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Effect of Adding Veggies Powdered on Physico-Chemical and Sensory

Properties of Cookies

Article in Food Technology Research Journal · September 2023

DOI: 10.21608/ftrj.2023.316704

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 Food Technology Research Journal, Vol. 2, issue 1, 50-63, 2023

Effect of Adding Veggies Powdered on Physico-Chemical and Sensory

Properties of Cookies
*Nada, A. Shatat, Mona, M. Khalil & Rania, E El-Gammal
Food Industries Department, Faculty of Agriculture, Mansoura University, Egypt
Original Article ABSTRACT
The present work aimed to study the effect of adding powdered carrot, pumpkin, spin-
Article information
Received 2/8/2023 ach, and chard on cookies in terms of physical, chemical and sensory properties. Adding
Revised 17/8/2023 powdered veggie to cookies enhanced the amount of protein, ash, crude fiber, minerals
Accepted 20/8/2023 and dietary fibers, and decreased carbohydrates and calories compared to control cook-
Published 30/8/2023 ies. Texture profile of cookies showed that adding carrot, pumpkin, spinach and chard
Available online powder positively influence on some texture parameters. Cookies with 10% carrot or
1/9/2023
pumpkin powder showed the highest (p≥0.05) acceptability than the control cookies,
Keywords: followed 10% of spinach or chard powder. This study recommend using powdered veg-
Biscuits, Veggies Powdered, gie as a value -add in food based cereals.
Nutrient composition, TPA and
Acceptability score.

1.Introduction Dietary fiber is an indigestible, complex carbohy rate

Veggies are readily available and affordable food charac- that is present in the structural elements of plants (Pérez-
terized in low calories (Kumar and Brooks, 2018). Veg- Corría et al., 2019). The health advantages of eating a
gies fibers are of superior quality compared to those ob- fiber-rich diet are numerous, including the avoidance of
tained through processing cereal, because they contain constipation, blood sugar regulation, heart disease, the
more soluble dietary fiber, have greater water-holding reduction of excessive cholesterol, and the prevention of
abilities, and contain less phytic acid (Sagar et al., 2018). several malignancies. They cannot be absorbed by the
In addition to this, veggies have also included a variety body and so have no calorific value (Yegin et al., 2020).
of bioactive chemicals such carotenoids, polyphenols Dietary fibers are appealing not only for their nutritional
and antioxidants which may offer additional health bene- advantages but also for their technological and functional
fits (Das et al., 2020; Arfaoui, 2021). qualities, and they can be used as food additives (Das et
The nutritional value of bakery goods is improved by al., 2020). Cookies are the most popular bakery product
partially replacing wheat flour with non-wheat flour, consumed Cookies are the most popular bakery product
which also satisfies consumer demands for wholesome consumed worldwide as a snack food on a big scale in
food and a variety of dietary options (Franco et al., poor nations where protein energy malnutrition is com-
2020).The process of drying fruits and vegetables works mon because they are ready to eat, inexpensive, nutri-
to preserve it and reduce its size and weight, which tionally dense, readily available, and have a longer shelf
makes storage and transportation less expensive (Guo et life (Abi et al., 2021).
al., 2021). Drying is a common way of preserving fruit Cookies are a type of flat confectionery baked food prod-
and vegetable powders used in the preparation of quick uct that typically has a low moisture amount and con-
food. Powders from dried fruits and vegetables are es- tains oil, flour, and sugar. They often have a greater size
and a smooth chewing texture compared to biscuits (Ayo
sential ingredients of many products, including instant
-Omogie, 2023). Carrot (Daucus Carota) belongs to the
cakes, soups, cookies, healthy snacks and course ready-
family Apiaceae.
to-eat powdered drinks. (Khoza et al., 2021 and Li et al.,
2023).

Journal website: https://ftrj.journals.ekb.eg/ *Corresponding Author

Published by Food Technology Research Institute, ARC Email: [email protected]
51 Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies

