Baked Cookies Research Articles

Food intake in response to food-cue exposure. Examining the influence of duration of the cue exposure and trait impulsivity

The present study experimentally tested whether the effect of olfactory food-cue exposure on young women’s food intake was moderated by the duration of the cue exposure and trait impulsivity. The study employed a 2 (food-cue exposure: smell of baked cookies present vs. no-smell present) by 2 (duration of cue exposure: short-term vs. long-term) between-participants design. Participants were 109 normal-weight young women (mean age=21.6years) whose food intake was examined during a bogus taste-test. Additional saliva measures were taken during food-cue exposure. Results showed that the duration of the cue exposure did not affect intake. Impulsivity moderated intake, but not saliva flow. Low impulsive females consumed more food when confronted with an olfactory food-cue, whereas high-impulsive females did not eat more after food-cue exposure. Our findings may be explained by the fact that we did not instruct our participants to pay attention to the olfactory food-cue. Results indicate that even people who are normally well controlled are susceptible to the effects of less explicit olfactory food-cues.

Inhibition of lipid oxidation in fried chips and cookies by Majorana syriaca

SummaryThis study evaluates the antioxidant effectiveness of a natural extract obtained from Majorana syriaca in fried and baked foods. Majorana syriaca was extracted with ethyl acetate (yield 129 g kg−1, dry basis) and the extract was added to refined corn oil at a concentration of 500 ppm. The oil was used in deep frying of potato chips at 185 °C and in making baked cookies. Potato chips and cookies were further subjected to accelerated oxidation at 70 °C. The protection of the frying oil was moderate as indicated by the polar content and conjugated dienes (CD) measurements, however, a remarkable improvement of the oxidative stability of the fried chips was observed through the decrease of peroxide value (PV) and CD by 59–72% and 51–79%, respectively, compared to samples with no additive. Also, the PV and CD of cookies decreased by 79% and 72%, respectively.

Effect of Broccoli Powder on Consumer Perception and Sensory Characteristics of Cookies

The effects of baking with broccoli powder on the consumer perception and sensory characteristics were investigated using a model system of cookies incorporated with broccoli powder as a value-added food ingredient. Broccoli powder was incorporated into cookie dough at 5 levels (0%, 1%, 2%, 3%, and 4%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at 170℃ for 8 min in an oven. The baked cookies were cooled to room temperature for 1 hour and packed in airtight bags prior to all measurements. Control received the most favorable mean score, which was not significantly different from samples with 1% broccoli powder for color preference (p＞0.05). Results of the consumer preference on taste showed a similar trend. Consumers did not find any significant differences on aftertaste and flavor among samples prepared by replacing wheat flour with up to 2% broccoli powder (p＞0.05). Overall, incorporation of 1% broccoli powder in the formulation would result in the most favorable broccoli cookies for the consumers without sacrificing the sensory qualities, while still taking advantages of health benefits of broccoli. Correlation analysis indicated that broccoli powder concentration was significantly negatively correlated with the consumer preference for color, taste, aftertaste, flavor, overall acceptability and positively correlated with sensory color, taste, and flavor (p＜0.05). Consumers' color, taste, aftertaste, and flavor were well correlated with the overall acceptability (p＜0.05). Sensory intensity results are also presented.

The impact of redox agents on sugar-snap cookie making

The impact of the oxidants potassium bromate and potassium iodate and the reducing agents L-cysteine, glutathione and sodium metabisulfite on sugar-snap cookie making was investigated. Spread behavior of cookie dough during baking (spread rate, set time and collapse) was monitored and texture properties of the baked cookies were determined. Low levels of redox agents impacted neither dough nor cookie properties. High levels of reducing agents (10,000 ppm on a flour base) significantly decreased set time, and, hence, cookie diameter. They also decreased the degree of collapse, which then, evidently, also increased cookie height. Earlier setting and higher resistance to structural collapse, but also the higher intrinsic break strength of the cookie material when adding high levels of reducing agents could be explained on a molecular level as resulting from earlier and more pronounced gliadin–glutenin cross-linking. In contrast, when high levels of oxidizing agents were added, a postponed setting, a more pronounced collapse and decreased intrinsic cookie break strength were observed. The present work demonstrates the importance of heat-induced gluten polymerization during cookie baking and confirms that free sulfhydryl groups are necessary for the polymerization reactions. A model illustrating the role of gluten cross-linking during cookie making is put forward.

