Sensory and nutritional attributes of samh flour and dates powder supplemented cookies
Main Article Content
Keywords
samh seed, prevalence, protein, dough
Abstract
Although cookies formulation is based on soft wheat, hard-wheat flour grown in Saudi Arabia was used to prepare cookies. Hard-wheat flour was dry-heat treated at 120 °C for 2 h and 15 min in order to weaken the gluten. Heat treated flour was blended with samh flour (Mesembryanthemum forsskalei Hochst) and date powder (Phoenix dactylifera) at 25 or 50% replacement of the base flour. Cookies prepared from 100% heat treated flour showed poor quality. The addition of samh flour and dates powder significantly improved the sensory quality (P=0.05) and cookies spread. Larger diameter and spread in presence of date powder and full fat samh flour was noted. Cookies with date powder and samh flour exhibited superior colour due to Maillard reaction caused by high sugar content of date powder and the high protein in samh flour. Significantly high potassium, calcium, iron, and copper in blends with both date powder and samh flour were recorded. A mixture containing both dates powder and samh flour is therefore recommended for improved quality parameters and nutritional values for the commercial production of cookies.
References
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Mohamed, A., Rayas-Duarte, P., Gordon, S.H. and Xu, J., 2004. Estimation of HRW wheat heat damage by DSC, capillary zone electrophoresis, photoacoustic spectroscopy and rheometry. Food Chemistry 87: 195-203.
Mustafa, A.I., Al-Jassir, M.A., Nawawy, M.A. and Ahmed, S.E., 1995. Studies on samh seeds (Mesembryanthemum forsskalei Hochst) growing in Saudi Arabia 3. Utilization of samh seeds in bakery products. Plant Foods for Human Nutrition 48: 279-286.
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Najib, H., Al-Dosari M.N. and Al-Wesali, M.S., 2004. Use of samh seeds (Mesembryanthemum forsskalei Hochst) in the laying hen diets. International Journal Poultry Science 3: 287-294.
Olaoye, O.A.,Onilude, A.A. and Oladoye, C.O., 2007. Breadfruit flour in cookie making: effects on product quality. African Journal of Food Science 20: 20-23.
Omobuwajo, T.O. 2003. Compositional characteristics and sensory quality of cookies, prawn crackers and fried chips produced from bead fruit. Innovative Food Science and Emerging Technologies 4: 219-225.
Sanchez, C., Klopfenstein, C.F. and Walker, C.E., 1995. Use of carbohydrate-base fat substitutes and emulsifying agents in reduced fat shortbread cookies. Cereal Chemistry 72: 25-29.
Sawaya, W.N., 1986. Dates of Saudi Arabia. Regional Agriculture and Water Research Centre, Ministry of Agriculture and Water, Riyadh, Saudi Arabia, 200 pp.
Tyagi, S.K., Manikantan, M.R., Oberoi, H.S. and Kaur, G., 2007. Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of cookies. Journal of Food Engineering 80: 1043-1050.
Vaclavik, V.A. and Christian, E.W., 2003. Essentials of food science (2ndEd.). Kluwer Academic/Plenum Publishers, New York, NY, USA.
Weegels, P.L., Hamer, R.J. and Schofield, J.D., 1996. Critical review: functional properties of wheat glutenin. Journal of Cereal Science 23: 1-17.
Wehrle, K., Gallagher, E., Neville, D.P., Keogh, M.K. and Arendt, E.K., 1999. Microencapsulated high-fat powders in biscuit production. Zeitschrift für Lebensmitteluntersuchung und -Forschung A 208: 388-393.
Ajila, C.M., Leelavathi, K. and Rao, P., 2007. Improvement of dietary fiber content and antioxidant properties in soft dough cookies with the incorporation of mango peel powder. Journal of Cereal Science 20: 1-8.
Akubor, P.I., 2003. Functional properties and performance of cowpea/plantain/wheat flour cookies blends. Plant Food for Human Nutrition 58: 1-8.
Al-Drewish, F.S., 2005. Dates paste quality properties. MSc thesis, King Saud University, Riyadh, Saudi Arabia, 56 pp.
Al-Ghamidi, F.A., 2010. Producing novel food products from dates and samh by using oven and high tech extrusion technology. PhD thesis, University of Princess Nora Bint Abdul Rahman, Riyadh, Saudi Arabia.
Al-Jassir, M.S., Mustafa, A.L. and Nawawy, M.A., 1995. Studies on samh seeds (Mesembryanthemum forsskalei Hochst) grown in Saudi Arabia: 2: chemical composition and micro flora of Samh seeds. Plant Foods for Human Nutrition 48: 185-92.
Al-Qahiz, N.M., 2009. The impact of samh seeds on the blood parameters of experimental animals. Pakistan Journal of Nutrition 8: 872-876.
Al-Qahtani, M. A., 2007. Study of some nutritional and functional properties of samh seeds products. MSc thesis, King Saud University, Riyadh, Saudi Arabia, 105 pp.
Al-Sharari, S.A., 1988. Samh book. Al-Farazdeq Commercial Press, Riyadh, Saudi Arabia, 18 pp.
American Association of Cereal Chemists (AACC), 2000. Approved methods of the AACC (10th Ed.). AACC, St Paul, MN, USA.
Arogba, S.S.,1999. The performance of processed mango (Mangiferaindica) kernel flour in a model food system. Bioresource Technology 70: 277-281.
Arshad, M.U., Anjum F.M. and Zahoor, T., 2007. Nutritional assessment of cookies supplemented with defatted wheat germ. Food Chemistry 102: 123-128.
Association of Official Analytical Chemists (AOAC), 2000. Official methods of analysis of AOAC International (17th Ed.). AOAC, Gaithersburg, MD, USA.
