting bisa disebabkan karena kurangnya asupan makanan yang bernilai gizi. Cookies merupakan salah satu jenis makanan ringan yang digemari dan bernilai gizi. Penelitian ini bertujuan untuk untuk mengetahui pengaruh penambahan daun kelor terhadap sifat sensoris dan kadar protein pada cookies daun kelor. Sehingga cookies daun kelor dapat digunakan sebagai makanan pendukung percepatan penurunan stunting. Metode yang digunakan dalam penelitian ini yaitu metode uji sensoris terhadap cookies yang dibuat dengan penambahan daun kelor. Kemudian cookies yang paling disukai dilakukan uji kandungan gizi berupa protein dengan uji kualitatif dan kuantitatif. Berdasarkan hasil uji sensoris berupa warna, aroma, tekstur dan rasa, Cookies F2 dengan penambahan 15 gram daun kelor mendapatkan hasil yang paling disukai. Hasil uji kandungan protein menunjukkan cookies mengandung protein dengan kadar rata-rata 10,622%. Produk cookies memenuhi syarat SNI untuk kandungan protein cookies. Sehingga diharapkan cookies daun kelor dapat dijadikan sebagai makanan pendukung percepatan penurunan stunting. Kata Kunci: Stunting, Cookies, Daun Kelor, Sensoris, Protein
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Filipović, Vladimir, Milica Nićetin, Jelena Filipović, Alena Stupar, Jovana Kojić, Ivana Lončarević, Kosana Šobot, and Jovanka Laličić-Petronijević. "Evaluation of Cookies Enriched with Osmodehydrated Wild Garlic from Nutritional and Sensory Aspects." Foods 13, no. 12 (June 20, 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 attributes for appearance, taste, smell, and texture. The results proved that the addition of wild garlic leaves osmodehydrated in molasses provided the cookies with the best nutritional and bioactive properties: 1.75 times higher total phenols content, 2.4 times higher total flavonoids content, 1.52 times higher total thiosulfates content, and 1.56 times higher betaine content, and a total quality increase of 54% compared to the control cookies. The cookies enriched with osmodehydrated wild garlic in molasses were rated as pleasant and acceptable, but also more complex compared to other cookies. The production of this nutritionally and sensory-improved cookie would contribute to expanding the assortment of flour confectionery products, especially for consumers who care about health and nutrition.
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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 (February 22, 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 region, and starch crystallinity. The analysis of the amide I region (1700–1600 cm−1) suggested that β-turns and β-sheets were the dominating protein secondary structures in the dough matrix. Conversely, most samples’ secondary structures (α-helices and random coil) were negligible or absent. MT3 dough exhibited the lowest impedance in the impedance tests. Test baking of the cookies from doughs mixed at different times was performed. There was no discernible change in appearance due to the change in the mixing time. Surface cracking was noticeable on all cookies, a trait often associated with cookies made with wheat flour that contributed to the impression of an uneven surface. There was not much variation in cookie size attributes. Cookies ranged in moisture content from 11 to 13.5%. MT5 (mixing time of 5 min) cookies demonstrated the strongest hydrogen bonding. Overall, it was observed that the cookies hardened as mixing time rose. The texture attributes of the MT5 cookies were more reproducible than the other cookie samples. In summary, it can be concluded that the whole wheat flour cookies prepared with a creaming time and mixing time of 5 min each resulted in good quality cookies. Therefore, this study evaluated the effect of mixing time on the physical and structural properties of the dough and, eventually, its impact on the baked product.
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Rababah, Taha, Muhammad Al-U’datt, Majdi Al-Mahasneh, Ahmad Alsaad, Sana Gammoh, Hana’a Mahili, Khaled Bny Abdhamead, Ali Almajwal, Tha’er Ajouly, and Vaida Bartkute-Norkuniene. "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 conclude that sonication will improve sensory properties of cookies. Also, we can conclude that biscuit samples supplemented with 5 or 10% WPC were nutrient-rich. The results of the sensory evaluation showed that the cookie samples supplemented with 5% WPC performed better in most of the characteristics but decreased with an increase in the WPC level. The texture properties of the cookie samples indicated that the control cookies with WPC-supplemented cookies showed no significant differences in most studied properties. It can be concluded that the addition of sonicated whey protein enhanced the physiochemical and sensory properties of cookies.
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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 different (p>0.05). With the exception of the control and cookies made with 10% waxy starch which were rated with lower scores, the rest of the treatments were not significantly different in terms of sensory attributes. The texture of cookies evaluated by panelists related to the objective texture was determined with the texture analyzer. Cookies made from the composite flour containing 10% pregelatinized cross-linked were softer or had lower maximum positive force after 5 days of storage. This particular gluten-free cookie contained 65% more dietary fiber compared to the wheat flour counterpart and had the best sensory attributes among all treatments including the cookie made with refined wheat flour.
