Sesame‐enriched delights: A comparative exploration of physicochemical and sensory attributes in fine and whole wheat flour cookies

Cookies are an exceptional energy source due to their elevated fat and carbohydrate content. Beyond their delectable taste, they are also rich in essential nutrients, including valuable proteins and minerals. This study evaluated the potential of the wheat variety NARC‐2011 for cookie production, fo...

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Published inFood science & nutrition Vol. 12; no. 10; pp. 7751 - 7765
Main Authors Naqvi, Sittara Noori, Liaquat, Muhammad, Kazmi, Abeer, Sammi, Shella, Ali, Amir, Luna‐Arias, Juan Pedro, Sherzad, Izzat Ullah
Format Journal Article
LanguageEnglish
Published United States John Wiley & Sons, Inc 01.10.2024
John Wiley and Sons Inc
Subjects
Acceptability
Ashes
Carbohydrates
Cardiovascular disease
Caustic soda
Cereals
Chemical analysis
Consumption
Cookies
Diameters
Diet
Dietary fiber
Dietary minerals
Dietary supplements
Dough
Essential nutrients
Flavonoids
Flour
Food fortification
Food supply
fortification
Gas chromatography
Grain
Metabolism
Mineral exploration
Moisture
Moisture content
NARC‐2011
Nutrients
Nutrition
Oils & fats
Oilseeds
Original
Phenolic compounds
Phenols
Physical properties
physicochemical
Phytochemicals
Product lines
Proteins
Seeds
Sensory evaluation
Sensory properties
sesame
Sesamum
Sodium
Thickness
Wheat
NARC‐2011
sesame
wheat
fortification
cookies
physicochemical
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Abstract Cookies are an exceptional energy source due to their elevated fat and carbohydrate content. Beyond their delectable taste, they are also rich in essential nutrients, including valuable proteins and minerals. This study evaluated the potential of the wheat variety NARC‐2011 for cookie production, focusing on nutritional enhancement by adding white sesame seeds at different proportions (5%, 10%, and 15%) to both whole and fine wheat flour. White sesame seeds were added to cookies mainly for their visual appeal, creating a nice contrast with the dough. They also have a mild flavor that complements the cookie without overwhelming it. Besides, they pack essential nutrients like protein, fiber, calcium, and iron, making the cookies more nutritious. The physical, chemical, and sensory properties of the different cookies were evaluated using standard methods. In terms of physical parameters, fine wheat flour cookies exhibited a diameter (46.45–50.47 mm), thickness (8.47–9.77 mm), and spreading factor (5.16–5.46 mm), and whole wheat flour cookies exhibited a diameter (48.47–52.31 mm), thickness (9.22–10.73 mm), and spreading factor (4.87–5.25 mm). Chemical analysis revealed moisture (5.78%–7.66%), fat (10.89%–16.16%), fiber (6.10%–8.46%), ash (4.82%–7.40%), protein (0.74%–1.40%), non‐fiber carbohydrates (63.67%–67.55%) for fine wheat flour cookies, and moisture (5.67%–7.39%), fat (10.89%–16.16%), fiber (11.47%–15.98%), ash (0.54%–0.83%), protein (5.65%–8.13%), non‐fiber carbohydrates (57.86%–66.55%), total phenolic content (2.86 mg/g), flavonoids (1.46 mg/g), and antioxidant activity (80.76%) in whole wheat flour cookies with sesame fortification. Gas chromatography revealed higher unsaturated fatty acids (83.22%) in NARC‐2011 wheat oil compared to white sesame seed oil (79.78%). In sensory evaluations, cookies fortified with 10% sesame seeds in fine wheat flour received the highest level of acceptability from the panelists. On the other hand, cookies made from whole wheat flour fortified with 15% sesame seeds garnered the maximum acceptability ratings from the panelists. In conclusion, supplementing NARC‐2011 wheat flour with sesame seeds, whether in fine or whole wheat form, improves the quality of cookies and nutritional content while offering appropriate sensory attributes at particular sesame seed levels. This study explored the nutritional enhancement of cookies by incorporating white sesame seeds (10%, 20%, and 30%) into NARC‐2011 wheat flour. Chemical analysis revealed varied parameters in fine and whole wheat flour cookies, with increased phenolic content, flavonoids, and antioxidant activity in sesame‐fortified cookies. Sensory evaluations favored cookies with 20% sesame seeds in fine wheat flour and 30% in whole wheat flour, highlighting the potential of NARC‐2011 wheat flour supplemented with sesame seeds to improve cookie quality and nutritional content.
