Characterization of Physicochemical, Antioxidant, and Sensory Quality of Cookies Enriched with Microencapsulated Ginger Extracts as a Functional Ingredient

Abozed, Safaa Sayied; AHMED, Zahra Saleh; Abd El-Kader, Amal E.; Mohamed, Rasha K.

doi:10.21608/ejchem.2024.239223.8714

Characterization of Physicochemical, Antioxidant, and Sensory Quality of Cookies Enriched with Microencapsulated Ginger Extracts as a Functional Ingredient

Document Type : Original Article

Authors

¹ Food Technology Dept., Food Science and Nutrition Division, National Research center, Dokki, Giza-Egypt

² Chemical engineering and pilot plant laboratory Dept., National Research Centre, Dokki ,Giza, Egypt.

10.21608/ejchem.2024.239223.8714

Abstract

The ginger root is famous for its impact on food and antioxidant effects. The spicy flavor limits ginger's utilization in some food products as a result this research aims to assess the influence of incorporating micro-encapsulated ginger extract M-EG prepared by co-crystallization using maltodextrin as the encapsulating agent on the physicochemical, antioxidant, and sensory quality of cookies. Among the phenolic compounds identified on ginger extract by HPLC Catechin and Gallic acid showed the maximum concentration of 706.21 (µg/g) and 650.34 (µg/g), respectively. Rutin was found at 75.62 (µg/g) as a flavonoid compounds group. Microcapsules of ginger extract M-EG prepared by co-crystallization using maltodextrin as the encapsulating agent exhibited 77.66% encapsulation efficiency. The surface morphology of M-EG showed irregular shapes of small aggregates on the surface of larger clusters of sharp edges with porous structures. Different weight replacements (0, 10, 25, and 50%) of sugar by M-EG were used, and the prepared cookies were assessed for physicochemical properties, the content of total phenols, antioxidant capacity (based on different radical assays), and sensory quality. Cookie's proximate composition revealed that moisture, ash, fat, and crude fiber contents in the cookies increased slightly but significantly by increasing the M-EG content. Antioxidant profile including total phenol and total flavonoid of M-EG cookies showed enhanced antioxidant capacities associated with the increase of M-EG content. Desirable attributes were noticed for M-EG cookies like increased diameter, decreased thickness, and higher spread ratio. Sensory scores of the taste for cookies ranged from 7.2 to 8.4 and there were non-significant differences in taste for the 10% and 25% M-EG cookies as compared with the control. The results showed that the replacement of sugar by micro-encapsulated ginger extract M-EG, using maltodextrin as a wall agent, is a promising approach for developing pleasant novel products enriched in phenolic compounds and acceptable for regular cookie consumers.

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