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1. Improving 3D food printing performance using computer vision and feedforward nozzle motion control

Author:
Yizhou Ma; Jelle Potappel; Aneesh Chauhan; Maarten A.I. Schutyser; Remko M. Boom; Lu Zhang
Source:
Journal of food engineering 2023 v.339 pp. 111277
ISSN:
0260-8774
Subject:
cookies,   etc   ; computer software; computer vision; control methods; dough; extrusion; printers; processed cheeses; white chocolate;     Show all 9 Subjects
Abstract:
... 3D food printing is an emerging technology to customize food designs and produce personalized foods. Food printing materials are diverse in rheological properties, which makes reliable extrusion-based 3D printing with constant printing parameters a challenge. Food printing often suffers from improper extrusion because of the varying elasticity of the food materials. In this study, a computer visio ...
DOI:
10.1016/j.jfoodeng.2022.111277

2. Storage of wafer cookies: Assessment by destructive techniques, and non-destructive spectral detection methods

Author:
Chiara Cevoli; Andrea Evangelisti; Paolo Gradari; Angelo Fabbri
Source:
Journal of food engineering 2023 v.336 pp. 111209
ISSN:
0260-8774
Subject:
cookies,   etc   ; absorption; air; chocolate; color; cream; hardness; image analysis; near-infrared spectroscopy; shelf life; storage time; water activity; water content;     Show all 13 Subjects
Abstract:
... Wafer cookies combine two or more layers of wafer sheets with intermediate layers of cream filling and later coating with chocolate. During storage, wafer cookie quality, especially in terms of mechanical properties, is mainly affected by moisture migration from the cream or chocolate and moisture absorption from air. This study aimed to assess the storage of wafer cookies by destructive (water ac ...
DOI:
10.1016/j.jfoodeng.2022.111209

3. Restructuring cookie dough with 3D printing: Relationships between the mechanical properties, baking conditions, and structural changes

Author:
Ezgi Pulatsu; Jheng-Wun Su; Stuart M. Kenderes; Jian Lin; Bongkosh Vardhanabhuti; Mengshi Lin
Source:
Journal of food engineering 2022 v.319 pp. 110911
ISSN:
0260-8774
Subject:
cookies,   etc   ; deformation; dough; geometry; temperature;     Show all 5 Subjects
Abstract:
... Understanding the factors affecting the shape instability of 3D-printed foods when subjected to thermal processing is vital to improve the practicability of 3D food printing. This study investigated the geometrical attributes and baking conditions along with the rheological properties of cookie dough. Various kinds of 3D-printed shapes were processed under different baking conditions (time and tem ...
DOI:
10.1016/j.jfoodeng.2021.110911
CHORUS:
10.1016/j.jfoodeng.2021.110911

4. Influence of social-normative information on the modeling of food-related decisions

Author:
Sarah A. Rubenstein; Lenny R. Vartanian; C. Peter Herman; Janet Polivy
Source:
Appetite 2022 v.176 pp. 106095
ISSN:
0195-6663
Subject:
cookies,   etc   ; appetite; decision making; females; food intake; total nitrogen;     Show all 6 Subjects
Abstract:
... Social modeling is a powerful influence on people's food intake: When there is a clear and consistent norm, people eat more when eating with someone who eats a lot and eat less when eating with someone who eats only a little. In three studies, the present research examined how clear versus ambiguous social-normative information influences the modeling of food-related decisions. Using a novel onlin ...
DOI:
10.1016/j.appet.2022.106095

5. A quick and low-intensity method for oral administration to large numbers of mice: A possible alternative to oral gavage

Author:
Tiago Neto; Ana I Faustino-Rocha; Rui M Gil da Costa; Rui Medeiros; Paula A Oliveira
Source:
Laboratory animals 2022 v.56 no.2 pp. 185-190
ISSN:
1758-1117
Subject:
cookies,   etc   ; absorbents; drugs; laboratories; morbidity; mortality; oral administration; risk; wheat;     Show all 9 Subjects
Abstract:
... Oral administration of medication to experimental animals is a cause of significant stress. When coupled to animals who are already under strenuous circumstances due to the disease being modelled, there is a significant risk for increased morbidity and mortality, thus influencing the results. Faced with these constraints, a low-intensity method for oral administration was developed, based solely o ...
DOI:
10.1177/00236772211035250

6. Variations in consumer acceptance, sensory engagement and method practicality across three remote consumer-testing modalities

