Reduced-in-calorie cookies

Abstract

Experiment 1: Over a 7-day storage period, flavor and texture attributes of 3 formulations of 2 cookie types were profiled by a trained sensory panel, and texture was assessed using physical and physicochemical techniques. Data were analyzed with PROC MIXED and PDIFF (p<0.05), and PROC CORR (p<0.01). Sensory characteristics were minimally affected over time. Probing indicated more textural changes in oatmeal than chocolate chip formulations. Sensory hardness and fracturability were significantly correlated with all probe parameters for the oatmeal formulations. Experiment 2: Cookie color was evaluated using two sensory techniques. CIELAB and hue angle were determined using two instrumental methods. ANOVA and PDIFF (p<0.05), PROC T-TEST (p<0.05) and PROC CORR (p<0.01) were used to analyze the data. All evaluation methods were successful. Sensory methods were similarly effective in identifying formula differences. A strong linear relationship existed between instrumental methods. Instrumental and sensory correlations validated the potential of both instrumental methods.