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Oat (Avena sativa L.) by-products are valuable sources of many bioactive compounds and minerals. This paper aimed to study the possibility of using micronized oat husk (hull) as a partial replacement for wheat flour (at levels 5, 10, 15, and 20%) in shortbread production. The physicochemical and sensory properties of control and enriched cookies were studied. The incorporation of oat husk into shortbread increased the fiber and ash content, and decreased the available carbohydrates in the cookies. The color of the enriched shortbread significantly changed and the total color difference between the control and enriched cookies ranged from 4.76 to 11.00. Moreover, the total phenolics content and antioxidant activity linearly increased with the percentage of husk in the cookie recipe. Importantly, micronized oat husk at a level of 20% had little influence on the sensory acceptability of cookies. However, replacement of wheat flour higher than 10% resulted in a harder texture of cookies and lower scores for this attribute were obtained. To summarize, in this work we showed that micronized oat husk can be a valuable additive for cookie fortification. [ABSTRACT FROM AUTHOR]

In this article, the influence of corn and pea flour in the amount of 5-25% of the weight of wheat flour of grade 1 on the staling of butter cookies was revealed. Corn flour gives splendor to the pastry, which, in turn, provides crumbly finished products. It was found that cookies with the addition of corn flour in the amount of 20%, and pea flour 15% of the weight of wheat flour retained its softness when storing cookies for 20-30 days.

Oat (Avena sativa L.) by-products are valuable sources of many bioactive compounds and minerals. This paper aimed to study the possibility of using micronized oat husk (hull) as a partial replacement for wheat flour (at levels 5, 10, 15, and 20%) in shortbread production. The physicochemical and sensory properties of control and enriched cookies were studied. The incorporation of oat husk into shortbread increased the fiber and ash content, and decreased the available carbohydrates in the cookies. The color of the enriched shortbread significantly changed and the total color difference between the control and enriched cookies ranged from 4.76 to 11.00. Moreover, the total phenolics content and antioxidant activity linearly increased with the percentage of husk in the cookie recipe. Importantly, micronized oat husk at a level of 20% had little influence on the sensory acceptability of cookies. However, replacement of wheat flour higher than 10% resulted in a harder texture of cookies and lower scores for this attribute were obtained. To summarize, in this work we showed that micronized oat husk can be a valuable additive for cookie fortification.

A rich sugar diet has negative health implications so it is necessary to reduce sugar where possible. The objective of this study was to determine if different sugar size fractions could increase the sweetness intensity of Shortbread biscuits and therefore, permit sugar reduction. For this, the unground commercial sugar (Control, 102 to 378 µm) and two of its sieved separates, (Coarse (C), 228 to 377 µm and Fine (F), 124 to 179 µm) were investigated in biscuit formulation with the following content: Control 100% or 50%; (C), 100 or 50% and (F), 100 or 50% or its initial content. Biscuits were tested using sensory (hedonic and intensity), physical (dimensions, fracture properties, color), and compositional analyses. Trends showed that samples containing C‐sugar with its 50% content were more preferable than samples containing the Control and F‐ sugar fractions at the same level without impact upon acceptability of the final product in all three sugar fraction sizes. As sweetness intensity scores correlated directly with flavor liking scores, these findings promote the use of this sugar fraction in the formulation of low‐sugar baked biscuits. Sugar particle size manipulation could be used as a viable, cheap, technological approach to reduce sugar in baked goods and therefore promote consumer acceptable and commercially available baked biscuits products. Practical Application: In order to reduce sucrose content in products one of the approaches might be via the utilization of small sugar particles which has been shown to increase the intensity of sweetness in chocolate brownies, which has been previously shown by Richardson et al. in 2018. This study investigates the use of a clean label approach in sugar reduction of short bread biscuits. This approach involves decreasing the sugar particles size and demonstrates how reducing the content to half of its initial content formulation will affect the sensory perception and physical properties. [ABSTRACT FROM AUTHOR]

