Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability


  • Angélica Loza Universidad Nacional de Trujillo
  • Merly Quispe AMDEPJ Sociedad de Responsabilidad Limitada, Tingo María, Huánuco, Perú.
  • Juan Villanueva Universidad Nacional Agraria de la Selva, Facultad de Ingeniería en Industrias Alimentarias. Tingo María, Huánuco, Perú.
  • Pedro P. Peláez Universidad Nacional Agraria de la Selva, Facultad de Ingeniería en Industrias Alimentarias. Tingo María, Huánuco, Perú.


Palabras clave:

functional cookies, wheat flour, banana flour, sesame seeds


Functional cookies were developed using banana flour (BF) and sesame seeds (SS). Protein, moisture and ash were determined, and farinographic analyzes of flours were performed. The attributes odor, color, flavor, crunch and the IC50 value of the cookies were determined. The results were evaluated with the Complete Randomized Design and the Tukey and Kruskall Wallis test. The flour mixture presented higher protein (10.2%), humidity (14.40%) than BF, but lower than wheat flour. Cookies with 10%, 15% and 20% BF and 8% sesame seeds were selected. Flours with 10%, 15% and 20% BF had similar values of water absorption (≤ 60%) and different values statistically (p ≤ 0.05) for development time, mass stability and degree of softening. Cookies with 20% BF and 8% SS (SC) had IC50 = 17.52 ± 0.25 mg / mL, with moisture, protein, fat, crude fiber, ash and carbohydrates of 1.88%, 10.65%, 22.01%, 1.01%, 1.54% and 62.91%, respectively. SC did not present sensorial statistical differences (p ≤ 0.05) the first two months, the third month decreased the acceptability of the crunch and flavor. In ninety days of storage the IC50 value (29.07 ± 0.92 mg / mL), reducing sugars (1.20 ± 0.02) and pH (5.24 ± 0.01) decreased and humidity (3.83 ± 0.03) increased.


Abdel, M.E.S.; Wisal, A.M.B.; Sirekhatim, B.E.; Elamin, A.E.; Vajid, N.V. 2016. Influence of Enrichment of Wheat Bread with Pomegranate (Punica granatum L) Peels by-Products. International Journal of Food Science and Nutrition Engineering 6(1): 9-13.

Agama-Acevedo, E.; Nuñez-Santiago, M.C.; Alvarez-Ramirez, J.; Bello-Pérez, L.A. 2015. Physicochemical, digestibility and structural characteristics of starch isolated from banana cultivars. Carbohydrate Polymers 124: 17–24.

Alvares, P.; Cardenas, V. 2010. Application of the chemical DPPH method to determine the antioxidant capacity present in a tuna jam. Thesis of Chemical Engineer. Faculty of Chemical Engineering. University of Guayaquil, Guayaquil, Ecuador.

AOAC - Association of Official Analytical Chemists. 2000. Official Methods of Analysis, seventeenth ed. (Maryland, USA).

Aparicio-Saguilán, A.; Flores-Huicochea, E.; Tovar, J.; García-Suárez, F.; Gutiérrez-Meraz, F.; Bello-Pérez, L. A. 2005. Resistant Starch-rich Powders Prepared by Autoclaving of Native and Lintnerized Banana Starch: Partial Characterization. Starch - Stärke 57(9): 405–412.

Awolu, O.O.; Omoba, O.; Olawoye, O.; Dairo, M. 2016. Optimization of production and quality evaluation of maize-based snack supplemented with soybean and tiger-nut (Cyperus esculenta) flour. Food Science & Nutrition 5(1): 3–13.

Bezerra, C.V.; Amante, E.R.; de Oliveira, D.C.; Rodrigues, A.M.C.; da Silva, L.H.M. 2013. Green banana (Musa cavendishii) flour obtained in spouted bed – Effect of drying on physico-chemical, functional and morpho-logical characteristics of the starch. Industrial Crops and Products 41: 241–249.

Berlanga, S.; Rubio, H. 2012. How to apply bivariate Student's t-tests and ANOVA in SPSS. Case study. Online REIRE, Revista d'Innovació i Recerca en Educació 5(2): 83-100.

Boita, E.R.F.; Oro, T.; Bressiani, J.; Santetti, G.S.; Bertolin, T.E.; Gutkoski, L.C. 2016. Rheological properties of wheat flour dough and pan bread with wheat bran. Journal of Cereal Science 71: 177–182.

Brand-Williams; Cuvelier, M.; Berset, C. 1995. Use of free radical method to evaluate antioxidant activity. Lebensm. Wiss Technol. 28: 25-30.

