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Cereal Chem. 71:344-351   |  VIEW ARTICLE

Sensory and Physical Properties of Chocolate Chip Cookies Made With Vegetable Shortening or Fat Replacers at 50 and 75% Levels.

W. L. Armbrister and C. S. Setser. Copyright 1994 by the American Association of Cereal Chemists, Inc. 

Selected sensory and physical properties of chocolate chip cookies made with vegetable shortening or protein-based, lipid-based, and carbohydrate-based fat replacers at 50 and 75% levels (shortening weight basis) were studied. Compared to the control cookie, all shortening-reduced cookies had significantly (P less than or equal to 0.05) less surface cracking, fewer surface protrusions, and more uniform but larger cells. The cookies with fat replaced by the acid-treated cornstarch had the most rounded contours of all cookies studied. All fat replacers resulted in cookies with more mouthcoating than the control, and mouthcoating was significantly higher (P less than or equal to 0.05) for the carbohydrate fat replacers than for the other types. Chew count and cohesiveness of mass differed slightly among the various cookies. The control cookie was significantly more fracturable than all cookies with fat replacers, except for that with 50% polydextrose. Sensory firmness was highest for control cookies, which agreed with instrumental compression measurements. Surface roughness and loose particles were significantly less for shortening- reduced cookies than for control cookies. Bitterness and saltiness were unaffected by fat replacement. Vanilla-like, sweet aromatics, and caramelized flavors were higher (P less than or equal to 0.05) in the control cookies than in any cookies made with fat replacers.

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