Analysis of the physical-chemical and sensorial properties of Maria type cookies

Open access


Given the importance of the cookies of type Maria worldwide, and considering the absence of any scientific study setting out their main features, it becomes important to identify the differentiating characteristics of several commercialized brands, in particular related to the chemical, physical and sensory characteristics. In this way, the aim of this work was to study and compare eight different brands of cookies of type Maria. The elemental chemical analysis (moisture, ash, protein, fat, fibre and carbohydrates contents), determination of physical parameters (volume, density, texture and colour) and sensory evaluation of studied cookies were performed. Multivariate statistical methods (Pearson correlation, principal component analysis and cluster analysis) were applied to estimating relationships in analysed data. The results for the elemental analysis showed that the samples were very similar in terms of some components, like for example ashes, while quite different in terms of other components, such as moisture and fat contents. With respect to texture and colour the samples showed, in general, some important differences. In terms of sensory evaluation, the sample C was the one that in most sensory tests gathered the preference of the panellists. The cluster analysis showed that the sample A was much different from the other samples. The results of principal component analysis showed that the main component explains 32.6 % of the total variance, and is strongly related to variables associated to colour.

Abbas SA, Ali S, Halim SIM, Fakhrul-Razi A, Yunus R, Choong TSY (2006) Journal of Food Engineering 76: 626-631.

Anzaldua-Morales A (1994) La evaluacion sensorial de los alimentos en la teoria y la pratica, Editorial Acribia, Zaragoza.

AOAC (2000) Offi cial methods of analysis, Association of Offi cial Analytical Chemists, Washington.

Baik OD, Marcotte M, Castaigne F (2000) Food Research International 33: 599-607.

Bourne MC (1975) Interpretation of force curves from instrumental texture measurements em Rhelogy and Texture in Food Quality, The AVI Publishing Company, Inc., Westport, Connecticut.

Cauvin S, Young L (2006) Productos de panaderia: Ciencia, Tecnologia y Pratica Editorial Acribia, S. A., Zaragoza-Espana.

Gaines CS, Kassuba A, Finney PL (1992) Cereal Chemistry 69: 115-119.

Goldstein A, Seetharaman K (2011) Food Research International 44: 1476-1481.

Gomez M, Delreal S, Rosell CM, Ronda F, Blanco F, Blanco CA, Caballero PA (2004) European Food Research and Technology 219: 145-150.

Hoseney RC (1998) Principles of Cereal, Science and Technology, American Association of Cereal Chemists, Inc., St. Paul, Minnesota, USA.

Karaoğlu MM, Kotancilar HG (2009) International Journal of Food Science & Technology 44: 93-99.

Kemp SE, Hollowood T, Hort J (2009) Sensory Evaluation: A Practical Handbook, Wiley-Blackwell, United Kingdom.

Lara E, Cortes P, Briones V, Perez M (2011) LWT - Food Science and Technology 44: 622-630.

Maache-Rezzoug Z, Bouvier J-M, Allaf K, Patras C (1998) Journal of Food Engineering 35: 23-42.

Manley D (1998) Biscuit, Cookie and Cracker Manufacturing: Manual 1 - Ingredients, Woodhead Publishing Limited, Cambridge-England.

Manohar RS, Rao PH, Manohar RS, Rao PH (1999) European Food Research and Technology 210: 43-48.

Matuda TG (2008) Estudo de congelamento de massa de pao: Determinacao experimental das propriedades termofisicas e desempenho de panifi cacao. PhD Thesis, Escola Politecnica - Universidade de Sao Paulo, Sao Paulo, Brasil.

Meilgaard M, Civille GV, Carr BT (1999) Sensory Evaluation Techniques, CRC Press, United States of America.

Monteiro ARG, Martins MF (2003) Processo de produtos na industria de biscoitos: Estudos em casos de fabricantes de medio porte. IV Congresso Brasileiro de Gestao e Desenvolvimento de Produtos, 1-10.

Moss JR, Otten L (1989) Canadian Institute of Food Science and Technology 22, 34-39.

Pereira D (2013) Estudo comparativo de bolacha maria de diferentes marcas. Master Dissertation, Instituto Politecnico de Viseu, Viseu, Portugal.

Perrot N, Trystram G, Le Guennec D, Guely F (1996) Journal of Food Engineering 29: 301-315.

Piteira MFC (2005) Alimentos Funcionais: Incorporacao de Fibras em Bolachas.Doutoramento em Engenharia Agro-Industrial, Universidade Tecnica de Lisboa - Instituto Superior de Agronomia, Lisboa, Portugal.

Rodrigues A (2012) Caracterizacao de pao Regional do Distrito de Viseu e de Pao Sao. Master Thesis, Instituto Politecnico de Vise, Viseu, Portugal.

Rosenthal AJ (2001) Textura De Los Alimentos: Medida y Percepcion, Editorial ACRIBIA, S.A., Zaragoza - Espana.

Saltin S, Sumnu SG (2006) Physical Properties of Foods, Ankara, Turkey.

Seyhun N, Sumnu G, Sahin S (2003) Nahrung 47: 248-251.

Shibukawa S, Sugiyama K, Yano T (1989) Journal of Food Science 54: 621-624.

Szczesniak AS, Loew BJ, Skinner EZ (1975) Journal of Food Science 40: 1253-1256.

Vulicevic I, Abdel-Aal E-S, Mittal G, Lu X (2004) LWT - Food Science and Technology 37: 205-213.

Zoulias EI, Oreopoulou, V, Tzia C (2002) Journal of Food Engineering 55: 337-342.

Acta Chimica Slovaca

The Journal of Slovak University of Technology in Bratislava

Journal Information

Cited By


All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 116 116 8
PDF Downloads 38 38 3