Exploring microstructural integrity and functional attributes of cookies enriched with a compositeblend of water chestnut and barley flour
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Keywords
Abstract
This study developed functional cookies using composite flours of raw/commercial water chestnut (RWCF/
CWCF) and barley flour (BF). Compositional analysis showed CWCF with higher protein (6.12%) and BF
with elevated fiber (4.99%) and ash (3%). Functional attributes revealed CWCF’s superior water absorption
(166.67%) and swelling (276%) capacities. The texture analysis for the cookies showed increased hardness
values (N) 841, 935, 1128, 1208, 1214 for WBF-B, WBF-A, CWCF, WBF-C, BF, respectively, when compared
with control (410 N), while cookies with WBF-B blend (CWCF + BF) maintained standard color parameters
and achieved the optimal sensory scores in color, texture, crispiness, and taste, alongside a homogenized,
smooth, and fluffy microstructure through scanning electron microscopy (SEM). Infra-red spectrum
revealed C-H, C=O, and C-N stretch in all treatments while little variation was found at nitro compound and
alkynes. Conclusively, the results declared WBF-B cookies as a nutritious, palatable option with enhanced
antioxidant potential from natural starch, flavonoids, and vitamins to manage various health disorders.
Riferimenti bibliografici
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Aly, A.A., El-Deeb, F.E., Abdelazeem, A.A., Hameed, A.M., Alfi, A.A., Alessa, H., Alrefaei, A.F. 2021. Addition of whole barley flour as a partial substitute of wheat flour to enhance the nutritional value of biscuits. Arab. J. Chem. 14(5): 103112. https://doi.org/10.1016/j.arabjc.2021.103112
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Škrbić, B., & Cvejanov, J. 2011. The enrichment of wheat cookies with high-oleic sunflower seed and hull-less barley flour: impact on nutritional composition, content of heavy elements and physical properties. Food Chemistry. 124(4): 1416–1422. https://doi.org/10.1016/j.foodchem.2010.07.101
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Ahmed, J., Al-Attar, H., Arfat, Y.A. 2016. Effect of particle size on compositional, functional, pasting and rheological properties of commercial water chestnut flour. Food Hydrocoll. 52: 888–895. https://doi.org/10.1016/j.foodhyd.2015.08.028
Ahmed, M.A., El-Hadidy, G.S., Hamouda, A.M., Shehata, R.A. 2025. Preparation of high nutritional value biscuits from germinated chickpea, carrot, and turmeric rhizomes powder. Sci. Rep.. 15(1): 34496. https://doi.org/10.1038/s41598-025-14810-6
Ahsan, M., Moin, A., Ashraf, H., Kamran, M., Manzoor, I., Giuffrè, A.M. 2023. Technological, quality and nutritional characteristics of Ramen noodles with wheat flour partially substituted by water chestnut flour. Ital. J. Food Sci. 35(4): 136–146. https://doi.org/10.15586/ijfs.v35i4.2423
Alfasane, M.A., Khondker, M., Rahman, M.M. 2011. Biochemical composition of the fruits of water chestnut (Trapa bispinosa Roxb.). Dhaka University Journal of Biological Sciences, 20(1): 95–98.
Ali, S., Liu, Y., Ishaq, M., Shah, T., Abdullah, Ilyas, A., Din, I.U. 2017. Climate change and its impact on the yield of major food crops: Evidence from Pakistan. Foods. 39(6): 1–19. https://doi.org/10.3390/foods6060039
Aly, A.A., El-Deeb, F.E., Abdelazeem, A.A., Hameed, A.M., Alfi, A.A., Alessa, H., Alrefaei, A.F. 2021. Addition of whole barley flour as a partial substitute of wheat flour to enhance the nutritional value of biscuits. Arab. J. Chem. 14(5): 103112. https://doi.org/10.1016/j.arabjc.2021.103112
AOAC. 2000. Official Methods of Analysis of AOAC International (17th ed.). AOAC International: Gaithersburg, MD, USA.
Arshad, M.U., Anjum, F.M., Zahoor, T. 2007. Nutritional assessment of cookies supplemented with defatted wheat germ. Food Chem. 102(1): 123–128. https://doi.org/10.1016/j.foodchem.2006.04.040
Awolu, O.O. 2017. Optimization of the functional characteristics, pasting and rheological properties of pearl millet-based composite flour. Heliyon. 3(2): 1–17. https://doi.org/10.1016/j.heliyon.2017.e00240
Bala, A., Gul, K., Riar, C.S. 2015. Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours. Cogent Food Agric.. 1(1): 1019815 . https://doi.org/10.1080/23311932.2015.1019815
Chinma, C., & Gernah, D. 2007. Physicochemical and sensory properties of cookies produced from cassava/soyabean/mango composite flours. J. Food Technol. 5(3): 256-260.