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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 (June 8, 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 compared against the Disconnect list of known trackers and analyzed to determine the extent to which third-party tracking cookies were used across ARL sites, who was setting the cookies and for what purpose, and whether this use differed with regards to a library's identifying features.FindingsIt was determined that many ARL libraries do contribute to the ability to track a user's activity across the web, with one-third containing third-party tracking cookies. A user's contact with tracking cookies is influenced by various traits defining the institution. Users are given very little control over the cookies logged on their machines.Originality/valueThis study explores library efforts to protect user privacy, adopting an introspective approach that focuses on library websites. It will provide discussion points for librarians to question not only what third-party tracking cookies are present on their sites and why, but also how to educate their users about privacy issues.
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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 (January 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 cookie choices and perceived usability of the cookie banner across three groups: an experimental group that viewed the novel cookie banner with personalisation (personalised privacy assistant), a control group that viewed the novel cookie banner without personalisation (privacy assistant) and a control group that viewed the standard cookie banner provided by the website. The results indicate that the novel cookie banner (with or without personalisation) generally resulted in significantly fewer accepted cookies and increased usability compared to the standard cookie window. In addition, the personalised cookie banner resulted in significantly fewer accepted cookies and higher usability than the non-personalised cookie banner. These results suggest that tailoring cookie banners to users' privacy knowledge can be an effective approach to empowering users to make informed choices and better protect their privacy.
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Nilova, L. P., S. M. Malyutenkova, and L. N. Shmakova. "The effect of stevia powder on the quality of gluten-free cookies." Proceedings of the Voronezh State University of Engineering Technologies 84, no. 4 (March 16, 2023): 124–32. http://dx.doi.org/10.20914/2310-1202-2022-4-124-132.
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The paper presents the results of studies of the effect of stevia powder on the quality of gluten-free cookies with a complete replacement of sugar in the recipe. The cookies were made from a mixture of rice and corn flour (40/60). Margarine or vegetable oil were used as fat components. Stevia powder was used in different amounts: 1.0; 2.0; 3.0%. Cookies quality were assessed by organoleptic indicators, physical characteristics (diameter, thickness), moisture, swelling, strength on the structure analyzer "Structurometer ST-2". When completely replacing sugar with stevia powder in various amounts, margarine cookies were comparable in size to sugar cookies, while increasing moisture, but reducing swelling and strength values. Replacing the fat component with vegetable oil resulted in the formation of a flatter, more brittle cookie, with pronounced brittleness, which was reflected in its strength, both in cookies with sugar and with stevia. The use of guar or xanthan gum in the formulation of gluten-free cookies with stevia and vegetable oil made it possible to obtain softer cookies, increased their thickness, as well as moisture and swelling, stabilized the strength, which became comparable before the addition of stevia powder. An increase in the amount of gum over 1% led to large changes in cookie quality indicators, and depended on the type of gum, which was more pronounced when using xanthan gum. The main criterion for the quality of gluten-free cookies with stevia powder in the amount of 1.0% was the minimum specific sweetness
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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 (May 3, 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 are the media used by Easy Cookies cake business to market cake products. The benefits used are as a means of promotion, cake product information and communication with consumers effectively.
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Zarroug, Youkabed, Jazia Sriti, Dorra Sfayhi, Bechir Slimi, Wafa Allouch, Kamel Zayani, Khaoula Hammami, Maryam Sowalhia, and Mohamed Kharrat. "Effect of addition of Tunisian Zizyphus lotus L. Fruits on nutritional and sensory qualities of cookies." Italian Journal of Food Science 33, no. 4 (December 7, 2021): 84–97. http://dx.doi.org/10.15586/ijfs.v33i4.2095.
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Zizyphus lotus, which belongs to Rhamnaceae family, has been widely used to formulate many healthy food products. The aim of this work was to formulate new functional cookies enriched with different amounts of Zizyphus lotus powder (ZLP; 15%, 30%, 45% and 100%). The chemical properties of ZLP were also determined. The formulated cookies were evaluated for their physicochemical, textural and sensory characteristics. Results revealed that ZLP contained various bioactive components, fatty acids, and antioxidants. ZLP-added cookies demonstrated higher phytochemical and antioxidant activities than control cookies prepared without ZLP. The activity of ZLP cookies was enhanced with increase of ZLP level. Hardness and fracturability (brittleness) of cookies increased with increasing amount of ZLP. Results of Fourier-transform infrared spectroscopy and thermogravimetric analysis also revealed the presence of many bioactive compounds in formulated cookies. All cookie samples were generally accepted, but the panelists indicated a higher preference for cookies containing 15% ZLP.
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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 (October 2, 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 (control sample containing 100% butter) showed the lowest impedance values. Moisture content ranged between 23% and 25%. FTIR spectroscopy suggested that D-50 exhibited a consistent distribution of water and protein, which CLSM and brightfield microscopy supported. Texture analysis revealed that the dough samples exhibited predominantly fluidic behavior. As the amount of oleogel was raised, the dough became firmer. The prepared cookies showed a brown periphery and light-colored center. Further, a corresponding increase in surface cracks was observed as the oleogel content was increased. Cookies moisture analysis revealed a range between 11 and 15%. Minute changes were observed in the texture and dimensions of the cookies. In summary, it can be concluded that replacing butter with oleogel by up to 50% seems to be feasible without significantly compromising the physicochemical properties of cookie dough and cookies.
