Cookie Recipe Research Articles

Recipes for Cookies: The Role of Institutions in Shaping the Development of Communication Technologies

The ability of communication technologies to favor certain societal concerns, such as privacy, is widely recognized. This article argues an institutional analysis is central to understanding how a technology affects a societal concern. This is demonstrated with a case study of the cookies technology, which has been shaped in differing ways by universities, firms, and consortia. A comparative institutional analysis finds that each of these institutions acted according to their own norms and processes in influencing the recipe for cookies. It is these institutional tendencies that shaped the cookies technology. By understanding these tendencies, policymakers can better assess, predict, and proactively influence the development of communication technologies to improve societal welfare.

A Recipe for Cookies: State Regulation of Consumer Marketing Information

The debate over the regulation of consumer marketing information so far has focused on what form any such regulation should take. Despite the lack of consensus on the basic framework for allocating rights to use consumer marketing information, there seems to be broad consensus that any regulation should be promulgated at the federal level. Privacy advocates have stressed uniform federal law as a solution to the potential for under-regulation by the states. Firms have advocated uniform federal law as a solution to the problems of over-regulation by some states and having to comply with multiple and inconsistent state laws. This paper argues that the focus on a uniform federal solution is misguided. Given the lack of consensus on a basic framework for allocating rights in this area, it would be counterproductive to straightjacket emerging technologies and business practices with a federal law. Rather, consumer marketing information is best regulated at the state rather than the federal level. A process of state experimentation, competition and evolution would allow discovery of appropriate and comprehensive responses to problems concerning consumer marketing information, in contrast to the growing patchwork of federal laws that inhibit the development of such responses. A state law approach will not lead to over-or under-regulation as some have predicted as long as merchants and consumers can contract for the applicable law and forum. Contractual choice of a jurisdiction that under-regulates privacy is constrained by market forces and by the political forces within that state. Enforcement of contractual choice of law and forum would allow firms and consumers to agree to the application of a particular state's law, thereby eliminating the costs of having to comply with inconsistent or excessively burdensome state laws.

Replacing sugar and fat in cookies: Impact on product quality and preference

Sugar and fat are two key ingredients of cookies and other baked desserts. Food writers frequently advise reducing the amount of sugar in cookie recipes as a method for arriving at a lower-calorie product. An alternative strategy, reducing the fat content of cookies, may reduce calories even further, while maintaining high overall product acceptability levels. This study showed that sweetness was the key sensory attribute that determined preferences for cookies. Acceptability ratings for cookies dropped sharply following a 25% reduction in recipe sugar levels, but were relatively unaffected following a 25% reduction in recipe fat content.

Use of Elongational Viscosity to Estimate Cookie Diameter

ABSTRACTCookie diameter is a function of spread rate and set time during baking. Dough viscosity appears to control cookie spread rate and, thus, will affect final cookie diameter. The technique of lubricated uniaxial compression was used to measure the elongational viscosity of cookie dough. Full‐formula cookie doughs made with a commercial hard wheat flour had a significantly higher elongational viscosity (5.88 × 106 ± 9.17 × 104 Pa·S) than cookie doughs made with a commercial soft wheat flour (2.17 × 106 ± 1.05 × 104 Pa·S). Elongational viscosity correlated significantly (P < 0.05) with the diameter (r = ‐0.796) of cookies made with flours from various soft wheat cultivars. Using a simplified cookie formula decreased the testing time without greatly changing the correlation coefficient (r = ‐0.738). Thus, lubricated uniaxial compression appears to be an appropriate technique to measure the viscosity of cookie doughs and may be useful for predicting the cookie baking quality of soft wheat flours.

Efficacy of Fruit-Purees as Partial Fat-Replacements in a Chocolate Cake and Cookie Recipe

ABSTRACT Three types of fruit purees (prone, apricot, applesauce) were evaluated as partial fat replacements in a chocolate cake and spice cookie recipe. Reduced fat versions and control recipes of each product were evaluated on three palatability characteristics and two measures of acceptability. Overall, palatability characteristics and acceptability of reduced fat cookies using prune, apricot and applesauce purees as fat replacements did not differ significantly from the full-fat control cookie. Results were mixed for the chocolate cake recipe. Reduced fat chocolate cakes made with fruit purees were rated significantly lower than the control for tenderness and acceptability, but, were not rated significantly different for moistness and flavor. The efficacy of these foods as fat replacements in producing acceptable reduced-fat desserts and snacks, nutritional impact, and cost implications are discussed.

Efficacy of Fruit Purees as Partial Fat Replacements in a Chocolate Cake and Cookie Recipe