Chopra, N., Rani, R., Singh, A. 2018. Physico-nutritional and sensory properties of cookies formulated with quinoa, sweet potato and wheat flour blends. Curr. Res. Nutr. Food Sci. 6(3): 798–806. https://doi.org/10.12944/CRNFSJ.6.3.22
Correia, P., Leitão, A., Beirão-da-Costa, M.L. 2009. The effect of drying temperatures on morphological and chemical properties of dried chestnuts flours. J. Food Eng. 90(3): 325–332. https://doi.org/10.1016/j.jfoodeng.2008.06.040
Demirhan, A.A., & Bayraktar, S.S. (2025). The impact of temperature and precipitation on wheat production in Türkiye. Cent. Bank Rev. 25(1): 100191. https://doi.org/10.1016/j.cbrev.2025.100191
Dutta, A. 2017. Chapter 4—Fourier Transform Infrared Spectroscopy. In S. Thomas, R. Thomas, A. K. Zachariah, R. K. Mishra (Eds.), Spectroscopic Methods for Nanomaterials Characterization (pp. 73–93). Elsevier. https://doi.org/https://doi.org/10.1016/B978-0-323-46140-5.00004-2
El Fray, M., Pilaszkiewicz, A., Swieszkowski, W., Kurzydlowski, K.J. 2007. Morphology assessment of chemically modified cryostructured poly (vinyl alcohol) hydrogel. Eur. Polym. J.43(5): 2035–2040. https://doi.org/10.1016/j.eurpolymj.2007.02.024
Elahi, I., Saeed, U., Wadood, A., Abbas, A., Nawaz, H., Jabbar, S. 2022. Effect of climate change on wheat productivity. In Wheat-recent advances. IntechOpen, United Kingdom. https://doi.org/10.5772/intechopen.103780
Enidiok, S., Attah, L., Otuechere, C. 2008. Evaluation of moisture, total cyanide and fiber contents of garri produced from cassava (Manihot utilissima) varieties obtained from Awassa in Southern Ethiopia. Pak. J. Nutr. 7(5): 625–629.
Frost, D.J., Adhikari, K., Lewis, D.S. 2011. Effect of barley flour on the physical and sensory characteristics of chocolate chip cookies. J. Food Sci. Technol. 48(5): 569–576. https://doi.org/10.1007/s13197-010-0179-x
Gupta, M., Bawa, A. S., Abu-Ghannam, N. 2011. Effect of barley flour and freeze–thaw cycles on textural nutritional and functional properties of cookies. Food Bioprod. Process. 89(4): 520–527. https://doi.org/10.1016/j.fbp.2010.07.005
Hammes, W.P., Brandt, M.J., Francis, K.L., Rosenheim, J., Seitter, M.F., Vogelmann, S.A. 2005. Microbial ecology of cereal fermentations. Trends in Food Science & Technology. 16(1–3): 4–11.
Ikuomola, D., Otutu, O., Oluniran, D. 2017. Quality assessment of cookies produced from wheat flour and malted barley (Hordeum vulgare) bran blends. Cogent Food & Agriculture. 3(1): 1293471. https://doi.org/10.1080/23311932.2017.1293471
Jabeen, A., Naik, H.R., Jan, N., Hussain, S.Z., Shafi, F., Amin, T. 2021. Numerical optimization of process parameters of water chestnut flour incorporated corn‐based extrudates: characterizing physicochemical, nutraceutical, and storage stability of the developed product. J. Food Process. Preserv.. 45(7): e15569. https://doi.org/10.1111/jfpp.15569
Jan, U., Gani, A., Ahmad, M., Shah, U., Baba, W.N., Masoodi, F., Maqsood, S., Gani, A., Wani, I.A., Wani, S. 2015. Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties. J. Food Sci. Technol. 52(10): 6334–6344. https://doi.org/10.1007/s13197-015-1773-8
Krajewska, A., & Dziki, D. 2025. Utilization of pear pomace as a functional additive in biscuit production: physicochemical and sensory evaluation. Int. Agrophys. 39(1): 53–60. https://doi.org/10.31545/intagr/195660
Lu, Y., Lnong, X., Mao, Y., Qin, L., Liao, X., Zhao, L. 2025. Structural characterization and hypoglycemic activity of a polysaccharide from Litchi chinensis Sonn. (litchi) pericarp. Food Chem. 493: 145994. https://doi.org/https://doi.org/10.1016/j.foodchem.2025.145994
Mamat, H., Hardan, M.O.A., Hill, S.E. 2010. Physicochemical properties of commercial semi-sweet biscuit. Food Chem. 121(4): 1029–1038. https://doi.org/10.1016/j.foodchem.2010.01.043
McWatters, K.H., Ouedraogo, J.B., Resurreccion, A.V., Hung, Y.C., Phillips, R.D. 2003. Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours. Int. J. Food Sci. Technol. 38(4): 403–410. https://doi.org/10.1046/j.1365-2621.2003.00716.x
Mir, N.A., Gul, K., Riar, C.S. 2015a. Physicochemical, pasting and thermal properties of water chestnut flours: a comparative analysis of two geographic sources. J. Food Process. Preserv. 39(6): 1407–1413. https://doi.org/10.1111/jfpp.12359
Mir, N.A., Gul, K., Riar, C.S. 2015b. Technofunctional and nutritional characterization of gluten‐free cakes prepared from water chestnut flours and hydrocolloids. J. Food Process. Preserv. 39(6): 978–984. https://doi.org/10.1111/jfpp.12311
Montgomery, D.C. 2017. Design and analysis of experiments (9th ed.). John Wiley & Sons, Arizona State University, USA.