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Donato, Nilcimelly Rodrigues, Alexandre José De Melo Queiroz, Rossana Maria Feitosa de Figueirêdo, Regilane Marques Feitosa, Inacia Dos Santos Moreira, and José Franciraldo de Lima. "Production of Cookies Enriched With Spirulina platensis Biomass." Journal of Agricultural Studies 7, no. 2 (November 10, 2019): 323. http://dx.doi.org/10.5296/jas.v7i4.15483.
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Spirulina platensis is a cyanobacterium that can be consumed by humans, for its high contents of proteins and nutraceutical compounds. This study aimed to develop cookies mixed with S. platensis for nutritional enrichment purposes. The study conducted quality control analyses and elaborated formulations of cookies with different contents of S. platensis (0, 5, 10 and 15%), which were subjected to physical, chemical, microbiological and sensory analyses. In the cookies, the increase of S. platensis percentage led to increment in protein percentage, besides increments in minerals, compared with the cookie produced with only refined wheat flour. Cookies with 15% of S. platensis (F5) stood out regarding the percentages of protein and minerals, and were similar to the whole cookies with respect to the minerals; lipids and highest energetic value were observed in the standard cookies. Cookies mixed with 5% of S. platensis and standard cookies were preferred with the same score, indicating a possible acceptance in the market.
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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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Olowookere, Dele Ayorinde, and Sunday Abiodun Malomo. "Anti-diabetic Potentials of Cookies from Wheat, Sweet Potato and African Yam Beans (Sphenostylis stenocarpa) Composite Flour Blends." Asian Food Science Journal 23, no. 4 (April 25, 2024): 31–43. http://dx.doi.org/10.9734/afsj/2024/v23i4709.
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The consumption of cookies offered reliable advantages to the consumers, which included but not limited to perfect eating ability, prolong shelf live and acceptability among all nations. This study thus, investigated the antioxidant and anti-diabetic properties of cookies obtained from wheat-African yam bean-sweet potato composite flour blends at different ratios. The African yam bean and sweet potato were thoroughly processed, milled, sieved thereafter mixed with the commercial wheat flour. Four blends were prepared by using the trial mixing ratio and 100% wheat flour and later used to bake cookies. The proximate, amino acid compositions, antioxidant, amylase and glucosidase inhibitory activities as well as physical properties of the composite cookies were examined while panelists were assigned to assess the cookie samples. The results of the proximate composition showed that the composite flour technology had significant (p<0.05) positive effects on the cookies. Meanwhile, the amino acid compositions of the cookies revealed that the cookie samples were of high aromatic and hydrophobic amino acids, respectively with optimum physical properties. No panelist showed a total dislike for the taste of any of the samples. The added soybean seeds flours showed no significant (p<0.05) effect on the acceptability and preference of the samples. Hence, it is possible to produce better protein and high nutritional cookies from these flour blends. We therefore concluded that the cookies rich in antioxidants and anti-diabetic potentials could be produced from wheat-African yam bean-sweet potato composite flour.
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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, the greater the contents of ash and dietary fiber and the antioxidant activities of the fortified cookies. At 12% TBP level, the total phenolic content, flavonoid content, 2, 2-diphenyl-1-picrylhydrazyl scavenging activity, and ferric reducing antioxidant power of the fortified cookies were increased by 6.4, 5.5, 4.7, and 6.8 times, respectively, as compared to those of the cookies without TBP supplementation. The increase in TBP ratio also enhanced the product hardness and reduced its diameter, thickness, and overall acceptability. The cookies with 9% TBP ratio were rich in antioxidants and the sensory quality was acceptable. Turmeric by-product powder was a good ingredient for antioxidant fortification in cookie products.</p> </abstract>
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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 (July 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 towards the labels in a series of surveys focused on definitions and hypothetical scenarios. Finally, we selected a new slate of category labels based on the results of the prior surveys, and conducted a between-subjects, online behavioral experiment to compare the new slate with the original labels. We ultimately recommend that the industry adopt the category label ``anonymous analytics cookies'' in lieu of the term ``performance cookies'' and ``extra functionality cookies'' instead of ``functional cookies.'' Adopting our recommended terms would both improve the usability of current cookie consent interfaces and any future privacy consent mechanisms that use the same categorization. We also recommend revisiting the categories themselves as the distinctions between these categories do not seem to be well understood and may not reflect useful distinctions for privacy decision making.
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Varghese, Cinu, John Wolodko, Lingyun Chen, Michael Doschak, Prem Prakash Srivastav, and M. S. Roopesh. "Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies." Foods 9, no. 7 (July 10, 2020): 907. http://dx.doi.org/10.3390/foods9070907.