Carrot (Daucus Carota) belongs to the family C, and B, as well as a variety of minerals such as
Apiaceae. Carrot powder adding to the recipe en- calcium, iron and phosphorus (Libutti et al., 2023).
riches the product with natural vitamins, because of Therefore, this study aims to determine how
the concentration of the coloring pigment carotene well carrot, pumpkin, spinach and chard powder
(Salehi and Aghajanzadeh, 2020). Moreover, dried replaced with wheat flour in terms of physical,
carrots could be ground into flour and introduced chemical and sensory properties. Considering the
into different dishes due to its natural antioxidant chemical composition, energy value, mineral con-
capabilities and the anticancer properties of caro- tents, dietary fibers and texture profile analysis
tene, which is a precursor to vitamin A and mineral (TPA).
content (Abdo et al., 2021). Materials and Methods
Pumpkin (Cucurbita moschata) belongs to the fami- Materials
ly of Cucubitaceae is extensively grown in tropical Carrot, pumpkin, spinach and chard were ob-
and subtropical countries. Pumpkin contains a lot of tained from local market in El- Mansoura city, El-
beta-carotene, the pigment that gives its yellow or Dakahlia Governorate, Egypt.
orange color. It also has a lot of nutrients and carbs.
Other ingredients
The principal source of vitamin A in plants, beta-
All purpose wheat flour (72% extraction rate),
carotene has a distinct yellow-orange hue (Kaur et
instant active dry yeast (yeast, monostearate sorbi-
al., 2020 and Hussain et al., 2022). It can be used to
tan, ascorbic acid, and vegetarian oil), butter (80%
make pumpkin flour, which has a longer shelf life.
fat), sugar, table salt, vanilla essence and baking
Pumpkin flour is a well-liked ingredient due to its
powder. All baking materials were obtained from
flavor, sweetness, and brilliant yellow-orange color.
local market, El-Mansoura city, El-Dakahlia Gover-
According to reports, it is added to cereal flours in
norate, Egypt.
bakery goods such cakes, cookies, bread, soups,
Methods
sauces, and instant noodles as well as utilized as a
natural coloring agent in pasta and flour mixtures Preparation of Carrot, Pumpkin, Spinach
(Hussain et al., 2023). and Chard powder
Spinach (Spinacia oleracea) is a dark green leafy Fresh carrot was washed with running tap water
vegetable that belongs to the Chenopodiaceae fami- to remove dirt and other field damaged portion, then
ly and is widely consumed due to its unique nutri- peeled using a domestic vegetable peeler and sliced
tional profile (Li et al., 2019). Spinach is one of the to a thickness of 5 mm. Carrots slices were
naturally enriched vegetables that contain a variety blanched at 100˚C in boiled water for 2 min as men-
of phytonutrients and bioactive components with tioned by (Anitha et al., 2020). Blanched carrots
beneficial biological features, such as carotene, lute- were kept in a tray dryer for drying. Carrot was
in, zeaxanthin, ascorbic acid, flavonoids, and poly- dried for 3-4 hrs at 65˚C in air circulation dryer
phenols (Salehi et al., 2019 and Manzoor et al., (GARBUIO - Treviso., Italy) at Food Industries
2020). Swiss chard (Beta vulgaris) is a glycophytic Dept., Fac. of Agric., Mansoura. University. After
belonging to the Chenopodiaceae family, is aherba- drying process, it was grounded into powder using a
ceous biennial leafy vegetable grown in many re- mixer grinder (MOULINEX- France), to pass
gions of the world, low cost, and used in a variety through sieved (120 mesh) to remove any large par-
of traditional cuisines (Mzoughi et al., 2019). The ticles, and then stored in sealed polyethylene bags at
stems are frequently sliced and cooked like celery, refrigerator (3-5˚C) until needed.
and the leaves can be eaten in salads or cooked like Fresh pumpkin was washed with running tap water
spinach. Unlike spinach and celery, the plant is to remove dirt and other parts that had been dam-
more resilient and easier to grow. The leaves of aged in the field, then peeled and the fibrous matter
chard include considerable amounts of vitamins A, and seeds were removed.

Food Technology Research Journal, Vol. 2, issue 1, 50-63, 2023

 Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies 52

Pumpkin was cut into 5 mm slices and blanched at mixer grinder (MOULINEX- France), to pass
100˚C for 5 min in boiled water. The blanched through sieved (120 mesh) to remove any large par-
sliced pumpkin was placed in a tray dryer to dry. ticles, and then stored in sealed polyethylene bags at
Pumpkin was dried for 7-8 hrs at 65˚C as mentioned refrigerator (3-5 ˚C) until needed.
by (Anitha et al., 2020) in air circulation dryer Preparation of cookies samples
(GARBUIO - Treviso., Italy) at Food Industries Different blends of cookies were as mentioned in
Dept., Fac. of Agric., Mansoura. University. After Table 1. according to Kamaliya and Kamaliya
drying process, it was grounded into powder using a (2001). Wheat flour and (carrot, pumpkin, spinach
mixer grinder (MOULINEX- France), to pass and chard) powder were used to standardize the
through sieved (120 mesh) to remove any large par- cookies. The mixture was in two steps, firstly butter
ticles, and then stored in sealed polyethylene bags at and sugar is creamed together and then the dried
refrigerator (3-5˚C) until needed. ingredients (wheat flour, powdered carrot, pumpkin,
Fresh leaves of spinach and chard were subjected to spinach and chard) in addition to baking powder
preliminary operations such as sorting, grading, and vanilla essence were sieved together and incor-
washing with running tap water and dirt removal for porated secondly. . Then dough was handly mixed,
pretreatments. Then blanching at temperature 100 rolled out into sheets and then pressed into different
˚C in boiled water for 5 sec as mentioned by (Galla shapes using different moulds. Cookies that had
et al., 2017). Leaves of spinach and chard were been shaped were put on a greased tray with fat and
placed in a tray dryer to dry. Leaves were dried for baked at 175˚C for 15 min baked in oven (KIRIAZI
3-4 hrs at 65 ˚C using air circulation dryer -Egypt). After cookies were baked , let cool at room
(GARBUIO - Treviso., Italy) at Food Industries temperature (25±2˚C), then packed in high density
Dept., Fac. of Agric., Mansoura. University. After polyEthylene bags and stored at refrigerator (3-5
drying process, it was grounded into powder using a ˚C) for further analyses.

Table 1. Formula of cookies

Cookies formulas (gm)
Ingredients T0 T1 T2 T3 T4 T5 T6 T7 T8
Wheat Flour72% 100 90 80 90 80 90 80 90 80
Carrot Powder _ 10 20 _ _ _ _ _ _
Pumpkin Powder _ _ _ 10 20 _ _ _ _
Spinach Powder _ _ _ _ _ 10 20 _ _
Chard Powder _ _ _ _ _ _ _ 10 20
Butter 20 20 20 20 20 20 20 20 20
Sugar powder 30 30 30 30 30 30 30 30 30
Vanilla essence (ml) 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5
Backing powder 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5
Water (ml) 22 22 22 22 22 22 22 22 22

Chemical analysis Agriculture, Mansoura University.