Newmark, H.L., Heaney, R.P., Lachance, P.A. 2004. Should calcium and vitamin D be added to the current enrichment program for cereal-grain products? Am. J. Clin. Nutr. 80(2): 264–270. https://doi.org/10.1093/ajcn/80.2.264
Paymard, P., Bannayan, M., Haghighi, R.S. 2018. Analysis of the climate change effect on wheat production systems and investigate the potential of management strategies. Nat. Haz. 91(3): 1237–1255. https://doi.org/10.1007/s11069-018-3180-8
Puste, A. 2004. Agronomic management of wetland crops. Kalyani publishers.
Reller, M.D., Strickland, M.J., Riehle-Colarusso, T., Mahle, W.T., Correa, A. 2008. Prevalence of congenital heart defects in metropolitan Atlanta, 1998-2005. J. Pediatr. 153(6): 807–813. https://doi.org/10.1016/j.jpeds.2008.05.059
Saeed, S.M.G., Ali, S.A., Naz, J., Mirza, M., Elkhadragy, M.F., Yehia, H.M., Giuffrè, A.M. 2023. Techno-functional, antioxidants, microstructural, and sensory characteristics of biscuits as affected by fat replacer using roasted and germinated chickpea (Cicer arietinum L.). Int. J. Food Prop. 26(1): 2055–2077. https://doi.org/10.1080/10942912.2023.2242602
Sarabhai, S., & Prabhasankar, P. 2015. Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough. LWT—Food Sci. Technol. 63(2): 1301–1308. https://doi.org/10.1016/j.lwt.2015.03.111
Sarkar, A., Miah, M.S., Masum, M., Amin, M.S.A., Alam, M. 2025. Fortification of wheat biscuits with chia seed fiber and flower waste: nutritional, antinutritional, functional, and storage properties. Appl. Food Res.. 5(1): 100864. https://doi.org/10.1016/j.afres.2025.100864
Shafi, M., Baba, W.N., Masoodi, F. 2017. Composite flour blends: influence of particle size of water chestnut flour on nutraceutical potential and quality of Indian flat breads. J. Food Meas. Charact. 11(3): 1094–1105. https://doi.org/10.1007/s11694-017-9486-5
Shafi, M., Baba, W.N., Masoodi, F.A., Bazaz, R. 2016. Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies. J. Food Sci. Technol. 53(12): 4278–4288. https://doi.org/10.1007/s13197-016-2423-5
Sharma, P., & Gujral, H.S. (2014). Cookie making behavior of wheat–barley flour blends and effects on antioxidant properties. LWT—Food Sci. Technol. 55(1): 301–307. https://doi.org/10.1016/j.lwt.2013.08.019
Singh, G.D., Riar, C.S., Saini, C., Bawa, A.S., Sogi, D.S., Saxena, D.C. 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(3): 665–672. https://doi.org/10.1016/j.lwt.2010.09.015
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Jun 12, 2026
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Hussain, M., Rababah, T. ., Akram, T., Alsaad, A., Azam, M., Saleh, M. I. ., Almajwal, A. ., AL-Rayyan, N. ., & Hamadneh, B. . (2026). Exploring microstructural integrity and functional attributes of cookies enriched with a compositeblend of water chestnut and barley flour. Italian Journal of Food Science, 38(2), 273–288. https://doi.org/10.15586/ijfs.v38i2.3107
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Original Article
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Come citare
Hussain, M., Rababah, T. ., Akram, T., Alsaad, A., Azam, M., Saleh, M. I. ., Almajwal, A. ., AL-Rayyan, N. ., & Hamadneh, B. . (2026). Exploring microstructural integrity and functional attributes of cookies enriched with a compositeblend of water chestnut and barley flour. Italian Journal of Food Science, 38(2), 273–288. https://doi.org/10.15586/ijfs.v38i2.3107