This paper investigates the use of a novel monoglyceride stabilized oil in water emulsion as a shortening alternative in cookies. We report on the effects of the monoglyceride stabilized emulsion on cookie quality attributes when compared to formulations containing all purpose shortening. Furthermore, the role of structuring and its effects on the monoglyceride stabilized emulsion functionality in cookies were determined by comparing quality attributes of cookies containing the structured emulsion to those containing the unstructured components of the monoglyceride emulsion. Cookie quality attributes measured included dough firmness, cookie break strength, cookie spread, surface colour, and textural shelf life analysis. Water mobility of cookie dough was also determined using proton Nuclear Magnetic Resonance analysis. It was determined that the structured monoglyceride emulsion resulted in greater dough firmness, and decreased width and length values than doughs containing its unstructured components. However, cookies with all purpose shortening displayed superior quality attributes, as expected.
|Original language||English (US)|
|Number of pages||6|
|Journal||Food Research International|
|State||Published - Jun 2011|
Bibliographical noteFunding Information:
The authors would like to acknowledge the financial support (project number 026587 ) from the Ontario Ministry of Agriculture, Food and Rural Affairs .
Copyright 2011 Elsevier B.V., All rights reserved.
- Break strength
- Monoglyceride gel
- Water mobility