Journal of Food Engineering 105 (2011) 227–232

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Journal of Food Engineering

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Dough rheological, Mixolab mixing, and nutritional characteristics of almond

cookies with and without xylanase
Chunli Jia a, Weining Huang a,⇑, Mohamed Abdel-Shafi Abdel-Samie a, Guangxing Huang a,
Guangwei Huang b
a
The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program,
Jiangnan University, Wuxi, Jiangsu 214122, People’s Republic of China
b
Almond Board of California, 1150 9th Street, Suite 1500, Modesto, CA 95354, USA

a r t i c l e i n f o a b s t r a c t

Article history: The effects of California almond skin flour (CASF) and xylanase on empirical dough rheology of the flour
Received 1 August 2010 and texture of cookies as well as sensory evaluation were evaluated. Mixolab and Rapid Viscosity Ana-
Received in revised form 26 January 2011 lyzer studies showed that CASF addition resulted in higher water absorption (MWA), a longer develop-
Accepted 12 February 2011
ment time (MDT) and a lower peak viscosity (RPV). Xylanase incorporation into the dough caused a
Available online 17 February 2011
higher MWA and RPV, and a lower MDT. The CASF made the dough less sticky, but xylanase played
the reverse role. The 20% addition of CASF produced cookies with greater spread ratio and lower breaking
Keywords:
force. Xylanase allowed the amount of CASF to be increased from 20% to 23%, which improved protein
Cookie dough
Almond
and dietary fiber (DF) contents, particularly water-soluble DF, while the spread ratio and breaking force
Xylanase remained unaffected. Sensory evaluation results showed good overall acceptability scores for the CASF
Mixolab cookies with and without xylanase.
Empirical rheological properties Ó 2011 Elsevier Ltd. All rights reserved.

1. Introduction 2002; Hilhorst et al., 1999; Martĺnez-Anaya and Jiménez, 1997;

The incidence of a variety of diseases such as diabetes, obesity,
coronary heart diseases, bowel cancer, gallstones, and high choles-
terol decreased considerably with consumption of a high amount
of dietary fiber (DF) (Anderson, 1991; Cleave, 1956; Sidhu et al.,
1999; Spiller and Amen, 1975; Whitehead, 1986). Because of the
health benefit of DF, more and more consumers were changing
their eating habit, which resulted in an approximately 10% increase
in the functional fiber foods market each year (Bollinger, 2001).
Considerable researches have been done in relation to the applica-
tion of DF from different sources in foods (Ajila et al., 2008; Bilgiçli
et al., 2007; De Delahaye et al., 2005; Dhingra and Jood, 2002;
Jeltema et al., 1983). The addition of DF caused changes in some
of processing and handling properties of products, as well as in
their texture, color, flavor, and taste (Anil, 2007; Izydorczyk
et al., 2008; Özboy and Köksel, 1997; Sangnark and Noomhorm,
2004; Sudha et al., 2007; Wang et al., 2002).
Xylanase was an enzyme that could effectively improve the
properties of foods containing DF, such as the rheological proper-
ties of dough and the quality of baked goods, by hydrolyzing
water-insoluble arabinoxylan (AX) to water-soluble AX (Hilhorst,
1999; Selinheimo et al., 2006). It has been used to improve bread
and cookie properties in previous researches (Courtin and Delcour,
Uysal et al., 2007).
California almonds, high in protein, unsaturated fatty acids, DF
and abundant in minerals, vitamins, sterols, and tocopherols
(Lapsley and Huang, 2004), have been used in Chinese moon cake
to improve its nutritional properties (Jia et al., 2008). Almond skin
was rich in DF (48.1%), protein (14.3%), vitamin E (7.87 ppm) and
low in carbohydrates (Lapsley and Huang, 2004). However, it was
usually discarded as a waste by-product.
Mixing and pasting properties of wheat flour dough can be
studied by Mixolab, which is a new tool capable of giving empirical
rheological measurements of flour quality. The instrument allows
analyzing the quality of the protein network and the starch behav-
ior during heating and cooling (Abdel-Samie et al., 2010; Huang
et al., 2010; Rosell et al., 2007).
The objective of the present study was to investigate the effects
of CASF with and without xylanase on dough empirical rheological
and pasting properties using Mixolab and RVA. The effects on
dough stickiness properties, quality attributes, and consumer
acceptability of almond cookies were also reported.
2. Materials and methods
2.1. Materials

