Publication no. C-1997-0407-03R |  VIEW ARTICLE

Physical and Chemical Attributes and Consumer Acceptance of Sugar-Snap Cookies Containing Naturally Occurring Antioxidants (1).

D. K. Hix (2), C. F. Klopfenstein (2,3), and C. E. Walker (2). (1) Published as contribution 95-373-J, Kansas Agricultural Experiment Station. (2) Department of Grain Science and Industry, Shellenberger Hall, Kansas State University, Manhattan, KS 66506-2201. (3) Corresponding author. E-mail: <cfk@gizmit.wheat.ksu.edu> Cereal Chem. 74(3):281-283. Accepted January 15, 1997. Copyright 1997 by the American Association of Cereal Chemists, Inc.

The antioxidant compounds, ascorbate (ascorbyl-2-phosphate), alpha-tocopherol, a combination of ascorbate and alpha-tocopherol, sodium phytate, and ferulic acid were tested as replacements for butylated hydroxyanisole (BHA) in preserving sugar-snap cookies. The cookies were compared with regard to shelf life, moisture content, width, stacking height, surface score, color, and texture. Following storage at 60°C, the Schaal oven test and gas-liquid chromatographic analysis of headspace gases indicated that ferulic acid and sodium phytate were suitable antioxidants for sugar-snap cookies. At present, sodium phytate is a GRAS substance, whereas ferulic acid is not. Consumer testing showed that cookies containing phytate were as acceptable as those containing BHA.