Formulation Optimization, Quality Characterization, and Flavor Profiling of Cookies Enriched with Ultrafine Dark Tea...

Area of Science:

• Food Science
• Food Chemistry
• Sensory Science

Background:

• Traditional baked goods often lack complex flavor profiles.
• Incorporating functional ingredients can enhance nutritional and sensory qualities.
• Dark tea offers unique compounds that may benefit baked products.

Purpose of the Study:

• To optimize the formulation of cookies incorporating ultrafine dark tea powder (UDTP).
• To evaluate the impact of UDTP on cookie texture, sensory acceptability, and flavor.
• To investigate the volatile compound changes induced by UDTP enrichment.

Main Methods:

• Ultrafine dark tea powder (UDTP) preparation via superfine grinding and sieving.
• Single-factor experiments and orthogonal testing for optimal cookie formulation.
• Quality assessment using texture analysis, sensory evaluation, electronic nose (E-nose), and GC-MS.

Main Results:

• Cookies with 4g UDTP per 80g butter showed reduced hardness and comparable fracturability.
• Enhanced sensory scores for texture, odor, and taste were observed in UDTP-enriched cookies.
• UDTP promoted desirable volatile compounds (aldehydes, ketones, heterocycles) contributing to floral, fruity, and caramel notes.

Conclusions:

• Ultrafine dark tea powder effectively improves cookie texture and sensory attributes.
• UDTP enrichment leads to a more complex and desirable flavor profile in baked goods.
• This research offers a method for developing enhanced tea-fortified baked products.