Xhurkaj, Albulena and Stamatovska, Viktorija and Velkovski, Valentina and Kalevska, Tatjana (2026) CHEMICAL CHARACTERISTICS OF COOKIES MADE FROM FLOUR FROM DIFFERENT WHEAT VARIETY. KNOWLEDGE - International Journal, 75 (3).
Full text not available from this repository.Abstract
Cookies are widely consumed across all age groups, owing to their relatively simple technological production process, broad market availability, convenience for direct consumption, and favorable microbiological stability, which ensures an extended shelf life. Wheat flour represents the principal raw material in cookie manufacturing. The aim of this study was to evaluate changes in thechemical composition of cookies resulting from the substitution of commercially available wheat flour with flours derived from different wheat varieties. To fulfill this objective, five types of cookies were produced: cookies prepared with commercially available wheat flour type 400 (control, C), and cookies produced from flours obtained by milling common wheat (Triticum aestivum) varieties Adelaide (A), Bisanzio (B), and AGB-28 (AGB), as well as durum wheat (Triticum durum) variety Cobato (D). The selected wheat varieties were cultivated in the experimental fields of KOAL Seeds Sh.p.k. (Republic of Kosovo). Cookie production was carried out under industrial conditions at the manufacturing facility of the cookie factory „BE Commerce –Vushtrri” (Republic ofKosovo), in accordance with the company’s standardized technological formulation. The basic raw materials used in the production process included: commercial wheat flour type 400, flours from common wheat Triticum aestivum(varieties Adelaide, Bisanzio, and AGB-28) and durum wheat Triticum durum(variety Cobato), in combination with sucrose, margarine, salt, glucose, sodium bicarbonate, milk powder, flavoring, and water.The following parameters were analyzed in the produced cookies: moisture content (AOAC925.09), ash and mineral profile (AOAC 930.05; AOAC 984.27; AOAC 2015.01), proteins (AOAC 960.52), fats (AOAC 963.15), total carbohydrates (by calculation), and total dietary fiber (AOAC 985.29).The conducted analysis showed that in the examined samples,the moisture content ranged from 3.47% (cookies produced from the Bisanzio variety) to 4.36% (cookies produced from the Adelaide variety); ash content from 0.50% (cookies produced from the Cobato variety) to 0.66% (control cookies); fat content from 15.63% (cookies produced from the Bisanzio variety) to 19.60% (control cookies); protein content from 4.58% (cookies produced from the Adelaide variety) to 6.52% (cookies produced from the Cobato variety); total dietary fiber content from 0.53% (control cookies) to 5.75% (cookies produced from the Adelaide variety); and total carbohydrate content from 69.83% (control cookies) to 74.31% (cookies produced from the AGB-28 variety).Regarding the mineral composition the cookies produced from the Adelaide variety stood out as the richest source of essential minerals, exhibiting the highest values for calcium (Ca), zinc (Zn), manganese (Mn), sodium (Na), magnesium (Mg), and potassium (K). The use of different wheat varieties allows for variations in the content of essential macro-and micronutrients in cookies.
Keywords: Wheat varieties, cookies, chemical composition.
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Mr Jordan Martinovski |
| Date Deposited: | 31 Aug 2026 10:45 |
| Last Modified: | 31 Aug 2026 10:45 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/11736 |
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