Impact of Fat on Dough and Cookie Properties of Sugar‐Snap Cookies

ABSTRACTFat, one of the three major ingredients of sugar‐snap cookies, affects dough properties, changes in dough dimensions during baking, and in the end, the properties of the baked product. We studied the effect of reducing fat levels (from 15.8 to 8.7% on a dough basis) on dough and cookie properties and related it to the SDS extractable protein (SDSEP) levels. Reducing fat levels increased dough elasticity (from 0.19 to 0.60 MPa) and dough intrinsic hardness (from 8.6 to 27.5 N·cm3/g). Because no differences in dough SDSEP levels were noticed when fat levels were reduced, the increased dough elasticity and hardness were related to a more pronounced physical gluten entanglement. Reducing fat levels in the recipe decreased the SDSEP levels of the baked cookies, indicating more protein cross‐linking during baking with lower fat levels. Our data show that the dispersed fat phase interferes with the formation of a gluten network during baking. Reducing the fat level in the recipe increased the intrinsic cookie break strength (from 39.5 to 100.3 N·cm3/g), which was related to more gluten cross‐linking.

Towards a Comprehensive Validation of ELISA Kits for Food Allergens. Case 2—Milk

Milk and milk derivatives are common ingredients in food products. Undeclared milk is one of the leading causes of recalls in many countries, including the USA, and cases of allergic reactions have been reported due to unexpected exposures. There are commercial enzyme-linked immunosorbent assay (ELISA) kits available to the food industry to comply with the law by ensuring label accuracy and to identify potential sources of cross-contact. These kits are also used by regulatory agencies as part of their compliance programs. However, none of the commercial ELISAs for milk have been validated. Performance of ELISA kits for food allergens is affected by matrix, food processing, and stability and solubility of target proteins, among others factors. The performance of different commercial kits for milk allergens was evaluated by comparing a standard [National Institute of Standards and Technology (NIST) SRM #1549] spiked in wheat flour. We also compared the effect of food processing on detectability of milk proteins from incurred peanut butter cookies baked at various times. Kits differed in their ability to detect heat-treated milk proteins in baked cookies. Immunoblots clearly showed differences in antibody specificities and in their ability to detect proteins in processed foods. Factors such as undefined antibody specificity and differences in sample extraction solutions, materials used for calibrators, and reporting units contribute to variability of results among test kits and, hence, to increased uncertainty regarding the most appropriate use of the kits. Moreover, the use of incurred vs. spiked samples may affect protein recovery and, therefore, jeopardize the quantitative nature of the kit.

Consumer Perception and Sensory Characteristics of Cookies Incorporated with Strawberry Powder

The effect of baking on the consumer perception and sensory characteristics was investigated using a model system of cookies incorporated with strawberry powder as a value-added food ingredient. Strawberry powder was incorporated into cookie dough at 4 levels (0%, 2%, 4%, and 6%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at 170oC for 15 min in an oven. The baked cookies were cooled to room temperature for 1 h and packed in airtight bags prior to all measurements. In terms of color, control received the most favorable mean score, which is significantly higher than others (p＜0.05) followed by the 4% sample. The consumer preference on taste and aftertaste was not significantly affected by the amount of strawberry powder incorporated in the formulation (p＞0.05). Samples with 4% strawberry powder received the highest mean flavor score of 6.28 which is significantly higher than that of 6% sample (p＜0.05). In overall, substitution of 4% strawberry powder in the formulation would result in the most favorable strawberry cookies by the consumers with taking advantages of health benefits of strawberry. Correlation analysis indicated that strawberry powder concentration was significantly correlated positively with sensory color and hardness and negatively correlated with consumers' overall acceptability (p＜0.05). Consumers' aftertaste was significantly correlated with overall acceptability which was negatively correlated with sensory hardness (p＜0.05). Sensory hardness was highly correlated with sensory color attribute (p＜0.05).

