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

Swanson, Ruthann B.; Perry, Jennifer M.

doi:10.1111/j.1470-6431.2006.00547.x

Cited by 13 publications

(13 citation statements)

References 19 publications

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“…It can therefore be assumed that the enhancement of HPO improves the acceptability of the samples. These results are consistent with those of Swanson and Perry [24] who suggested that the reduction of fat in modified oatmeal and chocolate chip cookies influenced the acceptability adversely. CF38 tended to receive the highest OAA scores compared to other spreads and presented closer instrumental spreadability values to control samples.…”

Section: Overall Acceptabilitysupporting

confidence: 92%

Development and Characterization of Carob Flour Based Functional Spread for Increasing Use as Nutritious Snack for Children

Aydin

Özdemır

2017

Journal of Food Quality

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Carob flour enriched functional spread was developed and textural, sensory, colour, and some nutritional properties of the product were investigated. Spread samples were prepared with major ingredients for optimisation and minor ingredients for improving texture and aroma. Major ingredients were carob flour and hydrogenated palm oil (HPO) and minor ingredients were commercial skim milk powder, soya flour, lecithin, and hazelnut puree. The ratio of major ingredients was optimised using sensory scores and instrumental texture values to produce a carob spread that most closely resembles commercial chocolate spread (control), in both spreadability and overall acceptability. The amounts of minor ingredients (milk powder, 10%; soybean flour, 5%; lecithin, 1%; hazelnut puree, 4%) were kept in constant ratio (20%). Addition of hydrogenated palm oil (HPO) decreased the hardness and hardness work done (HWD) values in contrast to carob flour. Higher rates of carob flour were linked to lower lightness, greenness, and yellowness values. Spread was optimised at 38 g carob flour/100 g spread and 42 g hydrogenated palm oil/100 g spread level and the formulation tended to receive the highest sensory scores compared to other spreads and presented closer instrumental spreadability values to control samples. This indicates a strong market potential for optimised carob spreads.

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Section: Overall Acceptabilitysupporting

confidence: 92%

Development and Characterization of Carob Flour Based Functional Spread for Increasing Use as Nutritious Snack for Children

Aydin

Özdemır

2017

Journal of Food Quality

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“…The β-glucan content (as much as 19.0 g/100 g has been reported) of Prowashonupana barley cultivar is much higher than that of oats and other barley cultivars (Björck and Elmståhl 2003). Because of the high acceptance of cookies (Swanson and Perry 2007), increasing the fibre content of snacks such as chocolate chip cookies can supplement fibre intake for both children and adults. In 2005, the Food and Drug Administration (FDA) has added whole grain barley and certain dry milled barley grain products to the health claim relating "Soluble Dietary Fibre From Certain Foods and Coronary Heart Diseases" for food labelling purposes.…”

Section: Introductionmentioning

confidence: 99%

Effect of barley flour on the physical and sensory characteristics of chocolate chip cookies

Frost¹,

Adhikari

Lewis

2011

J Food Sci Technol

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The present study explored the possibility of using barley flour as an ingredient to incorporate soluble fibre (β-glucan) in chocolate-chip cookies. Some clinical studies have shown that β-glucan might reduce the serum cholesterol levels. The objective of this study was to determine the physical and sensory characteristics of chocolate chip cookies partly substituted with barley flour at different levels. Physical characteristics (water activity and L*a*b* colour) and sensory characteristics (descriptive and consumer analysis) were evaluated on the experimental cookies substituted with 0, 30, 40, 50, 60 and 70% barley flour for all-purpose flour. There were increases in the baked-barley aroma and flavour, thickness, colour intensity, dryness and graininess with increasing barley flour content. Consumer data showed that cookies made with 30% (0.5 g β-glucan/serving) and 50% (0.8 g β-glucan/serving) barley flour substitution were comparable in liking to the control (0% substitution) cookie and a commercial cookie. The presence of β-glucan in our chocolate-chip cookies might make them a healthier option for many consumers.

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“…Related to studies on cookie baking with various sugars and for sugar replacement, but unlike most previously published studies that focused on dough and cookie properties (Zoulias et al 2000; Gallagher et al 2003; Swanson and Perry 2007; Laguna et al 2013), Kweon et al (2009, 2010) used solvent retention capacity (SRC), differential scanning calorimetry (DSC), rapid viscoanalysis (RVA), and wire‐cut cookie baking as predictive research tools to identify the keys to successful mitigation of the detrimental effects of sucrose replacement on cookie processing and product attributes. We investigated the effects of sugars (xylose, fructose, glucose, sucrose, ribose, and tagatose) and sugar alcohols (xylitol, lactitol, maltitol, and polydextrose) on cookie‐baking performance.…”

mentioning

confidence: 99%

Potential Sugar Reduction in Cookies Formulated with Sucrose Alternatives

Kweon

Slade²,

Levine³

2016

Cereal Chem

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Sugar reduction in low‐moisture cookies is a challenge for the baking industry, because detrimental gluten development and starch gelatinization/pasting increase as sugar concentration decreases. In this study, sucrose and two healthful carbohydrate oligomers (i.e., isomaltulose and Mylose 351 syrup/Glucodry 314 powder) were used to explore the effects of the sucrose alternatives on results from solvent retention capacity (SRC), differential scanning calorimetry (DSC), rapid viscoanalysis (RVA), and AACC International wire‐cut cookie baking. Wheat flour SRC results indicated lower swelling of solvent‐accessible arabinoxylans in isomaltulose solution, but higher swelling in Glucodry 314 and Mylose 351 solutions, compared with that in sucrose solution. DSC and RVA results showed retardation of wheat flour starch gelatinization and pasting onset, respectively, both in the order water < Glucodry 314 ≤ Mylose 351 < sucrose ≤ isomaltulose. Isomaltulose, when predissolved, exhibited cookie‐baking responses similar to those for sucrose, suggesting that this sugar could be used successfully as a sucrose alternative to produce wire‐cut cookies with lower glycemic impact. Cookie baking with blends of sucrose and Glucodry 314 alleviated a cookie‐geometry issue observed for 100% sucrose replacement by Glucodry 314, suggesting that Glucodry 314 or Mylose 351 could partially replace sucrose for sugar‐reduction purposes.

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

Cited by 13 publications

References 19 publications

Development and Characterization of Carob Flour Based Functional Spread for Increasing Use as Nutritious Snack for Children

Development and Characterization of Carob Flour Based Functional Spread for Increasing Use as Nutritious Snack for Children

Effect of barley flour on the physical and sensory characteristics of chocolate chip cookies

Potential Sugar Reduction in Cookies Formulated with Sucrose Alternatives

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