Quality Optimization and Evaluation of New Cookie Product with Celery Root Powder Addition
Abstract
:1. Introduction
2. Materials and Methods
2.1. Material
2.2. Combined Method of Dehydration
2.3. Convective Drying
2.4. Lyophilization
2.5. Cookie Samples Preparation
2.6. Technological Parameters Analysis
2.7. Texture Instrumental Analysis
2.8. Color Instrumental Analysis
2.9. Descriptive Sensory Analysis
2.10. Chemical Analysis
2.11. Minerals Analysis
2.12. Phenol Content and Antioxidant Activity Analysis
2.13. Methods of Statistical Analysis
2.13.1. Analysis of Variance
2.13.2. Z-Score Analysis
2.13.3. Principle Component Analysis
3. Results and Discussion
3.1. Technological Quality of Cookies
3.2. Textural Parameters of Cookies
3.3. Color Parameters of Cookies
3.4. Sensory Profile of Cookies
3.5. Chemical Composition of Cookies
3.6. Mineral Composition of Cookies
3.7. Antioxidant Activity of Cookies
3.8. Optimization of Celery Powder Addition
3.9. The Influence of Dehydration Method of Celery on Technological and Nutritional Quality of Cookies
3.10. PCA
3.11. Evaluation of the Overall Quality of the Cookies with Celery Root Powder Addition
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Research Phase: | The First | The Second | |||||||
---|---|---|---|---|---|---|---|---|---|
Sample no: | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 |
Wheat white flour (%) | 100 | 95 | 90 | 85 | 80 | 75 | 70 | 80 | 80 |
O.D. + L. celery root (% dry matter (d.m.)) * | 0 | 5 | 10 | 15 | 20 | 25 | 30 | 0 | 0 |
C.D. celery root (% d.m.) ** | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 20 | 0 |
L. celery root (% d.m.) *** | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 20 |
Cookie samples formulation, uniform for all samples | |||||||||
Wheat white flour/flour mixture (g) | 56.25 | ||||||||
Margarine (g) | 16.00 | ||||||||
Sugar (g) | 0.56 | ||||||||
NaCl (g) | 0.53 | ||||||||
NaHCO3 (g) | 0.63 | ||||||||
Tap water (g) | 12.50 |
Sample No: | BWL (%) | DWL (%) | T (mm) | R (mm) | R/T |
---|---|---|---|---|---|
1 | 25.22 ± 0.51 e | 0.96 ±0.13 e | 55.05 ± 0.81 f | 97.05 ± 0.83 a | 1.76 ± 0.01 a |
2 | 21.37 ± 0.73 d | 0.91 ± 0.09 e | 53.12 ± 0.76 e | 98.43 ± 0.49 ab | 1.85 ± 0.02 b |
3 | 18.97 ± 1.04 c | 0.86 ± 0.06 de | 50.43 ± 0.63 d | 98.91 ± 0.39 a–c | 1.96 ± 0.02 c |
4 | 17.91 ± 0.44 bc | 0.77 ± 0.03 c–e | 49.74 ± 0.81 cd | 99.27 ± 0.23 b–d | 2.00 ± 0.03 c |
5 | 17.00 ± 0.46 ab | 0.65 ± 0.04 bc | 48.42 ± 0.49 bc | 99.73 ± 0.38 b–d | 2.06 ± 0.01 d |
