Submitted to: Journal of Food Science
Publication Type: Peer reviewed journal
Publication Acceptance Date: 8/27/2002
Publication Date: 1/1/2003
Citation: GARZON, G.A., GAINES, C.S., PALMQUIST, D.E. USE OF WHEAT FLOUR-LIPID AND WAXY MAIZE STARCH-LIPID COMPOSITES IN WIRE-CUT FORMULA COOKIES. JOURNAL OF FOOD SCIENCE. 2003.v.68.p.654-659 Interpretive Summary: With the current depressed prices for agricultural commodities, new value-added applications for these materials need to be found. Fantesk**TM is a novel ARS-patented invention, produced using starch and oil. Fantesk has widespread potential applications in both the food and industrial markets. In the work reported herein, Fantesk produced containing either wheat flour or cornstarch was used to reduce the fat content in cookies. This work showed that low-fat cookies with acceptable texture could be produced using Fantesk. Such findings indicate that Fantesk can be used to produce low-fat healthier alternative to standard cookie formulations, with concomitant benefit to the American diet.
Technical Abstract: Wheat flour-lipid composite (WFLC) and waxy maize starch-lipid composite (WMSLC) were used to replace shortening in wire-cut formula cookies. Pasting properties and effect of the composites on cookie attributes, water activity, and color were compared. Effects of monoglycerides and glucose were also studied. WFLC exhibited higher water binding capacity, and higher pasting breakdown and setback than WMSLC. Composites reduced cookie spread and hardness and increased stack height, moisture, and water activity. Cookies with WFLC were smaller, thicker, softer, and lighter in color than cookies with WMSLC. Cookies made with both composites were softer than control cookies. Glucose addition increased cookie diameter, chroma, hue angle, and Hunter L* values.