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Title: EFFECTS OF SUGAR AND/OR FAT REDUCTION ON THE STORABILITY OF OATMEAL AND CHOCOLATE CHIP COOKIES

Author
item SWANSON, RUTHANN - UNIVERSITY OF GEORGIA
item KANE, ALISON - UNIVERSITY OF GEORGIA
item Lyon, Brenda
item Savage, Elizabeth

Submitted to: American Dietetic Association
Publication Type: Abstract Only
Publication Acceptance Date: 4/29/2005
Publication Date: 8/1/2005
Citation: Swanson, R.B., Kane, A., Savage, E.M. 2005. Effects of sugar and/or fat reduction on the storability of oatmeal and chocolate chip cookies [abstract]. Journal of the American Dietetic Association. 105(8):47.

Interpretive Summary:

Technical Abstract: Storability influences consumer product selection. Staling, part of storability, is the progressive non-microbial deterioration of quality; fat, sugar and moisture levels are influential. Partial replacement of sugar with an Acesulfame-K /dextrose blend, and/or fat with prune puree produces acceptable reformulated oatmeal (oat) and chocolate chip (cc) cookies; impact on staling is unknown. Three formulations [control, reduced-in-fat (RF) and reduced-in-fat and sugar (RFS)] of oat and cc cookies were profiled 1, 3, 5 and 7 days post-bake by a trained sensory panel (n=8) using the Spectrum-approach on a 0-15 point linescale; 3 replicates were obtained for oat (11) and cc (10) flavor and texture (10 cc and oat) attributes. Water activity was determined on 6 replicates. Data were analyzed with PROC MIXED and PDIFF (p<0.05). Water activity increased with modification (cc control 0.53 vs 0.56 RF and 0.59RFS, oat control 0.41 vs 0.57 RF and 0.57 RFS); increases do not support microbial growth. Day 1 flavor and texture reformulation effects mirror those previously reported. Despite significant effects (p<0.05) of storage on oat and cc attributes across all formulations, values are within 1 unit on the linescale. Significant (p<0.05) cc and oat formulation X storage interactions suggest there are differences in the staling patterns; all fall within 1.5 linescale units. Practical significance of these differences in the consumer marketplace is questionable. Panelists’ comments that suggest oxidative effects for cc at 5 and 7 days are consistent with water activity levels and additional terms may be needed to capture these effects quantitatively.