Author:
Marta Albiol Tapia; Soo-Yeun Lee
Source:
Food quality and preference 2022 v.100 pp. 104616
ISSN:
0950-3293
Subject:
cookies,   etc   ; COVID-19 infection; consumer acceptance; food quality; hedonic scales;     Show all 5 Subjects
Abstract:
... In the context of the COVID-19 pandemic, it has become challenging for sensory scientists to conduct in-person sensory tests, particularly large central location tests. Sensory literature comparing central location and home use tests shows no clear consensus about how each methodology affects sample ratings and panelist engagement. Research on instructional delivery suggests that the most effectiv ...
DOI:
10.1016/j.foodqual.2022.104616

7. Chemical composition and quality characteristics of cookies enriched with microfluidized flaxseed flour

Author:
G. Karakurt; B. Özkaya; İ. Saka
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.154 pp. 112773
ISSN:
0023-6438
Subject:
cookies,   etc   ; antioxidant activity; color; dietary fiber; linseed; phytic acid; wheat flour;     Show all 7 Subjects
Abstract:
... This paper examines the potential utilization of full-fat and defatted flaxseed flours (FF) as well as microfluidized full-fat and defatted FF in cookie formulation. Their effects on the functional, quality and sensory properties of cookies were investigated. Cookies were prepared by adding FF (0, 5, 10, and 15 g/100 g) to wheat flour. The effects of microfluidization on the phytic acid, dietary f ...
DOI:
10.1016/j.lwt.2021.112773

8. Relationship between the microstructure and physical properties of emulsifier based oleogels and cookies quality

Author:
Shiyi Li; ling Zhu; Gangcheng Wu; Qingzhe Jin; Xingguo Wang; Hui Zhang
Source:
Food chemistry 2022 v.377 pp. 131966
ISSN:
0308-8146
Subject:
cookies,   etc   ; emulsifiers; food chemistry; hardness; lipid content; microstructure; oleogels; quality control; viscosity;     Show all 9 Subjects
Abstract:
... In this paper, the correlation between microstructure and physical properties of emulsifier based oleogels and qualities of cookies, as well as the key factors affecting cookies hardness was studied by using four kinds of food-grade emulsifiers with different concentrations. Monoacylglycerol (MAG) and sorbitan monostearate (SPAN) cookies showed similar hardness and L*, a*, b* to those of shortenin ...
DOI:
10.1016/j.foodchem.2021.131966

9. Investigation of formation of well-known AGEs precursors in cookies using an in vitro simulated gastrointestinal digestive system

Author:
Mustafa Yaman; Mehmet Demirci; Elif Ede-Cintesun; Edanur Kurt; Ömer Faruk Mızrak
Source:
Food chemistry 2022 v.373 pp. 131451
ISSN:
0308-8146
Subject:
cookies,   etc   ; digestion; food chemistry; fructose; gastrointestinal system; glucose; high performance liquid chromatography; sucrose;     Show all 8 Subjects
Abstract:
... The present study investigated the influence of in vitro stimulated digestion system on the content of glyoxal and methylglyoxal in commercial cookies. Glyoxal and methylglyoxal levels in different cookie samples were analyzed before and after in vitro digestion with High Performance Liquid Chromatography. Initial glyoxal and methylglyoxal values ranged between 42.9 and 126.6 µg/100 g, and between ...
DOI:
10.1016/j.foodchem.2021.131451

10. Ultrasensitive detection of soy traces by immunosensing of glycinin and β-conglycinin at disposable electrochemical platforms

Author:
Marina Blázquez-García; Beatriz Arévalo; Verónica Serafín; Sara Benedé; Luis Mata; Patricia Galán-Malo; Isabel Segura-Gil; María Dolores Pérez; José M. Pingarrón; Susana Campuzano
Source:
Talanta 2022 v.241 pp. 123226
ISSN:
0039-9140
Subject:
cookies,   etc   ; allergenicity; biosensors; carbon; dough; electrochemistry; food allergens; glycinin; magnetism; microbeads; soy flour;     Show all 11 Subjects
Abstract:
... This work reports the first electrochemical bioplatform for the determination of soy traces in food. The bioplatform involves sandwich-type immunoassays using specific antibodies for β-conglycinin and glycinin, which are the main allergenic soy proteins, and carboxylic acid-modified magnetic microbeads. Amperometric detection at −0.20 V (vs. an Ag pseudo-reference electrode) was performed using si ...
DOI:
10.1016/j.talanta.2022.123226

11. Differentiation of industrial hemp strains by their cannabinoid and phenolic compounds using LC × LC-HRMS

Author:
Lidia Montero; Sven W. Meckelmann; Hyerin Kim; Juan F. Ayala-Cabrera; Oliver J. Schmitz
Source:
Analytical and bioanalytical chemistry 2022 v.414 no.18 pp. 5445-5459
ISSN:
1618-2642
Subject:
cookies,   etc   ; Cannabis; chemometrics; comprehensive two-dimensional liquid chromatography; hemp; industry; secondary metabolites; terpenoids; therapeutics;     Show all 9 Subjects
Abstract:
... Cannabis is an ancient plant that has been used for therapeutic and recreational purposes. Nowadays, industrial hemp, a variety with low concentration of the psychoactive cannabinoid Δ⁹-tetrahydrocannabinol (THC) and high concentration of non-psychoactive cannabinoids, is getting more and more interest in the food, pharmaceutical, and cosmetic industry. However, cannabis not only contains cannabin ...
DOI:
10.1007/s00216-022-03925-8