Moisture, crude protein, fat, ash, crude fibers, Total carbohydrate was determined by difference
total carbohydrates and minerals in raw materials 100 – (%moisture + %ash + %protein + %fat).
cookies samples were decided on the basis of the Energy value was calculated according to the
method described in (Robinson et al., 2014) at following equation:
Laboratory of soil fertility tests and monitoring E (caloric value) = 4 (carbohydrate %+ protein %)
of fertilizer quality, Central laboratory, Faculty of + 9 (fat %).

Food Technology Research Journal, Vol. 2, issue 1, 50-63, 2023

53 Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies

Determination of Dietary fibers flour, carrot powder, pumpkin powder spinach pow-
Total dietary fibers Soluble and insoluble dietary der and chard powder are presented in Table 2.
fibers in raw materials and cookies samples were The obtained results showed that wheat flour rec-
determined according to method described by orded the highest moisture content being 12.60%,
(Prosky et al., 1988) at Food Tech. Res. Institute, while spinach powder had lower moisture content
Agric. Res. Center, El-Giza, Egypt. being 6.45%. Meanwhile, the highest value of crude
Texture profile analysis of cookies (TPA) protein was recorded for chard powder 33.06% fol-
Texture measurements of cookies samples were lowed by spinach powder 27.87%. However, pump-
investigated with universal testing machine kin powder and wheat flour had the lowest crude
(Cometech, B type, Taiwan) provided with soft- protein value being 11.37 and 11.25%, respectively.
ware. Back extrusion cell with 35 mm diameter While, spinach powder had the highest fat content
compression disc was used. Two cycles were ap- being 5.04 % as compared to wheat flour, pumpkin,
plied, at a constant crosshead velocity of 1 mm/s, to carrot and chard powder were 1.48%, 1.36%, 0.91
30% of sample depth, and then returned. From the and 0.42%, respectively. On the other side, spinach
resulting force–time curve, the values for texture and chard powder contained the highest ash content
attributes, i.e. Hardness(N), adhesiveness(mj), resil- 17.10 and 15.76% respectively. While, wheat flour
ience and fracturability(N) were calculated from the had the lowest ash and crude fibers content being
TPA graphic according to (Wani et al., 2015) at 0.63 and 0.64 % respectively. However, carrot pow-
Food Tech. Res. Institute, Agric. Res. Center, EL- der had the highest crude fibers followed by pump-
Giza, Egypt. kin, spinach and chard powder being 13.94%,
9.37%, 8.33% and 7.76%, respectively. The ob-
Sensory evaluation of cookies samples
tained results are in the line with those reported by
Cookies produced were evaluated according to
(Mala, et al., 2018) declared that pumpkin powder
the way described by (Khouryieh and Aramouni
contained 8.9 % crude fibers. While, (Assenova et
2012), using ten panelists in food Industries Depart-
al., 2021) found that carrot powder contains 8.55%
ment, Faculty of Agriculture, El-Mansoura Univer-
fibers.
sity. A hedonic scale rating test was used on a scale
Wheat flour and carrot powder recorded the highest
of 10 points from “like extremely” to “dislike ex-
value of total carbohydrates being 74.04% and
tremely”. The panelists were given an evaluation
70.98%, respectively. While, spinach powder had
form which listed various sensory parameters and
the lowest total carbohydrates content being
score the cookies for surface cracking pattern, sur-
43.54%. Wheat flour recorded the highest caloric
face color, crumb color, texture, aroma, flavor, and
value content being 354.48(cal/100g), while chard
overall acceptability.
powder had lowest caloric value content being
Statistical analysis
310.42 (cal/100g). The obtained results are in the
The producer of the SAS software system
line with those reported by (Sakr et al., 2012) stated
programme was used to do a statistical analysis of
that wheat flour were 10.35%, 1.05%, 0.47%,
the data that was collected (SAS, 2010). Analysis of
0.49% and 87.64% for crude protein, fat, crude fi-
variance was conducted using General Liner Model
bers, ash and total carbohydrates, respectively.
(GLM) procedure (Snedecor and Cochran, 1980).
(Hussein, et al., 2013) who found that carrot powder
Means were separated using Duncan's test at a de-
contained 9.20 % crude protein, 7.16% crude fibers,
gree of significance (P≤ 0.05).
6.83 % ash and 65.26 % total carbohydrates. (Galla
Results and Discussions et al., 2017) stated that spinach powder were 8.60%,
Chemical composition and energy value 27.8%, 5.69%, 18.81% and 8.82 for moisture, crude
of raw materials protein, fat, ash and crude fibers, respectively. Also,
Proximate chemical composition of wheat (Anitha et al., 2020) who found that pumpkin

Food Technology Research Journal, Vol. 2, issue 1, 50-63, 2023

 Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies 54

powder contained 14.37 % crude protein, 1.32% tained 6.35%, 31.15%, 17.97% and 16.40% for
fat, 5.6 % ash and 72.70 % total carbohydrates. (El- moisture, crude protein, ash and total carbohydrates,
Sayed, 2020) who found that spinach powder con- respectively.
Table 2. Chemical composition and energy value of raw materials (% on dry weight basis)
Chemical composition (%)
Raw materials Moisture Crude Fat Ash Crude Total Energy Value