⇑ Corresponding author. Tel./fax: +86 510 859 19139. CASF was donated by the Almond Board of California, USA.
E-mail address: wnhuang@jiangnan.edu.cn (W. Huang). Wheat flour and xylanase were purchased from Nanshun Milling

0260-8774/$ - see front matter Ó 2011 Elsevier Ltd. All rights reserved.
doi:10.1016/j.jfoodeng.2011.02.023
228 C. Jia et al. / Journal of Food Engineering 105 (2011) 227–232
Company in Jiangsu, China and Danisco (Kunshan) Co. Ltd., China,
respectively. The activity of xylanase was 69 units/g. Sugar, short-
ening nonfat dry milk, food grade sodium chloride, sodium bicar-
bonate, and ammonium chloride were purchased from local
markets in Wuxi, China.
2.2. Chemical analysis of flour and cookies
Moisture contents were determined according to the AACCI
method 44-15A (AACC International, 2000). Air oven was used to
completely dry the samples at 105 °C, and by measuring the weight
differences before and after drying, moisture contents of samples
were calculated. The formula ‘‘Moisture contents% = (weight of
sample before drying-weight of sample after drying)/weight of
sample before drying  100’’ was used.
Ash was determined according to the AACCI method 08-01
(AACC International, 2000). Ashing samples in a muffle at 600 °C
until a light grey ash was obtained or weighed to a constant
weight.
Protein was determined according to the AACCI method 46-13
(AACC International, 2000). Samples were digested in sulfuric acid,
ammonia was distilled; and excess acid was titrated. A conversion
factor of 6.25 is used.
Dietary fibers (DF) including soluble and insoluble DF con-
tents were determined according to AACCI method 32-07 (AACC
International, 2000). Dried samples were sequentially subjected
to enzymatic digestion by a combination of heat-stable a-amy-
lase, protease, and amyloglucosidase enzymes. a-amylase enzy-
matic digestion conditions were 95 °C for 35 min and pH was
8.2 while for protease it was 60 °C for 30 min and pH 4.5. and
for amyloglucoxidase were 60 °C for 30 min and pH was same
as protease. Filtration step was used to separate the water-
insoluble DF, and the residue was washed with warm distilled
water to get the water-soluble DF. Filtrate and water washings
were combined and precipitated with 4 volumes 95% EtOH for
the determination of water-soluble DF. The precipitate was then
filtered and dried. Both water-soluble DF and water-insoluble DF
residues were corrected for protein, ash, and blank for final cal-
culation of water-soluble and water-insoluble DF values.
2.3. Determination of flour and dough characteristics
The empirical rheological property of flour dough was studied
using Mixolab (Chopin, Tripette & Renaud, Paris, France) according
to ICC 173 standard method (ICC, 2006). For the assays, a certain
amount of wheat flour or wheat flour-CASF blends (i.e., using 0%,
5%, 10%, 15%, 20%, 25%, w/w, flour basis) with known moisture
content was placed into the Mixolab analyzer bowl and mixed to
obtain a dough of 75 g. The amount of the flour or blends was cal-
culated by the Mixolab software. After tempering the solids, the
water required for the dough to produce a torque of 1.1 Nm was
automatically added by the Mixolab system. Special attention
was paid to the determination of the water absorption to ensure
the complete hydration of all components. The settings used in
the test were 8 min at 30 °C with a temperature increase of
4 °C/min until the mixture reached 90 °C. There was a 7-min hold-
ing period at 90 °C, followed by a temperature decrease of 4 °C/min
until the mixture reached 55 °C, and then 6 min of holding at 55 °C.
The mixing speed during the entire assay was 80 rpm. The process
was repeated three times for each blend as well as for the control.
