Quality and nutritional value of cookies enriched with plant-based protein preparations

Article Food Science & Technology

Quality properties and bioactivities of American cookies with coffee extract residues

Inhwa Han et al.

Summary: The study showed that adding coffee extract residues to American cookies does not compromise quality properties while enhancing bioactivities, indicating the potential value of environmental protection and functional food development.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Food Science & Technology

Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

Fatma Boukid et al.

Summary: This article summarizes the feasibility of pea protein as an alternative to traditional proteins, focusing on the production and characteristics of pea protein, as well as its application efficiency and challenges in food production. Research indicates that modulation of processing steps can enable the design of high-quality pea protein rich food and beverages.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Multidisciplinary Sciences

Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours

Joanna Miedzianka et al.

Summary: Gluten-free flours obtained as by-products from the oil industry have been found to have high levels of bioactive compounds and antioxidant properties. Evening primrose flour showed the highest total polyphenol content and antioxidant activity. Some flours exhibited a wide spectrum of microbial growth inhibition, with pumpkin, peanut and almond flours having the highest protein content.

SCIENTIFIC REPORTS (2021)

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Article Food Science & Technology

Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects

Elena Martinez et al.

Summary: This study aimed to increase the nutritional value of traditional commercial cookies by substituting wheat flour with defatted flours made from flax, sesame, chia, and poppy. The results showed that cookies made with defatted seed flours had higher protein and fiber content, and lower carbohydrate content than wheat cookies, with positive consumer evaluations for sesame and flax cookies.

FOODS (2021)

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Article Food Science & Technology

Nutritional, antioxidant, and quality characteristics of novel cookies enriched with mushroom (Cordyceps militaris) flour

Cen Chen et al.

Summary: This study investigated the effects of incorporating varying proportions of nutraceutical-rich mushroom (Cordycepes militaris) flour on cookies. Results showed higher protein, ash, and fiber contents in supplemented cookies, with spread ratio and hardness decreasing as flour level increased. Color values varied with flour levels, and fortification improved phenolic contents and antioxidant activities. Sensory evaluation indicated 3% addition as most acceptable, with overall enriched cookies having more functional components and effective antioxidant capacity.

CYTA-JOURNAL OF FOOD (2021)

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Article Food Science & Technology