Shortbread biscuits have become one of the most desirable snacks in all population groups but due to its high fat content it is searching for new solutions of fat reduction such as the use of carbohydrate-based fat mimetics. However, the thermal processing of food containing lipids in the presence of certain carbohydrates can contribute to the formation of toxic compounds or alter its levels. Therefore, the aim of the study was to evaluate the use of inulin and pectin gels as partial fat replacers (10-40%) in classical shortbread biscuits in a view of the changes of 3-monochloropropane-1,2-diol ester (3-MCPDE) and glycidyl ester (GE) levels after baking, and also after a two-months storage. The experiment showed that the amount of inulin gel higher than 10% promoted the endogenous formation of 3-MCPDE probably due to the higher amount of Maillard products formed in the biscuits, but after two months the levels decreased and were comparable with those transferred from shortening. Pectin did not demonstrate such phenomenon, owing to the presence of bound water in gel. Glycidyl esters were partially decomposed during baking and also during storage, particularly in the samples with the addition of pectin gel, which presumably caused by low stability of GE under acidic conditions resulting from the occurrence of galacturonic acid in pectin. [ABSTRACT FROM AUTHOR]

The effect of the addition of selected flavour enhancers (dried garlic, dried onion, caraway seeds, poppy seeds, kelp, sesame, Herbs de Provence) on levels of chloropropanediol esters (2-MCPDE, 3-MCPDE) and glycidyl esters (GE) was investigated in classic savoury shortbread with standard and reduced salt level. The changes in the amount of esters after a 2-month storage period were also analysed. Finally, selected products with reduced salt level were evaluated by consumers. The obtained results suggested that the MCPDE and GE present in bakery fat were transferred to the dough and partially decomposed during baking. Ester degradation depended on the presence of flavour additives and the amount of salt. The addition of poppy seeds or sesame accelerated the degradation, whereas onion and garlic inhibited the decomposition and, in some cases, promoted the endogenous formation of 3-MCPDE. The added salt also partially inhibited the decomposition of 3-MCPD esters but had no impact on 2-MCPDE changes. After a 2-month storage period, the level of 3-MCPDE increased in all samples that did not contain salt, while in salty products as well as for 2-MCPDE no such trends were observed. GE levels decreased after 2 months in almost all investigated samples. The consumer acceptability tests showed that the addition of poppy seeds or sesame seeds to the shortbread with reduced salt was highly evaluated by consumers. Hence, the addition of these flavour enhancers can mask the reduced salt amount, thereby lowering not only the level of sodium in the diet, but also the levels of toxic contaminants such as MCPDE or GE. [ABSTRACT FROM AUTHOR]

Equipage is a general term for food prepared to be eaten during travel. Juruks usually spend their everyday lives with travelling and taking care of their animals. Juruks, who take off early in the morning to graze goats and sheep, get back home late in the evening. They appease with their equipage that are wrapped around large napkins during the day. The main equipage of Juruks is shortbread which makes one feel full for a long time. Shortbread is favored by Juruks not only because it is easy to do but also because it remains fresh for a long period of time. Shortbread is among the most essential tastes of Juruk life culture that can be cooked in different kinds and that appears in every stage of their lives. It has gained ground in each period of life from birth till death. The study emphasizes the importance of irreplaceable ashy shortbread and scone among Mersin-Silifke Juruks. The research data was gathered via interview and document analysis methods. The findings were analyzed through culture analysis method. By this means, it was endeavoured to draw attention to the importance of shortbread in the Turkish culture which was once one of the most essential food of Juruk cultural life. [ABSTRACT FROM AUTHOR]

Abstract: The aim of the study was to determine the effect of the addition of 0, 1, 3, and 6% of Spirulina powder (SP) on physicochemical properties and consumer acceptability of shortbread biscuits during storage. Color, hardness, water content, water activity, total antioxidant activity (TAA), total phenolic content, lipid oxidation, fatty acids profile, and sensory evaluation of biscuits were determined on 0, 30, 60, and 90 days of storage. Results showed that biscuits baked with the addition of SP were significantly harder and darker than the control during the whole period of storage. Despite this, they were still acceptable by consumers. It was observed that in each day of storage biscuits with SP had more phenolic compounds and higher values of TAA than the control, and their contents increased with the level of SP addition. Moreover, the addition of SP reduced oxidative changes of shortbread biscuits during storage. Practical Applications: Intense competition in the market of biscuit manufacturers forces to implement product innovations in order to attract new groups of consumers. Shortbread biscuits with Spirulina powder could be characterized not only by nutritional properties and quite good sensorial acceptability but also by extended shelf life. Additionally, so far products identical with the proposed have not been observed, which creates great opportunities for their commercialization. [ABSTRACT FROM AUTHOR]

