Composition-driven restructuring of wheat cookies enriched with cañihua flour and grape peel: Linking antioxidant retention, instrumental texture, and dynamic sensory perception

Estalla A.; Álvarez J.; Eduardo K.; Rios-Mera J.D.; Gonza M.M.C.; Huamán-Castilla N.L.; Saldaña E. · Food Research International (2026) · DOI: 10.1016/j.foodres.2026.119573

Resumen

This study evaluated how cañihua flour (CF) and grape peel powder (GPP) modify a wheat cookie matrix, with an emphasis on antioxidant retention, instrumental texture, and dynamic sensory perception. Cookies were prepared with CF at 5, 10, and 15% and GPP at 5 and 15% as partial replacements for wheat flour, plus a control. Compared with the control, reformulated cookies showed up to 3.1-fold higher total phenolic content (3.96 vs. 1.03 mg GAE/g) and approximately 2-fold higher ORAC values (27.7 vs. 12.1 μmol TE/g) after baking, indicating retention of antioxidant-related functionality within the baked matrix. Crude fiber rose from 0.14 to 0.81 g/100 g (5.8-fold), and ash increased by ∼14%. However, GPP also produced darker cookies (L* decreased from 61.4 to 35.2; ∼43% reduction) and reinforced mechanical resistance, with hardness, firmness, fracturability, and work of penetration increasing by 30–70% relative to the control, particularly at 15% GPP. Dynamic sensory analysis revealed that these compositional changes shifted oral perception. Formulations with 5% GPP retained crunchy, sweet, and chocolate pathways, whereas those with 15% GPP moved toward harder and more bitter trajectories. Multiple factor analysis confirmed an opposition between overall liking (range 5.6–7.3) and variables associated with fiber enrichment, phenolic retention, ORAC, and texture reinforcement, supporting a clear trade-off between bioactive enhancement and sensory profile. Overall, the combined use of CF and GPP should be interpreted not merely as a cookie reformulation, but as a food-systems approach in which matrix restructuring governs the relationships among bioactive potential, texture, dynamic sensory perception, and consumer liking.

Instituciones: Universidad Tecnológica del Perú; Universidad Nacional de Moquegua; Universidad Nacional de Jaén