ReviewMolecules (Basel, Switzerland)2023
Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes.
Review in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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The trial behind it
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Who cites it
10 citing papers in PubMed.
- Fruit Pomace as a Functional Ingredient in Wheat Biscuits: Mineral Composition, Colour Characteristics, and Quality Evaluation of Peach Pomace-Enriched Biscuits.Molecules (Basel, Switzerland) · 2026Article
- Valorization of Pitaya (Selenicereus monacanthus) Peels: Proof of Concept for Food Formulation.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Enhancing the Nutritional and Sensory Quality of Tartary Buckwheat Cookies Through Solid-State Fermentation withFoods (Basel, Switzerland) · 2026Article
- Impact ofMolecules (Basel, Switzerland) · 2025Article
- Current Trends in Gluten-Free Biscuit Formulation Using Rice Flour Enriched with Chestnut Flour and Fruit Powders.Foods (Basel, Switzerland) · 2025Article
- Physicochemical Properties and Quality of Bread Enriched with Haskap Berry (Molecules (Basel, Switzerland) · 2025Article
- Effect of Chickpea (Foods (Basel, Switzerland) · 2024Article
- Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes.Foods (Basel, Switzerland) · 2024Article
- Enhancing Cookie Formulations with Combined Dehydrated Peach: A Machine Learning Approach for Technological Quality Assessment and Optimization.Foods (Basel, Switzerland) · 2024Article
- Physicochemical Properties of Dried and Powdered Pear Pomace.Molecules (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cookies made from wheat have become increasingly popular as a snack due to their various advantages, such as their convenience as a ready-to-eat and easily storable food item, wide availability in different types, and affordability. Especially in recent years, there has been a trend towards enriching food with fruit additives, which increase the health-promoting properties of the products. The aim of this study was to examine current trends in fortifying cookies with fruits and their byproducts, with a particular focus on the changes in chemical composition, antioxidant properties, and sensory attributes. As indicated by the results of studies, the incorporation of powdered fruits and fruit byproducts into cookies helps to increase their fiber and mineral content. Most importantly, it significantly enhances the nutraceutical potential of the products by adding phenolic compounds with high antioxidant capacity. Enriching shortbread cookies is a challenge for both researchers and producers because the type of fruit additive and level of substitution can diversely affect sensory attributes of cookies such as color, texture, flavor, and taste, which have an impact on consumer acceptability.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.