The effect of the addition of six sweeteners (erythritol, xylitol, maltitol, sucrose, steviol sweetener, and stevia leaves) on the formation of 3-monochloropropane-1,2-diol (3-MCPD) and 3-MCPD esters in glycerol and shortbread model systems subjected to heat treatment was investigated. The highest level of free 3-MCPD was reached for the glycerol model system with the addition of steviol sweetener (114.8 μg kg), in contrast to the model with stevia leaves (51.9 μg kg). The level of free 3-MCPD in the shortbread model was roughly similar, whilst the levels of esterified 3-MCPD were about 12 times higher. The maximum content was obtained in the model with sucrose (1112 μg kg) and the lowest with erythritol (676.4 μg kg). In the glycerol model system, 3-MCPD esters were not detected at all. The experiment revealed that acidic conditions, generated mainly by thermal decomposition of glucose, were a key factor promoting the formation of free and bound 3-MCPD, while in the case of the application of polyols, especially erythritol or xylitol, the chloropropanol production was significantly lower. The experiment also showed that antioxidant capacity of products formed under heat treatment (0.53-1.03 mol Trolox kg) might have some significance in 3-MCPD formation. The findings of the study suggest that erythritol and xylitol added instead of sugar to shortbread can be effective agents in the mitigation of free and bound 3-MCPD formation. However, we also revealed that the application of sweeteners based on maltodextrin or pure stevia extract did not show any inhibitory effect, and in some cases led to the increase in the 3-MCPD generation, so their use in the bakery industry should be reconsidered. [ABSTRACT FROM AUTHOR]

In this paper, we will present the validation of numerical methodology for the improvement of baking performance of a forced convection oven. The baking performance will be assessed as the degree of uniformity between browning and temperature distribution in the oven. We found a linear relationship between the experimentally measured grade of browning and the simulated temperature distribution. Six different designs of oven fan cover were compared through numerical simulations, where a time-dependent 3D numerical model with radiative and convective heat transfers mechanism was used. The results were used in a linear model to estimate the grade of browning. The results were validated with the experimental measurements of baked shortbread using an old and improved-upon oven design. The grade of browning was determined experimentally by the colour contrasts method, based on the colour space CIE L*a*b. The results show that the improved fan cover performs better than the existing fan cover. [ABSTRACT FROM AUTHOR]

Introduction. Conducted analytical and experimental studies to increase biological value the recipe of the shortbread cookie "Pumpkin", the choice of using pumpkin puree, pumpkin oil and chia seeds has been substantiated for creation a functional food product. Materials and methods. The optimum balance of hydrolyzed pumpkin puree to sand sugar, pumpkin oil to butter and the required amount of chia seeds was determined was determined by mathematical modeling. Mass fraction of sugars was determined due to AOAC Method 10-52, moisture - AOAC 934.01, fat - AOAC 963.15. Ash test was carried out based on AOAC 923.03. Water absorption - AOAC 960.14. Results and discussion. The results showed that the sample of cookie with addition of pumpkin puree 50% and pumpkin oil 20% of the initial laying of raw materials and chia seeds in the proportion of 1.5% of the wheat flour amount had the best indicators. Pumpkin puree addition to the sandy paste has affected the structure and consistency of the products. The introduction of puree to the cookie has caused more intensive taste and aroma, a golden color, and it has stabilized the shape and surface. The usage of pumpkin puree has led to a change of the products' color from light yellow to light orange, due to the presence of beta-carotene. Reducing of the norm of sand sugar has led to a decrease of the energy value of finished goods from 467 to 402.5 kcal. The structure of the cookie has become more fragile and tender, which was noted by the tasters as a positive effect. Organoleptic and physicochemical indicators (mass fraction of moisture -13,2%; ash - 0,1%; mass fraction of sugars 30%; mass fraction of fat - 3,4%; water absorption - 157%) confirm that the selected additives do not change the basic characteristics of the cookie. Conclusion. Using a mixture of pumpkin puree, pumpkin oil and chia seeds in the production led to a reduction in the energy value of finished products by reducing the amount of sugar. [ABSTRACT FROM AUTHOR]