AbstractList Cookies are an exceptional energy source due to their elevated fat and carbohydrate content. Beyond their delectable taste, they are also rich in essential nutrients, including valuable proteins and minerals. This study evaluated the potential of the wheat variety NARC-2011 for cookie production, focusing on nutritional enhancement by adding white sesame seeds at different proportions (5%, 10%, and 15%) to both whole and fine wheat flour. White sesame seeds were added to cookies mainly for their visual appeal, creating a nice contrast with the dough. They also have a mild flavor that complements the cookie without overwhelming it. Besides, they pack essential nutrients like protein, fiber, calcium, and iron, making the cookies more nutritious. The physical, chemical, and sensory properties of the different cookies were evaluated using standard methods. In terms of physical parameters, fine wheat flour cookies exhibited a diameter (46.45-50.47 mm), thickness (8.47-9.77 mm), and spreading factor (5.16-5.46 mm), and whole wheat flour cookies exhibited a diameter (48.47-52.31 mm), thickness (9.22-10.73 mm), and spreading factor (4.87-5.25 mm). Chemical analysis revealed moisture (5.78%-7.66%), fat (10.89%-16.16%), fiber (6.10%-8.46%), ash (4.82%-7.40%), protein (0.74%-1.40%), non-fiber carbohydrates (63.67%-67.55%) for fine wheat flour cookies, and moisture (5.67%-7.39%), fat (10.89%-16.16%), fiber (11.47%-15.98%), ash (0.54%-0.83%), protein (5.65%-8.13%), non-fiber carbohydrates (57.86%-66.55%), total phenolic content (2.86 mg/g), flavonoids (1.46 mg/g), and antioxidant activity (80.76%) in whole wheat flour cookies with sesame fortification. Gas chromatography revealed higher unsaturated fatty acids (83.22%) in NARC-2011 wheat oil compared to white sesame seed oil (79.78%). In sensory evaluations, cookies fortified with 10% sesame seeds in fine wheat flour received the highest level of acceptability from the panelists. On the other hand, cookies made from whole wheat flour fortified with 15% sesame seeds garnered the maximum acceptability ratings from the panelists. In conclusion, supplementing NARC-2011 wheat flour with sesame seeds, whether in fine or whole wheat form, improves the quality of cookies and nutritional content while offering appropriate sensory attributes at particular sesame seed levels.Cookies are an exceptional energy source due to their elevated fat and carbohydrate content. Beyond their delectable taste, they are also rich in essential nutrients, including valuable proteins and minerals. This study evaluated the potential of the wheat variety NARC-2011 for cookie production, focusing on nutritional enhancement by adding white sesame seeds at different proportions (5%, 10%, and 15%) to both whole and fine wheat flour. White sesame seeds were added to cookies mainly for their visual appeal, creating a nice contrast with the dough. They also have a mild flavor that complements the cookie without overwhelming it. Besides, they pack essential nutrients like protein, fiber, calcium, and iron, making the cookies more nutritious. The physical, chemical, and sensory properties of the different cookies were evaluated using standard methods. In terms of physical parameters, fine wheat flour cookies exhibited a diameter (46.45-50.47 mm), thickness (8.47-9.77 mm), and spreading factor (5.16-5.46 mm), and whole wheat flour cookies exhibited a diameter (48.47-52.31 mm), thickness (9.22-10.73 mm), and spreading factor (4.87-5.25 mm). Chemical analysis revealed moisture (5.78%-7.66%), fat (10.89%-16.16%), fiber (6.10%-8.46%), ash (4.82%-7.40%), protein (0.74%-1.40%), non-fiber carbohydrates (63.67%-67.55%) for fine wheat flour cookies, and moisture (5.67%-7.39%), fat (10.89%-16.16%), fiber (11.47%-15.98%), ash (0.54%-0.83%), protein (5.65%-8.13%), non-fiber carbohydrates (57.86%-66.55%), total phenolic content (2.86 mg/g), flavonoids (1.46 mg/g), and antioxidant activity (80.76%) in whole wheat flour cookies with sesame fortification. Gas chromatography revealed higher unsaturated fatty acids (83.22%) in NARC-2011 wheat oil compared to white sesame seed oil (79.78%). In sensory evaluations, cookies fortified with 10% sesame seeds in fine wheat flour received the highest level of acceptability from the panelists. On the other hand, cookies made from whole wheat flour fortified with 15% sesame seeds garnered the maximum acceptability ratings from the panelists. In conclusion, supplementing NARC-2011 wheat flour with sesame seeds, whether in fine or whole wheat form, improves the quality of cookies and nutritional content while offering appropriate sensory attributes at particular sesame seed levels.
