Cargando…

Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes

Cookies made from wheat have become increasingly popular as a snack due to their various advantages, such as their convenience as a ready-to-eat and easily storable food item, wide availability in different types, and affordability. Especially in recent years, there has been a trend towards enrichin...

Descripción completa

Detalles Bibliográficos
Autores principales:	Krajewska, Anna, Dziki, Dariusz
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10223803/ https://www.ncbi.nlm.nih.gov/pubmed/37241744 http://dx.doi.org/10.3390/molecules28104005

Ejemplares similares

Effect of Enriching Gingerbread Cookies with Elder (Sambucus nigra L.) Products on Their Phenolic Composition, Antioxidant and Anti-Glycation Properties, and Sensory Acceptance
por: Topka, Patrycja, et al.
Publicado: (2023)

Antioxidative Properties and Acrylamide Content of Functional Wheat-Flour Cookies Enriched with Wild-Grown Fruits
por: Borczak, Barbara, et al.
Publicado: (2022)

Evaluation of the Physical, Chemical, Technological, and Sensorial Properties of Extrudates and Cookies from Composite Sorghum and Cowpea Flours
por: Mba, Joy Chinenye, et al.
Publicado: (2023)

Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties
por: Sujka, Katarzyna, et al.
Publicado: (2022)

Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties
por: Biernacka, Beata, et al.
Publicado: (2023)

The Influence of Hypericum perforatum L. Addition to Wheat Cookies on Their Antioxidant, Anti-Metabolic Syndrome, and Antimicrobial Properties
por: Jakubczyk, Anna, et al.
Publicado: (2021)

Physicochemical properties and sensory attributes of cookies prepared from sorghum and millet composite flour
por: Aljobair, Moneera O.
Publicado: (2022)

Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking
por: Biernacka, Beata, et al.
Publicado: (2022)

Physical properties, antioxidant capacity, and starch digestibility of cookies enriched with steam-exploded wheat bran
por: Kong, Feng, et al.
Publicado: (2022)

Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour
por: Dourado Gomes Machado, Tamires Alcântara, et al.
Publicado: (2021)

Polyphenol Composition and Antioxidant Potential of Instant Gruels Enriched with Lycium barbarum L. Fruit
por: Olech, Marta, et al.
Publicado: (2020)

Effect of tamarind (Tamarindus indica L.) seed on antioxidant activity, phytocompounds, physicochemical characteristics, and sensory acceptability of enriched cookies and mango juice
por: Natukunda, Sheilla, et al.
Publicado: (2015)

In Vitro Bioaccessibility and Antioxidant Activity of Polyphenolic Compounds from Spent Coffee Grounds-Enriched Cookies
por: Castaldo, Luigi, et al.
Publicado: (2021)

Physical Chemical and Textural Characteristics and Sensory Evaluation of Cookies Formulated with Date Seed Powder
por: Najjar, Zein, et al.
Publicado: (2022)

The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies
por: Starowicz, Małgorzata, et al.
Publicado: (2020)

Water Soldier Stratiotes aloides L.—Forgotten Famine Plant With Unique Composition and Antioxidant Properties
por: Gawlik-Dziki, Urszula, et al.
Publicado: (2020)

Fiber Preparation from Micronized Oat By-Products: Antioxidant Properties and Interactions between Bioactive Compounds
por: Dziki, Dariusz, et al.
Publicado: (2022)

Physico-chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours
por: Okpala, Laura, et al.
Publicado: (2013)

Anticancer and Antioxidant Activity of Bread Enriched with Broccoli Sprouts
por: Gawlik-Dziki, Urszula, et al.
Publicado: (2014)

Determination of thermal transitions of gluten-free chestnut flour doughs enriched with brown seaweed powders and antioxidant properties of baked cookies
por: Arufe, Santiago, et al.
Publicado: (2019)

Effects of frozen of marula fruits (Sclerocarya birrea) on chemical, antioxidant activities, and sensory properties of marula fruit juice
por: Nthabiseng, Lungile Kkany, et al.
Publicado: (2023)

Inhibitory effect of LSOPC on AGEs formation and sensory quality in cookies
por: Wu, Qian, et al.
Publicado: (2022)

Effect of Mixing Time on Properties of Whole Wheat Flour-Based Cookie Doughs and Cookies
por: Dhal, Somali, et al.
Publicado: (2023)

Impact of Fermentation, Autoclaving and Phytase Treatment on the Antioxidant Properties and Quality of Teff Cookies
por: Karaçoban, İrem, et al.
Publicado: (2023)

Eggplant Flour Addition in Cookie: Nutritional Enrichment Alternative for Children
por: Soares, Jaqueline Machado, et al.
Publicado: (2022)

Micronized Oat Husk: Particle Size Distribution, Phenolic Acid Profile and Antioxidant Properties
por: Dziki, Dariusz, et al.
Publicado: (2021)

Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace
por: Kruczek, Marek, et al.
Publicado: (2023)

Aroma characterization and consumer acceptance of four cookie products enriched with insect (Ruspolia differens) meal
por: Ochieng, Brian O., et al.
Publicado: (2023)

The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red Wines
por: Tarko, Tomasz, et al.
Publicado: (2020)

Antioxidant Potential of Cookies Formulated with Date Seed Powder
por: Najjar, Zein, et al.
Publicado: (2022)

Effect of xylo‐oligosaccharides (XOS) addition on technological and sensory attributes of cookies
por: Juhász, Réka, et al.
Publicado: (2020)

Developing cookies formulated with goat cream enriched with conjugated linoleic acid
por: Costa, Ana C. S., et al.
Publicado: (2019)

Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect Flours
por: Kowalski, Stanisław, et al.
Publicado: (2023)

Lupin Seed Protein Extract Can Efficiently Enrich the Physical Properties of Cookies Prepared with Alternative Flours
por: Mota, Joana, et al.
Publicado: (2020)

Nutritional Composition, In Vitro Antioxidant Activity and Phenolic Profile of Shortcrust Cookies Supplemented by Edible Flowers
por: Šťastná, Kristýna, et al.
Publicado: (2021)

Impact of Almond Variety on “Amaretti” Cookies as Assessed through Image Features Modeling, Physical Chemical Measures and Sensory Analyses
por: Campus, Marco, et al.
Publicado: (2020)

Development of Protein- and Fiber-Enriched, Sugar-Free Lentil Cookies: Impact of Whey Protein, Inulin, and Xylitol on Physical, Textural, and Sensory Characteristics
por: Hajas, Lívia, et al.
Publicado: (2022)

Production of Cookies Enriched with Bioactive Compounds through the Partial Replacement of Wheat Flour by Cocoa Bean Shells
por: Soares, Ingrid Denardi, et al.
Publicado: (2023)

Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies
por: Kozlowska, Mariola, et al.
Publicado: (2019)

Where’s the cookie? The ability of monkeys to track object transpositions
por: Majecka, Katarzyna, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_sdb7msu097s7pcilqvpn99kvlt