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Food Science and Nutrition Alumni

Effects of Pureed Prines as a Fat Substition on Chai Spiced CookesOOKIES

by Zorik Kotlyar, Abby Lamotte, and Jessica Tsosie

Zorik Kotlyar, Abby Lamotte, and Jessica Tsosie

The purpose of the research study was to reduce the amount of fat in a chai-spiced cookie recipe (4) by 50 % to determine acceptability and any differences caused by decreasing the recipe's fat content.  Three variations were used: 1) the Control Cookie, which was made from the original recipe ( cup margarine was used), 2) the Reduced Fat Cookie, which was made with 50 % less fat compared to the original recipe ( cup margarine was used), and 3) the Reduced Fat Prune Cookie, which was made with 50 % less fat compared to the original recipe (cup margarine was used), and cup prune puree was added to the recipe.

Thirty-five judges were recruited for sensory evaluation of the three cookie variations, using five tests: Duo-Trio, Triangle, Sweetness, Tenderness, and Preference.  Objective testing was also performed, and three tests were used: Vernier Calipers, Warner Bratzler, and TA.XT2.  Results from sensory evaluation showed a significant difference in the following test: sweetness intensity, tenderness (Table 1).  However, for the preference test, there was no significant difference between the three cookie variations.  Results from objective evaluation showed a significant difference in the following tests: Vernier Calipers (height), Warner Bratzler (tenderness), and TA.XT2 (tenderness).

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