Cerón, C.; Bucheli, J.; Osorio M. 2014. Elaboration of biscuits based on potato flour of the variety Parda Pastusa (Solanum tuberosum). Acta Agronómica 63(2): 104-112

Chauhan, A.; Saxena, D.; Singh, S. 2016. Physical, textu-ral, and sensory characteristics of wheat and amaranth flour blend cookies. Cogent Food & Agriculture 2: 1125773

Chávez-Salazar, A.; Bello-Pérez, L. A.; Agama-Acevedo, E.; Castellanos-Galeano, F. J.; Álvarez-Barreto, C. I. 2017. Isolation and partial characterization of starch from banana cultivars grown in Colombia. Inter-national Journal of Biological Macromolecules 98: 240-246.

Cheung, L.; Cheung, P.; Ooi, V. 2003. Antioxidant activity and total phenolics of edible mushroom extracts. Food Chemistry 81(2): 249–255.

De la Horra, A.E.; Seghezzo, M.L.; Molfese, E.; Ribotta, P.D.; León, A. E. 2012. Indicadores de calidad de las harinas de trigo: índice de calidad industrial y su relación con ensayos predictivos. Agriscientia 29(2): 81-89.

Demirkesen, I. 2016. Formulation of Chestnut Cookies and their Rheological and Quality Characteristics. Journal of Food Quality 39(4): 264–273.

Diezgranados, G. 2011. Milk (horchata) of sesame or sesame in replacement of cow's milk. International Clinic of Biological Medicine. Foundation in Good Hands. Cartagena de Indias.

Duncan, J. 1983. Technology of the biscuit industry. Ed. Acribia. Saragossa. Spain. 483 pp.

Ertaş, N. 2015. Effect of Wheat Bran Stabilization Methods on Nutritional and Physico-Mechanical Characteristics of Cookies. Journal of Food Quality 38(3): 184–191.

Farmani, J.; Edalatkhah, M.; Motamedzadegan, A.; Mardani, M. 2016. Production of set yoghurt analogue through replacement of milk fat with canola and sesame oil. International Journal of Dairy Technology 69(3): 433–440.

FDA. 2007. US Food and Drug Administration, Center for Food Safety and Applied Nutrition. PH values of food products. Journal of Food Engineering 34 (3): 98-99.

García, A.; Pacheco, E. 2007. Evaluation of sweet wafer cookies based on arracacha flour (Arracacia xanthorriza B.). Journal Faculty. National Agrarian. Medellin 60(2): 4195-4212.

Gharby, S.; Harhar, H.; Bouzoubaa, Z.; Asdadi, A.; El Yadini, A.; Charrouf, Z. 2017. Chemical characteriza-tion and oxidative stability of seeds and oil of sesame grown in Morocco. Journal of the Saudi Society of Agricultural Sciences 16(2): 105–111.

Gusakov, A.V. 2011. Alternatives to biofuel production in Trichoderma reesei. Trends in Biotechnology 29: 419-435.

Hernández, R. 2006. Elaboration of spaghetti added with banana starch: physical, chemical, nutritional and quality characterization. Master Thesis. National Polytechnic Institute. Center for the development of biotic products. Morelos, Mexico.

Hernandez, R.; Selke, S.; Culter, J. 2000. Plastics packa-ging properties, processing, applications, and regu-lations. Cincinati Hanser Publications, Inc. 425 pp.

Hernández-Monzón, A.; García-Pedroso, D.; Calle-Domin-guez, J.; Duarte, C. 2014. Develop of a sweet cookie with toasted sesame and ground. Tecnología Química 34(3): 240-250.

Hernández, G.; Dias O. 2012. Elaboration of cookies as an alternative for food sovereignty in the Colombian Amazon region. University of Antioquia, Medellín- Colombia.

Hurst, W.; Miller, B.; Stuart, A.; Smith, L.; Lee, Y.; Mchale, L.; Flanagan, A.; Ou, B. 2006. Antioxidant activity and polyphenols and procyanidin content Products containing commercially available cocoa and chocolate selected in the United States. Journal of Agricultural and Food Chemistry 54(4): 4062-4068.

Iram (Argentine Institute for Rationalization of Materials). IRAM standard 15855, 2000. Wheat flour. Physical characteristics of the masses. Determination of water absorption and rheological properties, using a farinograph. Buenos Aires, Argentina.

Jan, U.; Gani, A.; Ahmad, M.; Shah, U.; Baba, W.N.; Masoodi, F.A.; Wani, S.M. 2015. Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties. Journal of Food Science and Technology 52(10): 6334–6344.

Kaur, M.; Singh, V.; Kaur, R. 2017. Effect of partial repla-cement of wheat flour with varying levels of flaxseed flour on physicochemical, antioxidant and sensory characteristics of cookies. Bioactive Carbohydrates and Dietary Fibre 9: 14–20.

Kim, J.H.; Seo, W.D.; Lee, S.K.; Lee, Y.B.; Park, C.H.; Ryu, H.W.; Lee, J.H. 2014. Comparative assessment of compositional components, antioxidant effects, and lignan extractions from Korean white and black sesame (Sesamum indicum L.) seeds for different crop years. Journal of Functional Foods 7: 495–505.

