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United States Department of Agriculture

Agricultural Research Service

Title: Descriptive Sensory Analysis of Two Reduced-in-Fat Cookies Prepared with High Intensity Sweeteners

Authors
item Cardello, E - UNIV OF GEORGIA
item Swanson, R - UNIV OF GEORGIA
item Lyon, Brenda
item Savage, Elizabeth

Submitted to: American Dietetic Association Annual Meeting
Publication Type: Abstract Only
Publication Acceptance Date: December 30, 2002
Publication Date: December 30, 2002
Citation: CARDELLO, E.E., SWANSON, R.B., LYON, B.G., SAVAGE, E.M. DESCRIPTIVE SENSORY ANALYSIS OF TWO REDUCED-IN-FAT COOKIES PREPARED WITH HIGH INTENSITY SWEETENERS. AMERICAN DIETETIC ASSOCIATION, FOOD AND NUTRITION CONFERENE AND EXHIBITION PROGRAM. 2002. ABSTRACT. P. 90.

Technical Abstract: Availability of reduced-in-fat-and-sugar foods may reduce excess fat and simple carbohydrate consumption associated with chronic diseases while allowing retention of some favorite foods in the diet. Cookies are a popular high-fat, high-sugar food. Acceptable reduced-in-fat cookies have been formulated using dried plum puree as the fat replacer. Sucralose and acesulfame-K (Ace-K), high intensity sweeteners (HIS), provide sweetness with less calories than sucrose. HIS sweetener synergistic effects may overcome reported functional limitations. Taste is the primary determinant of consumer consumption. Eight trained, descriptive sensory panelists employed the Spectrum-approach to evaluate 3 replications of 4 cookies (control, Sucralose, e-K, Ace-K/Sucralose-blend) of each cookie type (oatmeal and chocolate chip). Fat and sugar were reduced by 50%. Blends of Dextrose:Ace-K andMaltodextrin:Sucralose, marketed to consumers, were used. Panelists assessed 6 flavor and 4 textural attributes in oatmeal cookies, and 6 flavor and 6 textural attributes in chocolate chip cookies on a 15-point intensity scale where 1 was low and 15 was high using CompusenseĀ® five software. Data were analyzed with ANOVA and SNK (p<0.05). No significant flavor effects were found during mastication of either cookie type. Oatmeal cookies were low in astringent, prune and brown sugar flavors (<3.4); cinnamon, grainy and sweetness levels were low to moderately intense (4.2-5.9). Chocolate chip cookies were low in salty, bitter and sour flavors (<2.7), and moderately low (3.6-4.8) in brown sugar, chocolate and sweet intensities. Oatmeal control cookies were more fracturable (5.0) and cohesive (6.7) than either sucralose or HIS blend cookies; Ace-K formulations did not differ significantly from any other treatment. Modified chocolate chip cookies were less cohesive, fracturable, rough, hard and chewy than the sucrose control (4.3-6.7) with no differences among HIS formulations. Consumer acceptability should be determined.

Last Modified: 11/25/2014
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