6 | 16.59 ± 0.36 ab | 0.53 ± 0.05 ab | 47.12 ± 0.37 ab | 100.51 ± 0.73 cd | 2.13 ± 0.00 e |
7 | 15.96 ± 0.30 a | 0.37 ± 0.01 a | 46.24 ± 0.67 a | 101.12 ± 1.20 d | 2.19 ± 0.01 f |
Sample No: | Hardness (N) | Fracturability (mm) |
---|---|---|
1 | 2091.73 ± 193.53 a | 1.30 ± 0.20 a |
2 | 2483.43 ± 204.43 ab | 1.71 ± 0.12 ab |
3 | 2798.05 ± 424.90 ab | 2.09 ± 0.09 bc |
4 | 3297.34 ± 241.17 bc | 2.27 ± 0.19 cd |
5 | 3923.50 ± 300.53 cd | 2.49 ± 0.16 c–e |
6 | 4643.45 ± 401.27 de | 2.65 ± 0.21 de |
7 | 5299.71 ± 534.12 e | 2.84 ± 0.25 e |
Sample No: | L | a | b | ΔΕ |
---|---|---|---|---|
1 | 57.79 ± 1.01 f | 6.55 ± 0.13 ab | 22.72 ± 0.29 f | 0 |
2 | 55.19 ± 1.09 e | 6.81 ± 0.19 ab | 20.19 ± 0.18 e | 3.64 ± 0.02 a |
3 | 50.97 ± 0.51 d | 7.35 ± 0.28 bc | 18.11 ± 0.13 d | 8.27 ± 0.52 c |
4 | 46.53 ± 0.61 c | 8.24 ± 0.47 cd | 16.01 ± 0.29 c | 13.22 ± 0.38 d |
5 | 41.98 ± 0.37 b | 8.99 ± 0.57 de | 14.83 ± 0.30 b | 17.84 ± 0.62 e |
6 | 39.68 ± 0.49 ab | 9.37 ± 0.30 e | 13.71 ± 0.20 a | 20.42 ± 0.52 f |
7 | 37.61 ± 0.78 a | 9.67 ± 0.39 e | 12.97 ± 0.17 a | 22.63 ± 0.29 g |
Sample No: | Color Intensity | Surface Appearance | Taste | Odor | Hardness | Fractur-Ability |
---|---|---|---|---|---|---|
1 | 3.5 ± 0.2 ab | 5.9 ± 0.3 e | 4.0 ± 0.0 b | 4.0 ± 0.1 c | 3.0 ± 0.2 a | 4.0 ± 0.0 a |
2 | 4.1 ± 0.3 bc | 5.3 ± 0.2 de | 3.8 ± 0.2 b | 3.9 ± 0.1 c | 3.5 ± 0.3 ab | 4.6 ± 0.0 ab |
3 | 4.5 ± 0.3 cd | 4.5 ± 0.6 cd | 3.6 ± 0.4 b | 3.7 ± 0.4 c | 4.2 ± 0.5 a-c | 4.9 ± 0.7 ab |
4 | 5.1 ± 0.4 de | 3.9 ± 0.6 bc | 3.5 ± 0.1 b | 3.6 ± 0.1 c | 4.6 ± 0.3 bc | 5.5 ± 0.0 bc |
5 | 5.6 ± 0.2 ef | 3.5 ± 0.4 bc | 3.3 ± 0.5 b | 3.5 ± 0.4 c | 5.0 ± 0.5 cd | 6.1 ± 0.1 cd |
6 | 6.1 ± 0.3 fg | 2.9 ± 0.2 ab | 2.4 ± 0.2 a | 2.6 ± 0.1 b | 5.5 ± 0.5 cd | 6.9 ± 0.1 d |
7 | 6.6 ± 0.4 g | 2.0 ± 0.3 a | 2.0 ± 0.2 a | 1.9 ± 0.1 a | 6.1 ± 0.3 d | 7.0 ± 0.0 d |
Sample No: | Proteins (% d.m.) | Starch (% d.m.) | Total Sugars (% d.m.) | Cellulose (% d.m.) | Lipids (% d.m.) | Ash (% d.m.) |
---|---|---|---|---|---|---|
1 | 10.85 ± 0.10 e | 47.33 ± 0.27 g | 2.17 ± 0.03 a | 0.32 ± 0.01 a | 23.07 ± 0.19 g | 0.41 ± 0.00 a |
2 | 10.65 ± 0.06 e | 45.00 ± 0.34 f | 3.35 ± 0.01 c | 0.41 ± 0.01 b | 21.99 ± 0.13 f | 0.64 ± 0.01 c |
3 | 10.27 ± 0.17 d | 42.64 ± 0.38 e | 4.59 ± 0.05 d | 0.46 ± 0.01 c | 20.70 ± 0.17 e | 0.88 ± 0.00 d |
4 | 9.99 ± 0.08 d | 40.31 ± 0.43 d | 5.70 ± 0.05 e | 0.52 ± 0.00 d | 19.61 ± 0.09 d | 1.11 ± 0.00 e |
5 | 9.67 ± 0.07 c | 38.06 ± 0.39 c | 6.84 ± 0.04 f | 0.59 ± 0.01 e | 18.43 ± 0.21 c | 1.35 ± 0.01 f |
6 | 9.24 ± 0.13 b | 35.71 ± 0.30 b | 7.99 ± 0.06 g | 0.65 ± 0.00 f | 17.20 ± 0.13 b | 1.59 ± 0.01 g |