Cookies are an exceptional energy source due to their elevated fat and carbohydrate content. Beyond their delectable taste, they are also rich in essential nutrients, including valuable proteins and minerals. This study evaluated the potential of the wheat variety NARC‐2011 for cookie production, focusing on nutritional enhancement by adding white sesame seeds at different proportions (5%, 10%, and 15%) to both whole and fine wheat flour. White sesame seeds were added to cookies mainly for their visual appeal, creating a nice contrast with the dough. They also have a mild flavor that complements the cookie without overwhelming it. Besides, they pack essential nutrients like protein, fiber, calcium, and iron, making the cookies more nutritious. The physical, chemical, and sensory properties of the different cookies were evaluated using standard methods. In terms of physical parameters, fine wheat flour cookies exhibited a diameter (46.45–50.47 mm), thickness (8.47–9.77 mm), and spreading factor (5.16–5.46 mm), and whole wheat flour cookies exhibited a diameter (48.47–52.31 mm), thickness (9.22–10.73 mm), and spreading factor (4.87–5.25 mm). Chemical analysis revealed moisture (5.78%–7.66%), fat (10.89%–16.16%), fiber (6.10%–8.46%), ash (4.82%–7.40%), protein (0.74%–1.40%), non‐fiber carbohydrates (63.67%–67.55%) for fine wheat flour cookies, and moisture (5.67%–7.39%), fat (10.89%–16.16%), fiber (11.47%–15.98%), ash (0.54%–0.83%), protein (5.65%–8.13%), non‐fiber carbohydrates (57.86%–66.55%), total phenolic content (2.86 mg/g), flavonoids (1.46 mg/g), and antioxidant activity (80.76%) in whole wheat flour cookies with sesame fortification. Gas chromatography revealed higher unsaturated fatty acids (83.22%) in NARC‐2011 wheat oil compared to white sesame seed oil (79.78%). In sensory evaluations, cookies fortified with 10% sesame seeds in fine wheat flour received the highest level of acceptability from the panelists. On the other hand, cookies made from whole wheat flour fortified with 15% sesame seeds garnered the maximum acceptability ratings from the panelists. In conclusion, supplementing NARC‐2011 wheat flour with sesame seeds, whether in fine or whole wheat form, improves the quality of cookies and nutritional content while offering appropriate sensory attributes at particular sesame seed levels.
Abstract Cookies are an exceptional energy source due to their elevated fat and carbohydrate content. Beyond their delectable taste, they are also rich in essential nutrients, including valuable proteins and minerals. This study evaluated the potential of the wheat variety NARC‐2011 for cookie production, focusing on nutritional enhancement by adding white sesame seeds at different proportions (5%, 10%, and 15%) to both whole and fine wheat flour. White sesame seeds were added to cookies mainly for their visual appeal, creating a nice contrast with the dough. They also have a mild flavor that complements the cookie without overwhelming it. Besides, they pack essential nutrients like protein, fiber, calcium, and iron, making the cookies more nutritious. The physical, chemical, and sensory properties of the different cookies were evaluated using standard methods. In terms of physical parameters, fine wheat flour cookies exhibited a diameter (46.45–50.47 mm), thickness (8.47–9.77 mm), and spreading factor (5.16–5.46 mm), and whole wheat flour cookies exhibited a diameter (48.47–52.31 mm), thickness (9.22–10.73 mm), and spreading factor (4.87–5.25 mm). Chemical analysis revealed moisture (5.78%–7.66%), fat (10.89%–16.16%), fiber (6.10%–8.46%), ash (4.82%–7.40%), protein (0.74%–1.40%), non‐fiber carbohydrates (63.67%–67.55%) for fine wheat flour cookies, and moisture (5.67%–7.39%), fat (10.89%–16.16%), fiber (11.47%–15.98%), ash (0.54%–0.83%), protein (5.65%–8.13%), non‐fiber carbohydrates (57.86%–66.55%), total phenolic content (2.86 mg/g), flavonoids (1.46 mg/g), and antioxidant activity (80.76%) in whole wheat flour cookies with sesame fortification. Gas chromatography revealed higher unsaturated fatty acids (83.22%) in NARC‐2011 wheat oil compared to white sesame seed oil (79.78%). In sensory evaluations, cookies fortified with 10% sesame seeds in fine wheat flour received the highest level of acceptability from the panelists. On the other hand, cookies made from whole wheat flour fortified with 15% sesame seeds garnered the maximum acceptability ratings from the panelists. In conclusion, supplementing NARC‐2011 wheat flour with sesame seeds, whether in fine or whole wheat form, improves the quality of cookies and nutritional content while offering appropriate sensory attributes at particular sesame seed levels.
