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Journal articles on the topic 'Organic cookies'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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1

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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2

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) (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 tas

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3

Alina, Tkachenko, Guba Lyudmila, Basova Yulia, Goryachova Elena, and Syrokhman Ivan. "Developing organic cookies with improved consumer properties using safety management approaches." Eastern-European Journal of Enterprise Technologies 2, no. 11(110) (2021): 41–49. https://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 ra

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4

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

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

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5

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 (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

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6

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 (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%

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7

Tkachenko, Alina, Ivan Syrokhman, Lyudmyla Guba, Yulia Basova, and Elena Goryachova. "Research of quality and safety indicators of organic raw materials for development of new cookie recipes." EUREKA: Life Sciences, no. 3 (May 31, 2021): 36–40. http://dx.doi.org/10.21303/2504-5695.2021.001882.

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Studies of quality and safety of organic flour and oils for the development of cookies are considered. The objects of the study are samples of organic spelt, corn and coconut flour; and samples of organic oils (camelina and hemp). The purpose of the study is to substantiate the feasibility of using organic raw materials for the development of new cookie recipes. To determine the quality and safety of organic flour, the nutritional value, physicochemical parameters and safety indicators (content of salts of heavy metals) have been analyzed. To determine the quality of organic oils, the fatty ac

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8

Alina, Tkachenko, Syrokhman Ivan, Guba Lyudmyla, Basova Yulia, and Goryachova Elena. "Research of quality and safety indicators of organic raw materials for development of new cookie recipes." EUREKA: Life Sciences 3 (May 31, 2021): 36–40. https://doi.org/10.21303/2504-5695.2021.001882.

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Studies of quality and safety of organic flour and oils for the development of cookies are considered. The objects of the study are samples of organic spelt, corn and coconut flour; and samples of organic oils (camelina and hemp). The purpose of the study is to substantiate the feasibility of using organic raw materials for the development of new cookie recipes. To determine the quality and safety of organic flour, the nutritional value, physicochemical parameters and safety indicators (content of salts of heavy metals) have been analyzed. To determine the quality of organic oils, the fatty ac

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9

Rutkowska, Jaroslawa, Damian Baranowski, Agata Antoniewska-Krzeska, and Eliza Kostyra. "Comparison of Storage-Related Volatile Profiles and Sensory Properties of Cookies Containing Xylitol or Sucrose." Foods 12, no. 23 (2023): 4270. http://dx.doi.org/10.3390/foods12234270.

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Excessive consumption of simple sugars is responsible for non-communicable diseases such as obesity, cardiovascular diseases, and diabetes. Xylitol has anticarcinogenic, prebiotic-like characteristics and a lower glycaemic index and caloric value than sugars, which makes it a valuable alternative sweetener. The aim of this study was to examine the effects of storage of volatile compounds and sensory profiles of cookies containing xylitol as a sucrose alternative or sucrose by applying solid-phase microextraction gas chromatography/mass spectrometry and quantitative descriptive analysis. The vo

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10

Schuldt, Jonathon P., and Norbert Schwarz. "The “organic” path to obesity? Organic claims influence calorie judgments and exercise recommendations." Judgment and Decision Making 5, no. 3 (2010): 144–50. http://dx.doi.org/10.1017/s1930297500001017.

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Abstract Labeling a food as “organic” entails a claim about its production but is silent on its calorie content. Nevertheless, people infer that organic cookies are lower in calories and can be eaten more often than conventional cookies (Study 1). These inferences are observed even when the nutrition label conveys identical calorie content and are more pronounced among perceivers high on pro-environmentalism. Moreover, when evaluating a person with a weight-loss goal, forgoing exercise is deemed more acceptable when the person has just chosen organic rather than conventional dessert (Study 2).