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One of the major advantages of 3D food printing is the customizability in terms of structure, design, and nutritional content. However, printability of the ingredients and the quality of the 3D printed food products are dependent on several product and printing parameters. In this study, nutrient dense cookies were developed with underutilized ingredients including jackfruit seed powder and finger millet powder as base materials using 3D food printing. The hardness, rheological behavior, and microstructure of 3D printed cookies with different products (e.g., water butter ratio) and printing (e.g., fill density and temperature) parameters were analyzed. The 3D printed cookies were developed by extruding at 27 and 30 °C with fill density values of 50%, 70%, 90%, and 100% and water butter ratios of 3:10 and 6:5. The 3D-printed cookie dough exhibited a more elastic behavior with higher storage modulus values than the loss modulus. The hardness of the baked cookies was influenced by printing temperature, fill density, and water butter ratio of 3D printed cookie dough and their interactions. The closed porosity of 3D printed cookies increased while the open porosity decreased with an increase in fill density. The baking times required were longer for 3D-printed cookies with higher fill density values. Overall, this study shows the importance of considering the specific ingredient and printing parameters to develop high quality 3D-printed cookies.
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Curutchet, Ana, Sonia Cozzano, Amparo Tárrega, and Patricia Arcia. "Blueberry pomace as a source of antioxidant fibre in cookies: Consumer’s expectations and critical attributes for developing a new product." Food Science and Technology International 25, no. 8 (June 4, 2019): 642–48. http://dx.doi.org/10.1177/1082013219853489.
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Valorisation of an agroindustry by-product, through its uses as an ingredient, in the development of a product may be an opportunity for industries to reduce wastes; generating a valuable product rich in bioactive compounds. Nevertheless, as happens with every new product, food manufacturers follow the market trend ensuring that any new product or idea meets consumer’s expectations. The aim of this work is to study the expectation and the acceptability of consumers towards fibre-enriched cookies using blueberry pomace as a functional ingredient. A label for the blueberry cookies, created for this purpose, was evaluated by consumers who rated their expected liking when observing this label. Fibre-enriched cookies were formulated using blueberry pomace powder as source ingredient for antioxidant dietary fibre. A cookie without fibre was evaluated as a reference. Cookies were evaluated by a group of consumers who rated their degree of liking when tasting the sample under blind and informed conditions. Results showed that the consumer expectations were not fulfilled when assessing the product. Acceptability scores of blueberry pomace, fibre-enriched cookies show that most consumers are not willing to compromise hedonic aspects of cookies for their healthful attributes. Focus group was used to explore the characteristics a healthy cookie should have. Formulation of cookies must be optimised taking into account the acceptability of consumers.
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Tay, Yi Hong, Shih Yin Ooi, Ying Han Pang, Ying Huey Gan, and Sook Ling Lew. "Ensuring Privacy and Security on Banking Websites in Malaysia: A Cookies Scanner Solution." Journal of Informatics and Web Engineering 2, no. 2 (September 13, 2023): 153–67. http://dx.doi.org/10.33093/jiwe.2023.2.2.12.
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In this new era of science and technology, data can be said to be an extremely valuable asset for individuals, corporations, and even countries. Different parties attempt to obtain users' data occasionally, and the collection of web cookies is a prominent example. When users use a computer network, their data will be saved by the web server as cookies, including their private information. As people with bad intentions obtain this information, they can use it to commit cybercrimes and cause losses to the information owners. Thus, cookies management is vital for web users to protect their data. This paper proposes a cookies scanner for banking websites in Malaysia to help web users manage cookies. The scope is focused on banking websites as it is the most targeted website by cybercriminals. The proposed scanner will help users identify, understand, and manage cookies to keep their banking information safe. This paper explores existing cookie scanners to determine the proposed system's design and identify improvement areas. In this paper, we proposed a framework to develop the cookie scanner in the browser extension format. The system's access mode, workflow, functionalities, technical specifications, and requirements are discussed throughout the paper. To show our contribution, a copy of the proposed code implementation has been made available at https://github.com/gnohiy/cookies-scanner-for-banking-websites-in-malaysia.git.
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Dziki, Dariusz, Katarzyna Lisiecka, Urszula Gawlik-Dziki, Renata Różyło, Anna Krajewska, and Grażyna Cacak-Pietrzak. "Shortbread Cookies Enriched with Micronized Oat Husk: Physicochemical and Sensory Properties." Applied Sciences 12, no. 24 (December 7, 2022): 12512. http://dx.doi.org/10.3390/app122412512.
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Oat (Avena sativa L.) by-products are valuable sources of many bioactive compounds and minerals. This paper aimed to study the possibility of using micronized oat husk (hull) as a partial replacement for wheat flour (at levels 5, 10, 15, and 20%) in shortbread production. The physicochemical and sensory properties of control and enriched cookies were studied. The incorporation of oat husk into shortbread increased the fiber and ash content, and decreased the available carbohydrates in the cookies. The color of the enriched shortbread significantly changed and the total color difference between the control and enriched cookies ranged from 4.76 to 11.00. Moreover, the total phenolics content and antioxidant activity linearly increased with the percentage of husk in the cookie recipe. Importantly, micronized oat husk at a level of 20% had little influence on the sensory acceptability of cookies. However, replacement of wheat flour higher than 10% resulted in a harder texture of cookies and lower scores for this attribute were obtained. To summarize, in this work we showed that micronized oat husk can be a valuable additive for cookie fortification.