12. Do children really eat what they like? Relationships between liking and intake across laboratory test-meals

Author:
Kathleen L. Keller; Catherine Shehan; Terri Cravener; Haley Schlechter; John E. Hayes
Source:
Appetite 2022 v.172 pp. 105946
ISSN:
0195-6663
Subject:
cookies,   etc   ; appetite; broccoli; cherries; chickens; energy; fruits; hedonic scales; ketchup; milk; potatoes; test meals;     Show all 12 Subjects
Abstract:
... Liking plays a primary role in determining what and how much children eat. Despite this, the relationship between liking and intake of foods and beverages served as part of a meal is not often reported, even though pediatric feeding studies frequently collect such data. In addition, few studies have reported on the test-retest reliability of both hedonic ratings and laboratory intake among childre ...
DOI:
10.1016/j.appet.2022.105946

13. Comparison of effect of using hard and soft wheat on the high molecular weight-glutenin subunits profile and the quality of produced cookie

Author:
Sakshi Sharma; Mehak Katyal; Narpinder Singh; Anju Mahendru Singh; Arvind Kumar Ahlawat
Source:
Journal of food science and technology 2022 v.59 no.7 pp. 2545-2561
ISSN:
0022-1155
Subject:
cookies,   etc   ; dough; dough development; flour; genotype; gluten; glutenins; hardness; loci; molecular weight; solvents; wheat;     Show all 12 Subjects
Abstract:
... Twelve wheat genotypes with variable grain hardness were evaluated for grain, flour, pasting, dough rheological properties, high molecular weight glutenin subunits (HMW-GS) and their relationship with cookie quality characteristics. The degree of hardness played an important role in the expression of characters under study. Genotypes with higher grain hardness index (GHI) showed higher dough devel ...
DOI:
10.1007/s13197-021-05272-5

14. Novel development of coffee oil extracted from spent coffee grounds as a butter substitute in bakery products

Author:
Jitrawadee Meerasri; Rungsinee Sothornvit
Source:
Journal of food processing and preservation 2022 v.46 no.7 pp. e16687
ISSN:
0145-8892
Subject:
cookies,   etc   ; antioxidant activity; antioxidants; butter; butter alternatives; dough; food industry; hardness; ingredients; oils; texture;     Show all 11 Subjects
Abstract:
... Spent coffee grounds (SCG) still contain valuable compounds such as oil that could be used as a butter substitute in bakery products. Therefore, coffee oil was added in cookies to replace 10–30% of butter and evaluated for its impact on the rheological properties of the dough prior to determining cookie qualities. The coffee oil maintained most of the good qualities of cookies. The total phenolic ...
DOI:
10.1111/jfpp.16687

15. Construction of egg white protein particle and rhamnolipid based emulsion gels with β-sitosterol as gelation factor: The application in cookie

Author:
Yinyue Yang; Ming Zhang; Junhua Li; Yujie Su; Luping Gu; Yanjun Yang; Cuihua Chang
Source:
Food hydrocolloids 2022 v.127 pp. 107479
ISSN:
0268-005X
Subject:
cookies,   etc   ; butter; droplet size; droplets; egg albumen; emulsions; gelation; hardness; hydrocolloids; microstructure; mouthfeel; rhamnolipids; texture;     Show all 13 Subjects
Abstract:
... This study explored the construction of egg white protein particles (EWPP) and/or rhamnolipid (Rha) based emulsion gels with β-sitosterol (Sit) as gelation factor. The properties of the emulsion gels and the application in cookies were investigated to further reveal the functional mechanism of each component. The rheological and microstructure results of the emulsions showed that emulsion gels had ...
DOI:
10.1016/j.foodhyd.2021.107479

16. Risk of consuming products with or without precautionary wheat or gluten labelling for persons with coeliac disease

Author:
Sisse Nygaard Rasmussen; Håkan Vigre; Charlotte Bernhard Madsen
Source:
Food and chemical toxicology 2022 v.166 pp. 113231
ISSN:
0278-6915
Subject:
cookies,   etc   ; allergens; celiac disease; coconuts; diet; food consumption; gluten; probabilistic risk assessment; risk; toxicology; wheat;     Show all 11 Subjects
Abstract:
... Persons with Coeliac disease (CD) need to keep a lifelong diet without gluten and therefore need to know which foods are safe to eat. The objective of this study was to analyse ordinary foods products without gluten containing ingredients (PWG) with or without the precautionary allergen statement (PAL) “May contain wheat/gluten” or similar wording and use these data to perform a probabilistic risk ...
DOI:
10.1016/j.fct.2022.113231