Physical Properties and Consumer Liking of Cookies Prepared by Replacing Sucrose with Tagatose

The objective of this study was to investigate the suitability of tagatose, a minimally absorbed prebiotic monosaccharide, as a replacement for sucrose in cookies. A sucrose-containing cookie recipe was prepared as the control. Sucrose was replaced with tagatose at various levels ranging from 25% to 100%. Cookies containing fructose were also prepared for comparison due to the structural similarities between tagatose and fructose. The rheological properties of the dough were measured using texture profile analysis. The baked cookies were evaluated for spread, color, and hardness. For tagatose-containing cookies, the extent of likeness was evaluated by 53 untrained panelists using a 9-point hedonic scale. When sucrose was replaced by tagatose, doughs with similar rheological properties to the control resulted. The tagatose-containing cookies were harder and darker with a lower spread than the control. Sensory data indicated that panelists liked the brown color of the 100% tagatose cookies better than the control, but disliked their sweetness. Overall likeness scores of the control and cookies made by replacing half of the sucrose with tagatose were the same. Tagatose appears to be suitable as a partial replacer for sucrose in cookies based on similar dough properties, cookie properties, and likeness scores. Using tagatose to replace sucrose in foods would reduce the amount of metabolizeable sugars in the diet as well as provide the desirable prebiotic effect.

BAKING PROPERTIES OF MILK PROTEIN-COATED WHEAT BRAN

ABSTRACT Increasing the dietary fiber content of formulated foods will benefit the health and nutrition of consumers. The problem is that it is difficult to add substantial amounts of dietary fiber to formulated foods. Fiber absorbs significant amounts of water from surrounding ingredients creating texture problems such as soggy and dry patches in the foods. In this study, red wheat bran milled and sieved smaller than 140 microns was coated by spraying with a 50/50 emulsion of whey protein isolates (WPIs) and casein. WPI and casein emulsion was produced first by blending and shearing the milk proteins in ice and water and then evaporating under partial vacuum for 75 min at 45C. Cookies and muffins made with the milk protein-coated red wheat (MPCF) bran and the noncoated wheat bran (NCF), replacing 5, 10 and 15 wt % of the flour, were compared to control cookies and muffins made without added fiber. The water-holding capacity (WHC) of the MPCF and NCF was determined along with their moisture, color, hardness, and volume in the baked cookies and muffins. There was a significant (P < 0.01) improvement (250%) in loss of WHC of MPCF over NCF. In cookies, MPCF absorbed significantly less water and was slightly darker at 5 wt % substitution than NCF, but was between 12 to 60% higher in baked volume than the control. MPCF muffins were lighter in color and harder except for the 5 wt % muffins that were softer and higher in percent baked volume. Adding up to 15-g MPCF per 100 g batter can be added to baked cookies and muffins to increase fiber content and improve WHC and volume. PRACTICAL APPLICATIONS This study determined that coating wheat bran with specially treated dairy proteins reduced the amount of water the bran can absorb when added up to 15 wt% to formulations, or in the finished products, helping to maintain textural integrity of products. The intact wheat bran remains available for its functional health enhancing roles when consumed and digested. This knowledge allows the creation of nutritious high-fiber products with desirable texture.

Parental guidance in a cooking activity with preschoolers

The present study was designed to investigate the nature and amount of support provided by parents to young children during a culturally relevant, complex activity. Thirty-six mothers and their 3- to 6-year-olds baked cookies together at home. The amount of direct intervention and also the amount of overall guidance provided by mothers were assessed. In addition, parents' and children's engagement in the cooking activity was observed. We found that mothers employed higher levels of intervention with younger children, and especially for steps with higher difficulty, such as reading the instructions. Children whose parents provided more guidance overall were more engaged in the activity, though parental engagement and parental guidance were not related. Parents who provided more guidance overall employed lower levels of intervention, giving more hints or helping the children perform the step rather than doing it for them. Thus, their didactic focus encouraged the child's increased participation in the joint activity.

Effects of microwave on the drying, checking and mechanical strength of baked biscuits

The influence of high-frequency radiation on quality in terms of checking and mechanical strength of low-moisture baked products was investigated. Biscuits baked in a convection, reel oven were compared to biscuits of very similar moisture content and appearance that were baked in the same oven until the falling-rate drying period but then immediately microwaved for 30 s in a 700 W microwave oven. Microwave baking was found to significantly reduce checking to 5% compared to 61% in conventional biscuits. The average breaking stress required for intact microwaved biscuits two weeks after baking was 997 kPa, while that for conventional samples was 610 kPa. The structure of conventional biscuits was generally found to weaken at a faster rate than microwaved biscuits. Microwaved biscuits were also found to be less susceptible to checking upon exposure to high ambient humidity. In addition, the finite element software, FIDAP, was used to predict heat and mass transfer with respect to time and position during microwaving under various conditions. A biscuit was modeled as an axisymmetric short cylinder. Simulations confirmed greater drying rates and more uniform internal moisture profiles for microwaved biscuits. A minimum microwaving time of approximately 28 s was predicted to be necessary to produce a uniform moisture profile for a power absorption of 1.7 W/g. An elevation in the biscuit temperature during baking as well as a more uniform moisture distribution found in microwaved biscuits were thought to be critical factors in determining checking behavior and mechanical strength.