Mixolab parameters were Mixolab water absorption (MWA), Mixo-
lab development time (MDT), Mixolab stability (MST), and Mixolab
minimum torque (MMT), Mixolab peak temperature (MTp, temper-
ature at the peak torque), Mixolab peak torque (MPT), Mixolab
break down (MBD), and Mixolab setback (MSB). MMT measures
the weakening of the protein due to the mechanical work and
the temperature. MTp, MPT, MBD, and MSB measure starch gelati-
nization and retrogradation profile. Detailed description of Mixolab
parameters could also be found in a previous research reported by
Koksel et al. (2009).
The pasting behavior was studied with the Super 3 Rapid Visco
Analyzer (RVA) (Newport Scientific, Warriewood, Australia) using
AACCI method 76-21 (AACC International, 2000). Wheat flour or
wheat flour-CASF blends (i.e., using 0%, 5%, 10%, 15%, 20%, 25%,
w/w, flour basis) was slurried in distilled water. The flour and
water amount added was decided based on the moisture content
of flour. The standard temperature profile consisted of an initial
10-s high-speed (960 rpm) stirring to disperse the sample before
beginning the measuring phase at 160 rpm; holding the tempera-
ture at 50 °C for 50 s, and then raising it to 95 °C in 3.7 min; hold-
ing for 2.5 min, cooling to 50 °C in 3.8 min, and holding for 1 min.
The parameters were RVA peak viscosity (RPV), break down (RBD),
setback (RSB) and RVA pasting temperature (RPT).
Dough stickiness was determined with a Texture Analyzer (TA-
XT2i, Stable Micro Systems, Godalming, UK) using a Chen and
Hoseney cell, described previously by Chen and Hoseney (1995).
Adhesive test was used, compression force selected was 40 g-force,
with a plexiglass probe of 25 mm diameter. The trigger force was
set at 5 g force, and pretest speed was 2 mm/s. Post test speed
was 10 mm/s. The holding time was 0.1 s. The probe travel distance
was selected as 4 mm. The force required for separating the probe
from the dough surface was recorded. Triplicate determinations
were preformed.
2.4. Cookie preparation and evaluation
Initially, the maximum replacement amount of CASF with and
without xylanase was determined. Cookies containing 0–25% CASF
at 5% increment (with 40 ppm, and without xylanase) were pro-
duced and their overall acceptability was evaluated using the sen-
sory evaluation. In the second stage, amount of CASF was increased
at 1% increment from the maximum acceptable amount of CASF
determined from the first stage of the experiment.
Cookies were produced according to AACCI method 10-52
(AACC International, 2000) with a minor modification. Cookie
dough formula was presented in Table 1. Sugar, nonfat dry milk
and sodium bicarbonate were sifted together, and creamed with
shortening using a kitchen aid mixer on low speed for 1 min, on
medium speed for 1 min, on high speed for 30 s, and scraped
after every mixing step. 37.6 g of creamed mass were weighted,
and 4 ml of solution A and 2 ml of solution B were added.
Appropriate amount of water to achieve optimum dough
consistency was added, mixed 3 min, then flour was added and
Table 1
Cookie dough formula.
Ingredients Weight (g)
Flour blend (wheat flour or 40
wheat flour with CASF)
Sugar 24
Shortening 12
Nonfat dry milk 1.2
Sodium bicarbonate 0.4
Sodium bicarbonate (in solution 0.32
Aa)
Ammonium chloride (in solution 0.2
Bb)
Sodium chloride 0.18
Deionized water 1.1 ml in 0%, 5%, 10% and 15% CASF and
1.2 in 20% and 25% CASF
a
Solution A (dissolve 79.8 g of sodium bicarbonate in distilled water and make to
1L).
b
Solution B (dissolve 101.6 g ammonium chloride and 88.8 g sodium chloride in
distilled water and make to one L).
 C. Jia et al. / Journal of Food Engineering 105 (2011) 227–232 229

