Technological characterization of cookies made with different concentrations of mesquite flour during 120 days of storage

Abstract This study aimed to assess the quality parameters (water activity, firmness, brittleness and colour) of cookies enriched with different mesquite flour concentrations (5, 15 and 25 g100g-1) during storage for 120 days, and to determine their physical (thickness, diameter, expansion factor, specific volume and mass), physicochemical (water, ash, protein, sugar, fat and fibre contents) and mineral (calcium, phosphorous and iron) characteristics. The quality parameters of these products were monitored for 120 days of storage, with an interval of 15 days between measurements. The physical and physicochemical characterizations were carried out and the minerals quantified using X-ray diffraction spectroscopy by dispersive energy. The quality parameters of the products were statistically analysed using a factorial experimental design with two factors, 9 stoarge periods and three cookie formulations. It was concluded there were significant differences between the quality parameters of the cookies after 120 days of storage. The water activity, brittleness and brightness increased in the cookies elaborated with mesquite flour and the firmness and intensities of yellowness and redness decreased. With the increase in concentration of mesquite flour in the cookie formulation, the difference between the initial and final water activities and between the initial and final brightness values increased. The cookies enriched with mesquite flour showed high concentration of some nutrients (calcium, iron and phosphorus) and acceptable quality characteristics during storage, with similar behavior to products already existing on the market.

摘要 本研究旨在评估添加不同浓度牧豆面粉（mesquite flour）（5、15和25 g·100g⁻¹）的曲奇在120天储存期内的品质参数（水分活度（water activity）、硬度（firmness）、脆性（brittleness）与色泽），并测定其物理特性（厚度、直径、膨胀率（expansion factor）、比容（specific volume）与质量）、理化特性（水分、灰分、蛋白质、糖、脂肪与膳食纤维（fibre）含量）及矿物元素（钙、磷与铁）含量。本研究对该类产品的品质参数开展了为期120天的储存监测，测定间隔为15天。物理与理化特性表征及矿物元素定量均采用能量色散X射线衍射光谱法（X-ray diffraction spectroscopy by dispersive energy）完成。采用双因素析因实验设计对产品品质参数进行统计学分析，实验设置9个储存时段与3种曲奇配方。研究结果表明，储存120天后，不同配方曲奇的品质参数存在显著差异。添加牧豆面粉的曲奇，其水分活度、脆性与亮度均有所提升，而硬度、黄度与红度则有所下降。随着曲奇配方中牧豆面粉添加浓度的升高，初始与终期水分活度的差值，以及初始与终期亮度值的差值均随之增大。添加牧豆面粉的曲奇含有较高浓度的钙、铁与磷等营养物质，且在储存期内品质特性表现良好，其变化趋势与市售现有产品相近。