The Influence of Cooked Grated African Walnut on the Nutritional Composition, Antioxidant and Sensorial Properties of a Cookie Snack

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY Journal of Culinary Science & Technology Pub Date : 2021-07-27 DOI:10.1080/15428052.2021.1955797

B. M. Fasogbon, F. F. Akinwande, O. Ademuyiwa, O. Bamidele

{"title":"The Influence of Cooked Grated African Walnut on the Nutritional Composition, Antioxidant and Sensorial Properties of a Cookie Snack","authors":"B. M. Fasogbon, F. F. Akinwande, O. Ademuyiwa, O. Bamidele","doi":"10.1080/15428052.2021.1955797","DOIUrl":null,"url":null,"abstract":"ABSTRACT Emphasis has significantly been placed on the production of functional foods and the utilization of indigenous food crops in the management of some diet-related non-communicable diseases. This study included African walnut in the production of a cookie snack, and the effect of the inclusion on its nutritional, antioxidant and sensory quality was assessed. The inclusion of cooked grated walnut in the cookie caused a significant increase in crude protein (2.67%), fat (2.57%), fiber 91.17%), TPC (2.97 mgGAE/g db), DPPH (1.44 µmol TE/gdb) except for total starch, in-vitro protein, and starch digestibility. This resulted in nutrient-dense cookies, rich in antioxidants with a low estimated glycemic index, suitable for people with non-communicable pathophysiological conditions. Considering the sensory scores, walnut enriched cookies were accepted by the consumers comparably with the wheat flour cookies. Hence, walnut enriched cookies may be adequate in promoting health-related functions, while satisfying consumer’s urge for snacking.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"10 1","pages":"481 - 494"},"PeriodicalIF":0.9000,"publicationDate":"2021-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Culinary Science & Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/15428052.2021.1955797","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 2

Abstract

ABSTRACT Emphasis has significantly been placed on the production of functional foods and the utilization of indigenous food crops in the management of some diet-related non-communicable diseases. This study included African walnut in the production of a cookie snack, and the effect of the inclusion on its nutritional, antioxidant and sensory quality was assessed. The inclusion of cooked grated walnut in the cookie caused a significant increase in crude protein (2.67%), fat (2.57%), fiber 91.17%), TPC (2.97 mgGAE/g db), DPPH (1.44 µmol TE/gdb) except for total starch, in-vitro protein, and starch digestibility. This resulted in nutrient-dense cookies, rich in antioxidants with a low estimated glycemic index, suitable for people with non-communicable pathophysiological conditions. Considering the sensory scores, walnut enriched cookies were accepted by the consumers comparably with the wheat flour cookies. Hence, walnut enriched cookies may be adequate in promoting health-related functions, while satisfying consumer’s urge for snacking.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

煮熟的磨碎非洲核桃对饼干零食营养成分、抗氧化和感官特性的影响

在一些与饮食有关的非传染性疾病的管理中，功能食品的生产和本土粮食作物的利用已经得到了显著的重视。本研究将非洲核桃加入到饼干零食的制作中，评价了加入物对其营养、抗氧化和感官品质的影响。除总淀粉、体外蛋白和淀粉消化率外，熟核桃碎的粗蛋白质(2.67%)、脂肪(2.57%)、纤维(91.17%)、TPC (2.97 mgGAE/g db)、DPPH(1.44µmol TE/gdb)显著增加。这就产生了营养丰富的饼干，富含抗氧化剂，血糖指数低，适合患有非传染性病理生理疾病的人。从感官评分来看，消费者对核桃饼干的接受程度与小麦粉饼干相当。因此，核桃饼干在满足消费者对零食的渴望的同时，可能足以促进健康相关的功能。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations