The Proximate Analysis and Sensory Evaluation of Super Seed Cookies
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Published
31 August 2024
Keywords:
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almonds, cookies, oats, pumpkin seeds, sacha inchi nuts
Abstract
This study aimed to determine the nutritional content and assess the consumers' acceptance of the sensory attributes of the Super Seed Cookies, which contained sacha inchi nuts, pumpkin seeds, almonds, and oats as added ingredients. The cookie was developed by a company named Mad About Cake. The cookie was analysed by measuring its proximate composition, such as moisture, ash, crude protein, crude fiber, crude fat, and carbohydrate content. This research also discovered the consumers' acceptance of the cookies by undergoing a 7-point hedonic sensory evaluation test among 30 semi-trained panelists. The proximate analysis results revealed that the Super Seed Cookies contained 4.06±0.07% of moisture, 1.80±0.04% of ash, 0.31±0.01% of protein, 3.16±0.00% of crude fiber, 7.67±0.00% of crude fat, and 83.00±0.00% of carbohydrates. In addition, the sensory evaluation results found that the consumers neither liked nor disliked all the sensory attributes of the cookies. In conclusion, improvement of the Super Seed Cookie's nutrient contents and sensory attributes is needed to make the cookies a healthy food product choice and meet the consumer's preferences before the cookies are commercialised to the market.
References
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Carter BP, Galloway MT, Campbell GS, Carter AH. 2015. The critical water activity from dynamic dewpoint isotherms as an indicator of crispness in low moisture cookies. J Food Meas Charact 9:463‒470
Desai MP, Bodhankar H. 2023. Formulation of gluten free baked cookies with fibre prepared using a range of trapa natans (Water Chestnut) flour fortified with prunus dulcis (Almond) flour. Int J Appl Home Sci 10:39‒44.
Devi NM, Prasad RV, Palmei G. 2018. Physico-chemical characterisation of pumpkin seeds. Int J Chem Stud 6(5):828‒831
Dotto JM, Chacha JS. 2020. The potential of pumpkin seeds as a functional food ingredient: A review. Sci Afr 10:e00575. https://doi.org/10.1016/j.sciaf.2020.e00575
Espinosa-Páez E, Hernández-Luna CE, Longoria-García S, Martínez-Silva PA, Ortiz-Rodríguez I, Villarreal-Vera MT, Cantú-Saldaña CM. 2021. Pleurotus ostreatus: A potential concurrent biotransformation agent/ingredient on development of functional foods (cookies). Lwt 148:111727. https://doi.org/10.1016/j.lwt.2021.111727
Goyal A, Tanwar B, Sihag MK, Sharma V. 2022. Sacha inchi (Plukenetia volubilis L.): An emerging source of nutrients, omega-3 fatty acid and phytochemicals. Food Chem 373:131459. https://doi.org/10.1016/j.foodchem.2021.131459
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Kim MY, Kim EJ, Kim YN, Choi C, Lee BH. 2012. Comparison of the chemical compositions and nutritive values of various pumpkin (Cucurbitaceae) species and parts. Nutr Res Pract 6(1):21‒27. https://doi.org/10.4162/nrp.2012.6.1.21
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Koh WY, Uthumporn U, Rosma A, Irfan AR, Park YH. 2018. Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and α-glucosidase inhibitory activity: A response surface methodology approach. Food Sci Hum Wellness 7(1):57‒70. https://doi.org/10.1016/j.fshw.2017.11.001
Kumari N, Sindhu SC. 2019. Nutrient and mineral composition of developed value-added cookies incorporating germinated pumpkin seed powder. IJCS 7(3):4583‒4586.
Kyaw T, New T, Khaing M, San P, Kyaing K, Thet T, Htun E. 2019. Studies on nutritional compositions of sacha inchi seed and physicochemical characteristics of sacha inchi oil. International European Extended Enablement in Science, Engineering & Management (IEEESEM) 7(8).
Lauterbach S, Albrecht JA. 1994. NF94-186 functions of baking ingredients. Historical Materials from University of Nebraska-Lincoln Extension 411.
Megeri T, Meti B, Hadimani G, Harke S. 2022. Development of multigrain cookies. Int J Res Sci 10(10):104–131.