Wheat flour 12.60 a 11.25 d 1.48 b 0.63 c 0.64 c 74.04 a 354.48 a

Carrot powder 7.22 c 13.56 c 0.91 cd 7.33 b 13.94 a 70.98 a 346.35 b

Pumpkin powder 8.02 b 11.37 d 1.36 c 9.36 b 9.37 b 69.89 b 337.28 c
Spinach powder 6.45 c 27.87 b 5.04 a 17.10 a 8.33 b 43.54 c 331.00 c
Chard powder 7.16 c 33.06 a 0.42 d 15.76 a 7.76 b 43.60 c 310.42 d
*a, b, c = Means followed by different letters in the same column are significantly different by Duncan's multiple test (p<0.05).
Minerals content of raw materials used in 2988,1428,26.69 and 0.718 mg/100g) for K, Ca,
cookies preparing Mg, Fe and cu, respectively, while, carrot powder
Minerals are important for certain physicochemi- had the lowest content of K, Ca, Mg, Na and Fe
cal processes which are essential to human life. Per compared with chard powder, pumpkin powder and
day, greater than 100 mg of the macro-minerals spinach powder. It was recorded (3224.30, 198.61,
(Na, Mg, K, Ca and P) and less than 100 mg of mi- 163.81, 71.18 and 3.82mg/100g), respectively.
cro-minerals (Fe, Cu and Zn) are required (Soetan (Assenova et al., 2021) who found that carrot pow-
et al., 2010). Minerals content of raw materials are der contains (78.0, 94.5, 610.0, 0.65, 1.06 and 0.98
presented in Table 3. These results indicated that mg/100g) for Ca, Mg, P, Fe, Zn and Cu, respective-
spinach powder proved to be of the highest content ly. (Anitha et al., 2020) who found that pumpkin
of K, Ca, Mg, Na, P and Zn compared with chard powder contained (12.0 mg) for Fe and (100 mg)
powder, pumpkin powder, carrot powder and wheat for Ca. However, wheat flour (72% ext.) had the
flour. It was recorded (5161.42, 2110.33, 761.80, lowest minerals content being (153.90, 11.51,
177.16, 370.41 and 6.43mg/100g), respectively. Ob- 34.92, 42.63, 90.72, 0.95, 0.48 and 0.19 mg/100g),
tained results are in the line with those reported by for K, Ca, Mg, Na, P, Fe, Zn and Cn respectively.
(El-Sayed, 2020) that spinach powder had (3334,
Table 3. Minerals of raw materials used in cookies preparation (mg/100g on dry weight basis)

Minerals (mg/100g)
Raw materials
(K) (Ca) (Mg) (Na) (P) (Fe) (Zn) (Cu)
c f d d d d d
Wheat flour 153.90 11.51 34.92 42.63 90.72 0.95 0.48 0.19 c
(72% ext.)
Carrot powder 3224.30 b 198.61 d 163.81c 71.18 c 731.21 a 3.82 d 4.11 b 0.96 a
Pumpkin powder 3286.41b 291.80 c 426.33 b 98.43 b 391.90 b 64.63 a 2.22 c 0.81 a
Spinach powder 5161.42 a 2110.33 a 761.80 a 177.16 a 370.41 b 31.12b 6.43 a 0.75 b
Chard powder 3312.81 b 486.22 b 661.11 a 183.21 a 312.60 c 17.15 c 4.30 b 0.61b
*a, b, c = Means followed by different letters in the same column are significantly different by Duncan's multiple test (p<0.05).

Food Technology Research Journal, Vol. 2, issue 1, 50-63, 2023

55 Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies

Total, soluble, and insoluble dietary fi- that, carrot powder contained the highest percent-
bers of raw materials used in cookies pre- age of TDF, SDF and IDF, which amounted in
64.19, 21.03 and 43.16 %, respectively. These re-
paring
sults are in accordance with those obtained by
Dietary fiber, a group of plant carbohydrate pol-
(Kohajdová et al., 2012) who found that the total
ymers, includes both oligosaccharides and polysac-
dietary fibers of carrot powder were 55.70%.
charides which may be associated with lignin and
While, there was no significant difference between
other non- carbohydrate components such as poly-
each of the pumpkin powder, spinach powder and
phenols, saponins and waxes. Dietary fibers have
chard powder in their total dietary fibers content.
been categorized into two major groups called in-
(Lokuge et al., 2018) who found that the total die-
soluble dietary fiber (IDF) and soluble dietary fiber
tary fibers of pumpkin powder ranged from 26.5 to
(SDF) based on their water solubility (Elleuch et
29.7%. Meanwhile, wheat flour had the lowest
al., 2011). Total dietary fibers (TDF), soluble die-
percentage of TDF, SDF and IDF, which being
tary fibers (SDF) and insoluble dietary fibers (IDF)
4.52, 1.57 and 2.95% for wheat flour, respectively.
of wheat flour, carrot powder, pumpkin powder
Alshehry, (2020) observed that, wheat flour con-
spinach powder and chard powder were analyzed
tained 3.09% TDF, 1.07% SDF, and 2.02% IDF
and the results are presented in Table 4. Concern-
(on dry weight basis).
ing the dietary fibers content, the results showed

