TY - JOUR
T1 - Effect of a novel monoglyceride stabilized oil in water emulsion shortening on cookie properties
AU - Goldstein, Avi
AU - Seetharaman, Koushik
PY - 2011/6/1
Y1 - 2011/6/1
N2 - 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.
AB - 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.
KW - Break strength
KW - Cookie
KW - Monoglyceride gel
KW - Shortening
KW - Water mobility
UR - http://www.scopus.com/inward/record.url?scp=79957582804&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=79957582804&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2011.03.029
DO - 10.1016/j.foodres.2011.03.029
M3 - Article
AN - SCOPUS:79957582804
VL - 44
SP - 1476
EP - 1481
JO - Food Research International
JF - Food Research International
SN - 0963-9969
IS - 5
ER -