Muangrat R, Veeraphong P, Chantee N. 2018. Screw press extraction of Sacha inchi seeds: Oil yield and its chemical composition and antioxidant properties. J Food Process Preserv 42(6):e13635. https://doi.org/10.1111/jfpp.13635
Nielsen SS. 2003. Food Analysis Laboratory Manual. New York (USA): Kluwer Academic/Plenum Publishers.
Olmo-Cunillera A, Escobar-Avello D, Pérez AJ, Marhuenda-Muñoz M, Lamuela-Raventós RM, Vallverdú-Queralt A. 2019. Is eating raisins healthy?. Nutrients 12(1):54. https://doi.org/10.3390/nu12010054
Paudel D, Dhungana B, Caffe M, Krishnan P. 2021. A review of health-beneficial properties of oats. Foods 10(11):2591. https://doi.org/10.3390/foods10112591
Phung OJ, Makanji SS, White CM, Coleman CI. 2009. Almonds have a neutral effect on serum lipid profiles: A meta-analysis of randomized trials. J Am Diet Assoc 109(5):865‒873. https://doi.org/10.1016/j.jada.2009.02.014
Runyon JR, Sunilkumar BA, Nilsson L, Rascon A, Bergenståhl B. 2015. The effect of heat treatment on the soluble protein content of oats. J Cereal Sci 65:119‒124. https://doi.org/10.1016/j.jcs.2015.06.008
Salazar VAG, Encalada SV, Cruz AC, Campos MRS. 2018. Stevia rebaudiana: A sweetener and potential bioactive ingredient in the development of functional cookies. J Funct Foods 44:183‒190. https://doi.org/10.1016/j.jff.2018.03.007
Sang S, Chu Y. 2017. Whole grain oats, more than just a fiber: Role of unique phytochemicals. Mol Nutr Food Res 61(7):1600715. https://doi.org/10.1002/mnfr.201600715
Statista Research Department. 2023. Malaysia sales value of manufactured snack products 2019. https://www.statista.com/statistics/642438/sales-value-of-manufactured-snack-products-in-malaysia/ [20 November 2022]
Syed QA, Akram M, Shukat R. 2019. Nutritional and therapeutic importance of the pumpkin seeds. Seed 21(2):15798‒15803.
Tey SL, Delahunty C, Gray A, Chisholm A, Brown RC. 2015. Effects of regular consumption of different forms of almonds and hazelnuts on acceptance and blood lipids. Eur J Nutr 54:483‒487.
[USDA] U.S. Department of Agriculture. 2000. Dietary Guidelines for Americans. Washington DC (USA): US Government Printing Office.
Varghese S, Singh D, Kg R. 2023. Proximate analysis of cookies prepared from whey and sucralose. J Pharm Innov 12(6):3785–3787.
[WHO] World Health Organization. 2020. Healthy diet. https://www.who.int/news-room/fact-sheets/detail/healthy-diet [25 November 2022]
Xiao N, Zhao Y, Yao Y, Wu N, Xu M, Du H, Tu Y. 2020. Biological activities of egg yolk lipids: A review. J Agric Food Chem 68(7):1948‒1957. https://doi.org/10.1021/acs.jafc.9b06616
Alshehry GA. 2020. Preparation and nutritional properties of cookies from the partial replacement of wheat flour using pumpkin seeds powder. World 9(2):48‒56.
Amin MZ, Islam T, Uddin MR, Uddin MJ, Rahman MM, Satter MA. 2019. Comparative study on nutrient contents in the different parts of indigenous and hybrid varieties of pumpkin (Cucurbita maxima Linn.). Heliyon 5(9). https://doi.org/10.1016/j.heliyon.2019.e02462
Azlan A, Khoo HE, Sajak AAB, Aizan Abdul Kadir NA, Yusof BNM, Mahmood Z, Sultana S. 2020. Antioxidant activity, nutritional and physicochemical characteristics, and toxicity of minimally refined brown sugar and other sugars. Food Sci Nutr 8(9):5048‒5062. https://doi.org/10.1002/fsn3.1803
Barreca D, Nabavi SM, Sureda A, Rasekhian M, Raciti R, Silva AS, Annunziata G, Arnone A, Tenore GC, Süntar İ, Mandalari G. 2020. Almonds (Prunus dulcis Mill. DA webb): A source of nutrients and health-promoting compounds. Nutrients 12(3):672. https://doi.org/10.3390/nu12030672.
