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Title: INSTRUMENTAL AND SENSORY ASSESSMENT OF OATMEAL AND CHOCOLATE CHIP COOKIES MODIFIED WIGH SUGAR AND FAT REPLACERS

Author
item PERRY, J - UGA GRAD STUDENT
item SWANSON, R - UGA ASSOC PROFESSOR
item LYON, BRENDA
item SAVAGE, ELIZABETH

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/20/2002
Publication Date: 1/10/2003
Citation: PERRY, J.M., SWANSON, R.B., LYON, B.G., SAVAGE, E.M. INSTRUMENTAL AND SENSORY ASSESSMENT OF OATMEAL AND CHOCOLATE CHIP COOKIES MODIFIED WITH SUGAR AND FAT REPLACERS. CEREAL CHEMISTRY. 2003. V. 80(1). P. 45-51.

Interpretive Summary: Americans consume significant amounts of reduced-fat and reduced-in-sugar cookies as healthy snack alternatives to traditional high-fat, high-sugar a low-moisture cookie products. The sensory characteristics, including appearance, flavor, aroma and texture, of modified cookies often differ fro those of traditional, crisp full-fat cookies. In this study, instrumental sensory characteristics of three formulations (full fat, reduced fat and/o reduced sugar) of both oatmeal and chocolate chip cookies were evaluated. Prune puree was used as fat-replacer and acesulfame-K was used as a sugar- replacer. Flavor and texture of the modified cookies differed from the ful fat control. Texture differences correlated with an instrumental curve parameter (area under the curve) which could be useful in subsequent evaluations during further product development. This information will be useful to producers of bakery products that are targeted for fat and sugar modifications.

Technical Abstract: Sensory texture and flavor parameters of three formulations of two popular cookies were evaluated by a trained descriptive panel and with probing. Other physical tests included water activity, cookie spread and specific gravity. Chocolate chip and oatmeal cookies were prepared using a non- sucrose sweetener blend (dextrose/acesulfame-K) and/or prune puree to replace 50% of the sugar and/or fat, respectively. The three formulations differed in their ratios of flour, sugar, fat and water. Instrumental and sensory evaluations occurred the day after baking. Data were analyzed using ANOVA and PDIFF (P**0.05). Relationships between sensory and instrumental assessments were identified using PROC CORR (P**.05). Sugar and/or fat replacement had a greater impact on texture, rather than flavor, according to the trained panel. Probing was successfully used to assess textural attributes of cookies. Correlations revealed that the area under the curve was the best predictor of sensory hardness and chewiness, regardless of cookie type.