17. Eggplant Flour Addition in Cookie: Nutritional Enrichment Alternative for Children

Author:
Jaqueline Machado Soares; Flávia Teixeira; Mayra Lopes de Oliveira; Luane Aparecida do Amaral; Tainá da Silva Fleming de Almeida; Gabriel Henrique Oliveira de Souza; Lais Maluf Hokama; Bruna Menegassi; Elisvânia Freitas dos Santos; Daiana Novello
Source:
Foods 2022 v.11 no.12 pp. -
ISSN:
2304-8158
Subject:
cookies,   etc   ; anthocyanins; antioxidant activity; ascorbic acid; eggplants; energy; flour; nutrient content; pH; titratable acidity; water activity;     Show all 11 Subjects
Abstract:
... This research aimed to evaluate the effect of adding different levels of eggplant flour in cookie on the physicochemical and nutritional characteristics and to verify the sensory acceptability among children. Four eggplant flour cookie formulations were prepared: EF0 (or standard), EF2.5, EF5.0, and EF7.5 (Eggplant Flour 0, 2.5, 5.0 and 7.5%, respectively). The sensory acceptability, physicochemic ...
DOI:
10.3390/foods11121667

18. Impediment effect of chemical agents (additives) on gluten development in cookie dough

Author:
Shabbir Ahmad; Ambreen Naz; Muhammad Usman; Adnan Amjad; Imran Pasha; Umar Farooq
Source:
Journal of food science and technology 2022 v.59 no.4 pp. 1396-1406
ISSN:
0022-1155
Subject:
cookies,   etc   ; cysteine; dough; flavor; food science; gluten; hardness; lecithins; sodium; taste; technology; texture; wheat; wheat flour;     Show all 14 Subjects
Abstract:
... Most of the countries grow wheat varieties according to the product specificity while others lack such a system of special purpose wheat production. Those countries face problems in quality of bakery products like cookies/biscuits and breads. Cookie manufacturers require low protein to prepare good quality cookies. In case of high protein wheat flour, one solution is to hinder the gluten developme ...
DOI:
10.1007/s13197-021-05149-7

19. Cookies Formulated with Gamma‐Irradiated Virgin Coconut Oil are Less Rancid: Analysis By Metal Oxide‐Based Electronic Nose and Support Vector Machines

Author:
Kona Mondal; Anupama Bose; Dipshikha Tamili; Soumi Chakraborty; Dipan Chatterjee; Kaninika Paul; Nabarun Bhattacharyya; Paramita Bhattacharjee
Source:
European journal of lipid science and technology 2022 v.124 no.6 pp. e2100077
ISSN:
1438-7697
Subject:
cookies,   etc   ; coconut oil; deodorization; electronic nose; hydrogenated oils; odors; principal component analysis; rancidity; sensory evaluation; sweets; vegetables;     Show all 11 Subjects
Abstract:
... In this study, hydrogenated vegetable fat in cookie is replaced by gamma‐irradiation‐induced (4.2 kGy) deodorized (rancid‐acid odor removed) virgin coconut oil (VCO) with the aim to formulate antioxidant‐rich cookies with good sensory acceptability up to 150 days, vis‐à‐vis the hydrogenated fat‐ and VCO‐formulated cookies. Cookies formulated with hydrogenated fat, non‐irradiated VCO and 4.2 kGy ir ...
DOI:
10.1002/ejlt.202100077

20. Development of cookie enriched with silkworm pupae (Bombyx mori)

Author:
Karina Silva Torres; Rafaela Flores Sampaio; Thales Henrique Barreto Ferreira; Eliana Janet Sanjinez Argondoña
Source:
Journal of food measurement & characterization 2022 v.16 no.2 pp. 1540-1548
ISSN:
2193-4126
Subject:
cookies,   etc   ; Bombyx mori; color; dietary supplements; measurement; nutrient content; odors; protein content; sensory evaluation; silkworms; sweetness; taste; texture;     Show all 13 Subjects
Abstract:
... Insects are a renewable natural food resource, in many regions of the world they are consumed as a food supplement or as a main constituent of the diet of different peoples because they contain considerable amounts of proteins and lipids, however in western countries their consumption is minimal due to cultural resistance, to overcome prejudice, alternative consumption is necessary. The aim of the ...
DOI:
10.1007/s11694-021-01208-x