TITLE …………………… DOI: https://doi.org/10.4316/fens.2021.001 5 Journal homepage: www.fia.usv.ro/fiajournal Journal of Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania Volume XX, Issue - 2021, pag. 5 - 12 SOME PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF THE SHORT DOUGH WITH GOOSEBERRY POWDER Sergiy BORUK 1 , Igor WINKLER 2* 1 Department of Chemical Analysis, Food Safety and Testing, Institute of Biology, Chemistry and Bioresources, Yu. Fedkovych National University of Chernivtsi, 2 Kotsyubynsky St., Chernivtsi, 58012, Ukraine 2 Department of Medicinal and Pharmaceutical Chemistry, Bucovina State Medical University, 2 Teatralna Sq., Chernivtsi, 58002, Ukraine winkler@bsmu.edu.ua *Corresponding author Received 21th December 2020, accepted 20th March 2021 Abstract: Gooseberry powder can be used as an admixture to the confectionery short dough to im- prove its healthy food qualities and to increase the content of minerals and vitamins. Rheological, op- tical and some organoleptic properties of the dough were investigated for different contents of the powder. The viscosity of the gooseberry containing dough was found lower than that for the no goose- berry samples and, it was revealed that no optically active components moved from this admixture to the dough bulk. Structuring of the gooseberry-containing dough was weaker than for the no-gooseberry materials and, in the former case, it took longer to restore the dough structure after it was damaged by the mechani- cal stress. Therefore, an overall fluidity of the gooseberry dough is some higher than that for the pure samples. The integral analysis of the organoleptic parameters of the pastry baked of the dough with different contents of gooseberry shows that no more than 2-3 % of the gooseberry powder should be added to the recipe to ensure a healthier consumption of the pastry and to preserve its consistency, taste and appearance. Keywords: short dough; gooseberry; viscosity; organoleptic parameters; healthy food qualities 1. Introduction Confectionery is a wide group of popular food products manufactured under differ- ent recipes, by various production technol- ogies and possessing different consumer- attractive qualities. Even though it cannot be considered as an essential food, the de- mand for this group of products is quite high and stable. Besides, confectionery is also important in the context of providing the human organism with energy and some vital components [1-5]. Dough products have several hundreds of types of items and are the most widespread and popular confectionery goods among different age groups. The short dough is made of flour, sugar, fats, some additional flavoring and aromatic additives [1]. This is quite a popular type of food embracing around a quarter of the dough confection- ery market and known as a product with a significant energy value because of a high content of sugar and fat. On the other hand, the nutritional value of shortbread is rather low because its mineral and vitamins com- positions are not balanced. This problem can be eliminated or mitigated by adding some components rich of the vegetable fi- bres and bioactive compounds [3]. This way, the nutritional quality of shortbread http://www.fia.usv.ro/fiajournal mailto:winkler@bsmu.edu.ua Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XX, Issue – 2021 Sergiy BORUK, Igor WINKLER, Some physicochemical and organoleptic properties of the short dough with gooseberry powder, Food and Environment Safety, Volume XX, Issue 1 – 2021, pag. 5 – 12 6 confectionery can be increased since such components provide immunity stimulation and are physiologically active. Moreover, they can also decrease the energy value of the confectionery to make it healthier and less fattening [5]. Gooseberry is a widely spread herb with bright, tasty and healthy fruits. It can be used as an additive to the shortbread to im- prove its quality, taste and consumer at- tractiveness in the abovementioned context [6,7]. In this paper, we report the results of the investigation of the influence of gooseber- ry powder on the rheological characteris- tics of the short dough, its organoleptic and some other characteristics. 