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Finda Evita Marviana, Robiul Tsania, Fatwa Dewangga Saud, Iffah Muflihati, Sari Suhendriani, and Rizky Muliani Dwi Ujianti. "Comparison of Chemical, Physical and Sensory Properties of Cookies Made from Shellfish Flour." Jurnal Sains Boga 5, no. 2 (January 25, 2023): 77–87. http://dx.doi.org/10.21009//jsb.005.2.01.
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Abstract
Cookies are a processed food product that has a small shape, crunchy texture and has a long shelf life. The limited mineral content in cookies makes cookies must be added to an ingredient that can increase minerals, namely clam shells. The high content of calcium in clam shells can be used as an option in making cookies. This study aims to determine the chemical, physical and sensory properties of cookies added with different types of shellfish flour. The experimental design used was a completely randomized design (CRD) with treatment of 3 different types of clam shell flour, namely batik clam shell flour, blood clam shell flour, and green mussel shell flour. The test results showed that the control cookies were not significantly different from cookies with the addition of batik clam shell flour, cookies with the addition of blood clam shell flour, and cookies with the addition of green mussel shell flour. While cookies with the addition of batik clam shell flour were significantly different from cookies with the addition of blood clam shell flour and cookies with the addition of green mussel shell flour. The addition of clam shell flour had a significant effect on the ash content of cookies. The addition of clam shell flour causes the color of the cookies to be darker. Descriptive organoleptic testing of cookies with the addition of clam shell flour did not have a significant effect on control cookies. Hedonic organoleptic testing of cookies with the addition of clam shell flour did not have a significant effect on the color, taste, aroma, and texture of cookie.
Keywords: cookies, batik clam shell flour, blood clam shell flour, green mussel shell flour
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Tomić, Jelena, Dubravka Škrobot, Tamara Dapčević-Hadnađev, Nikola Maravić, Slađana Rakita, and Miroslav Hadnađev. "Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies." Gels 8, no. 12 (November 28, 2022): 774. http://dx.doi.org/10.3390/gels8120774.
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Gluten-free cookies based on rice and chickpea flour with reduced-fat and increased protein content compared with conventional commercial gluten-free cookies were developed and used as a base for further vegetable fat replacement with chia seed hydrogel. Rheological properties of chia seed hydrogel revealed that 8% gels exhibited the optimal properties as a fat substitute. Designed cookie samples were characterized for their chemical composition, fatty acid profile, mineral content, physical, textural and color parameters, and sensory properties. All gluten-free cookies developed in this study could be labeled as “a source of iron and potassium”, while those with chia seed hydrogel and cocoa powder could bear the additional claim “high in zinc and magnesium”. Fat replacement with chia seed hydrogel resulted in a more favorable fatty acid composition with a PUFA/SFA ratio over 0.40 and nonsignificant changes in the cookies’ hardness, weight, eccentricity, and specific volume, indicating that the chia seed hydrogel addition did not disturb the cookie structure and texture. The results of the sensory analysis confirmed that it is possible to apply chia seed hydrogel to produce reduced-fat cookies with sensory properties comparable to their full-fat counterpart and available commercial samples, and they are more appealing than commercial reduced-fat gluten-free cookies.
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Attaugwu, Roseline Nwabugo, Ekpeno Sunday Ukpong, Josephat Ikechukwu Anyadioha, and Mary Isi Agbi. "Effect of substitution of whole wheat flour with sweet potato (Ipomoea batatas) and Mucuna utilis flours on the nutritional, physical and sensory qualities of cookies." Food Science and Applied Biotechnology 7, no. 1 (March 19, 2024): 49. http://dx.doi.org/10.30721/fsab2024.v7.i1.347.
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Composite flours were made from blends of whole wheat (WWF), sweet potato (SPF), and Mucuna utilis (MUF) flours, the 100% WWF served as control. These flours were used to bake cookies. The flours and the cookies were analyzed for functional and proximate composition while in addition to these, physical and sensory tests were conducted on the cookies. Results of the study showed that the protein and fat contents of the flours and cookies increased as the quantity of MUF increased but decreased with an increase in SPF. In the flours, the ash content of the control (2.38%) decreased to 1.76-2.14% in the composite flours. Ash content decreased with the addition of MUF but increased with the addition of SPF. The carbohydrate content of the composite flour cookies ranged 48.57-62.26% while the energy value ranged 376.91-392.11 kcal.100 g-1. Except for the cookie baked with 50% WWF and 50% SPF, whose mouth-feel did not differ significantly (p<0.05) from that of the control, the remaining cookies scored higher than that of the control. Cookie baked with 60% WWF, 10% SPF, and 30% MUF had optimum protein (21.84%), diameter (5.30 cm), spread ratio (6.90), and sensory qualities that were comparable to that of the control.