Table 4. Total, soluble, and insoluble dietary fibers of raw materials used in
cookies preparation (% on dry weight basis)
Dietary fibers (%)
Raw materials
TDF SDF IDF
Wheat flour (72% ex.) 4.52 c 1.57 c 2.95 d
Carrot powder 64.19 a 21.03 a 43.16 a
Pumpkin powder 28.39 b 7.16 b 21.23 b
Spinach powder 24.99 b 8.81 b 16.18 bc
Chard powder 20.24 b 6.43 b 13.81 c
*a, b, c = Means followed by different letters in the same column are significantly different by Duncan's
multiple test (p<0.05).
TDF: total dietary fibers
SDF: soluble dietary fibers
IDF: insoluble dietary fibers

Chemical composition and energy value tively. As for crude protein, ash and crude fibers
of cookies samples contents, the gradual increase in substitution
Effect of addition different raw material (carrot, amounts of wheat flour by (carrot, pumpkin, spin-
pumpkin, spinach and chard powder) on proximate ach and chard) powder resulted in parallel increase
analysis composition of processed cookies samples in crude protein, ash and crude fibers contents in all
was tested and the results are introduced in Table 5. cookies samples which reached to (9.53, 2.45 and
From the obtained data, moisture content was grad- 6.84 %) for blend (T2), (8.71, 4.26 and 4.63 %) for
ually increased in all cookies samples as amount of blend (T4), (9.78, 7.33 and 1.29 %) for blend (T6)
substitution with (carrot, pumpkin, spinach and and (10.81, 5.52 and 2.18 %) for blend (T8), respec-
chard) powder increased which reached to (5.87 %) tively in compared with control sample (8.54, 0.96
for blend (T2), (6.11%) for blend (T4), (5.28%) for and 0.36 %), respectively. The reason of this result
blend (T6) and (4.61%) for blend (T8), respectively may be attributed to the high protein, ash and crude
in compared with control sample (4.26%), respec- fibers contents of (carrot, pumpkin, spinach and

Food Technology Research Journal, Vol. 2, issue 1, 50-63, 2023

 Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies 56

and chard) powder, Table 2. While, fat content was control sample. Also, caloric value were decreased
highest in spinach powder samples in compared when adding (carrot, pumpkin, spinach and chard)
with other samples which reached to (14.18 and powder in cookies compared to control sample
14.36%) for blends (T5 and T6), respectively. The which being 438.52 (cal/100g). These results are
reason of this result due to the higher fat content in approximately similar to those obtained by, (Galla
spinach powder, Table 2. On the other hand, total et al., 2017) reported that the substitution of wheat
carbohydrates were decreased progressively in all flour with spinach powder resulted in increase the
cookies samples when the (carrot, pumpkin, spin- crude protein, crude fibers, ash and moisture con-
ach and chard) powder ratios increased which tent of produced biscuits samples except with de-
reached to (71.54%) for blend (T2), (69.39 %) for crease in the total carbohydrate and energy con-
blend (T4), (63.24 %) for blend (T6) and (69.10 %) tents.
for blend (T8) as compared to (74.36 %) for the
Table 5. Chemical composition and energy value of cookies samples (% on dry weight basis)
Chemical composition (%)
Cookies
samples Crude Crude Total Energy Value
Moisture Fat Ash
protein fibers carbohydrates (cal/100g)
T0 4.26 e 8.54 g 11.88 b 0.96 f 0.36 f 74.36 a 438.52 a
T1 5.36 c 8.96 e 10.12 de 2.38 de 6.73 a 73.18 b 419.64 c
T2 5.87 b 9.53 d 10.61 cd 2.45 de 6.84 a 71.54 b 419.77 c
T3 6.05 ab 8.86 ef 11.16 bc 4.22 cd 4.36 b 69.70 c 414.68 e
T4 6.11 a 8.71 fg 11.53 b 4.26 cd 4.63 b 69.39 c 416.171d
T5 5.18 c 9.54 cd 14.18 a 6.68 b 3.21 c 64.42 cd 423.46 b
T6 5.28 c 9.78 c 14.36 a 7.33 a 3.29 c 63.24 d 321.32 b
T7 4.53 d 10.32 b 9.64 e 4.48 cd 2.98 d 71.03 b 412.16 e
T8 4.61 d 10.81 a 9.96 de 5.52 c 2.18 d 69.10 c 409.28 f
*a, b, c = Means followed by different letters in the same column are significantly different by Duncan's multiple test (p<0.05).
**Carbohydrates were determined by the difference.
* T0: control cookies with 100% wheat flour, T1: cookies with 10% carrot powder, T2: cookies with 20% carrot powder, T3:
cookies with 10% pumpkin powder, T4: cookies with 20% pumpkin powder, T5: cookies with 10% spinach powder, T6: cookies
with 20% spinach powder, T7: cookies with 10% chard powder, T8: cookies with 20% chard powder.