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11

Borczak, Barbara, Marek Sikora, Joanna Kapusta-Duch, et al. "Antioxidative Properties and Acrylamide Content of Functional Wheat-Flour Cookies Enriched with Wild-Grown Fruits." Molecules 27, no. 17 (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 ch

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12

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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13

Singh, Thakur Rakesh, Aman Kumar, and Yashika Singh. "Development and nutritional assessment of Ojas cookies using Ojaswini Churna and millet's flour." Journal of Drug Research in Ayurvedic Sciences 9, no. 4 (2024): 247–55. http://dx.doi.org/10.4103/jdras.jdras_239_23.

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Abstract BACKGROUND: The therapeutic efficacy of Ayurveda for chronic ailments and limitations of mainstream medicine has spurred an exploration of alternative interventions. This study is aimed to develop Ojas cookies by using Ojaswini Churna (Ayurvedic proprietary medicine) and millets flour along with its nutritional assessment. METHODS: Authentic botanicals, comprising Ayurvedic herbs and organic millet flours, were procured. Later, Ojaswini Churna was prepared following the Formulary of National Institute of Ayurveda (Deemed to be University) Jaipur. Subsequently, Ojas cookies were develo

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14

Mohamed, Abdellatif A., Mohamed Saleh Alamri, Shahzad Hussain, et al. "Effect of Ziziphus and Cordia Gums on Dough Properties and Baking Performance of Cookies." Molecules 27, no. 10 (2022): 3066. http://dx.doi.org/10.3390/molecules27103066.

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The influence of 2% and 5% Cordia (CG) and Ziziphus (ZG) gums on dough characteristics and cookie quality was investigated. Micro-DoughLab, a texture analyzer (TA), a rapid viscoanalyzer (RVA), and solvent retention capacity were used to examine the effect of CG and ZG gums on dough physicochemical parameters (SRC) and cookie quality. The diameter, thickness, spread, and sensory evaluation of cookies were evaluated. With the addition of CG and ZG, dough softness, mixing time, and mixing tolerance index (MTI) increased, whereas stability and water absorption decreased. TA data showed that addin

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15

Starowicz, Małgorzata, Ewa Lelujka, Ewa Ciska, Grzegorz Lamparski, Tomasz Sawicki, and Małgorzata Wronkowska. "The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies." Molecules 25, no. 23 (2020): 5626. http://dx.doi.org/10.3390/molecules25235626.

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Aroma plays an important role in designing innovative functional foods. This study aimed to study the influence of incorporating herbs from the Lamiaceae family (sage, mint, rosemary, oregano, thyme) on aroma compound formation and sensory properties in oat-buckwheat products. DPPH, FRAP and PCL have been used to describe possible antioxidant activity changes and reduce power of cookies after Lamiaceae Lindl. addition. The volatiles analysis by HS-SPME-GC/MS, has shown that Lamiaceae addition significantly influences the volatiles composition (29 molecules) with a predominance of molecules wit

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16

Pareyt, Bram, Kristof Brijs, and Jan A. Delcour. "Impact of Fat on Dough and Cookie Properties of Sugar-Snap Cookies." Cereal Chemistry Journal 87, no. 3 (2010): 226–30. http://dx.doi.org/10.1094/cchem-87-3-0226.

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17

Pang, Min, Shengmei Kang, Lin Liu, Tengfei Ma, Zhi Zheng, and Lili Cao. "Physicochemical Properties and Cookie-Making Performance as Fat Replacer of Wax-Based Rice Bran Oil Oleogels." Gels 9, no. 1 (2022): 13. http://dx.doi.org/10.3390/gels9010013.

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Reducing the intake of trans and saturated fatty acids is a trend in healthy eating. In this study, the oleogels were prepared from rice bran oil (RBO), candle wax (CDW), beeswax (BW), rice bran wax (RBW), and carnauba wax (CRW), respectively, and the results based on their physicochemical properties and crystal structures at critical concentrations, 6 wt.%, 8 wt.%, and 10 wt.%, were determined to further investigate the oleogels as a shortening substitute in cookie recipes. Oleogel has a smooth, spreadable β′ crystal shape which creates excellent sensory properties and improves the texture, b

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18

Yang, Liping, Sunyan Wang, Songnan Li, Gongqi Zhao, and Chuanlai Du. "Effect of Heat-Moisture Treatment on the Physicochemical Properties and Starch Digestibility of Mix Powder (Wheat Flour-Black Soybean Flour) and Corresponding Cookies." Gels 8, no. 7 (2022): 429. http://dx.doi.org/10.3390/gels8070429.