Absence of adverse effects of sodium metabisulphite in manufactured biscuits: results of subacute (28-days) and subchronic (85-days) feeding studies in rats

Sulphites are extensively used in the food and drinks industry. Their toxicity has been previously evaluated by addition to the diet or drinking water of laboratory animals. Because interactions between sulphites and food constituents occur, the present work was conducted to determine the subacute and subchronic toxicity of sulphite-bound compounds in a finished product: manufactured biscuits. The studies were performed on Sprague Dawley rats for 28 and 85 days of dietary exposure. Diets were prepared from sulphited or untreated (controls) biscuits with the addition of sugar, protein, vitamins and minerals according to the nutritional requirements of the animals. Groups of 10 male and 10 female rats were administered diets containing sulphited biscuits at levels of 0, 10, 35 and 75%, corresponding to 10–15, 35–45, 150–170 and 310–340mg SO2/kg diet. In both studies, no death or clinical abnormalities were reported. Growth rate, food consumption and food conversion efficiency were not affected by treatment. No dose-related changes were observed for haematology, clinical chemistry, ocular examination, renal-function, urinalysis, organ weights or gross and microscopic examinations. The liver concentrations of vitamins A, B1, C and E were not significantly changed except for an increase in vitamin E in high-dose males after 28 days' exposure. Based on these data, the no-observed-adverse-effect level (NOAEL) of sulphites in baked biscuits was judged to be 310mg SO2/kg diet or 25mg/kg body weight/day.

Gelatinization Profiles of Triticale Starch in Cookies as Influenced by Moisture and Solutes

ABSTRACTStarch physicochemical parameters and phase transitions were determined in flours of 10 advanced lines and cultivars of triticale (Cananea, Currency, Eronga, LA 24 Bve, LA 20 FCA, LA 83 FCA, Tatú, Tehuelche, Quiñé, and Yagan). Starch behavior was also analyzed during the baking of cookies prepared with triticale flours. Starch granule size, crystal type patterns, and size distribution were determined by light microscopy, X‐ray diffraction, and gel‐permeation chromatography, respectively. Two types and sizes of starch granules with characteristic A‐form crystals were obtained in all samples tested. The Quiñé cultivar showed the lowest extent of starch crystallinity. Only a monophasic endotherm was found by differential scanning calorimetry for water content &gt;50–60%. Gelatinization temperature and enthalpy values varied significantly among samples. A biphasic endotherm was detected for water contents between 35 and 60%, and no endothermic transitions were observed for water levels &lt;35%. Only one endotherm corresponding to starch gelatinization was detected in baked cookies prepared with five triticale flours. In all samples, the highest enthalpy of gelatinization of starch was detected for the cookie surface, whereas the highest gelatinization temperature was observed for the center. These differences may be attributed to the presence and content of the solutes in cookie dough and also to the degree of starch gelatinization during the cooking process.

TEXTURAL AND VISCOELASTIC CHANGES OF CANNED BISCUIT DOUGH DURING MICROWAVE AND CONVENTIONAL BAKING

ABSTRACTTextural changes of canned biscuit wheat dough during microwave and conventional baking were described and contrasted using empirical methods. Drastic increases of specific volume and modulus of elasticity were observed in the beginning and the ending periods of both baking processes. Weight loss showed a significantly (p &lt; 0.001) linear relationship with baking time for both baking methods, but the weight loss rate constant for microwave baking was 0.36%/s significantly (p&lt;0.01) higher than conventional baking. Multi‐dimensional Scaling showed that microwave baking for 50 s best resembles the textural characteristics of wheat dough under conventional baking for 10 min. Stress relaxation modeling indicated that microwave baking produced higher viscosity and modulus of elasticity values which translates into baked biscuits with undesirable tougher texture.