mixed 20 s. Dough was gently scrapped from bowl, cut with
spatula into two equal portions, and transferred to lightly
greased cookie baking sheet. Dough was sheeted to a 7 mm
sheet using a rolling pin then cut with a cookie circular cutter
and baked in a digitally controlled oven (Sinmag Company,
Wuxi, China) on 205 °C for 11 min. After removal from oven,
cookies were left to cool at room temperature.
Sensory evaluations of the cookies were carried out in the Sen-
sory Analysis Laboratory of the School of Food Science and Tech-
nology at Jiangnan University, Wuxi, China. Ten pre-trained
panelists participated in the sensory tests and were seated at indi-
vidual table in different compartments. A 9-point hedonic scale
(1 = dislike extremely, 5 = neither like nor dislike, 9 = liked extre-
mely) (Peryam and Pilgrim, 1957) was used to evaluate the cookies
for crispness, hardness, mouthfeel, color, flavor, aftertaste, mois-
ture and overall acceptability. Five and higher scores of overall
acceptability were considered as acceptable in this study. Cookies
with 3-digit random number codes were randomly presented to
panelists who were instructed to cleanse their palates with
distilled water (25 °C) between sensory analysis according to
Lawless and Heymann (1999).
2.5. Measurement of physical properties of cookie
The spread ratio of the cookies was determined according to
AACCI method 10-52 (AACC International, 2000). Six cookies were
laid edge to edge and total diameter for them was measured using
a scale, then cookies were rotated and re-measured again and aver-
age of two measurements was calculated. For the thickness deter-
mination, six cookies were laid one over the other one, and
thickness of them was measured using a caliper, cookies were re-
arranged again and were measured for their thickness again, and
two measurements were averaged to get the thickness. Spread
ratios were calculated from the formula (Spread ratio = Diameter/
Thickness). The peak breaking force (g) was measured using the
three-point break (triple beam snap) technique using a texture
analyzer (TA-XT2i, Stable Micro Systems, Godalming, UK). Speed
and distance were set to 1 mm/s and 10 mm, respectively, and
the analyzer was set to return to start cycle.
Three measurements were taken for each experimental treat-
ment from two different batches, yielding six total replicates for
each treatment.
2.6. Data analysis
The analysis of variance (ANOVA) and least significant differ-
ence (LSD) were used to analyze the effect of CASF and xylanase
on the flour and dough characteristics, nutritional composition
and textural properties of cookies. All statistical analyses were con-
ducted at a significance level of P 6 0.05 with the Statistical Anal-
ysis System for Windows (SAS Institute, Cary, NC).
3. Results and discussion
3.1. Determination of flour and dough characteristics
The wheat flour had moisture, protein, ash of 13.2%, 10.9%, and
0.50% (wb) while the CASF had moisture, protein, ash, fat, water-
soluble and water-insoluble DF of 9.3%, 12.2%, 4.1%, 14.1%, 6.8%
and 43.8% (wb).
The MWA of flour without xylanase increased from 54.2% for 0%
CASF replacement to 67.2% for 25% replacement (Table 2), which
might be caused by the high DF and protein contents in the almond
skin. Increase of MWA was caused by xylanase significantly
(P < 0.05), the effect of xylanase on water absorption was more
likely caused by its action on residue flour DF such as arabinoxy-
lans. The MWA of the flour with 40 ppm xylanase was 65.3%,
higher than that of the flour without xylanase (63.8%) at 20% CASF
replacement. The range of MDT and MST was 0.78  5.30
and 6.33  10.22 min, respectively, when the amount of CASF
increased from 0% to 25% (Table 2). It indicated that more work
was needed by CASF dough to form a gluten network linked by
polymer proteins and hydrogen bonding aggregates and that the
formed network was strengthened. Addition of 40 ppm xylanase
to the mixture of wheat flour and CASF decreased both the MDT
and MST significantly (P < 0.05), for example, MDT and MST of
dough containing 20% CASF changed from 4.45 to 3.77 min and
9.93 to 9.53 min, respectively, showing that less work was needed
during dough development after xylanase was incorporated.
By first increasing and then decreasing the temperature, the fol-
lowing effects were seen: a higher MMT and MBD, a lower MPT,
MTp and MSB comparing to control treatment (Table 2). These data
indicated that the CASF improved the heat resistance of the protein
in dough system, but made starch in dough to be less stable at
heating and less retrogradation during cooling. Those effects of