Fruit pomace remaining after juice extraction is still a source of bioactive compounds. Especially rich in these compounds is the pomace from blackcurrant fruit and from fruits of little-known horticultural plants, like: rowan, rosehip and elderberry. The addition of fruit pomace to bakery and confectionery products, especially to those made of white flour, may significantly enrich their composition with dietary fiber, vitamins and phenolic compounds. This study was aimed at determining the effect of 20 % addition of fruit pomace from rosehip, rowan, blackcurrant and elderberry on the properties of shortbread cookies. The pomace-containing cookies, compared to those without additives, were characterized by a darker color with a higher contribution of yellowness, and by higher hardness. The overall organoleptic assessment was comparable for all types of cookies, however the cookies with pomace were characterized by more perceptible taste and aroma, and were sourer. The extracts from pomace-supplemented cookies had a significantly stronger antioxidant capacity than that from the cookies without pomace, but they were ineffective in inhibiting lipid oxidation. The study showed that fruit pomace could improve the nutritional value of shortbread cookies. Furthermore, non-typical color of such a new product may be attractive to consumers. [ABSTRACT FROM AUTHOR]

The European Food Safety Agency recommends low intakes of saturated fatty acids. This study evaluated the replacement of 50% and 100% of butter in shortbread cookies with an emulsion filled gel (EFG) based on inulin and extra virgin olive oil (EVOO), and investigated its impact on product characteristics (volatile profile, fracture behaviour and crumb pore size, sensory properties). Cookies containing both 50% and 100% EFG had thinner pore walls than the control cookies, without EFG. The total substitution of butter with EFG gave products with higher number of small-sized pores and lower level of fracture stress, with poorer sensory properties than control cookies. The replacement of 50% of the butter fraction of shortbread with EFG based on inulin and EVOO did not substantially affect cookie microstructure, compared to control. Cookies with 50% butter replacement showed comparable fracture properties, and were well accepted by consumers, resulting a product with potentially healthier properties (19% less total fat, 39% less saturated fats) respect to control cookies. [ABSTRACT FROM AUTHOR]

Promising and appropriate use of cryopowders made of grape pomace and black chokeberry (Aronia melanocarpa) for improving the quality of yeast-leavened dough products and shortbread, and for enhancing their biological value, was considered. The antioxidant properties of cryopowders were studied, and their ability to inhibit chain free-radical reactions, allowing to use them in manufacturing products, containing fats, to improve the quality and extend the storage life of finished products, was proved. It was found that introduction of the powders under investigation reveals a strengthening effect on a gluten wheat flour complex, promotes more intensive accumulation of reducing sugars in dough, improves the dough quality, increases the release of products, reduces baking losses and shrinkage of products. It was proved that rational concentrations of additives are 3 % to dough weight. Studying the influence of cryopowders on organoleptical, physical and chemical indicators of shortbread and yeast-leavened products quality and their changes during storage allowed to improve the quality of the samples under investigation compared to the control ones; herewith, the storage life of shortbread increases by 1.3-1.8 times, of bakery products - for 20-24 hours. The conducted comprehensive and integrated quality assessment of the shortbread and roll "Vitaminna" by the quality control methods has shown that the use of cryopowders enhances organoleptical, structural, mechanical and functional properties of the products, as well as their cost-effectiveness compared to traditional ones by 4 % and 8 %, respectively, indicating a high level of the finished product quality and determining its benefits in food production. [ABSTRACT FROM AUTHOR]

High consumption of saturated fatty acids (SFA) is associated with increased risk of cardiovascular disease and the European Food Safety Agency has called for lower SFA intake. This study assessed the formulation of low SFA shortbreads by replacing 60% and 70% of the butter content with high oleic sunflower oil and water. The quality of the low SFA shortbreads was evaluated through acidity, peroxide value, moisture, ash content, water activity, pH, protein, fat content, and fatty acid profiles. A sensory evaluation was performed to ascertain the effect on flavor. Stability of the new formulations was assessed by conducting accelerated shelf-life studies. The high oleic sunflower oil replacement of butter at levels of 60% and 70% decreased the final SFA content by 52% and 61%, respectively. On the other hand, monounsaturated fat content increased 55% on average while polyunsaturated fat content increased by 40%. Furthermore the new formulations possess quality parameters similar to those of traditional shortbreads (TSs). The study of the shelf life of the products showed that there are no significant variations in peroxide values, malondialdehyde content, or fatty acid profiles in biscuits over time, confirming their high stability. The quantitative descriptive analysis showed that the TS and low SFA shortbreads have similar sensory profiles, and the consumer tests indicated that the low SFA shortbreads were well liked. [ABSTRACT FROM AUTHOR]