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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 (April 23, 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 acids while glutamic acid was mostly abundant in the cookies. The in-vitro antioxidant properties of the cookie samples were more potent (~80%) when compared with a standard ascorbic acid, a well-known antioxidant. Besides, the in-vitro anti-diabetic properties of the cookie samples were revealed through their improved α-amylase and α-glucosidase inhibition potentials (~70%) when compared with a standard acarbose, a well-known anti-diabetic drug. The weights (5.20-6.41 g), width (45.70-45.88 mm), thickness (5.03-5.06 mm) and spread ratio (11.89-12.26) of the cookies from the composite flours were significantly (P<0.05) comparable to the control (WKB 1) sample, respectively. This, however did not alter the organoleptic attributes of the composite cookie samples when compared to the commercial ones. We therefore concluded that the cookies rich in antioxidants and anti-diabetic potentials could be produced from wheat and kidney bean flour blends.
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Nafisatul Mutmainah, Dini, Sekar Ayu Wulandari, Ahmad Haris Hasanuddin Slamet, Farikha Auliza, and Jihan Yumna Martha Laily. "EVALUASI KEBERLANJUTAN DIMENSI TEKNOLOGI PENAMBAHAN TEPUNG TULANG IKAN LELE (Claria SP) PADA PEMBUATAN COOKIES UBI JALAR KUNING DI KABUPATEN SIDOARJO." JURNAL AGRIBISNIS 13, no. 1 (May 2, 2024): 1–8. http://dx.doi.org/10.32520/agribisnis.v13i1.3128.
Full textAbstract:
Cookies merupakan produk olahan yang cukup praktis dan dapat dinikmati oleh berbagai kalangan. Inovasi cookies dari bahan baku ubi jalar dengan penambahan tulang ikan dapat meningkatkan nilai tambah dari produk cookies. Penelitian ini bertujuan untuk melakukan analisis keberlanjutan teknologi dari pengembangan usaha cookies ubi jalar dengan penambahan tepung tulang ikan lele. Data yang dikumpulkan berupa data primer dan sekunder. Data primer diperoleh dari pengamatan lapang berdasaran hasil wawancara kepada ekspert serta para stakeholder yang menjadi sasaran evaluasi keberlanjutan. Data sekunder diperoleh berdasarkan studi literatur dan referensi yang relevan dengan kebutuhan penelitian. Analisis keberlanjutan dilakukan dengan metode analisis Multi Dimensional Scalling (MDS). Hasil penelitian menunjukan penambahan tepung tulang ikan lele pada pembuatan cookies ubi jalar di Kabupaten Sidoarjo dikategorikan cukup berkelanjutan dengan nilai sebesar 53,63. Cookies are a processed product that is quite practical and can be enjoyed by various groups. Cookie innovation from sweet potato raw materials with the addition of fish bones can increase the added value of cookie products. This research aimed to analyze the technological sustainability of the development of a sweet potato cookies business with the addition of catfish bone meal. The data collected was in the form of primary and secondary data. Primary data was obtained from field observations based on interviews with experts and stakeholders who were the targets of the sustainability evaluation. Secondary data was obtained based on literature studies and references relevant to research needs. Sustainability analysis was carried out using the Multi Dimensional Scaling (MDS) analysis method. The research results showed that the addition of catfish bone meal to the manufacture of sweet potato cookies in Sidoarjo Regency is categorized as quite sustainable with a value of 53.63.
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Insani, Rayyane Mazaya Syifa, and Adrian Dhama. "Development of Healthier Cookie Product by Utilizing Different Formulations of Durian Seed Flour." Indonesian Journal of Life Sciences | ISSN: 2656-0682 (online) 2, no. 2 (September 30, 2020): 89–95. http://dx.doi.org/10.54250/ijls.v2i2.56.
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The increasing fast food production led to decreased consumption of dietary fiber food and increased risk of obesity and cardiovascular disease. Hence, this study aimed to utilize durian seed flour in making a healthy cookie product and observe the effect of different durian seed flour formulation (0%, 25%, 50%) to the organoleptic properties of the cookies. The cookies were analysed through sensory analysis and further statistical analysis. The addition of different formulations of durian seed flour did not significantly affect the aroma, taste, aftertaste, and overall liking of the cookies, however, it did significantly affect the texture of the cookies. The formulated cookies made with the addition of durian seed flour had better overall organoleptic attributes especially in the texture attribute. Nevertheless, it is recommended to conduct chemical and rheological analysis for further characterization of the durian seed flour and its effect in the cookies for further studies.
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Petrović, Jovana, Dušan Rakić, Aleksandar Fišteš, Biljana Pajin, Ivana Lončarević, Vladimir Tomović, and Danica Zarić. "Defatted wheat germ application: Influence on cookies’ properties with regard to its particle size and dough moisture content." Food Science and Technology International 23, no. 7 (June 6, 2017): 597–607. http://dx.doi.org/10.1177/1082013217713101.
