Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums

Acacia (AG) and cactus gums (CG) were mixed into wheat flour at the 3% and 6% levels. The flour blends were tested for their pasting, dough development, and extensibility behaviors. The blends were used to make cookies, which were then evaluated for their physical, textural, and sensory qualities. B...

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Bibliographic Details
Published inMolecules (Basel, Switzerland) Vol. 27; no. 21; p. 7217
Main Authors Hussain, Shahzad, Alamri, Mohamed Saleh, Mohamed, Abdellatif A., Ibraheem, Mohamed Abdrabo, Qasem, Akram A. Abdo, Shamlan, Ghalia, Ababtain, Ibrahim A.
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 25.10.2022
MDPI
Subjects
Acacia
Acceptability
Bakeries
cactus
Cookies
Dough
Extensibility
Flour
Gums
Heat
Ingredients
Mixtures
Molecular weight
Performance evaluation
Quality assessment
Retention capacity
sensory
Sensory properties
texture
Thickness
Viscosity
Water absorption
Water quality
Wheat
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Summary:Acacia (AG) and cactus gums (CG) were mixed into wheat flour at the 3% and 6% levels. The flour blends were tested for their pasting, dough development, and extensibility behaviors. The blends were used to make cookies, which were then evaluated for their physical, textural, and sensory qualities. Both types of gum reduced the setback viscosities, water absorption, and farinograph quality numbers while increasing the water retention capacity, dough development time, and extensibility. The thickness and diameter of the cookies decreased in the presence of the cactus gum, while the acacia gum resulted in greater thickness and diameter. The addition of more gums increased the hardness of the cookies while decreasing their fracturability. All the cookie types were acceptable for all the sensory attributes studied. When compared to the control, the panelists preferred the color of the cookies with a higher level of gum. Overall, the presence of gums in the formulation resulted in the development of cookies with improved technological and sensory attributes. Likewise, the cookies with higher levels of gum can deliver 6% more soluble fiber without compromising their overall acceptability.
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ISSN:1420-3049
1420-3049
DOI:10.3390/molecules27217217