Effect of Formula Water Content on the Spread of Sugar‐Snap Cookies

ABSTRACTSugar‐snap cookie doughs prepared with a commercial soft wheat flour and standard formula water (25%, fwb) produced baked cookies with a mean diameter of 186 mm. Increasing the formula water to 30% resulted in cookies with a mean diameter of 187 mm and decreasing the formula water to 20% resulted in cookies with a mean diameter of 185 mm. A similar effect was seen when the formula water in cookie doughs prepared with the pure hard red spring cultivar Butte 86 or the pure soft white winter club cultivar Paha was varied. Thus, varying the formula water in cookie dough appeared to have little or no effect on final cookie diameter. Formula water content, however, did affect cookie dough spread rate and set time during baking. Increasing the formula water caused the spread rate to increase but shortened the set time. As a result, final cookie diameter was essentially unchanged.

Reply to My Father: Confessions of a Feminist Critic

LET ME BEGIN by assigning what follows to a genre I will call con fessional criticism. It seems time this genre were formally acknowl edged and named since its practice appears to be a growing trend in femi nist literary circles. Open any recent work of criticism by a woman and you are likely to find, either as part of the introductory matter or scattered throughout the theoretical argument, confessions the part of the author to having been a girl once: to having dressed Barbie dolls or baked cookies with grandma. Almost twenty years ago, a Yale undergraduate named Joyce Maynard made a brief reputation writing social criticism drew upon her female coming of age in the '60s. Her first piece appeared as a cover story in The New York Times Magazine. My friends and I were contemptuous of piece, of what we referred to as that girl's wallowing, confessional style. She made all of us look bad, we thought. But I see now our scorn was less for what Joyce Maynard wrote than for how it was framed. The critical scaffolding supported her observations was too weak and she lacked the proper credentials. But the genre of confessional criticism has been perfected since the appearance of Joyce Maynard's cover story. It has gone to be practiced by the most theoretically advanced academic feminists (finding special favor among literary theorists). Thus Helena Michie, a feminist scholar and author of The Flesh Made Word (a study of the physical representation of women in Victorian novels, published by Oxford University Press and employing the methodology of deconstruction and Lacanian psychoanaly sis), begins her book by explaining it had its source on a beach Long Island, New York, where, stretched out a lawn chair carefully watching my stomach for signs of sunburn, I first readMiddlemarch.Xong Island, beach, lawn chair, stomach, sunburn: these are the signifiers of a life behind criticism Michie calculatedly constructs and allows us to glimpse. The portrait of a vain little girl has been properly framed by (and grown into) the serious adult critic. A more sustained case of confessional criticism, and the most amusing I know, is Rachel Brownstein's Becoming

Effects of Dough Materials on Flavor Formation in Baked Cookies

ABSTRACTThe effects of dough materials on flavor formation in baked cookies were investigated in detail. The baked cookies were prepared from wheat flour, eggs, butter, sugar and sodium bicarbonate and heated at 150°C for 10 min. This dough was extracted with methanol/water (3:1,v/v) and the extracts were submitted to HPLC. The two main peaks, among 10 peaks detected, were identified as 2,3‐dihydro‐3,5‐dihydroxy‐6‐methyl‐4H‐pyran‐4‐one (DDMP) and 5‐hydroxymethyl‐furfural (HMF), respectively. DDMP seemed to be a key substance enhancing the good qualities of cookies with its favorable aroma. The generation of DDMP in baking was affected by the addition of proteins and amino acies, and among these, ovalbumin, proline, arginine and histidine strongly enhanced the DDMP generation.

Sensory Quality of Selected Sweeteners: Unbaked and Baked Flour Doughs

ABSTRACTSucrose, fructose, aspartame, acesulfame K, sodium saccharin, and calcium cyclamate were studied in unbaked and baked shortbreadtype cookies. Sweeteners were evaluated for initial, maximum, and residual sweetness intensity and nonsweet aftertaste for effects of lemon and vanilla flavor on sweetness character. Type of sweetener influenced sweetness quality in unbaked and baked cookies. Intensities and sweetness profiles for the six sweeteners differed between unbaked and baked cookies, particularly for aspartame. Sweetness of sucrose and saccharin were perceived similarly in baked cookies, but they differed in quality and intensity of nonsweet aftertaste. Flavor did not affect initial, maximum, or residual sweetness but nonsweet aftertaste was less intense in lemon and plain unbaked cookies than in vanilla‐flavored unbaked cookies.