Cookies are an exceptional energy source due to their elevated fat and carbohydrate content. Beyond their delectable taste, they are also rich in essential nutrients, including valuable proteins and minerals. This study evaluated the potential of the wheat variety NARC‐2011 for cookie production, focusing on nutritional enhancement by adding white sesame seeds at different proportions (5%, 10%, and 15%) to both whole and fine wheat flour. White sesame seeds were added to cookies mainly for their visual appeal, creating a nice contrast with the dough. They also have a mild flavor that complements the cookie without overwhelming it. Besides, they pack essential nutrients like protein, fiber, calcium, and iron, making the cookies more nutritious. The physical, chemical, and sensory properties of the different cookies were evaluated using standard methods. In terms of physical parameters, fine wheat flour cookies exhibited a diameter (46.45–50.47 mm), thickness (8.47–9.77 mm), and spreading factor (5.16–5.46 mm), and whole wheat flour cookies exhibited a diameter (48.47–52.31 mm), thickness (9.22–10.73 mm), and spreading factor (4.87–5.25 mm). Chemical analysis revealed moisture (5.78%–7.66%), fat (10.89%–16.16%), fiber (6.10%–8.46%), ash (4.82%–7.40%), protein (0.74%–1.40%), non‐fiber carbohydrates (63.67%–67.55%) for fine wheat flour cookies, and moisture (5.67%–7.39%), fat (10.89%–16.16%), fiber (11.47%–15.98%), ash (0.54%–0.83%), protein (5.65%–8.13%), non‐fiber carbohydrates (57.86%–66.55%), total phenolic content (2.86 mg/g), flavonoids (1.46 mg/g), and antioxidant activity (80.76%) in whole wheat flour cookies with sesame fortification. Gas chromatography revealed higher unsaturated fatty acids (83.22%) in NARC‐2011 wheat oil compared to white sesame seed oil (79.78%). In sensory evaluations, cookies fortified with 10% sesame seeds in fine wheat flour received the highest level of acceptability from the panelists. On the other hand, cookies made from whole wheat flour fortified with 15% sesame seeds garnered the maximum acceptability ratings from the panelists. In conclusion, supplementing NARC‐2011 wheat flour with sesame seeds, whether in fine or whole wheat form, improves the quality of cookies and nutritional content while offering appropriate sensory attributes at particular sesame seed levels. This study explored the nutritional enhancement of cookies by incorporating white sesame seeds (10%, 20%, and 30%) into NARC‐2011 wheat flour. Chemical analysis revealed varied parameters in fine and whole wheat flour cookies, with increased phenolic content, flavonoids, and antioxidant activity in sesame‐fortified cookies. Sensory evaluations favored cookies with 20% sesame seeds in fine wheat flour and 30% in whole wheat flour, highlighting the potential of NARC‐2011 wheat flour supplemented with sesame seeds to improve cookie quality and nutritional content.
