Relationship of Physicochemical Characteristics with Sensory Profile of Cookies Enriched with Medicinal Herbs

Figures & data

TABLE 1 Physicochemical characteristics of enriched cookies

	Sample^1
Parameter^2	C	P_2	P_4	P_6	E_2	E_4	E_6
M (g/100 g)	2.51 ± 0.20^c	4.04 ± 0.16^a	4.02 ± 0.14^a	3.67 ± 0.26^b	2.34 ± 0.02^d	2.31 ± 0.01^d	2.28 ± 0.12^d
P (g/100 g)	6.26 ± 0.23^cd	7.01 ± 0.04^a	6.55 ± 0.03^b	6.73 ± 0.12^b	6.34 ± 0.06^c	6.13 ± 0.12^d	6.20 ± 0.04^cd
F (g/100 g)	24.54 ± 0.01^d	23.18 ± 0.03^g	23.77 ± 0.07^f	24.31 ± 0.06^e	24.90 ± 0.10^c	25.19 ± 0.05^b	26.17 ± 0.09^a
ST (g/100 g) (g/100 g) (g/100 g) (g/100 g)	44.84 ± 0.18^a	41.37 ± 0.16^d	41.71 ± 0.58^d	42.52 ± 0.17^c	44.32 ± 0.17^b	44.34 ± 0.17^b	44.34 ± 0.00^b
SU(g/100 g)	18.54 ± 0.19^c	18.78 ± 0.09^c	18.45 ± 0.34^c	18.59 ± 0.34^c	18.84 ± 0.09^c	20.42 ± 0.11^b	21.50 ± 0.24^a
Aw	0.32 ± 0.01^b	0.36 ± 0.00^a	0.36 ± 0.00^a	0.36 ± 0.00^a	0.30 ± 0.00^b	0.30 ± 0.00^b	0.31 ± 0.00^b
L*	79.46 ± 0.41^a	65.59 ± 0.76^c	57.98 ± 0.88^f	54.36 ± 0.78^g	68.01 ± 0.61^b	61.29 ± 0.71^d	58.73 ± 0.46^e
a*	–0.58 ± 0.32^g	1.28 ± 0.54^f	2.55 ± 0.45^e	2.87 ± 0.33^d	3.46 ± 0.49^c	5.62 ± 0.46^b	6.36 ± 0.33^a
b*	26.37 ± 0.65^f	29.90 ± 0.75^e	31.56 ± 0.91^c	30.89 ± 0.69^d	36.73 ± 0.27^b	37.75 ± 0.29^a	37.47 ± 0.38^a
H (g)	1422.4 ± 203.2^b	1443.6 ± 250.4^b	1199.50 ± 187.0^cd	1670.43 ± 136.1^a	1250.80 ± 209.4^c	1077.65 ± 145.3^de	973.70 ± 177.2^e
FR (mm)	0.40 ± 0.03^bc	0.45 ± 0.05^b	0.42 ± 0.06^b	0.57 ± 0.07^a	0.36 ± 0.08^c	0.30 ± 0.05^d	0.27 ± 0.04^d

¹Sample C is the control sample, samples P_2 to P_6 are with pulverized herbal blend, samples E_2 to E_6 are with herbal extract; Values in the same row with the same letter are not statistically different (p < 0.05);

²M: moisture content, P: protein content, F: fat content, ST: starch content, SU: sugar content, Aw: water activity, L*: lightness, a*: (red/green), b*: (yellow/blue), H: hardness, and FR: fracturability.

TABLE 2 Sensory evaluation of cookies

	Evaluated properties
		Texture		Aroma
Sample^1	AP Appearance (shape, uniformity, surface)	ST Structure, break, firmness	CW Chewiness and other textural properties	O Odor	T Taste	WMV Weight mean value
C	4.25 ± 0.61^a	4.38 ± 0.71^b	4.42 ± 0.65^ab	2.67 ± 0.82^a	3.29 ± 0.86^a	3.83
P_2	4.50 ± 0.52^ab	4.33 ± 0.49^b	4.33 ± 0.98^b	3.92 ± 0.90^bc	4.25 ± 0.62^bc	4.27
P_4	4.42 ± 0.51^ab	4.50 ± 0.67^b	4.75 ± 0.62^b	4.33 ± 0.65^c	4.67 ± 0.49^c	4.55
P_6	4.55 ± 0.52^ab	3.73 ± 0.95^a	3.91 ± 0.94^a	4.55 ± 0.69^c	4.64 ± 0.50^c	4.25
E_2	4.42 ± 0.67^ab	4.42 ± 0.51^b	4.42 ± 0.67^ab	3.25 ± 0.97^ab	3.92 ± 0.90^b	4.11
E_4	4.67 ± 0.49^b	4.58 ± 0.51^b	4.67 ± 0.49^b	4.25 ± 0.97^c	4.67 ± 0.65^c	4.58
E_6	4.83 ± 0.39^b	4.75 ± 0.45^b	4.75 ± 0.51^ab	4.25 ± 0.87^c	4.67 ± 0.65^c	4.66

¹Sample C is the control sample, samples P_2 to P_6 are with pulverized herbal blend, samples E_2 to E_6 are with herbal extract;

Results are given as mean ± standard deviation;

Values in the same row with the same letter are not statistically different (p < 0.05).

FIGURE 1 (a) PCA plot of physicochemical variables and (b) cookie samples (abbreviation cues are in Table 1).

FIGURE 2 (a) PCA plot of sensory descriptors and (b) cookie samples (abbreviation cues are in Table 2).

FIGURE 3 Scores and loadings plot obtained by the PLS model of the cookies (abbreviation cues are in Tables 1 and 2).

FIGURE 4 Estimated regression coefficient for predicting weighted mean value (WMV; abbreviation cues are in Table 1).