LEARNING OUTCOME: To examine the effects of fat replacement with various fruit purees on palatability measures and acceptability in a chocolate cake and spice cookie recipe.Three types of fruit purees (prune, apricot and apple) were evaluated as partial fat replacements in a chocolate cake and spice cookie recipe. Fat was replaced using a 1:0.5 ratio for the prune and apricot versions, and a 1:1 ratio for the applesauce version, reducing total fat content by 40%. Four treatments were evaluated for each dessert product (cake and cookie): a control, and three reduced fat treatments containing prune, apricot, and apple purees. Three replications of each treatment were conducted producing twelve total replications which were randomly assigned to several testing sessions. Cookie treatments were evaluated by 23 semi-trained and untrained panelists using descriptive scales (5- & 9-point) for appearance, texture, flavor & acceptability, and cake treatments for tenderness, moistness, flavor, and acceptability. Food Action Rating Scale (FACT) was also used to evaluate acceptability. Standard protocols were followed for preparation and evaluation of products. Data were analyzed statistically by ANOVA and Duncan tests. Overall, palatability characteristics and acceptability of the reduced fat, prune, apricot and applesauce cookie treatments did not differ significantly from the control cookie; appearance of the prune and apricot treatments was rated significantly lower (p<0.05) than control. The control cake was rated significantly higher (p<0.05) than all fat-reduced treatments for tenderness, acceptability and the FACT scale; flavor and moistness were not rated significantly different among the treatments. Beta-carotene content increased markedly in the prune (cookie, 63%; cake, 113%) and especially the apricot products (cookie, 283%; cake, 509%) versus controls. The efficacy of these foods as fat replacements in producing acceptable reduced fat desserts and snacks, their nutritional impact, and cost implications will be discussed.

Sensory evaluation and consumer acceptance of carbohydrate-based fat replacers in biscuits

The effect of three different carbohydrate-based fat substitutes in a baking powder biscuit was studied. The various fat replacers were substituted for fat in the biscuit formula at a rate of 33%, 66% and 100%. The biscuit variations were assessed by objective and sensory measurements. Comparable objective and sensory results indicated that crust colour was lightened significantly with increased use of the individual fat substitute. Tenderness decreased as substitute use increased when biscuits were rated by the sensory panel, but opposite results were obtained by the texture analyser. Objective analysis indicated that an increase in use of the fat substitute produced a moister biscuit, which was in agreement with the sensory panel. Consumer location testing rated the biscuits as moderately acceptable, but data did indicate a willingness for a product of this type to become available in the marketplace. The overall results do indicate that a fat substitute can be a viable additive in the basic biscuit, but there is a maximum at which the substitute can be used for fat and still produce an acceptable product.

The glassy state phenomenon in applications for the food industry: Application of the food polymer science approach to structure–function relationships of sucrose in cookie and cracker systems

AbstractThis review of the glassy state phenomenon in applications for the food industry comprises two main parts. The first is a broad but brief overview of the so‐called ‘food polymer science’ approach and its importance to food R&amp;D studies of glassy solid and rubbery liquid states and glass transitions in food products and processes. The following elements of this approach are discussed: (i) the glass transition temperature (Tg) and methods for its measurement in foods; (ii) plasticization by water and its effect on Tg; (iii) the concepts of ‘water dynamics’ and ‘glass dynamics’ in non‐equilibrium food systems; (iv) Williams–Landel–Ferry kinetics in the rubbery state above Tg, (v) state diagrams; and (vi) the effect of molecular weight on Tg. A comprehensive and up‐to‐date listing of more than 400 literature references on the glassy state phenomenon and glass transitions in food materials and systems is featured in that part of the paper, and these references are also compiled and tabulated according to specific subject headings. The second part of this review highlights the application of the food polymer science approach in recently reported studies on the structure–function relationships of sucrose in cookie and cracker systems. This part describes (i) the sucrose–water state diagram as a tool in understanding cookie and cracker baking; (ii) shortcomings of the traditional AACC sugar‐snap cookie method as a test‐baking system, in contrast to a new test system based on a model commercial‐type wire‐cut cookie formula; and (iii) a revealing illustration of sucrose functionality in cookie baking. The review concludes with a word about future prospects.

INFLUENCE OF MOIST‐HEAT TREATMENTS OF PEANUTS ON PEANUT PASTE CHARACTERISTICS

Further information on the effects of moist heat on certain qualities of peanuts was obtained by heating skin‐free kernels in water at 90, 120, 150, 180 and 210 °F for 15, 30, 45, 60, 75 and 90 min. They were drained, held overnight and ground into paste, and evaluated for moisture uptake, shear resistance, color, grinding characteristics and flavor. The performance of peanut paste in a food system was determined by substituting it for almond paste in a macaroon cookie formula. Results showed that moisture uptake and L and b color values increased as the heating temperature and time increased. Resistance to shear decreased as heating time increased for samples heated at 150, 180 and 210 °F. At 90 and 120 °F, however, there were irregular patterns of moisture uptake and shear resistance. All samples were easily ground in a stone mill except those heated at 120 °F for 75 and 90 min which were sticky and gummy. Sensory evaluation indicated that the peanut flavor of the paste was improved by heating at temperatures of 180 and 210 °F. Both heating time and temperature affected the consistency and handling of macaroon cookie batters prepared from the paste as well as the sensory qualities of the finished products. Cookies having the highest overall quality were obtained from pastes with a moisture content of 23–27% and heat treatments of 30 or 45 min at 180 °For 15 min at 210 °F.

COMPOSITION OF THREE FOOD PRODUCTS CONTAINING DEFATTED CORN GERM FLOUR

Incorporation of defatted corn germ flour in a standard cookie formula improved amino acid and mineral composition of the baked product. Similar effects, but of less magnitude, occurred in corn muffins. Addition of defatted germ flour to ground beef increased yield of the broiled meat product. Amino acid composition remained essentially constant, but mineral composition changed considerably