29-5 |
Use of wheat flour-lipid and waxy maize starch-lipid composites in wire-cut formula cookies |
G. A. GARZÓN, Cereal Products & Food Science Research, USDA-ARS-National Center for Agricultural Utilization Research, 1815 N. University St., Peoria, IL 61604, C. S. Gaines, Soft Wheat Quality Laboratory, USDA-ARS-Ohio Agricultural Research & Development Center, Ohio State Univ., Wooster, OH 44691, and D. E. Palmquist. Plant carbohydrate derived products are new sensory alternatives in calorie-reduced systems and in baked items such cookies and crackers. Use of these formulations as shortening replacers presents several benefits. They create a carbohydrate-water network that mimic the texture of fat and they present a more economical option over already existing fat substitutes, as well as being recognized as safe. Carbohydrate-lipid composites present a new alternative for carbohydrate-based fat replacers. Our objective was to evaluate the effects of replacing shortening with two different carbohydrate-lipid composites, wheat flour-lipid composite (WFLC) and waxy maize starch-lipid composite (WMSLC), on the attributes of wire-cut formula cookies Wire-cut formula cookies were prepared according to AACC Method 10-53 (AACC 2000). Starch-lipid composites were substituted for 18%, 30% and 42% of the shortening in the formula. The effects of type and level of composite, monoglyceride addition, and glucose addition on the geometry and hardness characteristics and the color indices of the cookies were evaluated. 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. In this study, 18% shortening replacement with WMSLC produced cookies that were somewhat firmer than the control, but as replacement levels increased, cookies became softer than the control. This important textural characteristic suggests that WFLC and WMSLC present new perspectives on fat reduction in a dry baked product platform.
Session 29, Carbohydrate
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