Table 2
Effects of California almond skin flour (CASF) and xylanase on properties of flour and dougha.

Parametersb Control Amount of CASF replacing wheat flour (%) and xylanase (ppm)c
5 10 15 20 25
0 40 0 40 0 40 0 40 0 40
MWA (%) 54.2a 55.6b 57.0B 56.7c 58.9C 59.8d 61.4D 63.8e 65.3E 67.2f 69.4F
MDT (min) 0.78a 0.88b 0.82B 0.95c 0.87C 3.45d 2.87D 4.45e 3.77E 5.30f 4.72F
MST (min) 6.33a 7.82b 7.75B 8.60c 8.45C 9.13d 8.84D 9.93e 9.53E 10.22f 9.88F
MMT (Nm) 0.35a 0.39b 0.45B 0.41c 0.48C 0.45d 0.50D 0.45d 0.47E 0.52f 0.58F
MPT (Nm) 2.39a 2.32b 2.30b 2.29c 2.26c 2.28c 2.26c 2.23e 2.22e 2.17f 2.15f
MBD (Nm) 0.05a 0.05a 0.05a 0.10c 0.11c 0.18d 0.17d 0.71e 0.71e 0.99f 0.98f
MSB (Nm) 1.21a 0.99b 0.98b 0.92c 0.90c 0.55d 0.56d 0.32e 0.34e –d –d
MTp (°C) 86.6a 85.0b 85.2b 84.6c 84.7c 79.0d 79.2d 77.5e 77.8e 76.1f 76.4f
RBD (RVU) 71.9a 62.9b 57.0B 58.5c 51.8C 54.0d 46.4D 52.3e 45.3E 51.7f 44.5F
RSB (RVU) 134.6a 130.8b 125.5B 125.2c 120.1C 120.6d 116.6D 115.3e 111.9E 105.6f 101.8F
RPV (RVU) 165.3a 146.7b 150.0B 136.6c 139.5C 123.4d 128.5D 112.4e 117.5E 107.4f 113.7F
RPT (°C) 60.1a 62.1b 60.7B 66.3c 64.2C 69.4d 67.2D 71.0e 68.6E 72.8f 70.1F
DS (g) 23.2a 21.4b 22.9B 20.3c 22.0C 18.5d 19.4D 16.6e 17.5E 15.2f 16.0F
a
Mean values of three replicates in the same row for each amount followed by different letters were significantly different (P 6 0.05).
b
MWA, Mixolab water absorption; MDT, Mixolab development time; MST, Mixolab stability; MMT: Mixolab minimum torque; MPT, Mixolab peak torque; MBD, Mixolab
break down; MSB, Mixolab setback; MTp, Mixolab temperature at peak torque; RBD, Rapid Visco Analyzer (RVA) break down; RSB, RVA setback; RPV, RVA peak viscosity; RPT,
RVA pasting temperature; DS, dough stickiness.
c
0 and 40 represent the amount of xylanase in ppm.
d
‘‘–’’ Represents no data was obtained because that too weak dough containing too much CASF was broken by two arms.
230 C. Jia et al. / Journal of Food Engineering 105 (2011) 227–232