Biel W, Kazimierska K, Bashutska U.2020. Nutritional value of wheat, triticale, barley and oat grains. Acta Sci Pol Zootech 19(2):19‒28. https://doi.org/10.21005/asp.2020.19.2.03
Carter BP, Galloway MT, Campbell GS, Carter AH. 2015. The critical water activity from dynamic dewpoint isotherms as an indicator of crispness in low moisture cookies. J Food Meas Charact 9:463‒470
Desai MP, Bodhankar H. 2023. Formulation of gluten free baked cookies with fibre prepared using a range of trapa natans (Water Chestnut) flour fortified with prunus dulcis (Almond) flour. Int J Appl Home Sci 10:39‒44.
Devi NM, Prasad RV, Palmei G. 2018. Physico-chemical characterisation of pumpkin seeds. Int J Chem Stud 6(5):828‒831
Dotto JM, Chacha JS. 2020. The potential of pumpkin seeds as a functional food ingredient: A review. Sci Afr 10:e00575. https://doi.org/10.1016/j.sciaf.2020.e00575
Espinosa-Páez E, Hernández-Luna CE, Longoria-García S, Martínez-Silva PA, Ortiz-Rodríguez I, Villarreal-Vera MT, Cantú-Saldaña CM. 2021. Pleurotus ostreatus: A potential concurrent biotransformation agent/ingredient on development of functional foods (cookies). Lwt 148:111727. https://doi.org/10.1016/j.lwt.2021.111727
Goyal A, Tanwar B, Sihag MK, Sharma V. 2022. Sacha inchi (Plukenetia volubilis L.): An emerging source of nutrients, omega-3 fatty acid and phytochemicals. Food Chem 373:131459. https://doi.org/10.1016/j.foodchem.2021.131459
[IHSR] Institute for Health Systems Research, National Institutes of Health, Ministry of Health Malaysia. 2020. National Health and Morbidity Survey (NHMS) 2019: Vol. II: Healthcare Demand. Selangor (KL): Institute for Public Health & Institute for Health Systems Research, National Institutes of Health, Ministry of Health Malaysia.
[IPH] Institute for Public Health. 2017. National Health and Morbidity Survey (NHMS) 2017: Adolescent Health Survey 2017, Malaysia [Accessed 9th August 2023]
Kalita S, Khandelwal S, Madan J, Pandya H, Sesikeran B, Krishnaswamy K. 2018. Almonds and cardiovascular health: A review. Nutrients 10(4):468. https://doi.org/10.3390/nu10040468
Kamil A, Chen CYO. 2012. Health benefits of almonds beyond cholesterol reduction. J Agri Food Chem 60(27):6694‒6702. https://doi.org/10.1021/jf2044795
Kim IS, Hwang CW, Yang WS, Kim CH. 2021. Multiple antioxidative and bioactive molecules of oats (Avena sativa L.) in human health. Antioxidants 10(9):1454. https://doi.org/10.3390/antiox10091454
Kim MY, Kim EJ, Kim YN, Choi C, Lee BH. 2012. Comparison of the chemical compositions and nutritive values of various pumpkin (Cucurbitaceae) species and parts. Nutr Res Pract 6(1):21‒27. https://doi.org/10.4162/nrp.2012.6.1.21
Kodahl N, Sørensen M. 2021. Sacha inchi (Plukenetia volubilis L.) is an underutilized crop with a great potential. Agronomy 11(6):1066. https://doi.org/10.3390/agronomy11061066
Koh WY, Uthumporn U, Rosma A, Irfan AR, Park YH. 2018. Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and α-glucosidase inhibitory activity: A response surface methodology approach. Food Sci Hum Wellness 7(1):57‒70. https://doi.org/10.1016/j.fshw.2017.11.001
Kumari N, Sindhu SC. 2019. Nutrient and mineral composition of developed value-added cookies incorporating germinated pumpkin seed powder. IJCS 7(3):4583‒4586.