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In order to improve the nutritional value and reduce starch the digestibility of black soybean cookies, superfine black soybean flour was modified by heat-moisture treatment (HMT). The physicochemical properties, structure analysis of the flour samples and corresponding dough, and nutritional, physical, and textural properties of the cookies were investigated. After HMT, the water and lactic acid retention capacity and the oil binding capacity of mix powder dramatically increased, being almost twice the value of the untreated sample. HMT increased gelatinization temperature by about 10 °C but

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19

Danesi, Francesca, Luca Calani, Veronica Valli, Letizia Bresciani, Daniele Del Rio, and Alessandra Bordoni. "(Poly)phenolic Content and Profile and Antioxidant Capacity of Whole-Grain Cookies are Better Estimated by Simulated Digestion than Chemical Extraction." Molecules 25, no. 12 (2020): 2792. http://dx.doi.org/10.3390/molecules25122792.

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It is widely recognized that the biological effects of phytochemicals cannot be attributed to the native compounds present in foods but rather to their metabolites endogenously released after intake. Bioavailability depends on bioaccessibility, which is the amount of the food constituent that is released from the matrix in the gastrointestinal tract. The use of chemical extraction to evaluate the content and profile of phytochemicals does not mirror the physiological situation in vivo, and their bioaccessibility should be considered while assessing their nutritional significance in human healt

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20

Breschi, Carlotta, Silvia D’Agostino, Francesco Meneguzzo, et al. "Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe?" Molecules 29, no. 5 (2024): 1102. http://dx.doi.org/10.3390/molecules29051102.

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Certain food by-products, including not-good-for-sale apples and pomegranate peels, are rich in bioactive molecules that can be collected and reused in food formulations. Their extracts, rich in pectin and antioxidant compounds, were obtained using hydrodynamic cavitation (HC), a green, efficient, and scalable extraction technique. The extracts were chemically and physically characterized and used in gluten-free and vegan cookie formulations to replace part of the flour and sugar to study whether they can mimic the role of these ingredients. The amount of flour + sugar removed and replaced wit

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21

B. K., Mahalaxmi. "Standardization and Nutritional Characteristics of Organic Jaggery Millet Cookies." International Journal of Pure & Applied Bioscience 7, no. 3 (2019): 383–90. http://dx.doi.org/10.18782/2320-7051.7335.

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22

Mahalaxmi, B. K., and S. Hemalatha. "Functional and Nutritional Characteristics of Organic Jaggery Millet Cookies." International Journal of Current Microbiology and Applied Sciences 8, no. 07 (2019): 2772–82. http://dx.doi.org/10.20546/ijcmas.2019.807.346.

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23

B. K., Mahalaxmi. "Standardization and Shelf Life of Organic Jaggery Based Millet Cookies." International Journal of Pure & Applied Bioscience 7, no. 3 (2019): 369–76. http://dx.doi.org/10.18782/2320-7051.7328.

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24

Adelina, Nadya Mara, Sarah Giovani, Maryam Jameelah, Rosianajayanti Rosianajayanti, and Syarifah Fatimah Zahra Assagaf. "Karakteristik Sensori dan Fisikokimia Kukis dari Campuran Tepung Mocaf dan Tepung Kulit Buah Naga." Jurnal Mutu Pangan : Indonesian Journal of Food Quality 11, no. 2 (2024): 96–106. http://dx.doi.org/10.29244/jmpi.2024.11.2.96.

