Quality attributes of date and wheat flour pineapple juice blended cookies as affected by different baking temperatures

PeerJ

article

Chigozie F. Okoyeuzu¹  Chioma N. Okoronkwo¹  Chinwendu R. Eze¹  Chisom V. Otuonye¹  Mouandhe Imamou Hassani²  Onyekachukwu C. Nduka¹  Helen E. Ufondu¹  Charles Odilichukwu R. Okpala³  John I. Eze¹ 

[1] Department of Food Science and Technology, University of Nigeria;Institut National de Recherche Pour L’Agriculture;Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences;UGA Cooperative Extension, College of Agricultural and Environmental Sciences, University of Georgia

关键词: Moisture;    Cookies;    Date flour;    Wheat flour;    Pineapple juice;    Energy value;   

DOI  :  10.7717/peerj.14876

学科分类：社会科学、人文和艺术（综合）

来源: Inra

【 摘 要 】

Studying the effects of temperature on cookies are necessary especially if the impact on quality attributes are to be deduced. More so, blending wheat flour, date flour, and pineapple juice could improve the nutrient quality required in modern-day cookies. This current study investigated the quality attributes of date and wheat flour pineapple juice blended cookies as affected by different baking temperatures. With pineapple juice serving as water substitute, the formulated date, and wheat flour blends adhered to the following ratios: 100:0, 90:10, 80:20, and 70:30. Baking cookies involved two different temperatures (160 °C and 180 °C) with constant time (30 min). Quality attributes determined proximate composition, micronutrients, physical and functional properties, and microbial and sensory qualities. Cookies proximate results showed moisture (6.89–7.40%), protein (8.73–10.22%), fat (14.37–15.99%), fiber (1.02–1.11%), ash (0.77–1.20%) and carbohydrate (64.85–67.71%). Various ranges appeared, from energy values (434.90–444.10 kcal), minerals (calcium = 33.18–62.45 mg/100 g; iron = 3.47–5.75 mg/100 g; potassium = 100.07–358.63 mg/100 g), vitamins (vitamin A =1.99–4.89 mg/100 g; vitamin C = 0.04–0.15 mg/100 g), physical (weight = 7.4–7.75 g; diameter = 3.50–4.01 cm; thickness = 0.99–1.20 cm; volume = 3.11–3.77 cm3; density = 2.06–2.41 g/cm3; spread ratio = 2.92–4.05 cm3), to functional (water absorption = 1.14–1.18 g/g; oil absorption capacity = 1.31–1.33 g/g; bulk density = 0.74–0.76 g/mL) properties. The microbial loads seemed somewhat acceptable as overall acceptability favoured sample WDFb (90% wheat, 10% date flour). The acceptability of cookies baked at 160 °C over those baked at 180 °C suggests the need for further studies to determine the energy requirements, and long-term environmental implications such (baking) temperatures would pose.

【 授权许可】

CC BY