CASF on the Mixolab empirical rheological properties might be
attributed to the relatively decrease of wheat flour to the total
weight of cookie formula. Xylanase addition resulted in signifi-
cantly (P < 0.05) higher MMT, but no significant change in starch
gelatinization and retrogradation profile (MPT, MBD and MTp).
The RPV, RSB and RBD decreased, but the RPT increased signif-
icantly (P < 0.05) as CASF amount increased (Table 2). These
changes indicated that CASF replacing wheat flour made the starch
in paste to be more difficult to gelatinize and retrograde, which
was different from the Mixolab results. These differences may be
caused by the use of the different instruments as well as different
amount of water available for gelatinization of the starch. The de-
crease of the RPV and increase of the RPT might be attributed to the
dilution of starch by the CASF in the pastes and the strong compe-
tition for water between the CASF and the wheat flour that resulted
in incomplete starch gelatinization. The decrease of the RSB and
RBD indicated that the gelatinized starch in the paste made of
wheat flour and CASF was more difficult to gel during cooling com-
pared with that in the paste without CASF. After adding xylanase,
higher RPV, lower RBD, RSB and RPT were obtained, which might
be caused by the water-soluble AX derived from the water-insolu-
ble AX hydrolyzed by xylanase.
Table 2 also showed that the increase in the CASF content re-
sulted in the decrease in dough stickiness, which probably resulted
from the high DF content in CASF. DF has been identified as one of
stickiness-decreasing ingredient (Collar et al., 2007; Sangnark and
Noomhorm, 2004), which could be related to their high water
holding capacity. However, xylanase caused dough stickiness to
increase (Table 2), which was interesting and justified further
research along the same line.
3.2. Evaluation of cookie characteristics
The effects of CASF on the sensory attributes are shown in Table
3. A decrease in the scores of all sensory attributes and the overall
acceptability of the cookies was found with the addition of CASF.
The maximum amount of CASF in the cookie that could be accepted
by a sensory panelist was 20%, according to overall acceptability.
After adding xylanase, the crispness, hardness, mouthfeel, mois-
ture and overall acceptability of cookies containing CASF were im-
proved, but color, flavor, and aftertaste did not change. The
maximum acceptable amount of CASF was 20% in this case as well.
The further study by increasing CASF replacement at 1% level indi-
cated that cookies containing 21% CASF could not be accepted by
the sensory panelists (Table 4), the overall acceptability was 4.95
(below 5.0 which was 5 = neither like nor dislike), which meant
the maximum acceptable level of CASF in cookies without xylanase
was 20%. For cookies containing 23% CASF and 40 ppm xylanase,
the overall acceptability was 5.05, but it was 4.95 for cookies con-
taining 24% CASF and 40 ppm xylanase, suggesting that the
amount of CASF in cookies with xylanase might not be more than
23%.
Because of the different constituents of wheat flour and CASF,
the nutritional composition of cookies with CASF and xylanase
would be different. Fig. 1 shows protein, water-soluble and
water-insoluble DF content increase significantly (P < 0.05) when
the amount of wheat flour replaced by CASF reached 20–23%.
These results indicated that CASF improved protein and DF content
of cookies. The 20% CASF cookies with xylanase was higher in
water-soluble DF and lower in water-insoluble DF comparing with
cookie without xylanase, and no significant (P < 0.05) change was
found for protein content of the cookie.
A significant increase in the spread ratio was observed (Fig. 2)
when the amount of CASF reached 20%. Xylanase caused a signifi-
cant decrease in the spread ratio. No significant change was found
in the spread ratio when the CASF amount increased from 20% to
23%, which might be because of the synergistic action of CASF
and xylanase on the spread ratio of cookies.
Fig. 2 also showed that breaking force decreased significantly
(P < 0.05) with amounts of CASF increasing. However, xylanase

Table 3
Effects of California almond skin flour (CASF) on sensory attributes of cookies.