The analysis was carried out of 5-hydroxymethyl-2-furfural (HMF) formation during the baking of shortbreads. The investigation was done on three types of shortbread in which sucrose, glucose, or fructose were used as sweeteners. In all the samples the concentration of sugar was 20% (w/w). The cookies were baked in a laboratory oven at temperatures of 200, 215, 230, and 245°C. The samples for the HMF determination were taken at intervals from 5 to 18 min depending on the baking temperature. It was found that HMF formation can be described by exponential equation. The HMF formation was correlated with the colour changes of the cakes determined according to CIELab system. Different parameters of colour were investigated, however, only in the case of brightness difference may the correlation be treated as statistically important. [ABSTRACT FROM AUTHOR]

Samples with different storage times were collected from supermarket shelves for three products: a strawberry fruit drink ( SFD), digestive biscuits and shortbread. Sensory descriptive analysis and chemical measurements were performed on the samples. Consumers measured sensory acceptability and answered an accept/reject question for each sample. These last data were used to estimate the sensory shelf life of the SFD applying survival analysis methodology. For the digestive biscuits and shortbread, this estimation was not possible because of the low rejection probability and that acceptability differences between samples did not follow the expected trend in relation to dates. Partial least squares regressions showed the relationships between acceptability ( Y-matrix) and trained panel descriptive analysis + chemical measurements ( X-matrix). Collecting samples from the shelf could be a means of obtaining cut-off points for shelf-life estimations. However, in two of the three examples presented, confidence intervals were wide. This was due to the relatively low number of experimental points in the regression and/or the batch variability inherent in the sample collection method. Overall, collecting samples from the shelf contributed limited information to shelf-life knowledge. Practical Applications If samples with different storage times could be collected from the company's deposits and/or from supermarket shelves, this would mean an important saving in resources, especially as this would mean not having to wait for the different storage times to elapse. The title of this article proposed answering the question of whether collecting samples from the shelf contributes to shelf-life knowledge. The answer is that it does, although with limitations. Depending on the product, it can provide sensory shelf-life estimations or establish if current 'best-before' dates are adequate. Correlations between acceptability and objective sensory or instrumental data can help in understanding modes of deterioration. [ABSTRACT FROM AUTHOR]

The results from his study reveal that the type of fat used during the baking of shortbreads had a noticeable influence on the properties of lipid fractions as well as the correlation among these properties (acid value, peroxide value, conjugated dienes and trienes contents). For low-trans fats, the correlation between acid value and peroxide value was inversely proportional; for trans-containing fats this correlation was directly proportional. An increase in air humidity during baking caused a decrease in the melting temperature of the fractions of fats used in the process, compared to fats from pastries baked in dry air. This may be indicative of a product with a high degree of unsaturation in the lipid fraction. [ABSTRACT FROM AUTHOR]

The coarse fraction obtained by air classification of barley flour, rich in dietary fiber and flavan-3-ols, was utilized to develop functional biscuits. The flavan-3-ol content, antioxidant activity and oxidative stability of biscuits were measured during storage under retail conditions for 1 year. The replacement of 60% (w/w) refined wheat flour with barley coarse fraction increased the ash, fiber and flavan-3-ol contents significantly. Biscuit samples enriched with barley coarse fraction had a significantly higher amount of fiber compared with the control sample (six times higher). The ββ-glucan content in enriched samples was 15 times higher than control samples. The flavan-3-ol loss in biscuits after baking was about 67%. The initial content of flavan-3-ols increased from 0.6 to 4.3  mg/100  g in biscuits formulated with barley coarse fraction and showed improved antioxidant properties. Lipid oxidation increased during the shelf-life; the enriched biscuit showed the higher lipid oxidation status, but the level reached during the shelf-life was lower than the limit of acceptance reported for bakery products and, for this reason, does not compromise the safety. [ABSTRACT FROM AUTHOR]