Kyaw T, New T, Khaing M, San P, Kyaing K, Thet T, Htun E. 2019. Studies on nutritional compositions of sacha inchi seed and physicochemical characteristics of sacha inchi oil. International European Extended Enablement in Science, Engineering & Management (IEEESEM) 7(8).
Lauterbach S, Albrecht JA. 1994. NF94-186 functions of baking ingredients. Historical Materials from University of Nebraska-Lincoln Extension 411.
Megeri T, Meti B, Hadimani G, Harke S. 2022. Development of multigrain cookies. Int J Res Sci 10(10):104–131.
Muangrat R, Veeraphong P, Chantee N. 2018. Screw press extraction of Sacha inchi seeds: Oil yield and its chemical composition and antioxidant properties. J Food Process Preserv 42(6):e13635. https://doi.org/10.1111/jfpp.13635
Nielsen SS. 2003. Food Analysis Laboratory Manual. New York (USA): Kluwer Academic/Plenum Publishers.
Olmo-Cunillera A, Escobar-Avello D, Pérez AJ, Marhuenda-Muñoz M, Lamuela-Raventós RM, Vallverdú-Queralt A. 2019. Is eating raisins healthy?. Nutrients 12(1):54. https://doi.org/10.3390/nu12010054
Paudel D, Dhungana B, Caffe M, Krishnan P. 2021. A review of health-beneficial properties of oats. Foods 10(11):2591. https://doi.org/10.3390/foods10112591
Phung OJ, Makanji SS, White CM, Coleman CI. 2009. Almonds have a neutral effect on serum lipid profiles: A meta-analysis of randomized trials. J Am Diet Assoc 109(5):865‒873. https://doi.org/10.1016/j.jada.2009.02.014
Runyon JR, Sunilkumar BA, Nilsson L, Rascon A, Bergenståhl B. 2015. The effect of heat treatment on the soluble protein content of oats. J Cereal Sci 65:119‒124. https://doi.org/10.1016/j.jcs.2015.06.008
Salazar VAG, Encalada SV, Cruz AC, Campos MRS. 2018. Stevia rebaudiana: A sweetener and potential bioactive ingredient in the development of functional cookies. J Funct Foods 44:183‒190. https://doi.org/10.1016/j.jff.2018.03.007
Sang S, Chu Y. 2017. Whole grain oats, more than just a fiber: Role of unique phytochemicals. Mol Nutr Food Res 61(7):1600715. https://doi.org/10.1002/mnfr.201600715
Statista Research Department. 2023. Malaysia sales value of manufactured snack products 2019. https://www.statista.com/statistics/642438/sales-value-of-manufactured-snack-products-in-malaysia/ [20 November 2022]
Syed QA, Akram M, Shukat R. 2019. Nutritional and therapeutic importance of the pumpkin seeds. Seed 21(2):15798‒15803.
Tey SL, Delahunty C, Gray A, Chisholm A, Brown RC. 2015. Effects of regular consumption of different forms of almonds and hazelnuts on acceptance and blood lipids. Eur J Nutr 54:483‒487.
[USDA] U.S. Department of Agriculture. 2000. Dietary Guidelines for Americans. Washington DC (USA): US Government Printing Office.
Varghese S, Singh D, Kg R. 2023. Proximate analysis of cookies prepared from whey and sucralose. J Pharm Innov 12(6):3785–3787.
[WHO] World Health Organization. 2020. Healthy diet. https://www.who.int/news-room/fact-sheets/detail/healthy-diet [25 November 2022]
Xiao N, Zhao Y, Yao Y, Wu N, Xu M, Du H, Tu Y. 2020. Biological activities of egg yolk lipids: A review. J Agric Food Chem 68(7):1948‒1957. https://doi.org/10.1021/acs.jafc.9b06616
Authors
Khairul IkramE. H., Zulhar ShahN. M., HashimW. N. Z., & Md NorN. (2024). The Proximate Analysis and Sensory Evaluation of Super Seed Cookies. Jurnal Gizi Dan Pangan, 19(Supp.2), 253-260. https://doi.org/10.25182/jgp.2024.19.Supp.2.253-260
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