The Effect of Soy Flour on Cookie Quality

Cookies are a popular confectionery product with a unique texture and taste, long shelf life and a relatively cheap price; therefore, it is a widespread snack among people of all generations. Nevertheless, cookies are usually made of wheat flour and most formulations are highly caloric and have a low fiber content. Soy flour is an excellent source of proteins, fibers, vitamins and minerals and it is being considered as a great supplement to wheat flour because it increases nutritive characteristics of the final product. By their digestibility and amino acid content, soy proteins are very similar to proteins derived from animals. They also contain many essential amino acids, which are deficient in most of the cereals. The purpose of this work was to determine the effect of soy flour on quality of cookies. Wheat flour was supplemented with 35% of soy flour (full-fat toasted, low-fat toasted, defatted lightly toasted, toasted and soy protein concentrate). The supplementation of wheat flour with soy flour had affected nutritive value and sensory characteristics of cookies

Statistical analysis of the basic chemical composition of whole grain flour of different cereal grains

Abstract. Samples of whole grain flour of five cereals (wheat, rye, barley, oats and buckwheat) were analysed for ash, starch, fat, cellulose and protein content. Coefficient of variation shows that within the same sample of whole grain flour variation of starch, protein, fat and ash content is relatively small, rarely exceeding 3%. The variability of the cellulose content is relatively high. The significance of the difference between chemical compositions of two independent samples of the same whole grain flour has been tested by Student's t-test. With the exception of protein content, the difference between two samples of buckwheat whole grain flou

Impact of whey bioactive hydrolysates on the quality of fat fillings for confectionery products

Whey protein hydrolysates can be used in a wide range of applications because they offer numerous advantages compared to non-hydrolysed whey proteins. They are more heat stable, with improved foaming and emulsifying properties due to the presence of bioactive peptides of lower viscosity. Whey hydrolysates have improved absorption, digestibility, excellent nutritional and functional properties, and the ability to extend the shelf life of food products. Due to the large differences in the technological and other physicochemical properties of hydrolysates, the addition of whey protein hydrolysates into confectionery products is much more complicated. This research aims to determine the possibilities of enriching filled confectionery products with whey peptides obtained in two ways: through enzymatic hydrolysis of whey protein concentrate and fermentation (using microorganism Lb. rhamnosus ATCC 7469). Peptides were added to a fatty milk cream at a 5% concentration. The study was focused on assessing antioxidant activity, physical, rheological, textural, and sensory properties of three fat fillings: C (control without whey peptides), EWP (5% peptides from enzymatic hydrolysis), and MWP (5% peptides from whey fermentation). The Enzymatic hydrolysates increased DPPH radical inhibition by 32%, and fermented hydrolysates by 19%. Enzymatic hydrolysates also demonstrated superior inhibition of lipid peroxidation (IC50 value of 811.54 mg mL-1) compared to fermented hydrolysates (IC50 value of 178.36 mg mL-1). EWP showed the highest antioxidant activity. The addition of enzymatic hydrolysates increased filling firmness by 2.5 times, while fermented hydrolysates had reduced firmness compared to the control. Both types of hydrolysates did not adversely affect the size or distribution of the particles in the fat cream. Thixotropic properties of the fat filling remained unchanged post-incorporation. MWP exhibited the most optimal rheological characteristics with the lowest yield stress. The best sensory characteristics (better than the control sample) were found in the EWP

Influence of fatty acid composition of sunflower kernel on quality and shelf-life of cookies

Sunflower kernel is a rich source of nutritively valuable components like proteins, essential fatty and amino acids, vitamins and mineral matters and as such, is a convenient raw material for the production of enriched cookies, biscuits, crackers as functional food. The influence of high-oleic type sunflower kernel on quality and stability of cookies was investigated, compared to products with standard confectionary sunflower kernel, with dominating polyunsaturated linoleic acid. The optimal keeping time of cookies with standard confectionary sunflower kernel is 4 months, and of cookies with high-oleic sunflower kernel is significantly longer than 5 months

Chocolate as a carrier for cocoa's functional ingredients

The aim of this chapter was to introduce chocolate as a cocoa carrier of probiotics and bioactive whey protein hydrolysate. This research examined the influence of additional ingredients on the functional properties and rheology of the final product. The chocolate prepared with L. rhamnosus HN001 strain at 40°C achieved the highest survivability, which was above 90% (viable cell count of about 8.1 log (CFU/g)) after 6 months of storage. This strain could be selected for high-quality probiotic chocolate production. The addition of probiotic L. rhamnosus HN001 significantly improves the rheological properties of probiotic chocolate. The addition of bioactive whey protein hydrolysate did not show significant changes in the total content of polyphenols or ABTS radical scavenging activity. However, DPPH radical scavenging activity showed an increase of 1.28 times during storage and about 1.46 in relation to the control sample and the sample supplemented with unhydrolyzed whey proteins. The bioactive whey protein hydrolysate affects chocolate rheology by increasing the thixotropic loop 8.02 times in relation to the control sample, and 1.57 times compared to the sample supplemented with unhydrolyzed whey proteins. Based on the results, the addition of probiotics and bioactive whey protein hydrolysate powder in industrial conditions, which was done in the mixing tank (at 40°C) before the chocolate shaping phase, provides preservation of both functional ingredients as key components for this type of product. The addition of probiotics improves the rheological properties of chocolate, while the addition of whey protein hydrolysate leads to undesirable viscosity increase that can be avoided using a more efficient emulsifier