2. Experimental All investigations were carried out with the dough kneaded according to the traditional technology [1] using a mixture of the top grade flours of various Ukrainian brands obtained from a regular grocery store and, when needed, fine powder of the unbrand- ed dried gooseberry fruits obtained from the same store. Optical properties of the dough suspen- sions were investigated using the centrifu- gate separated from the dough after the 15 minutes long rotation at 1000 s-1. The spec- tral properties of the centrifugate were in- vestigated using the SF-2 spectrophotome- ter by LOMO (St. Petersburg, Russia). In all cases, the absorbance of the filtrate was determined against distilled water. All rheological investigations were per- formed using the cylindrical rotary vis- cometer “Rheotest-2” by VEB MLW (Leipzig, Germany) and the experimental guidelines attached to the device [8-12]. The gooseberry powder is a side compo- nent in the dough and, therefore, it will af- fect an inter-particle interaction between the particles of other dough components resulting in some changes in its viscosity and fluidity. On the other hand, some com- pounds can potentially be washed-out from the gooseberry powder during the kneading and transfer into the bulk of the dough. All these questions had to be addressed by the above mentioned experimental investi- gations. 3. Results and discussion It has been found that no gooseberry com- ponents were washed from its powder and transferred in the dough bulk. This result is grounded on the constancy of spectra rec- orded for the centrifugates obtained from the dough with and without an admixture of gooseberry (Fig. 1). As seen from the Fig.1, the pattern and peaks position for both samples are similar while some raise in the absorbance in the case of gooseber- ry-containing dough is caused by the natu- ral decrease in the liquid transparency re- sulted by adding some more solute. There- fore, it seems that the optically active gooseberry components stay inside the powder, and none of them move to the dough bulk. The dough is a complex and multicompo- nent heterogeneous system [9,10] and any change in its composition can lead to un- wanted shifts in its physicochemical pa- rameters. The static and dynamic viscosity is an important characteristic of dough since it is usually transported at the bakeshops by various screw conveyors and other equipment, where these parameters are critical for effective functioning. As seen from the results of rheological in- vestigations (see Fig. 2), the effective vis- cosity of the dough is decreasing with in- crease in the displacement speed but, in case of the gooseberry-containing dough, it always stays below than that for the control dough across the entire range of the dis- placement speeds covered by this investi- gation. As the displacement speed raises, the dis- placement forces make an initially chaotic distribution of the suspension particles more ordered by rearranging and lining them up along the flux direction. On the Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XX, Issue – 2021 Sergiy BORUK, Igor WINKLER, Some physicochemical and organoleptic properties of the short dough with gooseberry powder, Food and Environment Safety, Volume XX, Issue 1 – 2021, pag. 5 – 12 7 other hand, the interparticle aggregation is also weakening, and both these processes contribute to a decrease of the dough vis- cosity with raise in the displacement speed as seen in Fig. 2. 0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1 200 300 400 500 600 700 Wave length, nm A b so rb a n ce , co n v . u n it s Fig. 1. Absorbance spectra of the centrifugates obtained from the samples of dough with (■) and without (▲) a 5 % admixture of the gooseberry powder. It should also be mentioned that the dough viscosity is decreasing with a raise in the gooseberry powder content (see Fig. 3). This effect is caused by a weakening of the interparticle aggregation because of the introduction of the foreign gooseberry powder which cannot take part in structur- ing processes running in the dough with the flour particles [8, 9]. The higher the content of the gooseberry powder, the more defective and less rigid structure is formed in the dough, which evidences it- self through a decrease in its viscosity. The ability of the dough to restore its pseudo-solid structure after it was de- structed mechanically is one of the im- portant operational characteristics since this parameter controls porosity of the baked pastry and smoothness of the tech- nological transportation of the dough [1,8]. It has been found (see Fig. 2) that the dam- aging and then destruction of the pseudo- solid structure of the dough occurs at the application of the shifting deformation caused by rotation of the viscometer cylin- ders [12]. As a result, at some rotation speed, a dependence of the dough viscosity on the rotation intensity interrupts, and it becomes almost independent on the rota- tion as it is characteristic for a Newtonian liquid. One can see that the dough turns into a Newtonian liquid at the rotation speed of around 100 s-1 for both dough samples (a further increase in the speed has only a minimal effect on the dough vis- cosity). As external mechanical stress is decreas- ing, the dough structure is gradually restor- ing and it will return to the initial pseudo- solid state. However, this process occurs not exactly the way as it did at the increase of the rotation speed. Therefore, a loop of hysteresis will appear for the dynamic de- pendence of the dough viscosity on the ro- tation speed. Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XX, Issue – 2021 Sergiy BORUK, Igor WINKLER, Some physicochemical and organoleptic properties of the short dough with gooseberry powder, Food and Environment Safety, Volume XX, Issue 1 – 2021, pag. 5 – 12 8 0 2 4 6 8 10 12 14 16 18 20 0 100 200 300 400 500 600 700 800 Displacement speed, s -1 V is co si ty , P a * s Fig. 2. Dependence of the short dough viscosity on the displacement speed for the 5 % content of the gooseberry powder (■) and for the control sample (▲, no gooseberry). These dependencies for the gooseberry- free and gooseberry-containing dough are shown in Fig. 4 and 5 respectively. As the hysteresis loops seem different (the one for the gooseberry dough is wider than that for the control gooseberry-free sam- ple), it can be concluded that the gooseber- ry powder actually influences the dough viscosity and its ability to restore the struc- ture after mechanical stress. A comparison between Fig. 4 and 5 proves that a viscosi- ty of the no-gooseberry dough is some higher than that for the gooseberry consist- ing sample at the same rotation speed and, on the other hand, in the former case, it restores sooner than in the latter one (com- pare the width of the loops shown in Fig. 4 and Fig. 5). This relaxing character of the gooseberry powder can be caused by a difference into the surface hydrophilicity of the regular dough particles and the particles of goose- berry. This difference results in weaker bonding between these two types of the particles and, therefore, decreases viscosity and makes the particles’ ability to bond into a structure weaker. Both types of dough behave like the non- Newtonian systems since their effective viscosity within the laminar regime is not a constant, and it depends on the mechanical shifting force. There are two processes: structure deformation and restoration run- ning simultaneously in the dough being affected by any mechanical stress, and the effective viscosity is the parameter repre- senting a balance between them. The high- er the content of gooseberries in the dough, the more the structure of the dough is shifted towards destruction, and the higher is the fluidity of the system. Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XX, Issue – 2021 Sergiy BORUK, Igor WINKLER, Some physicochemical and organoleptic properties of the short dough with gooseberry powder, Food and Environment Safety, Volume XX, Issue 1 – 2021, pag. 5 – 12 9 7 7.2 7.4 7.6 7.8 8 8.2 8.4 8.6 8.8 9 0 1 2 3 4 5 6 Gooseberry powder content, % V is co si ty , P a * s Fig. 3. Dependence of the dough viscosity on the gooseberry powder content at the displacement speed (rotation) 27 s -1 . 0 4 8 12 16 20 0 100 200 300 400 500 600 700 800 Rotation speed, s -1 V is co si ty , P a * s Fig. 4. The hysteresis loop for the short dough without an admixture of gooseberry. Upper line (▲) corre- sponds to the viscosity at an increase of the rotation speed and the lower line (■) – at the decrease. Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XX, Issue – 2021 Sergiy BORUK, Igor WINKLER, Some physicochemical and organoleptic properties of the short dough with gooseberry powder, Food and Environment Safety, Volume XX, Issue 1 – 2021, pag. 5 – 12 10 0 4 8 12 16 20 0 100 200 300 400 500 600 700 800 Rotation speed, s -1 V is co si ty , P a * s Fig. 5. The hysteresis loop for the short dough with 5 % of gooseberry. Upper line (▲) corresponds to the viscosity at an increase of the rotation speed and the lower line (■) – at the decrease. Overall consumer qualities of the pastry were investigated by the following organo- leptic parameters: - appearance (shape, color, crust thick- ness, presence and width of the crust cracks); - conditions of the pastry body (baking degree and uniformity, porosity, the occur- rence of the dough voids; the occurrence of insufficient baking or under-kneaded spots); - consistency; - taste and smell (whether they inherent in the pastry, are there any side flavors or smells). Four samples obtained by the addition of 1, 