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The introduction of agro-food industry by-products rich in bioactive compounds represents major challenge in food industry sector. The influence of wheat germ particle size (<150 µm, 150–1000 µm, and 800–2000 µm), wheat germ content (5, 10, and 15%), and dough moisture content (20, 22, and 24%) on chemical, textural, and sensory characteristics of cookies was investigated using the Box–Behnken experimental design. The substitution of wheat flour with wheat germ increased the protein, fat, mineral, and fiber content of the cookies. The particle size of wheat germ affected the textural properties of cookies. As the particle size of wheat germ increased, the hardness of cookies decreased. The color of the cookie was most influenced by the interaction of dough moisture content and wheat germ particle size. Wheat germ level up to 15% had no significant effect on the sensory characteristics of cookies. A suitable combination of defatted wheat germ level, its particle size, and dough moisture content can improve the nutritional value of cookies, without causing a negative effect on the cookies’ sensory characteristics.
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Frolova, Yu V., R. V. Sobolev, and A. A. Kochetkova. "Comparative analysis of the properties of cookies containing oleogel based on beeswax and its fractions." IOP Conference Series: Earth and Environmental Science 941, no. 1 (November 1, 2021): 012033. http://dx.doi.org/10.1088/1755-1315/941/1/012033.
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Abstract The article presents a comparative analysis of the properties of dough and cookies based on oleogels structured with various substances. Oleogels based on beeswax and its fractions were used as an alternative to solid fat in cookies. We found out that the use of separate beeswax fractions in oleogels makes it possible to obtain dough with different rheological characteristics. It was revealed that there is no regularity in the change in the rheological properties of cookies from the properties of the dough and oleogels. Analysis of the organoleptic profile of the cookie samples showed high values. This fact indicates the acceptability of using oleogels based on individual wax fractions in the biscuits cookies. The results obtained indicate the potential of using oleogels based on beeswax fractions in cookies as an alternative to solid fats.
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Plustea, Loredana, Sylvestre Dossa, Christine Dragomir, Ileana Cocan, Monica Negrea, Diana Obistioiu, Mariana-Atena Poiana, Daniela Voica, Adina Berbecea, and Ersilia Alexa. "Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout." Foods 13, no. 5 (February 21, 2024): 656. http://dx.doi.org/10.3390/foods13050656.
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This study aimed to compare the nutritional, phytochemical, and sensory characteristics of wheat flour (WF) cookies enriched with different proportions of lupin sprout flour (LSF) and those with different proportions of lupin green sprout (LGS). To achieve this, a control cookie (CC); three cookies with 10%, 20%, and 30% of LSF, respectively, CLSF1, CLSF2, and CLSF3; and three other cookies (CLGS1, CLGS2, and CLGS3) with 10%, 20%, and 30%, respectively, were produced. The proximate composition of each cookie was analyzed using AOAC methods. Also, the measurements of the total polyphenol content, antioxidant activity, individual polyphenols, glycemic index, and a sensory analysis were carried out using recent and accurate methods. The contribution of the main nutrients from 100 g of product to the required daily dose was also calculated. Data analysis revealed that cookies with LSF were richer than cookies with LGS in protein, fat, and energy values. CLGS3 was 35.12%, 1.45%, and 5.0% lower in protein, fat, and energy content than CLSF3, respectively. On the other hand, CLSF3 was lower than CLGS3, with 48.2% and 12.4% in moisture and mineral substances, respectively. Both cookies were lower in carbohydrates than the CC (65.20 g/100 g). Still on the subject of micro- and macronutrients, cookies with LSF were richer than those with LGS in all the minerals analyzed. The study also revealed improvements in phytochemical properties, such as total and individual polyphenols and antioxidant activity with the percentage of lupin sprout flour addition. The sensory analysis revealed that, for LSF and LGS cookies, the 10% samples were the most appreciated by consumers, irrespective of the sensory attributes studied. The glycemic index of the CLSF2 product was lower compared to the CC. This study shows that the LSF cookies have better nutritional, phytochemical, and sensory values than the LGS cookies. LSF is, therefore, better suited than LGS to the enrichment of bakery products in general and cookies in particular. The paper provides significant information to estimate the contribution of the consumption of functional products based on lupin sprouts to the required daily dose of food nutrients and the impact on the glycemic index of fortified products.
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Tkachenko, Alina, Lyudmila Guba, Yulia Basova, Elena Goryachova, and Ivan Syrokhman. "Developing organic cookies with improved consumer properties using safety management approaches." Eastern-European Journal of Enterprise Technologies 2, no. 11 (110) (April 30, 2021): 41–49. http://dx.doi.org/10.15587/1729-4061.2021.230123.
