The Physicochemical and nutritional properties of cookie products using buckwheat and quinoa flours
Keywords:
Cookies, physicochemical propertie, Textural property, nutritional propertiesAbstract
* ผู้ประสานงาน (Corresponding Author)
e-mail: pattamaporn@vru.ac.th
* ผู้ประสานงาน (Corresponding Author)
e-mail: pattamaporn@vru.ac.th
Most cookie products use wheat flour, which contains the protein gluten, causing allergic reactions in some people. Therefore, the purpose of this research was to study the physicochemical and nutritional properties of cookie products using buckwheat and quinoa flours. The cookie products consisted of a control formula with wheat flour and four developed formulas with the ratios of buckwheat and quinoa flours as follows: 25:75, 50:50, 75:25, 100:0. The physicochemical test of all 4 developed formulas showed the water activity (0.07±0.02 – 0.21±0.01) and moisture (0.85±0.12 – 2.80±0.20%) contents lower than the control formula (0.28±0.01 and 3.44±0.15, respectively). The color of all cookie products was found that the brightness (L*) was between 70.71±0.39 - 46.21±0.01. The mixing of red and yellow colors was contained in the products. The color intensities of the developed formulas were higher than the control formula. From the texture test, the result showed that the developed formulas (1080.33±90.85 - 1533.00±131.88 g) were significantly softer than the control formula (6987.33±982.10 g). The nutritional property presented that all developed formulas had lower energy than the control formula. In addition, all developed formulas established higher in dietary fiber, vitamin A and potassium than the control formula. The results indicated that cookie formulas developed from buckwheat flour and quinoa flour had better physicochemical, texture and nutritional properties than control cookie formulation made from wheat flour.
References
Alam, M. A., Alam, M. J., Hakim, M. A., Huq, A. O., & Moktadir, S. G. (2014). Development of fiber enriched herbal biscuits: a preliminary study on sensory evaluation and chemical composition. International Journal of Nutrition and Food Sciences, 3(4), 246-250. doi: 10.11648/j.ijnfs.20140304.13
Al-Snafi, A. E. (2017). A review on Fagopyrum esculentum: A potential medicinal plant. IOSR Journal of Pharmacy, 7(3), 21-32.
Awolu, O. O., Omoba, O. S., Olawoye, O., & Dairo, M. (2017). Optimization of production and quality evaluation of maize‐based snack supplemented with soybean and tiger-nut (Cyperus esculenta) flour. Food science & nutrition, 5(1), 3-13. doi: 10.1002/fsn3.359
Brites, L. T. G. F., Ortolan, F., SILVA, D. W. D., Bueno, F. R., Rocha, T. D. S., Chang, Y. K., & Steel, C. J. (2019). Gluten-free cookies elaborated with buckwheat flour, millet flour and chia seeds. Food Science and Technology, 39(2), 458-466.
Facioni, M. S., Raspini, B., Pivari, F., Dogliotti, E., & Cena, H. (2020). Nutritional management of lactose intolerance: the importance of diet and food labeling. Journal of translational medicine, 18(260), 1-9 doi: 10.1186/s12967-020-02429-2
Giri, N. A., & Sakhale, B. K. (2019). Development of sweet potato flour based high protein and low calorie gluten free cookies. Nutrition and Food Science Journal, 7(2), 427-435. doi: 10.12944/CRNFSJ.7.2.12
Goyat, J., Passi, S., Suri, S., & Dutta, H. (2018). Development of chia (Salvia hispanica, L.) and quinoa (Chenopodium quinoa, L.) seed flour substituted cookies-physicochemical, nutritional and storage studies. Nutrition and Food Science Journal, 6(3), 757-769. doi:10.12944/CRNFSJ.6.3.18
Hussain, M. I., Farooq, M., Syed, Q. A., Ishaq, A., Al-Ghamdi A. A., & Hatamleh A. (2021). Botany, Nutritional Value, Phytochemical Composition and Biological Activities of Quinoa. Plants, 10(1), 2558. doi: 10.3390/plants10112258
Ionita-Mindrican et al. (2022). Therapeutic Benefits and Dietary Restrictions of Fiber Intake: A State of the Art Review. Nutrients, 14(13), 1-29. doi:10.3390/nu14132641
Jaggi, A., Marya, C. M., Oberoi, S. S., Nagpal, R., Kataria, S., & Taneja, P. (2020). Sugar substitute: Key facts for their use - A review. Journal of Global Oral Health, 3(1), 63-71. doi: 10.25259/JGOH_63_2019
Jan, U., Gani, A., Ahmad, M., Shah, U., Baba, W. N., Masoodi, F. A., ... & Wani, S. M. (2015). Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties. Journal of Food Science and Technology, 52(10), 6334-6344. doi: 10.1007/s13197-015-1773-8
Kumar, A., Tripathi, S., Hans, N., Pattnaik, F., & Naik, S. N. (2018). Ghee : Its Properties, Importance and Health Benefits. Lipid Universe, 6, 1-9.
