Physicochemical properties of Muntingia calabura fruit and its effect on the quality characteristics of cookies
DOI:
https://doi.org/10.9755/ejfa.2021.v33.i7.2724Abstract
The objective of this investigation was the physical characterization of the Muntingia calabura fruit and physicochemical property evaluation of its meal for use in the formulation of cookies and the physicochemical and sensory characterization of the optimized cookies. The fruit showed a length, width, and thickness of 12.75 mm, sphericity of 99.79%, and an average weight of 1.72 g. Muntingia calabura meal had a high content of protein (26.29 g/100 g) and fiber (13.33 g/100 g), a water solubility capacity of 24%, an oil absorption capacity of 2.17 g/g, and an emulsifying capacity of 16.03%. Cookies were made with different Muntingia calabura meal concentrations (MMC) (0-35 g/100 g) and added water amounts (17-27 g/100 g). Two optimal conditions were obtained (C1= MMC 8.07 g/100 g and C2= MMC 6.05 g/100 g, both with 28.46 mL/100 g of added water). The C1 cookie had a higher protein content (28.99 g/100 g), both cookies had the same degree of acceptance.
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References
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Lauková, M., L. Minarovičová, J. Karovičová and Z. Kohajdová. 2019. Quality evaluation of sweet potato powder-enriched cereal products. Food Sci. Technol. Int. 25: 523-532.
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Pérez, S., E. Matta, C. Osella, M. de la Torre and H. D. Sánchez. 2013. Effect of soy flour and whey protein concentrate on cookie color. LWT-Food Science and Technology 50: 120-125.
Pradhan, R. C., V. Meda, S. N. Naik and L.Tabil. 2010. Physical properties of Canadian grown flaxseed in relation to its processing. Int. J. Food Prop. 13: 732–743.
Ramírez-Rivera, E. J., U. A. Morales-Carrea, R. Limón-Rivera, S. I. Castillo-Martínez, G. Hernández-Salinas, M. O. Ramírez-Sucre, J. A. Herrera-Corredor. 2020. Analytic hierarchy process as an alternative for the selection of vocabularies for sensory characterization and consumer preference. J. Sens. Stud. 35:1-11.
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Sharma, P., and H. S. Gujral. 2013. Extrusion of hulled barley affecting β-glucan and properties of extrudates. Food Bioprocess Tech. 6: 1374-1389.
Singh, G. D., C. S. Riar, C. Saini, A. S. Bawa, D. S. Sogi and D. C. Saxena. 2011. Indian water chestnut flour-method optimization for preparation, its physicochemical, morphological, pasting properties and its potential in cookies preparation. LWT-Food Sci. Technol. 44: 665-672.
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Stojceska, V., P. Ainsworth, A. Plunkett and Ş. İbanoğlu. 2009. The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products. Food Chem. 114: 226-232.
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Téllez-Morales, J. A., E. Herman-Lara, C. A. Gómez-Aldapa and J. Rodríguez-Miranda. 2020. Techno-functional properties of the starch-protein interaction during extrusion-cooking of a model system (corn starch and whey protein isolate). LWT-Food Sci. Technol. 109789.
Téllez‐Morales, J. A., C. A. Gómez‐Aldapa, E. Herman‐Lara, R. Carmona‐García and J. Rodríguez‐Miranda. 2021. Effect of the concentrations of corn starch and whey protein isolate on the processing parameters and the physicochemical characteristics of the extrudates. J. Food Process. Preserv. 45: e15395.
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Vivek, K., S. Mishra and R. C. Pradhan. 2018. Physicochemical characterization and mass modelling of Sohiong (Prunus nepalensis L.) fruit. J. Food Meas. Charact. 12: 923-936.
Zakaria, Z. A., S, Mustapha, M. R. Sulaiman, A. M. Mat Jais, M. N. Somchit and F. C. Abdullah. 2007. The antinociceptive action of aqueous extract from Muntingia calabura leaves: the role of opioid receptors. Med. Prin. Pract. 16: 130-136.
Zakaria, Z. A., H. Zaiton, E. F. P. Henie, A. M. Jais, D. Kasthuri, M. Thenamutha and C. A. Fatimah. 2010. The in vitro antibacterial activity of Corchorus olitorius and Muntingia calabura extracts. J. Pharmacol. Toxicol. 5: 480-486.
Arshad, M. U., F. M. Anjum and T. Zahoor. 2007. Nutritional assessment of cookies supplemented with defatted wheat germ. Food chem. 102: 123-128.
Bourekoua, H., R. Różyło, U. Gawlik‐Dziki, L. Benatallah, M. N. Zidoune and D. Dziki. 2018. Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation). Int. J. Food Sci. Technol. 53: 1906-1913.