Bashir, S., Masud, T., and Latif, A., 2006. Effect of flax seed (Linum usitatissimum) on the baking properties of cakes and cookies. International Journal of Agricultural Research 1: 496-502.
Benamara, S, Khireddine, H, Amellal, H. and Djouab, A., 2009. Drying and browning of date pulp during hot air and microwave drying. African Journal of Food, Agriculture, Nutrition and Development 9: 1161-1173.
Colonna, P., Buleon, A. and Mercier, C., 1987. Physically modified starches. In: Gailliiard, T (ed.) Starches: properties and potential. Society of Chemical Industry, New York, NY, USA, 78 pp.
Doescher, L.C., Hoseney, R.C., Milliken, G.A. and Robenthaler. G.L. 1987. Effect of sugar and flour on cookies spread evaluated by time lapse photography. Cereal Chemistry 64: 163-167.
Ezeagu, I., Sridev, R.P. and Haridas, H., 2002. Assessment of storage quality of selected enriched barnyard millet cookies over 120 days (at 65% RH, 27 °C) in the two packages. Food Science Technology 39: 435-438.
Gandhi, A.P., Kotwaliwale, N., Kawalkar, J., Srivastava, D.C., Parihar, V.S. and Raghu Nadh, P. 2001. Effect of incorporation of defatted soy flour on the quality of sweet biscuits. Journal of Food Science and Technology 38: 502-503.
Hooda S., and Jood, S., 2005. Organoleptic and nutritional evaluation of heat cookies supplemented with untreated and treated fenugreek flour. Food Chemistry 90: 427-435.
Hussain, S., Anjum, F.M., Butt, M.S., Khan, M.I., and Asghar, A., 2006. Physical and sensoric attributes of flaxseed flour supplemented cookies. Turkish Journal of Biology 30: 87-92.
Khatab F., and Alzahrani, F., 2006. Estimation of minerals content in dates by atomic absorption. Saudi Chemical Association Journal 10: 585-596.
Larmond, E., 1977. Laboratory method for sensory evaluation of food. Department of Agriculture Publication, Winnipeg, Canada, 28 pp.
Lawless, E, and Heymann, H. 1998. Sensory evaluation of food, principles and practices. Kluwer Academic/Plenum Publishers, New York, NY, USA, 827 pp.
Maache-Rezzoug, Z., Bouvier, J.M., Allaf, K., and Patras, C., 1998. Effect of principal ingredients on rheological behavior of cookie dough and on quality of cookies. Journal of Food Engineering 35: 23-42.
Manohar, R.S., and Rao, P.H., 1999. Effect of emulsifiers, fat level and type on the rheological characteristics of cookie dough and quality of cookies. Journal of the Science of Food and Agriculture 79: 1223-1231.
Mepba, H.D., Eboh, L. and Nwaojigwa, S.U., 2007. Chemical composition, functional and baking properties of wheat-plantain composition flours. African Journal of Food Science 7: 322-329.
Mohamed, A., Rayas-Duarte, P., Gordon, S.H. and Xu, J., 2004. Estimation of HRW wheat heat damage by DSC, capillary zone electrophoresis, photoacoustic spectroscopy and rheometry. Food Chemistry 87: 195-203.
Mustafa, A.I., Al-Jassir, M.A., Nawawy, M.A. and Ahmed, S.E., 1995. Studies on samh seeds (Mesembryanthemum forsskalei Hochst) growing in Saudi Arabia 3. Utilization of samh seeds in bakery products. Plant Foods for Human Nutrition 48: 279-286.
Mustafa, A.I. and Wahdan, A.N., 1989. Utilization of date paste in bakery products. Proceedings of the second symposium on the date palm in Saudi Arabia. Mars Publishing House, Riyadh, Saudi Arabia, 207 pp.
Najib, H., Al-Dosari M.N. and Al-Wesali, M.S., 2004. Use of samh seeds (Mesembryanthemum forsskalei Hochst) in the laying hen diets. International Journal Poultry Science 3: 287-294.
Olaoye, O.A.,Onilude, A.A. and Oladoye, C.O., 2007. Breadfruit flour in cookie making: effects on product quality. African Journal of Food Science 20: 20-23.
Omobuwajo, T.O. 2003. Compositional characteristics and sensory quality of cookies, prawn crackers and fried chips produced from bead fruit. Innovative Food Science and Emerging Technologies 4: 219-225.
Sanchez, C., Klopfenstein, C.F. and Walker, C.E., 1995. Use of carbohydrate-base fat substitutes and emulsifying agents in reduced fat shortbread cookies. Cereal Chemistry 72: 25-29.
Sawaya, W.N., 1986. Dates of Saudi Arabia. Regional Agriculture and Water Research Centre, Ministry of Agriculture and Water, Riyadh, Saudi Arabia, 200 pp.
Tyagi, S.K., Manikantan, M.R., Oberoi, H.S. and Kaur, G., 2007. Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of cookies. Journal of Food Engineering 80: 1043-1050.
Vaclavik, V.A. and Christian, E.W., 2003. Essentials of food science (2ndEd.). Kluwer Academic/Plenum Publishers, New York, NY, USA.
Weegels, P.L., Hamer, R.J. and Schofield, J.D., 1996. Critical review: functional properties of wheat glutenin. Journal of Cereal Science 23: 1-17.
Wehrle, K., Gallagher, E., Neville, D.P., Keogh, M.K. and Arendt, E.K., 1999. Microencapsulated high-fat powders in biscuit production. Zeitschrift für Lebensmitteluntersuchung und -Forschung A 208: 388-393.
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Published
Aug 12, 2014
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