2, 3 and 5 % of gooseberry and one control sample consisting of no gooseberry were baked for this organoleptic parameters in- vestigation. All pastry was baked using the traditional technology of the short dough baking [3, 4]. In case of the gooseberry- consisting dough, this powder was added to the mixture together with the flour and before adding of the egg-sugar-butter com- ponent. Table 1 shows the overall organo- leptic parameters obtained from the blind tests involving 27 independent volunteers of both genders enrolled among the 18-21 years old students of Yu Fedkovych Uni- versity of Chernivtsi studying food tech- nologies. All of them tasted different num- bered pastry samples being not informed of their composition. The following three conditions were con- sidered at the selection of the most optimal gooseberry content in the short dough: an amount of the powder should be sufficient to provide some improvement in the nutri- tional value, rheological characteristics of the dough shouldn’t get significantly wors- en, and an appearance of the pastry (crust and the pastry body color) should stay al- most unchanged. Basing on this approach, the following conclusion can be drawn from the above- mentioned organoleptic tests: - All organoleptic characteristics of the pastry with 1% of gooseberry stay the same or close to those of the control samples containing no gooseberry. However, no significant improve- Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XX, Issue – 2021 Sergiy BORUK, Igor WINKLER, Some physicochemical and organoleptic properties of the short dough with gooseberry powder, Food and Environment Safety, Volume XX, Issue 1 – 2021, pag. 5 – 12 11 ment of the nutritional quality can be expected in this case since the con- tent of gooseberry is rather low; - All organoleptic characteristics also stay almost unchanged when the con- tent of gooseberry reaches 2% alt- hough this amount is still considered as sufficient to improve the nutrition- al quality of pastry; - As the nutritional qualities get further improvement for the pastry contain- ing 3% of gooseberry, its organolep- tic qualities turn worse; - Finally, the above tendency continues for the pastry containing 5% of gooseberry and its organoleptic quali- ties go far below the appropriate standards. Table 1 Comparative characteristics of some organoleptic parameters of the pastry consisting or not con- sisting some gooseberry powder Parameter Control (no gooseberry) Pastry with 1 % of goose- berry Pastry with 2 % of goose- berry Pastry with 3 % of goose- berry Pastry with 5 % of goose- berry Appearance Smooth crust, some small cracks, uniform color Smooth crust, some small cracks and few surface dots Uniform crust, some small cracks and few sur- face dots Uneven crust with some cracks and well-seen in- clusions of gooseberry Uneven crust, many cracks, non-uniform coloring and well-seen in- clusions of gooseberry Color Light brown, uniform Light brown, uniform Light brown, some not- uniform Light brown, uneven Dark-brown, uneven Crust color Light yellow, uniform Light yellow, with few in- clusions of gooseberry Light yellow, with some gray tone Gray yellow, with some inclusions of gooseberry Gray yellow with numer- ous inclusions of gooseberry Consistency Brittle, with little pores Brittle, with little pores Brittle, with little pores Brittle, with little pores but denser than before Brittle, with little pores but denser than before Smell Inherent in pas- try Inherent in pastry Inherent in pastry Inherent in pastry with some bitter note Inherent in pastry with a distinct bitter note Taste Inherent, sweet, no side smacks Inherent, sweet, no side smacks Inherent, sweet, no side smacks Inherent, sweet with light bitter- ness Inherent, sweet with a distinct bit- terness Pastry body conditions Well baked, no under-kneads Well baked, no under- kneads Well baked, no under- kneads Well baked, no under- kneads Well baked, no under- kneads Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XX, Issue – 2021 Sergiy BORUK, Igor WINKLER, Some physicochemical and organoleptic properties of the short dough with gooseberry powder, Food and Environment Safety, Volume XX, Issue 1 – 2021, pag. 5 – 12 12 Therefore, it can be concluded that 2-3% of gooseberry seems the most optimal con- tent of the gooseberry powder. This addi- tion provides some appreciable improve- ment of the nutritional qualities while the organoleptic parameters stay almost un- changed. 