Lanham-New, S. A., Lambert, H., & Frassetto, L. (2012). Potassium. Advances in nutrition, 3(6), 820-821.
Loza, A., Quispe, M., Villanueva, J., & Pelaez, P. P. (2017). Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability. Scientia Agropecuaria, 8(4), 315-325. doi: 10.17268/sci.agropecu.2017.04.03
Mahloko, L. M., Silungwe, H., Mashau, M. E., & Kgatla, T. E. (2019). Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits. Heliyon, 5(10), e02479. doi.org/10.1016/j.heliyon.2019.e02479
Mekala, K., & Radha, R. (2015). A review on sappan wood-a therapeutic dye yielding tree. Research Journal of Pharmacognosy and Phytochemistry, 7(4), 227-231.
Nirmal, N. P., Rajput, M. S., Prasad, R. G., & Ahmad, M. (2015). Brazilin from Caesalpinia sappan heartwood and its pharmacological activities: A review. Asian Pacific Journal of Tropical Medicine, 8(6), 421-430. doi: 10.1016/j.apjtm.2015.05.014
Sharma, H., Zhang, X., & Dwivedi, C. (2010). The effect of ghee (clarified butter) on serum lipid levels and microsomal lipid peroxidation. Ayu journal, 31(2), 134-140.
Sindhuja, S., Prakruthi, M., Manasa, R., Shekhara N. R., Shivananjappa, M. (2020). Health benefits of ghee (clarified butter) - A review from ayurvedic perspective. IP Journal of Nutrition, Metabolism and Health Science, 3(3), 64–72.
Sinopoli, A., Caminada, S., Isonne, C., Santoro, M. M., & Baccolini, V. (2022). What are the effects of vitamin A oral supplementation in the prevention and management of viral infections? A systematic review of randomized clinical trials. Nutrients, 14(19), 1-21.
Tang, Y., & Tsao, R. (2017). Phytochemicals in quinoa and amaranth grains and their antioxidant, anti‐inflammatory, and potential health beneficial effects: a review. Molecular Nutrition & Food Research, 61(7), 1-16.
Tapia, M. S., Alzamora, S. M., & Chirife, J. (2020). Effects of water activity (aw) on microbial stability as a hurdle in food preservation. in Gustavo V. Barbosa-Canovas, Anthony J. Fontana, Jr., Shelly J. Schmidt, and Theodore P. Labuza (Eds.), Water activity in foods: Fundamentals and applications (2 nd., pp.323-355). New Jersey: John Wiley & Sons.
Torbica, A., Hadnadev, M., & Hadnadev, T. D. (2012). Rice and buckwheat flour characterisation and its relation to cookie quality. Food Research International, 48(1), 277-283.
Woo, J., Tong, C., & Yu, R. (2018). Chewing difficulty should be included as a geriatric syndrome. Nutrients, 10(12), 1-12.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Suan Dusit School of Culinary Arts
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
ลิขสิทธิ์ต้นฉบับที่ได้รับการตีพิมพ์ในวารสารวัฒนธรรมอาหารไทย ถือเป็นกรรมสิทธิ์ของโรงเรียนการเรือน มหาวิทยาลัยสวนดุสิต ห้ามผู้ใดนำข้อความทั้งหมดหรือบางส่วนไปพิมพ์ซ้ำ เว้นแต่จะได้รับอนุญาตอย่างเป็นลายลักษณ์อักษรจากโรงเรียนการเรือน มหาวิทยาลัยสวนดุสิต นอกจากนี้ เนื้อหาที่ปรากฎในบทความเป็นความรับผิดชอบของผู้เขียน ทั้งนี้ไม่รวมความผิดพลาดอันเกิดจากเทคนิคการพิมพ์
