Use of carbohydrate-based fat substitutes and emulsifying agents in reduced-fat shortbread cookies.
Chavesta Sanchez, C. F. Klopfenstein, C. E. Walker
Abstract
Low-fat shortbread cookies were prepared using combinations of carbohydrate-based fat substitutes (Litesse, N-Flate, Rice * Trin, Stellar, or Trim-choice) and emulsifiers (diacetyl-tartaric esters of monoglycerides [DATEM], glycerol monostearate [GMS], or sodium stearoyl-2-lactylate [SSL]). The experimental design was an incomplete randomized design with two factors: fat substitute (at 35, 45, or 55% of shortening weight) and emulsifier (at 0.125, 0.25, or 0.5% of flour weight). Response surface methodology and analysis of variance were the statistical techniques used to analyze the experimental results. Processing modifications were necessary to make low-fat shortbread cookies. The principal effects of fat substitutes on shortbread cookie attributes were higher moisture content, greater toughness, and lower specific volume. Fat substitution of 35% had the least negative effects on the physical attributes. The combinations N-Flate/SSL and Litesse/DATEM showed minimal differences in cookie breaking strength in comparison with the traditional shortbread cookie at the three levels of fat substitution and 0.5% emulsifier
Extracted Claims
8 claims extracted from this paper into the knowledge graph
fat substitutes affect shortbread cookie attributes
“The principal effects of fat substitutes on shortbread cookie attributes were higher moisture content, greater toughness, and lower specific volume.”
fat substitution of 35% have least negative effects on physical attributes
“Fat substitution of 35% had the least negative effects on the physical attributes.”
low-fat shortbread cookies prepared using combinations of carbohydrate-based fat substitutes and emulsifiers
“Low-fat shortbread cookies were prepared using combinations of carbohydrate-based fat substitutes (Litesse, N-Flate, Rice * Trin, Stellar, or Trim-choice) and emulsifiers (diacetyl-tartaric esters of ...”