7 | 8.91 ± 0.07 a | 33.30 ± 0.27 a | 9.09 ± 0.06 h | 0.71 ± 0.01 g | 16.15 ± 0.09 a | 1.82 ± 0.01 h |
Sample No: | K (mg/100 g d.m.) | Mg (mg/100 g d.m.) | Ca (mg/100 g d.m.) | Fe (mg/100 g d.m.) | Zn (mg/100 g d.m.) | Cu (mg/100 g d.m.) |
---|---|---|---|---|---|---|
1 | 90.63 ± 0.57 a | 16.79 ± 0.15 a | 24.54 ± 0.19 a | 1.20 ± 0.01 b | 0.39 ± 0.00 a | 0.24 ± 0.00 a |
2 | 179.50 ± 0.66 c | 18.22 ± 0.18 b | 29.43 ± 0.20 b | 1.42 ± 0.00 c | 0.48 ± 0.00 b | 0.26 ± 0.00 b |
3 | 265.84 ± 3.19 d | 19.55 ± 0.18 c | 33.99 ± 0.13 c | 1.64 ± 0.01 d | 0.53 ± 0.01 c | 0.30 ± 0.00 d |
4 | 353.43 ± 4.85 e | 20.79 ± 0.16 d | 39.00 ± 0.45 d | 1.89 ± 0.02 e | 0.55 ± 0.00 d | 0.33 ± 0.00 e |
5 | 438.46 ± 3.14 f | 21.99 ± 0.13 e | 43.60 ± 0.26 e | 2.11 ± 0.02 f | 0.59 ± 0.00 e | 0.36 ± 0.00 f |
6 | 530.73 ± 5.80 g | 23.30 ± 0.23 f | 49.01 ± 0.67 f | 2.30 ± 0.01 g | 0.67 ± 0.01 f | 0.39 ± 0.00 g |
7 | 620.76 ± 5.21 h | 24.39 ± 0.06 g | 53.20 ± 0.46 g | 2.57 ± 0.02 h | 0.69 ± 0.01 g | 0.43 ± 0.00 h |
Sample No: | Total Phenolic Content (mg GAE/100 g d.m.) | Antioxidant Activity by DPPH (µmol TE/100 g d.m.) | Antioxidant Activity by ABTS (µmol TE/100 g d.m.) |
---|---|---|---|
1 | 6.42 ± 0.04 a | 0.60 ± 0.00 a | 2.43 ± 0.02 a |
2 | 52.46 ± 0.49 b | 8.57 ± 0.04 b | 32.44 ± 0.28 b |
3 | 97.82 ± 1.15 c | 17.17 ± 0.12 c | 60.46 ± 0.29 d |
4 | 141.69 ± 0.72 d | 26.10 ± 0.28 d | 90.73 ± 0.51 e |
5 | 189.41 ± 2.54 f | 33.97 ± 0.12 f | 119.71 ± 1.02 g |
6 | 234.76 ± 1.95 g | 42.47 ± 0.12 g | 153.76 ± 1.63 h |
7 | 299.46 ± 2.02 h | 50.84 ± 0.35 h | 180.61 ± 1.95 i |
Technological Quality Responses | Textural Analysis Responses | Instrumental Color Analysis Responses | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
Sample No: | BWL (%) | DWL (%) | T (mm) | R (mm) | R/T | Hardness (n) | Fracturability (mm) | L | a | B | ΔΕ | |
5 * | 17.00 ± 0.46 ab | 0.65 ± 0.04 bc | 48.42 ± 0.49 bc | 99.73 ± 0.38 b–d | 2.06 ± 0.01 d | 3923.50 ± 300.53 cd | 2.49 ± 0.16 c–e | 41.98 ± 0.37 b | 8.99 ± 0.57 de | 14.83 ± 0.30 b | 17.84 ± 0.62 e | |
8 | 17.53 ± 0.84 a-c | 0.69 ± 0.09 b–d | 48.05 ± 0.29 bc | 100.21 ± 0.67 b–d | 2.09 ± 0.00 d | 4713.87 ± 155.54 de | 2.57 ± 0.26 c–e | 45.06 ± 0.25 c | 9.46 ± 0.47 e | 18.93 ± 0.33 d | 13.60 ± 0.77 d | |
9 | 17.18 ± 0.19 ab | 0.67 ± 0.04 b–d | 48.11 ± 0.41 bc | 99.83 ± 0.48 b–d | 2.08 ± 0.00 d | 4343.45 ± 691.20 c–e | 2.43 ± 0.10 c–e | 64.34 ± 1.44 g | 6.07 ± 0.10 a | 23.55 ± 0.72 f | 6.63 ± 0.48 b | |
Descriptive Sensory Analysis Responses | Chemical Composition Responses | |||||||||||
