Julie K. Northcutt

Background and Objectives Incorporating non‐wheat flour into baked goods allows utilization of locally sourced indigenous food; however, non‐wheat flour may change the final product. The objective of this study was to determine the effects of composite flour containing wheat with partial blends of Brosimum alicastrum seed powder on the quality of sugar snap cookies. Findings Increasing the level of B. alicastrum seed powder in cookies from 0% (controls) to 25% or 50% caused cookie pH, width, spread factor, hardness, and toughness to decrease. Moisture (6.44−6.74 g/100 g) was higher for the 50% replacement cookies compared to controls (≤5.94 g/100 g). Dough weight, cookie weight, and brittleness were similar for 25% and 50% replacements. Hardness (force to fracture) was greatest for control cookies (4.84−5.13 kg) compared to other combinations, except for 25% roasted or unroasted Nicaraguan seed powder cookies (4.53−4.54 kg). Conclusion Supplementing wheat flour with B. alicastrum seed powders produced quality cookies that were slightly smaller in width with a softer texture (lower hardness and toughness) than control cookies. Significance and Novelty B. alicastrum seed powder is a suitable partial replacement for wheat flour in sugar snap cookies. However, at the 50% replacement level, cookies do not exhibit the traditional “snap.”

BACKGROUND A study was conducted to determine the polyphenol oxidase (PPO) activity and changes in surface color and hydroxymethylfurfural (HMF) content in fresh and pre‐frozen peach slices stored at different temperatures. In this study, fresh (F) and pre‐frozen (P) peaches were subjected to one of four treatments: (i) no treatment (N); (ii) blanching in boiling (96 °C ± 4 °C) water (B); (iii) dipping in 2% l ‐ascorbic acid and 2% citric acid (AC); or (iv) blanching placed in boiling water, cooling and dipping in 2% ascorbic acid and 2% citric acid (BAC). Peaches from each treatment group were held at −7, −9, or − 12 °C for 21 days. RESULTS After 21 days of storage, PPO activity and browning was greater in peaches stored at −7 °C than the PPO activity and browning of peaches stored at −9 °C and − 12 °C. Overall, lightness (L*), yellowness (b*), chroma (c*) and hue (h*) decreased while redness (a*) increased during storage. The BAC peaches had less discoloration and lower PPO activity than peach slices exposed to other treatments. Non‐enzymatic browning (HMF indicator) was more pronounced for blanched peaches during storage than unblanched peaches. Pretreatment of blanched peaches with ascorbic and citric acid reduced browning during 21 days at frozen storage for peaches held at −9 °C or − 12 °C. CONCLUSION Storage at −12 °C significantly reduced browning and HMF formation in both blanched and unblanched peach slices in comparison with −7 °C storage. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.