Minerals contents of cookies samples 18.15, 43.40, 73.83, 7.18, 0.26 and 1.22 mg/100g)
Mineral content in samples of cookies illustrated for blend (T4), respectively as compared to control
in Table 6. The results shown that, the minerals sample. These results are approximately similar to
content were gradually increased by the increasing those obtained by (Mala, et al., 2018 and Anitha et
amount of substitution with (10 and 20 %) of carrot al., 2020) who reported that pumpkin powder were
powder where K, Ca, Mg, Na, P, Fe, Zn and Cu of a rich source of minerals content. Also, the increas-
blend (T2) being (53.12, 33.16, 17.12, 42.18, 92.34, ing of substitution amounts by (10 and 20 %) of
2.36, 0.31 and 1.26mg/100g), respectively in com- (spinach and chard) powder was accompanied by
pared with control sample (39.16, 12.23,16.39, gradual increase in minerals content (K, Ca, Mg,
41.36, 55.21, 1.66, 0.21 and 0.89 mg/100g), for the Na, P, Fe, Zn and Cu) for all cookies samples which
same minerals respectively. In addition, the partial reached to (393.63, 75.24, 27.78, 46.29, 64.51, 3.11,
substitution of wheat flour with (10 and 20 %) of 0.43 and 1.13 mg/100g), for blend (T6) respectively
pumpkin powder increased the minerals content in and reached to (143.76, 52.98, 21.65, 44.68, 62.39,
cookies samples gradually in parallel with increas- 2.96, 0.35 and 0.96 mg/100g), for blend (T8) re-
ing the amount of substitution. While K, Ca, Mg, spectively as compared to control sample. (Galla et
Na, P, Fe, Zn and Cu reached to (68.66, 36.95, al., 2017) who outline that the addition of spinach
Food Technology Research Journal, Vol. 2, issue 1, 50-63, 2023
57 Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies

spinach powder to biscuits samples raised the im- spinach powder increased in the flour blends of
portant nutrients such as Ca, Fe and P. Also, bakery products, the mineral contents also increased
(Waseem et al., 2021) found that, the proportion of such as Na, Ca, P, Zn and Fe.
Table 6. Minerals content of cookies samples (mg/100g on dry Weight basis)
Cookies Minerals (mg/100g)
samples (K) (Ca) (Mg) (Na) (P) (Fe) (Zn) (Cu)
T0 39.16 g 12.23 g 16.39 f 41.36 f 55.21 f 1.66 f 0.21 g 0.89 f
T1 41.54 fg 20.21 f 16.16 f 41.81 ef 83.16 b 1.98 ef 0.27 ef 1.11 bc
T2 53.12 efg 33.16 e 17.12 ef 42.18 de 92.34 a 2.36 de 0.31 cd 1.26 a
T3 58.42 ef 26.87 f 17.26 ef 42.63 d 69.27 d 5.22 b 0.22 g 1.08 cd
T4 68.66 e 36.95 e 18.15 e 43.40 c 73.83 c 7.18 a 0.26 f 1.22 a
T5 368.6 b 61.72 b 23.13 b 45.73 a 63.42 e 2.84 cd 0.33 bc 1.06 d
T6 393.63 a 75.24 a 27.78 a 46.29 a 64.51 e 3.11 c 0.43 a 1.13 b
T7 106.13 d 40.57 d 19.78 d 43.86 c 61.16 e 2.78 cd 0.29 de 0.92 ef
T8 143.76 c 52.98 c 21.65 c 44.68 b 62.39 e 2.96 c 0.35 b 0.96 e
*a, b, c = Means followed by different letters in the same column are significantly different by Duncan's multiple test (p <0.05).
* T0: control cookies with 100% wheat flour, T1: cookies with 10% carrot powder, T2: cookies with 20% carrot powder, T3:
cookies with 10% pumpkin powder, T4: cookies with 20% pumpkin powder, T5: cookies with 10% spinach powder, T6: cookies
with 20% spinach powder, T7: cookies with 10% chard powder, T8: cookies with 20% chard powder.

Total, soluble, and insoluble dietary for blend (T4), (3.67, 1.26 and 2.41 %) for blend
fibers of cookies samples (T6) and (3.47, 1.13 and 2.34 % on dry weight ba-
The dietary fibers content including total, solu- sis) for blend (T8), respectively in compared with
ble and insoluble dietary fibers of cookies samples control sample (2.84, 0.86 and 1.98 % on dry
in Table 7. Obtained results it could be observed weight basis), for total, soluble and insoluble fibers
that the dietary fibers content of all cookies samplesrespectively. These results are in agreement with
were increased by increasing of substitution (Lokuge et al., 2018) who reported that pumpkin
amounts by 10 and 20 % of carrot , pumpkin, spin- powder is a good source of dietary fibers. Also,
ach and chard powder which reached to (4.70, 1.64 (Kohajdová et al., 2012 and Castro et al., 2019) they
and 3.06 %) for blend (T2), (4.14, 1.38 and 2.76 %) reported that carrot powder is a good source of die-
tary fibers.
Table 7. Total, soluble, and insoluble dietary fibers of cookies samples (% on dry weight basis)
Dietary fibers (%)
Cookies samples
TDF SDF IDF
T0 2.84 f 0.86 g 1.98 f
T1 4.19 b 1.48 b 2.71 b
T2 4.70 a 1.64 a 3.06 a
T3 3.59 cd 1.16 e 2.43 c
T4 4.14 b 1.38 c 2.76 b
T5 3.27 e 0.98 f 2.29 d
T6 3.67 c 1.26 d 2.41 c
T7 3.10 e 0.92 fg 2.18 e
T8 3.47 d 1.13 e 2.34 cd
*a, b, c = Means followed by different letters in the same column are significantly different by Duncan's multiple test (p<0.05).
TDF: total dietary fibers, SDF: soluble dietary fibers, IDF: insoluble dietary fibers, * T0: control cookies with 100% wheat flour,
T1: cookies with 10% carrot powder, T2: cookies with 20% carrot powder, T3: cookies with 10% pumpkin powder, T4: cookies
with 20% pumpkin powder, T5: cookies with 10% spinach powder, T6: cookies with 20% spinach powder, T7: cookies with
10% chard powder, T8: cookies with 20% chard powder.