Sample No: | Color Intensity | Surface Appearance | Taste | Odor | Hardness | Fractur-ability | Proteins (% d.m.) | Starch (% d.m.) | Total Sugars (% d.m.) | Cellulose (% d.m.) | Lipids (% d.m.) | Ash (% d.m.) |
5 * | 5.6 ± 0.2 ef | 3.5 ± 0.4 bc | 3.3 ± 0.5 b | 3.5 ± 0.4 c | 5.0 ± 0.5 cd | 6.1 ± 0.1 cd | 9.67 ± 0.07 c | 38.06 ± 0.39 c | 6.84 ± 0.04 f | 0.59 ± 0.01 a | 18.43 ± 0.21 c | 1.35 ± 0.01 f |
8 | 5.0 ± 0.2 de | 5.0 ± 0.0 de | 6.5 ± 0.4 c | 6.3 ± 0.0 d | 5.3 ± 0.8 cd | 6.4 ± 0.6 cd | 8.84 ± 0.12 a | 38.03 ± 0.63 c | 2.78 ± 0.02 b | 0.79 ± 0.01 b | 18.53 ± 0.10 c | 0.49 ± 0.01 b |
9 | 3.3 ± 0.3 a | 5.6 ± 0.3 e | 6.3 ± 0.3 c | 6.1 ± 0.2 d | 5.2 ± 0.7 cd | 5.9 ± 0.2 c | 8.95 ± 0.09 ab | 38.09 ± 0.42 c | 2.81 ± 0.01 b | 0.82 ± 0.01 c | 18.47 ± 0.06 c | 0.48 ± 0.00 b |
Mineral Content Responses | Phenol Content and Antioxidative Activity Responses | |||||||||||
Sample No: | K (mg/100 g d.m.) | Mg (mg/100 g d.m.) | Ca (mg/100 g d.m.) | Fe (mg/100 g d.m.) | Zn (mg/100 g d.m.) | Cu (mg/100 g d.m.) | Total Phenolic Content (mg GAE/100 g d.m.) | Antioxidative Activity by DPPH (µmol TE/100 g d.m.) | Antioxidative Activity by ABTS (µmol TE/100 g d.m.) | |||
5 * | 438.46 ± 3.14 f | 21.99 ± 0.13 e | 43.60 ± 0.26 e | 2.11 ± 0.02 f | 0.59 ± 0.00 e | 0.36 ± 0.00 f | 189.41 ± 2.54 f | 33.97 ± 0.12 f | 119.71 ± 1.02 g | |||
8 | 135.46 ± 0.29 b | 18.24 ± 0.11 b | 34.01 ± 0.17 c | 1.13 ± 0.01 a | 0.48 ± 0.00 b | 0.27 ± 0.00 c | 51.76 ± 0.49 b | 8.43 ± 0.06 b | 35.70 ± 0.32 c | |||
9 | 134.13 ± 1.75 b | 18.23 ± 0.09 b | 34.15 ± 0.17 c | 1.14 ± 0.01 a | 0.49 ± 0.01 b | 0.29 ± 0.00 d | 170.94 ± 0.88 e | 29.73 ± 0.22 e | 115.09 ± 0.82 f |
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Nićetin, M.; Filipović, J.; Djalović, I.; Stanković, D.; Trivan, G.; Košutić, M.; Živančev, D.; Filipović, V. Quality Optimization and Evaluation of New Cookie Product with Celery Root Powder Addition. Foods 2024, 13, 2712. https://doi.org/10.3390/foods13172712
Nićetin M, Filipović J, Djalović I, Stanković D, Trivan G, Košutić M, Živančev D, Filipović V. Quality Optimization and Evaluation of New Cookie Product with Celery Root Powder Addition. Foods. 2024; 13(17):2712. https://doi.org/10.3390/foods13172712
Chicago/Turabian StyleNićetin, Milica, Jelena Filipović, Ivica Djalović, Dragica Stanković, Goran Trivan, Milenko Košutić, Dragan Živančev, and Vladimir Filipović. 2024. "Quality Optimization and Evaluation of New Cookie Product with Celery Root Powder Addition" Foods 13, no. 17: 2712. https://doi.org/10.3390/foods13172712