Cookie Report. 2021. TOP Data delivers business, consumer, and marketing insights at the speed of breaking news. Retrieved on July 09, 2021 from: https://topagency.com/report/cookie-report/
Coşkuner, Y., and A. Gokbudak. 2016. Dimensional specific physical properties of fan palm fruits, seeds and seed coats (Washingtonia robusta). Int. Agrophys. 30: 301-309.
FAO, 2006. Family Nutrition Guide. Food and Agriculture Organization of United Nation. Rome Italy. Ann Burgess Ed. Pp 1-137.
Figueiredo, R. A. D., A. A. D. Oliveira, M. A. Zacharias, S. M. Barbosa, F. F. Pereira, G. N. Cazela and R. A. D. Camargo. 2008. Reproductive ecology of the exotic tree Muntingia calabura L. (Muntingiaceae) in southeastern Brazil. Rev. Árvore. 32: 993-999.
Gan, H. E., R. Karim, S. K. S. Muhammad, J. A. Bakar, D. M. Hashim and R. A. Rahman. 2007. Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology. LWT-Food Sci. Technol. 40: 611-618.
Gómez-Aldapa, C. A., E. Hernández-Hernández, C. A. Avila-Orta, B. S. Hsiao, J. Castro-Rosas, A. J. Gordillo-Martínez and C. A. González-Ramírez. 2009. Influence of L-α-lisophosphatidylcholine on thermal and structural properties of corn starch. CyTA-J. Food. 7: 37-43.
Hernández-Santos, B., R. Santiago-Adame, R. O. Navarro-Cortéz, C. A. Gómez-Aldapa, J. Castro-Rosas, C. E. Martínez-Sánchez, M. A. Vivar-Vera, E. Herman-Lara and J. Rodríguez-Miranda. 2015. Physical properties of ebony seed (Pithecellobium flexicaule) and functional properties of whole and defatted ebony seed meal. J. Food Sci. Technol. 52: 4483-4490.
ISO standard 10399:2004. Sensory analysis. Methodology. Duo-trio test. (International Organization for Standardization).
ISO standard 16820:2004. Sensory analysis. Methodology. Sequential analysis. (International Organization for Standardization).
ISO standard 4120:2004. Sensory analysis. Methodology. Triangle test. (International Organization for Standardization).
ISO standard 5496:2005. Sensory analysis. Methodology. Initiation and training of assessors in the detection and recognition of odors. (International Organization for Standardization).
Krystyjan, M., D. Gumul, A. Korus, J. Korus and M. Sikora. 2018. Physicochemical properties and sensory acceptance of biscuits fortified with Plantago psyllium flour. Emir. J. Food Agric. 758-763.
Lauková, M., L. Minarovičová, J. Karovičová and Z. Kohajdová. 2019. Quality evaluation of sweet potato powder-enriched cereal products. Food Sci. Technol. Int. 25: 523-532.
Mancebo, C. M., P. Rodriguez and M. Gómez. 2016. Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies. LWT-Food Sci. Technol. 67: 127-132.
Moro, T. M.A., C. M. Celegatti, A. P. A. Pereira, A.S. Lopes, D. F. Barbin, G. M. Pastore and M. T. P. S. Clerici. 2018. Use of burdock root flour as a prebiotic ingredient in cookies. LWT-Food Sci. Technol. 90: 540-546.
Mpotokwane, S.M., E. Gaditlhatlhelwe, A. Sebaka and V A. Jideani 2008. Physical properties of bambara groundnuts from Botswana. J. Food Eng. 89: 93-98.
Ogundele, J. O. and A. O. Aladesanmi. 2010. Proximate composition and some functional properties of three varieties of Lagenaria siceraria melon seeds. Res. J. Agric. Biol. Sci. 6(2): 108-112.
Pathak, S. S., R. C. Pradhan and S. Mishra. 2019. Physical characterization and mass modeling of dried Terminalia chebula fruit. J. Food Process Eng. 42: e12992.
Pensamiento-Niño, C. A., B. Hernández-Santos, E. Herman-Lara, J. M. Juárez-Barrientos, C. E. Martínez-Sánchez, E. J. Ramírez-Rivera and J. Rodríguez-Miranda. 2019. Physical, mechanical, functional and chemical properties of Mexican pink pinion (Pinus pinea L.). J. Food Sci. Technol. 56: 763-774.
Pérez, S., E. Matta, C. Osella, M. de la Torre and H. D. Sánchez. 2013. Effect of soy flour and whey protein concentrate on cookie color. LWT-Food Science and Technology 50: 120-125.
Pradhan, R. C., V. Meda, S. N. Naik and L.Tabil. 2010. Physical properties of Canadian grown flaxseed in relation to its processing. Int. J. Food Prop. 13: 732–743.
Ramírez-Rivera, E. J., U. A. Morales-Carrea, R. Limón-Rivera, S. I. Castillo-Martínez, G. Hernández-Salinas, M. O. Ramírez-Sucre, J. A. Herrera-Corredor. 2020. Analytic hierarchy process as an alternative for the selection of vocabularies for sensory characterization and consumer preference. J. Sens. Stud. 35:1-11.