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To support the goal of zero waste outlined in the sustainable development goals (SDGs), repurposing dragon fruit peel waste presents a promising opportunity. In Indonesia, the high demand for dragon fruit leads to the generation of considerable organic waste. This study explored the use of dragon fruit peel flour, combined with modified cassava (mocaf) flour, as a wheat flour alternative to improve the sensory and chemical properties of gluten-free cookies. The research involved preparing the flours and cookies, followed by conducting sensory, physical, and chemical analyses. A completely rand

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25

Rahmawani, Rahmawani, and Eva Fitriyaningsih. "Formulations and characteristics of cookies made of organic red bean, soybean, and sago composites-based flour." JAND: Journal of Applied Nutrition and Dietetic 1, no. 1 (2022): 7–13. http://dx.doi.org/10.30867/jand.v1i1.44.

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Cookies are a food product favored by people of all ages. Meanwhile, composite flour is flour from several types of raw materials, such as tubers, nuts, cereals with or without wheat flour, or cereals with or without wheat. The composite flour is used as a raw material for food processing, such as bakery and extrusion products. This research was an experimental study using a completely randomized design (CRD). The organoleptic test was employed to examine the smells, tastes, textures, and colors of organic red bean, soybean, and sago composites-based flour. The physical properties test examine

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26

Xu, J., Y. Y. Liu, T. M. Olajide, H. A. Liu, and X. C. Weng. "The effect of replacing red palm stearin with red palm olein in baked potato cookies." Grasas y Aceites 73, no. 2 (2022): e456. http://dx.doi.org/10.3989/gya.0441211.

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Potato cookies were formulated by replacing red palm stearin (RPS) by red palm olein (RPOL) at 0, 17 and 35%, and then baked at 160, 180 and 200 °C for 10, 12 and 15 min. The sensory analysis, using an orthogonal test, showed that a RPS-RPOL ratio of 65:35, baking temperature of 160 ºC, and baking time 12 min were the optimal conditions. Cookies made from 65% RPS + 35% RPOL composition exhibited 0.6 times less squalene, but 1.5 times more β-carotene, tocopherols and tocotrienols than the mixture of RPS and RPOL at 100:0. In addition, cookies with superior oxidative stability were obtained at a

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27

Starowicz, Małgorzata, Saruhan Arpaci, Joanna Topolska, and Małgorzata Wronkowska. "Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs." Molecules 26, no. 8 (2021): 2267. http://dx.doi.org/10.3390/molecules26082267.

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The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used spices and herbs, as was expected, showed a wide range of bioactive molecules, namely phenolic acids and flavonoids, and they are a rich source of components with antioxidant potential. All analysed oat-buckwheat dough showed higher antioxidant activity potential and higher total phenolic content (TPC) compared to cookies. The highest TPC was found in clove, both dough and cookies, with

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Ananta, Daffa Adli, Cholid Fadil, and Niniek Imaningsih. "Building Sustainability of Food Sovereignty in Lembata Regency through the MBKP Program: Cultural Approach and Field Study." Unram Journal of Community Service 6, no. 1 (2025): 163–68. https://doi.org/10.29303/ujcs.v6i1.844.

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This service activity aims to improve food sustainability in Merdeka Village through the integration of scientific and cultural approaches. The program identifies and leverages local resources, such as cassava, corn, and coconut, to develop innovative products that address societal challenges, including the lack of utilization of organic waste, limited access to simple technology, and a lack of product diversification. Four prototypes were successfully developed, namely shredded coconut pulp, cookies made from cassava flour and titi corn, caramelized cassava cakes, and organic fertilizer from

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Topka, Patrycja, Szymon Poliński, Tomasz Sawicki, Aleksandra Szydłowska-Czerniak, and Małgorzata Tańska. "Effect of Enriching Gingerbread Cookies with Elder (Sambucus nigra L.) Products on Their Phenolic Composition, Antioxidant and Anti-Glycation Properties, and Sensory Acceptance." International Journal of Molecular Sciences 24, no. 2 (2023): 1493. http://dx.doi.org/10.3390/ijms24021493.