Sensory attributes Control Amount of CASF replacing wheat flour (%) and xylanase (ppm)a
5 10 15 20 25
0 40 0 40 0 40 0 40 0 40
Crispness 7.95 7.55 7.60 7.15 7.25 6.45 7.00 5.95 6.45 5.50 6.20
Hardness 7.85 7.45 7.70 7.05 7.55 6.55 6.95 6.05 6.35 5.85 6.05
Mouthfeel 8.50 8.15 8.45 7.35 7.85 6.30 6.80 5.10 5.75 4.55 4.95
Color 8.35 7.65 7.60 6.80 6.75 6.00 6.05 5.65 5.70 5.20 5.20
Flavor 8.20 7.95 7.90 7.20 7.25 6.30 6.25 5.40 5.40 4.80 4.75
Aftertaste 8.10 7.40 7.45 6.70 6.65 6.05 6.00 4.95 5.00 4.60 4.60
Moisture 7.40 7.10 7.30 6.40 6.55 5.90 6.10 5.50 5.65 5.05 5.35
Overall acceptability 8.30 8.00 8.15 7.50 7.75 6.00 6.20 5.25 5.45 4.65 4.85
a
0 and 40 represent the amount of xylanase in ppm.

Table 4
Effects of California almond skin flour (CASF) on sensory attributes of cookies.

Sensory attributes Amount of CASF replacing wheat flour (%) and xylanase (ppm)a
21 22 23 24
0 40 0 40 0 40 0 40
Crispness 5.90 6.40 5.80 6.35 5.75 6.30 5.60 6.25
Hardness 6.05 6.30 6.00 6.20 5.95 6.15 5.90 6.10
Mouthfeel 5.00 5.50 4.95 5.35 4.75 5.20 4.65 5.05
Color 5.50 5.65 5.45 5.50 5.40 5.30 5.30 5.20
Flavor 5.25 5.30 5.10 5.15 4.95 5.00 4.85 4.75
Aftertaste 4.90 4.90 4.85 4.85 4.75 4.80 4.70 4.75
Moisture 5.40 5.55 5.20 5.50 5.35 5.45 5.15 5.40
Overall acceptability 4.95 5.25 4.90 5.15 4.85 5.05 4.75 4.95
a
0 and 40 represent the amount of xylanase in ppm.
 C. Jia et al. / Journal of Food Engineering 105 (2011) 227–232 231

Fig. 1. Effects of California almond skin flour (CASF) and xylanase on nutritional composition of cookies.

9 4500

8 4000

Breaking Force of Cookies (g)

Spread Ratio of Cookies

7 3500

6 3000

5 2500

4 2000

3 1500

2 1000

1 500

0 0
0ppm xylanase 40ppm xylanase 40ppm xylanase

Control 20% CASF 23% CASF

Amount of CASF replacing wheat flour (%) and xylanase (ppm)
Spread Ratio Breaking Force (g)

Fig. 2. Effects of California almond skin flour (CASF) and xylanase on spread ratio and breaking force of cookies.

resulted in a significant increase in breaking force. No significant Acknowledgements

change was observed for the breaking force of cookies when the
CASF amount increased from 20% to 23%, which could be attributed
to the cooperation of CASF and xylanase.
4. Conclusions
An important nutrition-improving ingredient, CASF, has been
identified, which could be used in baked goods like cookies. Xylan-
ase was beneficial to the textural properties and sensory attributes
of cookies and it allowed the maximum amount of CASF in accept-
able cookies to increase from 20% to 23%. This study provided use-
ful information about the use of CASF in producing ‘‘better for you’’
bakery products for present day consumers. And it was helpful to
convert by-product, CASF, to a valuable ingredient for baking
industry in the future.
We thank the Almond Board of California for the financial sup-
ports and the almond skin flour for the joint research project. We
are also grateful for the partial financial supports of the research
from Grants (20576046, 3077005 and 31071595) from the
National Natural Science Foundation of China.
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