Ramón-Canul, L. G., D. L. Margarito-Carrizal, R. Limón-Rivera, U. A. Morales-Carrera, I. M. Rodríguez-Buenfil, M. O. Ramírez-Sucre, A. Cabal-Prieto, J. A. Herrera-Corredor, E. J. Ramírez-Rivera. 2021. Technique for order of preference by similarity to ideal solution (TOPSIS) method for the generation of external preference mapping using rapid sensometric techniques. J. Sci. Food Agric. 101: 3298-3307.
Rodríguez-Miranda, J., B. Hernández-Santos, J. Castro-Rosas, E. A. Vargas-León, J. Hernandez-Avila, E. Rangel-Vargas and C. Alberto. 2016. Physical properties of Cucurbita ficifolia seed and functional properties of whole and defatted meal. Int. J. Food Process. Technol. 3: 27-35.
Rodríguez‐Miranda, J., B. Hernández‐Santos, E. Herman‐Lara, M. A. Vivar‐Vera, R. Carmona‐García, C. A. Gómez‐Aldapa and C. E. Martínez‐Sánchez. 2012. Physicochemical and functional properties of whole and defatted meals from Mexican (Cucurbita pepo) pumpkin seeds. Int. J. Food Sci. Technol. 47: 2297-2303.
Sharma, P., and H. S. Gujral. 2013. Extrusion of hulled barley affecting β-glucan and properties of extrudates. Food Bioprocess Tech. 6: 1374-1389.
Singh, G. D., C. S. Riar, C. Saini, A. S. Bawa, D. S. Sogi and D. C. Saxena. 2011. Indian water chestnut flour-method optimization for preparation, its physicochemical, morphological, pasting properties and its potential in cookies preparation. LWT-Food Sci. Technol. 44: 665-672.
Sonawane, A., S. S. Pathak and R. C. Pradhan. 2020. Physical, thermal, and mechanical properties of bael fruit. J. Food Process Eng. e13393.
Soni, N., A. S. Kulkarni and L. Patel. 2018. Studies on development of high protein cookies. Int. J. Chem. Stud. 6: 439-444.
Stojceska, V., P. Ainsworth, A. Plunkett and Ş. İbanoğlu. 2009. The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products. Food Chem. 114: 226-232.
Tewari, R., V. Kumar and H. K. Sharma. 2019. Physical and chemical characteristics of different cultivars of Indian gooseberry (Emblica officinalis). J. Food Sci. Technol. 56: 1641-1648.
Téllez-Morales, J. A., E. Herman-Lara, C. A. Gómez-Aldapa and J. Rodríguez-Miranda. 2020. Techno-functional properties of the starch-protein interaction during extrusion-cooking of a model system (corn starch and whey protein isolate). LWT-Food Sci. Technol. 109789.
Téllez‐Morales, J. A., C. A. Gómez‐Aldapa, E. Herman‐Lara, R. Carmona‐García and J. Rodríguez‐Miranda. 2021. Effect of the concentrations of corn starch and whey protein isolate on the processing parameters and the physicochemical characteristics of the extrudates. J. Food Process. Preserv. 45: e15395.
Torruco-Uco, J. G., B, Hernández-Santos, E, Herman-Lara, C. E. Martínez-Sánchez, J. M. Juárez-Barrientos and J. Rodríguez-Miranda. 2019. Chemical, functional and thermal characterization, and fatty acid profile of the edible grasshopper (Sphenarium purpurascens Ch.). Eur. Food Res. Technol. 245: 285-292.
Vivek, K., S. Mishra and R. C. Pradhan. 2018. Physicochemical characterization and mass modelling of Sohiong (Prunus nepalensis L.) fruit. J. Food Meas. Charact. 12: 923-936.
Zakaria, Z. A., S, Mustapha, M. R. Sulaiman, A. M. Mat Jais, M. N. Somchit and F. C. Abdullah. 2007. The antinociceptive action of aqueous extract from Muntingia calabura leaves: the role of opioid receptors. Med. Prin. Pract. 16: 130-136.
Zakaria, Z. A., H. Zaiton, E. F. P. Henie, A. M. Jais, D. Kasthuri, M. Thenamutha and C. A. Fatimah. 2010. The in vitro antibacterial activity of Corchorus olitorius and Muntingia calabura extracts. J. Pharmacol. Toxicol. 5: 480-486.
Published
2021-08-18
How to Cite
Miranda, J. R.-., J. M. J.-. Barrientos, J. H.-. Canseco, M. R.-. Rivera, and B. H.-. Santos. “Physicochemical Properties of Muntingia Calabura Fruit and Its Effect on the Quality Characteristics of Cookies”. Emirates Journal of Food and Agriculture, vol. 33, no. 7, Aug. 2021, pp. 555-64, doi:10.9755/ejfa.2021.v33.i7.2724.
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Research Article
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