Kira, R; Sawyer, R.; Egan, H.1996. Composition and food analysis of Person. 2 ed. DF, Mexico, Continental SA 135 pp.

Lin, X.; Zhou, L.; Li, T.; Brennan, C.; Fu, X.; Liu, R. H. 2017. Phenolic content, antioxidant and antiprolife-rative activities of six varieties of white sesame seeds (Sesamum indicum L.). RSC Adv. 7(10): 5751–5758.

Lin, Y.C.; Thùy, T.D.; Wang, S.-Y.; Huang, P.-L. 2014. Type 1 Diabetes, Cardiovascular Complications and Sesame (芝麻 Zhī Má). Journal of Traditional and Complementary Medicine 4(1): 36–41.

Marlett, J.; Longacre, M. 1996. Comparison of in vitro and in vivo measures of resistant starch in selected grain products. Cereal Chemistry 73 (1): 63-68.

MINSA – Ministerio de Salud. 2010. Norma Sanitária para la Fabricación, Elaboración y Expendio de Productos de Panificación, Galletería y Pastelería. RM N° 1020-2010 / MINSA. Peru.

Miller, G.L. 1959. Use of dinitrosalicic acid reagent for determination of reducing sugar. Analytical Chemistry 31(1959): 426-428.

Nuñez, F.D. 2009. Study of the Technical and Economic Feasibility of a Partial Substitution of Wheat Flour for Flour of other Cereals applied in the Gallete Industry. Thesis Food engineer. Faculty of engineering in mechanics and production sciences. Polytechnic School of the Coast. Guayaquil, Ecuador.

Ovando-Martinez, M.; Sáyago-Ayerdi, S.; Agama-Acevedo, E.; Goñi, I.; Bello-Perez, L. 2009. Unripe banana flour as an ingredient to Increase the (indigestible carbohydrates of pasta. Food Chemistry 113: 121-128.

Pagani, M.A.; Marti, A.; Bottega, G. 2014. Wheat Milling and Flour Quality Evaluation. In Bakery Products Science and Technology, Second Edition (eds W. Zhou, Y.H. Hui, I. De Leyn, M.A. Pagani, C.M. Rosell, J. D. Selman and N. Therdthai), John Wiley & Sons, Ltd, Chichester, UK.

Pavlovich-Abril, A.: Rouzaud-Sández, O.; Romero-Baranzini, A.L.; Vidal-Quintanar, R.L.; Salazar-García, M.G. 2014. Relationships between Chemical Composition and Quality-Related Characteristics in Bread Making with Wheat Flour-Fine Bran Blends. Journal of Food Quality 38(1): 30–39.

Patzi, J. 2007. Determination of Thiamin and Riboflavin in wheat flour, soybean meal and banana flour by the fluorometric method. Tesina for bachelor's degree in biochemistry- Pharmacy. La Paz, Bolivia.Faculty of Pharmaceutical and biochemical sciences. University of San Andrés.

Pelissari, F.; Andrade-Mahecha, M.; Sobral, P.; Menegalli, F. 2012. Isolation and characterization of the flour and starch of plantain bananas (Musa paradisiaca). Starch - Stärke 64(5): 382–391.

Quaglia. O. 1991. Science and technology of baking. 2d ed. Zaragoza, Espeta Acribia SA. 485 pp.

Quiñones, G.J.; Trujillo, S.R.; Capdesuñer, R.Y.; Quirós, M.Y.; Hernández de la Torre, M. 2013. Potencial de actividad antioxidante de extractos fenólicos de Theobroma cacao L. (cacao). Revista Cubana de Plantas Medicinales 18(2): 201-215.

Robinson, J.; Singh, R.; Kays, S. 2007. Evaluation of an automated hydrolysis and extraction method for quantification of total fat, lipid classes and Tran’s fat in cereal products. Food Chemistry 107: 1150.

Sakač, M.; Pestorić, M.; Mandić, A.; Mišan, A.; Nedeljković, N.; Jambrec, D.; Sedej, I. 2016. Shelf-life prediction of gluten-free rice-buckwheat cookies. Journal of Cereal Science 69: 336–343.

Sanhueza, P.F. 2007. Development of quinoa biscuit (chenopodium quinoa Willd) with walnut. Thesis. Food engineer. University of Chile. Santiago, Chile, p 65-97.

Sun, J.; Yang, W.; Liu, D.; Zhao, J.; Luo, G.; Li, X.; Zhang, A. 2015. Improvement on Mixograph test through water addition and parameter conversions. Journal of Integrative Agriculture 14(9): 1715–1722.

Received Janeiro 21, 2017.

Accepted September 25, 2017.

Corresponding author: (P. Peláez).




Cómo citar

Loza, A., Quispe, M., Villanueva, J., & Peláez, P. P. (2017). Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability. Scientia Agropecuaria, 8(4), 315-325.



Artículos originales