Effect of C-Trim as a Fat Replacer on the Physical, Textural and Sensory Properties of Chocolate Chip Cookies

Abstract

TEXT: C-Trim, a new beta-glucan-rich all natural fat replacer derived from oats and barley was unveiled in August 2005, and boasts five to ten times more soluble fiber than regular milled oats, flour and oatmeal. It is made with a selective thermo-shear processing technique which gives it more beta-glucans than earlier products like Nu-Trim and Oatrim. This functional oat-based ingredient has been developed to help improve people’s diets and lessen the incidence of obesity and diseases such as diabetes, coronary heart disease, cancer, and high blood pressure. In this study, a chocolate chip cookie formulation containing 50% fat (control) was prepared with 0, 33, 66, 75 and 100% fat replacement using C-Trim. Compared to the control cookie, all fat replaced cookies had decreased spreads, increased moisture contents, greater moisture losses, and higher water activities. Textural measurements made using the TA.XT2 Texture Analyzer (Texture Technologies Corp., Scarsdale, NY/Stable Micro Systems, Godalming, Surrey, UK) showed the fat replaced cookies to be more tough, more cohesive and less brittle as levels of fat decreased. Sensory properties evaluated by untrained panelists using a hedonic scale showed fat replaced cookies to be acceptable up to the 75% level. This study demonstrated that C-Trim can replace as much as 75% of the fat (by weight) in chocolate chip cookies, while yielding a healthy, acceptable, low-fat alternative that provides 45% less fat, 12% fewer calories and 100% more fiber compared to the control.