Food Technology Research Journal, Vol. 2, issue 1, 50-63, 2023

 Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies 58

Texture profile of cookies the control sample. Resilience shows how well a
Some physical characteristics namely, cookies sample resists to regain its original position
texture profile analysis (TPA) are tabulated in Table (Bourne, 2002). Resilience was decreased with
8. Hardness was defined as the maximum peak increasing the replacement ratio in each of (carrot
force during the first compression cycle (first bite) and pumpkin powder) and increased with increasing
indicating the hardness or softness of the product the replacement ratio in each of (spinach and chard
(Nur Huda et al., 2019). Increasing the replacement powder). However, the highest value of resilience
ratio in all carrot, pumpkin, spinach and chard pow- detected in cookies sample with carrot and pumpkin
der led to a decrease in the hardness ratio, however powder which were 0.08 for (T1 and T3) comparing
the highest value of hardness cycle1 detected in with the control sample (0.06). Fractur ability was
cookies sample with spinach powder for blend T5 decreased with increasing the replacement ratio in
which reached to (65.33) comparing with the con- all (carrot, pumpkin, spinach and chard powder),
trol sample (47.21), while the lowest value of hard- however the highest value of fractur ability detected
ness cycle1 detected in cookies sample with pump- in cookies sample with spinach powder for T6
kin powder for blend T4 which reached to (23.78) which reached to (65.33) comparing with the con-
comparing with the control sample. trol sample (47.21), while the lowest value of frac-
Adhesiveness was decreased with increasing the turability detected in cookies sample with pumpkin
replacement ratio in all (carrot, pumpkin, spinach powder for T4 which reached to (23.78) comparing
and chard powder), however the highest value of with the control sample. These results are nearly in
adhesiveness detected in cookies sample with chard accordance with those found by (Salehi et al., 2016)
powder which were (0.90 and 0.50) for (T7 and T8) with using carrot powder, (Hosseini et al., 2018)
comparing with the control sample (0.10) followed with using pumpkin powder and (Waseem et al.,
by sample with (carrot and spinach powder) which 2021) with using spinach powder.
reached to (0.30) for (T1 and T5) comparing with

Table 8. Texture profile for cookies

Properties
Cookies samples
Hardness Cycle1 Adhesiveness Resilience Fracturability
T0 47.21b 0.10 d
0.06b 47.21b
T1 37.34d 0.30c 0.08a 37.34d
T2 25.47f 0.10 d
0.05b 25.47f
T3 29.92e 0.20c 0.08a 29.92e
T4 23.78f 0.10 e
0.06b 23.78f
T5 65.33a 0.30 c
0.02c 65.33a
T6 46.39b 0.10d 0.03c 46.39b
T7 40.61c 0.90 a
0.01c 40.61c
T8 40.55c 0.50b 0.02c 40.55c
*a, b, c = Means followed by different letters in the same column are significantly different by Duncan's multiple
test (p<0.05).
* T0: control cookies with 100% wheat flour, T1: cookies with 10% carrot powder, T2: cookies with 20% carrot
powder, T3: cookies with 10% pumpkin powder, T4: cookies with 20% pumpkin powder, T5: cookies with 10%
spinach powder, T6: cookies with 20% spinach powder, T7: cookies with 10% chard powder, T8: cookies with 20%
chard powder.

Sensory evaluation of cookies The organoleptic properties of cookies produced by

For measuring product liking and preference, the using 100% wheat flour as control and cookies sam-
hedonic scale is a unique scale, providing both reli- ples which by partial substitution of wheat flour by
able and valid results (Stone et al., 2020). (10 and 20 %) of carrot powder, (10 and 20 %) of

Food Technology Research Journal, Vol. 2, issue 1, 50-63, 2023

59 Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies

(10 and 20 %) of pumpkin powder, (10 and 20 %) ue was found for sample with 10% carrot powder
of spinach powder, (10 and 20 %) of chard powder and control sample against the lowest value for
were evaluated to select the best substitution cookies blend (20%).
amount for produce high quality cookies. The cook- On the other hand, evaluation of cookies by substi-
ies samples were evaluated by ten panelists for sur- tution of wheat flour by pumpkin powder, the re-
face color, surface cracking pattern, crumb color, sults in Table 9. showed that, there were significant
texture, aroma, flavor and overall acceptability as differences between the control sample and cookies
shown in Table 9 and 10. About sensory evaluation with pumpkin powder (10 and 20) in sensory char-
of cookies samples by substitution of wheat flour by acteristics, except surface cracking pattern and sur-
carrot powder, the results in Table 9. showed that, face color had no significant differences. The ac-
there were significant differences between the con- ceptability of cookies samples decreased with the
trol sample and cookies with carrot powder (10 and increasing amount of pumpkin powder supplemen-
20) in sensory characteristics, except surface crack- tation (20 %). The obtained results are in the line
ing pattern, surface color and crumb color had no with those reported by (Anitha et al., 2020) who
significant differences. The acceptability of cookies reported that pumpkin powder could be successfully
samples decreased with the increasing amount of added to prepare cookies up to 20 % to function as
carrot powder supplementation (20 %). The results natural nutrient source with remarkable health bene-
of overall acceptability showed that the highest val- fits and increasing consumer acceptance.