4. Conclusion It has been shown that the gooseberry powder can be used as an additive to some confectionery and pastry to improve their nutritional and healthy food qualities. An admixture of gooseberry ensures some de- crease in the dough structuring ability and makes it more fluid. These effects should be taken into consideration at the construc- tion and operation of the dough transporta- tion and mechanical kneading equipment. No extra compounds exhibiting an optical activity are realized from the gooseberry powder into the dough bulk, therefore, the above physicochemical changes are caused by the presence of the gooseberry particles distributed among the flour and other com- ponents of the dough. Since gooseberry causes some deteriora- tion of the pastry organoleptic properties, it is not recommended to exceed 2-3% of its content. If this requirement is observed, some improvement of the nutritional quali- ties is achieved while the pastry appear- ance, taste, color and other properties re- main almost unchanged. 5. References [1]. A. V. PAVLOV, A digest of the recipes of the dough confectionery and pastry, Hydrometeoizdat, Moscow (1998) (In Russian) [2]. N. YESHAK, Sensory evaluation and nutri- tional value of balady flat bread supplemented with banana peels as a natural source of dietary fiber, Annal. Agri. Sci., 61(2), 229-235 (2016) [3]. A. VOLKOVA et al., Innovative technologies of using promising phyto-fortificants in bakery products of high nutritional value, IOP Conf. Ser.: Earth Environ. Sci., 403, 012119 (2019) [4]. M. BIJLWAN et al, Recent developments in dough based bakery: a mini review, The Pharma Innov. J., 8(5), 654-658 (2019) [5]. M. B. YERKEBAEV, Fundamentals of the food rheology. Textbook, ATU, Almaty (2006) (In Russian) [6]. G. GRIFFITH, Prelude to good health: the organic wild gooseberry diet, Archway Publishing, USA (2017) [7]. P. COMBRIS et al, Improvement of the nutri- tional quality of foods as a public health tool, Pub- lic Health, 125(10), 717-724 (2011) [8]. R. BORWANKAR, C. F. SHOEMAKER (Eds), Rheology of food, Elsevier Applied Science UK, London (1992) doi: 10.1016/C2009-0-01131-3 [9]. M. F. KRAVCHENKO, O. L. ROMA- NOVSKA, S. D. BORUK, Rheological properties of the biscuit dough made of the flour “Health”, Sci. Bull. National Food. Uni., 21(5), 69-74 (2015) (In Ukrainian) [10]. M. F. KRAVCHENKO, O. L. ROMA- NOVSKA, S. D. BORUK, A comparative analysis of the rheological characteristics of the mixtures containing cacao and carob, Sci. Bill. Chernivtsi Uni., Series Chemistry, 753, 41-45 (2015) (In Ukrainian) [11]. S BORUK, O. ROMANOVSKA, O. GERYCH, Structuring in the disperse systems of semolina and quinoa, Proc. of Lviv Chem. Read- ings, F29 (2017) (In Ukrainian) [12]. VEB MLW: Guidelines to Rheotest-2. http://www.pochva.com/?content=3&book_id=131 1 Accessed Nov. 23, 2020. https://doi.org/10.1016/C2009-0-01131-3 http://www.pochva.com/?content=3&book_id=1311 http://www.pochva.com/?content=3&book_id=1311 1. Introduction It should also be mentioned that the dough viscosity is decreasing with a raise in the gooseberry powder content (see Fig. 3). This effect is caused by a weakening of the interparticle aggregation because of the introduction of the foreign gooseberry ... The ability of the dough to restore its pseudo-solid structure after it was destructed mechanically is one of the important operational characteristics since this parameter controls porosity of the baked pastry and smoothness of the technological tran... As external mechanical stress is decreasing, the dough structure is gradually restoring and it will return to the initial pseudo-solid state. However, this process occurs not exactly the way as it did at the increase of the rotation speed. Therefore, ... Fig. 2. Dependence of the short dough viscosity on the displacement speed for the 5 % content of the gooseberry powder (■) and for the control sample (▲, no gooseberry). This relaxing character of the gooseberry powder can be caused by a difference into the surface hydrophilicity of the regular dough particles and the particles of gooseberry. This difference results in weaker bonding between these two types of the par... Fig. 3. Dependence of the dough viscosity on the gooseberry powder content at the displacement speed (rotation) 27 s -1. Fig. 5. The hysteresis loop for the short dough with 5 % of gooseberry. Upper line (▲) corresponds to the viscosity at an increase of the rotation speed and the lower line (■) – at the decrease. Four samples obtained by the addition of 1, 2, 3 and 5 % of gooseberry and one control sample consisting of no gooseberry were baked for this organoleptic parameters investigation. All pastry was baked using the traditional technology of the short dou... 4. Conclusion