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Elder products are still underutilized sources of phytochemicals, mainly polyphenols, with extensive pharmacological effects on the human body. In this study, gingerbread cookies covered in chocolate (GC) were enriched with elderflower dry extract (EF) and juice concentrate (EB). The cookies (GC, GCEF, and GCEFEB) and the additives (EF and EB) were analyzed for total phenolic content (TPC), phenolic compound profile, antioxidant capacity (AC), and advanced glycation end products’ (AGEs) formation in both the free and bound phenolic fractions. Sensory analysis of the cookies was performed using

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A, Sami. "Development of a New Product with a High Added Value: Biscuit with Carob Beans and/or with Oak Acorns Coffees." Food Science & Nutrition Technology 6, no. 1 (2021): 1–17. http://dx.doi.org/10.23880/fsnt-16000256.

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Research on the development of carob and oak acorn recovery processes is very well developed today. Our research has resulted in the implementation of technologies for transforming carob and oak into various by-products such as; coffee production from carob beans and oak acorns. We have studied the physicochemical characteristics, nutritional, microbiological, biological activity and caffeine analysis of our samples of coffees produced from locust bean and oak acorn. Subsequently, these two coffees were integrated into the production of an organic biscuit in order to develop an innovative prod

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Krajewska, Anna, and Dariusz Dziki. "Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes." Molecules 28, no. 10 (2023): 4005. http://dx.doi.org/10.3390/molecules28104005.

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Cookies made from wheat have become increasingly popular as a snack due to their various advantages, such as their convenience as a ready-to-eat and easily storable food item, wide availability in different types, and affordability. Especially in recent years, there has been a trend towards enriching food with fruit additives, which increase the health-promoting properties of the products. The aim of this study was to examine current trends in fortifying cookies with fruits and their byproducts, with a particular focus on the changes in chemical composition, antioxidant properties, and sensory

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32

Drugova, Tatiana, Kynda R. Curtis, and Sherzod B. Akhundjanov. "Organic wheat products and consumer choice: a market segmentation analysis." British Food Journal 122, no. 7 (2020): 2341–58. http://dx.doi.org/10.1108/bfj-08-2019-0626.

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PurposeThis paper examines determinants of consumer interest in organic versions of wheat products by analyzing differences in selected factors among groups of consumers, distinguished by their likelihood of purchasing organic wheat products. The analysis is performed for bread and cookies to examine whether the findings are different for virtue and vice food categories.Design/methodology/approachA consumer survey was conducted across the western United States in 2017. Latent class modeling is used to identify groups of “very likely,” “likely” and “unlikely” consumers of organic wheat products

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Gryson, Nicolas, Koen Dewettinck, and Kathy Messens. "Detection of Genetically Modified Soy in Doughs and Cookies." Cereal Chemistry Journal 84, no. 2 (2007): 109–15. http://dx.doi.org/10.1094/cchem-84-2-0109.

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Avila-Nava, Azalia, Sayuri Alarcón-Telésforo, José Talamantes-Gómez, et al. "Development of a Functional Cookie Formulated with Chaya (Cnidoscolus aconitifolius (Mill.) I.M. Johnst) and Amaranth (Amaranthus cruentus)." Molecules 27, no. 21 (2022): 7397. http://dx.doi.org/10.3390/molecules27217397.

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Chaya and amaranth are Mexican traditional foods with a high nutritional value. Many studies have demonstrated the individual beneficial effect of each. However, there is no evidence of the use of these foods on the formulation of functional foods. This study evaluated the effect of replacing 5–20% of wheat flour with chaya and amaranth flours to generate four different formulations of cookies. Proximal analysis, total polyphenols and oxalate content, antioxidant activity, fatty acid profile, and sensory analysis were performed on the cookies. The results of the chemical composition showed tha

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OCHI, Tomoko, Kyoko TSUCHIYA, Youko OHTSUKA, Minoru AOYAMA, Takenori MARUYAMA, and Isao NIIYA. "Synergistic Antioxidant Effects of Organic Acids and their Derivatives with Tocopherols on Cookies." NIPPON SHOKUHIN KOGYO GAKKAISHI 40, no. 6 (1993): 393–99. http://dx.doi.org/10.3136/nskkk1962.40.393.