Author Sherzad, Izzat Ullah
Liaquat, Muhammad
Ali, Amir
Naqvi, Sittara Noori
Sammi, Shella
Kazmi, Abeer
Luna‐Arias, Juan Pedro
AuthorAffiliation 5 Department of Horticulture, Faculty of Agriculture Nangarhar University Jalalabad Nangarhar Afghanistan
3 University of Chinese Academy of Sciences Beijing China
1 Food Science and Technology University of Haripur Haripur Pakistan
2 The State Key Laboratory of Freshwater Ecology and Biotechnology, the Key Laboratory of Aquatic Biodiversity and Conservation of Chinese Academy of Sciences, Institute of Hydrobiology Chinese Academy of Sciences Wuhan Hubei China
4 Nanoscience and Nanotechnology Program Center for Research and Advanced Studies of the National Polytechnic Institute Mexico City Mexico
AuthorAffiliation_xml – name: 1 Food Science and Technology University of Haripur Haripur Pakistan
– name: 5 Department of Horticulture, Faculty of Agriculture Nangarhar University Jalalabad Nangarhar Afghanistan
– name: 2 The State Key Laboratory of Freshwater Ecology and Biotechnology, the Key Laboratory of Aquatic Biodiversity and Conservation of Chinese Academy of Sciences, Institute of Hydrobiology Chinese Academy of Sciences Wuhan Hubei China
– name: 4 Nanoscience and Nanotechnology Program Center for Research and Advanced Studies of the National Polytechnic Institute Mexico City Mexico
– name: 3 University of Chinese Academy of Sciences Beijing China
Author_xml – sequence: 1
  givenname: Sittara Noori
  surname: Naqvi
  fullname: Naqvi, Sittara Noori
  organization: Food Science and Technology University of Haripur
– sequence: 2
  givenname: Muhammad
  surname: Liaquat
  fullname: Liaquat, Muhammad
  email: mliaquat@uoh.edu.pk
  organization: Food Science and Technology University of Haripur
– sequence: 3
  givenname: Abeer
  orcidid: 0000-0002-5009-483X
  surname: Kazmi
  fullname: Kazmi, Abeer
  organization: University of Chinese Academy of Sciences
– sequence: 4
  givenname: Shella
  surname: Sammi
  fullname: Sammi, Shella
  organization: Food Science and Technology University of Haripur
– sequence: 5
  givenname: Amir
  surname: Ali
  fullname: Ali, Amir
  organization: Center for Research and Advanced Studies of the National Polytechnic Institute
– sequence: 6
  givenname: Juan Pedro
  surname: Luna‐Arias
  fullname: Luna‐Arias, Juan Pedro
  organization: Center for Research and Advanced Studies of the National Polytechnic Institute
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  givenname: Izzat Ullah
  surname: Sherzad
  fullname: Sherzad, Izzat Ullah
  email: izzatullahsherzad593@gmail.com
  organization: Nangarhar University
BackLink https://www.ncbi.nlm.nih.gov/pubmed/39479636$$D View this record in MEDLINE/PubMed
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2024 The Author(s). Food Science & Nutrition published by Wiley Periodicals LLC.
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Issue 10
Keywords NARC‐2011
sesame
wheat
fortification
cookies
physicochemical
Language English
License Attribution
2024 The Author(s). Food Science & Nutrition published by Wiley Periodicals LLC.
This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
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OpenAccessLink https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11521680/
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PublicationCentury 2000
PublicationDate October 2024
PublicationDateYYYYMMDD 2024-10-01
PublicationDate_xml – month: 10
  year: 2024
  text: October 2024
PublicationDecade 2020
PublicationPlace United States
PublicationPlace_xml – name: United States
– name: Malden, Massachusetts
– name: Hoboken
PublicationTitle Food science & nutrition
PublicationTitleAlternate Food Sci Nutr
PublicationYear 2024
Publisher John Wiley & Sons, Inc
John Wiley and Sons Inc
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– name: John Wiley and Sons Inc
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  ident: e_1_2_12_7_1
  contributor:
    fullname: AOAC
– ident: e_1_2_12_23_1
  doi: 10.1007/s13197-011-0277-4
– ident: e_1_2_12_25_1
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Snippet Cookies are an exceptional energy source due to their elevated fat and carbohydrate content. Beyond their delectable taste, they are also rich in essential...
Abstract Cookies are an exceptional energy source due to their elevated fat and carbohydrate content. Beyond their delectable taste, they are also rich in...
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StartPage 7751
SubjectTerms Acceptability
Ashes
Carbohydrates
Cardiovascular disease
Caustic soda
Cereals
Chemical analysis
Consumption
Cookies
Diameters
Diet
Dietary fiber
Dietary minerals
Dietary supplements
Dough
Essential nutrients
Flavonoids
Flour
Food fortification
Food supply
fortification
Gas chromatography
Grain
Metabolism
Mineral exploration
Moisture
Moisture content
NARC‐2011
Nutrients
Nutrition
Oils & fats
Oilseeds
Original
Phenolic compounds
Phenols
Physical properties
physicochemical
Phytochemicals
Product lines
Proteins
Seeds
Sensory evaluation
Sensory properties
sesame
Sesamum
Sodium
Thickness
Wheat
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Title Sesame‐enriched delights: A comparative exploration of physicochemical and sensory attributes in fine and whole wheat flour cookies
URI https://onlinelibrary.wiley.com/doi/abs/10.1002%2Ffsn3.4343
https://www.ncbi.nlm.nih.gov/pubmed/39479636
https://www.proquest.com/docview/3121744090
https://www.proquest.com/docview/3122646524
https://pubmed.ncbi.nlm.nih.gov/PMC11521680
Volume 12
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