Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract only
Publication Acceptance Date: 9/14/2005
Publication Date: 9/15/2005
Citation: Singh, M., Felker, F.C., Fanta, G.F. 2005. Influence of starch-lipid composites on chocolate chip cookies [abstract]. American Association of Cereal Chemists Meetings. Paper No. 135. Interpretive Summary:
Technical Abstract: Obesity is not only on the rise among adult Americans, but is becoming a concern for children also. Reduction in dietary fat is known to decrease body fat. There is a need to increase the acceptability of healthier choices for popular foods and snacks. The objective of this study was to investigate the use of starch-lipid composites to replace butter in chocolate chip cookies. Cookies were prepared using a recipe based on the popular “toll house” style of chocolate chip cookies, but without the chips. Two types of jet-cooked starch-butter composites (liquid and dry) were used to replace 10, 20, 30, and 40% of the butter in the recipe. The reduction in fat changed the characteristics of the cookies in comparison to the full fat version. Cookies with fat replaced by starch-lipid composites were lighter in color, chewier and moister than full fat cookies. The changes in color and texture brought about by the addition of starch lipid composites can be rectified by adjusting the other ingredients (mainly sugars), baking time and baking temperature. Fat replacement with starch-lipid composites provides a healthier alternative product to consumers.