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In order to improve the mineral, vitamin composition, and nutritional value of flour confectionery products, new recipes for the "Flori" and "Janet" cookies baked from organic raw materials have been devised. Fully organic raw materials are used in the formulations of both products. The composition of cookies includes spelt flour, cornflour, coconut sugar, butter, dry coconut milk, sea buckthorn oil, hemp oil, lemon balm powder. The organoleptic assessment of cookies was conducted according to a 50-point scale developed by the authors of this paper. The developed samples ranked high on the tasting score: "Flori" (48.12) and "Janet" (49.25). The fat content was decreased in both samples; in the "Flori" sample ‒ by 0.9 g/100 g, and in the "Janet" sample ‒ by 1.2 g/100 g. The protein content increased in the samples, especially in the "Flori" cookies ‒ by 2.3 g/100 g. The "Janet" cookie sample demonstrated the lowest energy value of 380.50 kcal/100 g. The samples were distinguished by the low content of mercury, cadmium, and arsenic. The content of all mineral elements except for sodium increased in the developed biscuits. The potassium content increased by 2.34 times in the "Flori" biscuits and by 2.29 times in the "Janet" biscuits. The calcium content in the "Flori" cookies increased by 3.13 times, in the "Janet" cookies ‒ by 3.64 times. The content of manganese in both samples increased noticeably. Consuming the developed organic cookies makes it possible to increase the level of meeting the human body's requirements for macro- and microelements. The Ishikawa method was used to identify the main factors affecting the safety of cookies. A flowchart of cookie production was drawn up; the critical points were identified. These include the acceptance inspection of raw materials, heat treatment. The data obtained can be used by the confectionery industry to expand the range of organic products.
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LATHROP, AMANDA A., TIFFANY TAYLOR, and JAMES SCHNEPF. "Survival of Salmonella during Baking of Peanut Butter Cookies." Journal of Food Protection 77, no. 4 (April 1, 2014): 635–39. http://dx.doi.org/10.4315/0362-028x.jfp-13-408.
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Peanuts and peanut-based products have been the source of recent Salmonella outbreaks worldwide. Because peanut butter is commonly used as an ingredient in baked goods, such as cookies, the potential risk of Salmonella remaining in these products after baking needs to be assessed. This research examines the potential hazard of Salmonella in peanut butter cookies when it is introduced via the peanut-derived ingredient. The survival of Salmonella during the baking of peanut butter cookies was determined. Commercial, creamy-style peanut butter was artificially inoculated with a five-strain Salmonella cocktail at a target concentration of 108 CFU/g. The inoculated peanut butter was then used to prepare peanut butter cookie dough following a standard recipe. Cookies were baked at 350°F (177°C) and were sampled after 10, 11, 12, 13, 14, and 15 min. Temperature profiles of the oven and cookies were monitored during baking. The water activity and pH of the inoculated and uninoculated peanut butter, raw dough, and baked cookies were measured. Immediately after baking, cookies were cooled, and the survival of Salmonella was determined by direct plating or enrichment. After baking cookies for 10 min, the minimum reduction of Salmonella observed was 4.8 log. In cookies baked for 13 and 14 min, Salmonella was only detectable by enrichment reflecting a Salmonella reduction in the range of 5.2 to 6.2 log. Cookies baked for 15 min had no detectable Salmonella. Results of this study showed that proper baking will reduce Salmonella in peanut butter cookies by 5 log or more.
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Borczak, Barbara, Marek Sikora, Joanna Kapusta-Duch, Maria Fołta, Agnieszka Szewczyk, Gabriela Zięć, Ivo Doskočil, and Teresa Leszczyńska. "Antioxidative Properties and Acrylamide Content of Functional Wheat-Flour Cookies Enriched with Wild-Grown Fruits." Molecules 27, no. 17 (August 28, 2022): 5531. http://dx.doi.org/10.3390/molecules27175531.
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This study aimed to evaluate the impact of widely grown fruits (wild roses, elderberries, sea buckthorns, rowans, chokeberries, and hawthorns) as a functional ingredient in wheat-flour cookie formulation on antioxidative properties with a simultaneous reduction of the carcinogen-like compound acrylamide. The organoleptic features of the cookies were assessed by a panel of consumers. The following parameters were measured: chemical composition, total polyphenols, polyphenolic profile, antioxidant activity, and acrylamide content. The overall ratings of the tested cookies with the addition of chokeberries, hawthorns, sea buckthorns, and elderberries were more than satisfactory, while wild rose and rowan cookies were the most widely accepted and best rated by the panelists. The antioxidant activity of the tested cookies was 1.1–15.22 μmol trolox·g−1 dm and 2.46–26.12 μmol Fe (II)·g−1 dm as measured by the ABTS and FRAP methods, respectively. All the fruit-enriched cookies had significantly higher antioxidative properties (p < 0.05) in comparison to the control cookies, but among the fruit-enriched cookies, there were differences in the quality and quantity of particular polyphenols. The acrylamide content was significantly decreased by 59% (hawthorn), 71% (rowan), 87% (wild rose), 89% (sea buckthorn), 91% (elderberry), and 94% (chokeberry) compared with the control cookies (p < 0.05). Cookies enriched with wild-grown fruits could constitute a promising novel snack food.