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ORIGINAL RESEARCH article

Front. Sustain. Food Syst.
Sec. Sustainable Food Processing
Volume 8 - 2024 | doi: 10.3389/fsufs.2024.1445206

Cookie dough functional properties of partially replaced all-purpose wheat flour with powdered fruit skins and the hedonic perception of the resulting cookies

Provisionally accepted
Khaled Al-Marazeeq Khaled Al-Marazeeq 1*Mohammed Saleh Mohammed Saleh 2Malak Angor Malak Angor 1Youngseung Lee Youngseung Lee 3
  • 1 Al-Balqa Applied University, Al-Salt, Jordan
  • 2 School of Agriculture, The University of Jordan, Aljubeiha, Amman, Jordan
  • 3 Dankook University, Yongin, Gyeonggi, Republic of Korea

The final, formatted version of the article will be published soon.

    Investigating the functional properties of treated flour composites derived from fruit by-products of avocado (Persea americana), kiwifruit (Actinidia deliciosa), pineapple (Ananas comosus), and pomegranate (Punica granatum) skins, peels, and/or seeds combined, aiming to understand their stability and potential applications in food products.Fruit by-product flours were used to replace all-purpose wheat flour in ratios of 5%, 10%, 15%, and 20%. The treated flours were evaluated for physicochemical characteristics and used in cookie preparation, with 100% all-purpose wheat flour as the control.The water holding capacity (WHC) of composite flours increased with higher substitution levels, regardless of the holding temperature (25, 35, 45, and 55 °C), with the most significant increase observed in pomegranate treatments. Furthermore, freeze-thaw stability and viscoelasticity characteristics generally decreased for all composite flours compared to the control, likely due to gluten content dilution. The activation energy of the treated flours ranged from 11.1 to 62.0 kJ/mol. Therefore, gelatinization properties, formulation, and processing were affected by temperature variations due to viscosity dependence and activation energy requirements. Consumer testing indicated that cookies made with fruit by-product flours had an acceptable overall liking score of more than 6 out of 9.Overall, the results suggest that utilizing fruit by-products for treated flours can offer valuable natural sources of nutrients with enhanced functional properties, highlighting potential benefits for various food products.

    Keywords: Fruit by-products, Composite flours, Temperature-Dependence Viscosity, Activation energy, Rheological properties

    Received: 06 Jun 2024; Accepted: 03 Sep 2024.

    Copyright: © 2024 Al-Marazeeq, Saleh, Angor and Lee. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Khaled Al-Marazeeq, Al-Balqa Applied University, Al-Salt, Jordan

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.