Table 9. Sensory evaluation of cookies with carrot and pumpkin powder

Sensory properties
Surface crack- Overall
Cookies Surface Crumb Texture Aroma Flavor
Samples ing pattern acceptability
Color (10) Color (10) (10) (10) (10)
(10) (60)
Carrot powder
T0 8.90 ±2.76 8.70±2.66 8.75±2.70 9.10±2.79 9.25 ±2.84 8.90 ±2.75 53.60 ±16.24
T1 9.20 ±2.80 9.20±2.80 9.20±2.80 9.00±2.86 9.30 ±2.91 9.50 ±2.91 55.40 ±16.95
T2 8.80 ±0.63 8.70±0.82 8.70±0.82 8.30±0.48 8.70 ±0.48 9.10 ±0.57 52.30 ±2.67
LSD (at 5%) - - - 0.52 0.51 0.49 2.31
Pumpkin powder
T0 8.80 ±2.68 8.55±2.62 9.05±2.77 8.65±2.70 8.70±2.75 9.00 ±2.80 52.75 ±16.09
T3 8.90 ±2.76 8.70±2.66 8.95±2.80 9.15±2.82 9.35±2.87 9.10 ±2.84 53.75 ±16.42
T4 8.80 ±0.35 8.50±0.53 8.60±0.66 7.85±0.75 8.50±0.53 8.40 ±0.70 50.65 ±2.57
LSD (at 5%) - - 0.52 0.59 0.75 0.59 2.31
** Means of ten replicates ± SD.
* T0: control cookies with 100% wheat flour, T1: cookies with 10% carrot powder, T2: cookies with 20% carrot powder, T3:
cookies with 10% pumpkin powder, T4: cookies with 20% pumpkin powder.

Concerning to substitution of wheat flour by spin- tively to consumers acceptability. The decrease for
ach powder and chard powder, the results in Table flavor value of cookies samples could be ascribed to
(10) showed that, there were significant differences herbal flavor of the spinach and chard powder. The
in all sensory attributes between the control sample acceptability of cookies samples decreased with the
and cookies blends (10 and 20%). Significant de- increasing amount of spinach and chard powder
crease (p<0.05) for surface and crumb color in supplementation. The results of overall acceptabil-
cookies blends (20 %) may be due to the green col- ity showed that the highest value was found for con-
or of the cookies imparted by the chlorophyll con- trol sample and cookies blend 10% against the low-
tent of spinach and chard powder which affect nega- est value for cookies blend (20%).
Food Technology Research Journal, Vol. 2, issue 1, 50-63, 2023
 Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies 60

Acceptable quality could be observed by incorpo- ing wheat flour with spinach powder up to 7.5% in
rating spinach and chard powder up to 10 %. The baked products could be a viable and adding spin-
obtained results are in the line with those reported ach powder at a rate higher than 10% leads to a sig-
by (Waseem et al., 2021) who reported that replac- nificant decrease in sensory characteristics.
Table 10. Sensory evaluation of cookies with spinach and chard powder
Sensory properties
Cookies Surface
Surface Crumb Texture Aroma Flavor Overall accept-
cracking
Samples Color (10) Color (10) (10) (10) (10) ability (60)
pattern (10)
Spinach powder
T0 9.10 ±2.82 8.80±2.68 9.15±2.82 9.10 ±2.81 9.25 ±2.84 9.45 ±2.89 54.85 ±16.65
T5 8.60 ±2.64 7.90±2.52 7.90±2.48 8.90 ±2.70 8.55 ±2.68 8.60 ±2.68 50.45 ±15.38
T6 7.10 ±0.57 6.20±0.63 6.20±0.59 8.20 ±0.63 8.00 ±0.67 6.95 ±0.96 42.65 ±1.96
LSD (at 5%) 0.66 0.55 0.50 0.80 0.75 0.62 2.94
Chard powder
T0 9.05 ±2.81 8.95±2.76 9.00±2.79 9.35 ±2.85 8.95 ±2.83 9.55 ±2.92 54.85 ±16.78
T7 8.90 ±2.76 8.70±2.66 8.75±2.70 9.15 ±2.81 9.25 ±2.84 8.80 ±2.73 53.55 ±16.26
T8 7.30 ±0.67 6.00±0.71 6.00±0.71 8.30 ±0.54 7.80 ±1.03 7.10 ±0.91 42.50 ±3.87
LSD (at 5%) 0.75 0.58 0.62 0.77 0.79 0.67 3.40
** Means of ten replicates ± SD.
* T0: control cookies with 100% wheat flour, T5: cookies with 10% spinach powder, T6: cookies with 20% spinach powder,
T7: cookies with 10% chard powder, T8: cookies with 20% chard powder.
4. Conclusion
Due to high dietary fiber content and low calorie ment of wheat flour using pumpkin seeds pow-
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spinach, and chard tested in this study can be re- fect of mixing pumpkin powder with wheat
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