Instrumental and Sensory Assessment of Oatmeal and Chocolate Chip Cookies Modified with Sugar and Fat Replacers

Abstract

Cereal Chem. 80(1): [45][46][47][48][49][50][51] Sensory texture and flavor parameters of three formulations of two popular cookies were evaluated by a trained descriptive panel. Probing, a puncture test, was used to assess texture instrumentally. Other physical tests included water activity, cookie spread, and specific gravity. Chocolate chip and oatmeal cookies were prepared using a nonsucrose sweetener blend (dextrose/acesulfame-K) or prune puree, following manufacturers' recommendations, to replace 50% of the sugar or fat, respectively. The three formulations differed in ratios of flour, sugar, fat, and water.Instrumental and sensory evaluations occurred the day after baking. Data were analyzed using analysis of variance and means separation tests (P < 0.05). Relationships between sensory and instrumental assessments were identified with correlations. According to the trained panel, sugar and fat replacement had a greater effect on texture than on flavor. 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.

Modified oatmeal and chocolate chip cookies: evaluation of the partial replacement of sugar and/or fat to reduce calories

“…Modified cookies exhibited decreased cookie spread, indicating restricted flow during baking. Full‐fat cookies were thin with a wide diameter, whereas fat reduction resulted in thicker cookies with reduced diameters, as previously reported (Armbrister and Setser, 1994; Perry et al. , 2001).…”

“… g n = 36; measured using a 50‐kg capacity TA.XT2 Texture Analyzer equipped with Texture Expert software, Version 1.20 (Stable Micro Systems, Haslemere, Surrey, England) and 0.3‐cm probe at a crossarm speed of 5 mm/s (Gaines et al. , 1992; Perry et al. , 2001).…”

“… b An imaginary ‘ideal’ or perfect cookie, the control and modified cookies were described using attributes previously identified by a trained descriptive sensory panel for each cookie type (Szczesniak, 1975; Swanson and Penfield, 1988; Perry et al. , 2001).…”

Sensory and instrumental assessment of Chinese moon cake: Influences of almond flour, maltitol syrup, fat, and gums

“…The addition of gums substantially increased the chewiness values obtained by the texture analyzer (Table 6) as did for the SA-data (Table 4), probably because of contribution of gums' ability to absorb high moisture (Perry, Swanson, Lyon, & Savage, 2003). High correlations were observed between the results from sensory analysis and instrumental textural analysis.…”

Reducing Fat Content of Brazilian Traditional Preparations Does Not Alter Food Acceptance: Development of a Model for Fat Reduction That Conciliates Health and Culture

“…The substitution of these ingredients made the modified sample less soft than the standard recipe (Perry, Swanson, Lyon, & Savage, 2003). However, the use of whipping eggs and milk, to humidify the pastry among other ingredients, contributed to the formation of a product with satisfactory texture, aspect and flavor providing a positive evaluation to the modified sample, meaning both preparations were equally accepted.…”