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36

Chiremba, Constance, John R. N. Taylor, and Kwaku G. Duodu. "Phenolic Content, Antioxidant Activity, and Consumer Acceptability of Sorghum Cookies." Cereal Chemistry Journal 86, no. 5 (2009): 590–94. http://dx.doi.org/10.1094/cchem-86-5-0590.

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Araújo, Leonardo Bruno Aragão de, Jefferson Romáryo Duarte da Luz, Débora Batista, et al. "Physicochemical, microbiological and sensorial characteristics of flour and prepared cookies from the reject cashew (Anacardium occidentale L.) neglected." Research, Society and Development 10, no. 3 (2021): e38410313417. http://dx.doi.org/10.33448/rsd-v10i3.13417.

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Nowadays, one of the main objectives of biotechnological development of new products is linked to processes and methods improvement. In this sense, the aim of this work is to promote the sustainable development of the residue obtained from the cashew´s organic reject material aiming at to produce a target flour to be applied as a functional food. In fact, the nutritional composition of the cashew flour showed an important food profile related to fibers and carbohydrates. In relation to the prepared food as a simple possibility, cookies were produced, and its sensorial characteristics were carr

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Quilaqueo, Marcela, Nicole Iturra, Ingrid Contardo, Sonia Millao, Eduardo Morales, and Mónica Rubilar. "Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in Cookies." Gels 8, no. 7 (2022): 445. http://dx.doi.org/10.3390/gels8070445.

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Fats play multiple roles in determining the desirable characteristics of foods. However, there are health concerns about saturated and trans fats. Bigels have been proposed as a novel fat replacer in foods. This research evaluated the role of the type of hydrogel in the development of bigels to be used as fat replacers in cookies. Bigels were made with beeswax/canola oil oleogel and sodium alginate and carboxymethylcellulose hydrogels. The results showed that the peroxide value and binding capacity of bigels were affected by the type of hydrogel used. However, their fatty acid profile, p-anisi

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Tkachenko, A. S., and L. M. Guba. "RESEARCH OF CHANGES IN QUALITY AND SAFETY OF ORGANIC COOKIES IN THE STORAGE PROCESS." Herald of Lviv University of Trade and Economics. Technical sciences, no. 24 (2020): 80–85. http://dx.doi.org/10.36477/2522-1221-2020-24-11.

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Piazza, L., and P. Masi. "Development of Crispness in Cookies During Baking in an Industrial Oven." Cereal Chemistry Journal 74, no. 2 (1997): 135–40. http://dx.doi.org/10.1094/cchem.1997.74.2.135.

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Arizmendi‐Cotero, Daniel, Miguel A. Bernal‐Estrada, Aurelio Dominguez‐Lopez, Mayra Díaz‐Ramírez, Nestor Ponce‐García, and Adriana Villanueva‐Carvajal. "Endogenous enzymes of triticale used as natural sweeteners of wheat‐triticale cookies." Cereal Chemistry 97, no. 5 (2020): 1075–83. http://dx.doi.org/10.1002/cche.10330.

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Rotua, Manuntun, and Nathasa Weisdania Sihite. "Tempeh Soybean And Banana Cookies Increasing Weight To Wasting Toddler." Journal of Applied Nursing and Health 5, no. 2 (2023): 370–77. http://dx.doi.org/10.55018/janh.v5i2.169.

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Background: Wasting is caused by insufficient nutritional intake or disease in children. This situation results in reduced weight in children so that the child's weight is disproportionate to his height. The impact of wasting on children is a decrease in export power to their environment, increased frequency of crying, less sociability with fellow children, fewer feelings of joy, and a tendency to become apathetic. To overcome the problem of wasting, Indonesia has done various ways, including supplementary feeding. The research aimed to know the effect of giving soybean tempeh cookies and kepo

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Aziz, Muhammad, Endang Fitriana, M. Risqi Sandi Pratama, and Rahmi Rahmi. "Nutritional Content Analysis of Fortified Cookies from "Patin" bone flour waste and coconut dregs." ALKIMIA : Jurnal Ilmu Kimia dan Terapan 6, no. 2 (2023): 293–98. http://dx.doi.org/10.19109/alkimia.v6i2.14807.

