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. 2023 Feb 22:11:e14876.
doi: 10.7717/peerj.14876. eCollection 2023.

Quality attributes of date and wheat flour pineapple juice blended cookies as affected by different baking temperatures

Chigozie F Okoyeuzu  1 , Chioma N Okoronkwo  1 , Chinwendu R Eze  1 , Chisom V Otuonye  1 , Mouandhe Imamou Hassani  2 , Onyekachukwu C Nduka  1 , Helen E Ufondu  1 , Charles Odilichukwu R Okpala  3   4 , John I Eze  1
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Quality attributes of date and wheat flour pineapple juice blended cookies as affected by different baking temperatures

Chigozie F Okoyeuzu et al. PeerJ. .

Abstract

Studying the effects of temperature on cookies are necessary especially if the impact on quality attributes are to be deduced. More so, blending wheat flour, date flour, and pineapple juice could improve the nutrient quality required in modern-day cookies. This current study investigated the quality attributes of date and wheat flour pineapple juice blended cookies as affected by different baking temperatures. With pineapple juice serving as water substitute, the formulated date, and wheat flour blends adhered to the following ratios: 100:0, 90:10, 80:20, and 70:30. Baking cookies involved two different temperatures (160 °C and 180 °C) with constant time (30 min). Quality attributes determined proximate composition, micronutrients, physical and functional properties, and microbial and sensory qualities. Cookies proximate results showed moisture (6.89-7.40%), protein (8.73-10.22%), fat (14.37-15.99%), fiber (1.02-1.11%), ash (0.77-1.20%) and carbohydrate (64.85-67.71%). Various ranges appeared, from energy values (434.90-444.10 kcal), minerals (calcium = 33.18-62.45 mg/100 g; iron = 3.47-5.75 mg/100 g; potassium = 100.07-358.63 mg/100 g), vitamins (vitamin A =1.99-4.89 mg/100 g; vitamin C = 0.04-0.15 mg/100 g), physical (weight = 7.4-7.75 g; diameter = 3.50-4.01 cm; thickness = 0.99-1.20 cm; volume = 3.11-3.77 cm3; density = 2.06-2.41 g/cm3; spread ratio = 2.92-4.05 cm3), to functional (water absorption = 1.14-1.18 g/g; oil absorption capacity = 1.31-1.33 g/g; bulk density = 0.74-0.76 g/mL) properties. The microbial loads seemed somewhat acceptable as overall acceptability favoured sample WDFb (90% wheat, 10% date flour). The acceptability of cookies baked at 160 °C over those baked at 180 °C suggests the need for further studies to determine the energy requirements, and long-term environmental implications such (baking) temperatures would pose.

Keywords: Cookies; Date flour; Energy value; Moisture; Pineapple juice; Wheat flour.

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Conflict of interest statement

Charles Odilichukwu R. Okpala is an Academic Editor at PeerJ.

Figures

Figure 1
Figure 1. Schematic production flow of date flour (1A) and pineapple juice (1B).
Figure 2
Figure 2. Schematic flow of cookies production.
Figure 3
Figure 3. The pictorial outcomes of different cookies samples obtained from blend formulation.
WFa = 100% wheat flour, WDFb = 90% wheat flour, 10% date flour, WDFc = 80% wheat flour, 20% date flour, WDFd = 70% wheat flour, 30% date flour.
See this image and copyright information in PMC

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