Publication no. C-2002-1203-03R |  VIEW ARTICLE

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

J. M. Perry (1), R. B. Swanson (1,2), B. G. Lyon (3), and E. M. Savage (3). (1) Dept. of Foods and Nutrition, University of Georgia, Athens, GA 30602. (2) Corresponding author. E-mail: <rswanson@fcs.uga.edu> Phone: 706-542-4834. Fax: 706-542-5059. (3) USDA-ARS, Russell Research Center, Athens, GA 30605. Cereal Chem. 80(1):45-51. Accepted June 20, 2002. This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. American Association of Cereal Chemists, Inc., 2003.

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.