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Lack of intake can cause disturbances in health, growth, mental and other functions such as cognitive abilities, the immune system and reproduction. This problem can be overcome by carrying out food fortification, namely adding certain types of nutrients to food ingredients. Fortification can be made from food ingredients such as coconut dregs and Patin bones. These materials can be processed into flour as a source of nutritious food. Coconut dregs has a fairly high protein content and Patin bones have a high calcium content that the body needs for the growth process. This study aims to make n

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Leon, A. E., G. Jovanovich, and M. C. Añón. "Gelatinization Profiles of Triticale Starch in Cookies as Influenced by Moisture and Solutes." Cereal Chemistry Journal 75, no. 5 (1998): 617–23. http://dx.doi.org/10.1094/cchem.1998.75.5.617.

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Saka, İrem, Hazım Özkaya, and Berrin Özkaya. "Potential utilization of bulgur bran as a source of dietary fiber in cookies." Cereal Chemistry 97, no. 5 (2020): 930–39. http://dx.doi.org/10.1002/cche.10315.

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Chapman, Kathryn W., Ifat Sagi, Joe M. Regenstein, Tony Bimbo, Jane B. Crowther, and Clyde E. Stauffer. "Oxidative stability of hydrogenated menhaden oil shortening blends in cookies, crackers, and snacks." Journal of the American Oil Chemists' Society 73, no. 2 (1996): 167–72. http://dx.doi.org/10.1007/bf02523890.

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da Silva, Thais Lomonaco Teodoro, Silvana Martini, and Daniel Barrera Arellano. "Chemical Composition and Nutritional Information of Fats Used in Fillings of Sandwich Cookies." Journal of the American Oil Chemists' Society 96, no. 10 (2019): 1173–79. http://dx.doi.org/10.1002/aocs.12256.

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Zbikowska, Anna, and Jarosława Rutkowska. "Quality of Fats in Cookies as Affected by Storage and Addition of Oat Flakes." Cereal Chemistry Journal 88, no. 3 (2011): 234–38. http://dx.doi.org/10.1094/cchem-11-10-0171.

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Baudry, Julia, Benjamin Allès, Sandrine Péneau, et al. "Dietary intakes and diet quality according to levels of organic food consumption by French adults: cross-sectional findings from the NutriNet-Santé Cohort Study." Public Health Nutrition 20, no. 4 (2016): 638–48. http://dx.doi.org/10.1017/s1368980016002718.

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AbstractObjectiveWe aimed to assess dietary profiles of adults from the NutriNet-Santé cohort according to different levels of organic food consumption using detailed self-reported data on organic food intakes.DesignFood intakes were obtained using an organic food frequency questionnaire (Org-FFQ). The participants were ranked into five groups (quintiles, Q) according to the proportion of organic foods in their diet. To determine diet quality, two scores were computed reflecting adherence to food-based recommendations (mPNNS-GS) and the probability of adequate nutrient intake (PANDiet). Relati

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Kim, Doyoung, and Imkyung Oh. "The Characteristic of Insect Oil for a Potential Component of Oleogel and Its Application as a Solid Fat Replacer in Cookies." Gels 8, no. 6 (2022): 355. http://dx.doi.org/10.3390/gels8060355.

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The larvae of Tenebrio molitor, an edible insect, have recently attracted attention in the food industry as a protein supplement or future food material. However, despite more than 30% of the total weight being fat content, few studies have been conducted on the fat (oil) derived from Tenebrio molitor larvae (TM oil) and its food utilization. In this study, TM oil was extracted and its fatty acid composition and antioxidant activity were investigated. Then, the oleogels were prepared with TM oil and oleogelators (candelilla wax, carnauba wax, and beeswax) and their rheological and thermal prop

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