Optimization of a functional cookie formulation by using response surface methodology

A functional cookie formulation containing oligofructose, dietary fibre and lower calorie, fat and sugar contents than conventional cookies was optimized using Response Surface Methodology (RSM). Instant N-Oil II was used as a fat replacer, while Raftilose ®P95 was used as a sugar substitute with th...

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Main Authors:	Lee .L.Y, Tan .K.S, Liew .S.L
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2011
Online Access:	http://journalarticle.ukm.my/2633/ http://journalarticle.ukm.my/2633/ http://journalarticle.ukm.my/2633/1/09_L.Y_Lee.pdf

id	ukm-2633
recordtype	eprints
spelling	ukm-26332016-12-14T06:32:12Z http://journalarticle.ukm.my/2633/ Optimization of a functional cookie formulation by using response surface methodology Lee .L.Y, Tan .K.S, Liew .S.L, A functional cookie formulation containing oligofructose, dietary fibre and lower calorie, fat and sugar contents than conventional cookies was optimized using Response Surface Methodology (RSM). Instant N-Oil II was used as a fat replacer, while Raftilose ®P95 was used as a sugar substitute with the addition of fructose to enhance sweetness. Selection of the optimal formulation was based on caloric content. An optimized formulation, V1, was obtained from the model Y = 4927.70 – 152.34X1 – 155.42X3 + 104.20X32 + 151.71X33 – 95.08X34, where Instant N-Oil II replaced 30% of butter and 24.4%, w/w (30.5g) fructose replaced 40.0%, w/w (50.0g) sucrose. Two additional optimized formulations, S1 and S2, were proposed which contained the same ingredients as V1, but both contained 19.0%, w/w (23.8g) Raftilose ®P95. Also, S2 had a higher fat replacement level (42%). A reference cookie prepared from a conventional recipe received significantly higher scores (P < 0.05) than the functional cookies V1, S1 and S2 in the sensory evaluation. However, when health benefits of the functional cookies were explained to the panel after the sensory evaluation had concluded, majority of the panelists stated that they would prefer S1, had they known of its health benefits. S1 contained 19.04% fat, 8.62% fructose and 0.74% sucrose, namely, significantly lower fat and sucrose levels and higher fructose content than the conventional cookie. Universiti Kebangsaan Malaysia 2011-09 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/2633/1/09_L.Y_Lee.pdf Lee .L.Y, and Tan .K.S, and Liew .S.L, (2011) Optimization of a functional cookie formulation by using response surface methodology. Sains Malaysiana, 40 (9). pp. 1007-1011. ISSN 0126-6039 http:www.ukm.my/jsm/
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	A functional cookie formulation containing oligofructose, dietary fibre and lower calorie, fat and sugar contents than conventional cookies was optimized using Response Surface Methodology (RSM). Instant N-Oil II was used as a fat replacer, while Raftilose ®P95 was used as a sugar substitute with the addition of fructose to enhance sweetness. Selection of the optimal formulation was based on caloric content. An optimized formulation, V1, was obtained from the model Y = 4927.70 – 152.34X1 – 155.42X3 + 104.20X32 + 151.71X33 – 95.08X34, where Instant N-Oil II replaced 30% of butter and 24.4%, w/w (30.5g) fructose replaced 40.0%, w/w (50.0g) sucrose. Two additional optimized formulations, S1 and S2, were proposed which contained the same ingredients as V1, but both contained 19.0%, w/w (23.8g) Raftilose ®P95. Also, S2 had a higher fat replacement level (42%). A reference cookie prepared from a conventional recipe received significantly higher scores (P < 0.05) than the functional cookies V1, S1 and S2 in the sensory evaluation. However, when health benefits of the functional cookies were explained to the panel after the sensory evaluation had concluded, majority of the panelists stated that they would prefer S1, had they known of its health benefits. S1 contained 19.04% fat, 8.62% fructose and 0.74% sucrose, namely, significantly lower fat and sucrose levels and higher fructose content than the conventional cookie.
format	Article
author	Lee .L.Y, Tan .K.S, Liew .S.L,
spellingShingle	Lee .L.Y, Tan .K.S, Liew .S.L, Optimization of a functional cookie formulation by using response surface methodology
author_facet	Lee .L.Y, Tan .K.S, Liew .S.L,
author_sort	Lee .L.Y,
title	Optimization of a functional cookie formulation by using response surface methodology
title_short	Optimization of a functional cookie formulation by using response surface methodology
title_full	Optimization of a functional cookie formulation by using response surface methodology
title_fullStr	Optimization of a functional cookie formulation by using response surface methodology
title_full_unstemmed	Optimization of a functional cookie formulation by using response surface methodology
title_sort	optimization of a functional cookie formulation by using response surface methodology
publisher	Universiti Kebangsaan Malaysia
publishDate	2011
url	http://journalarticle.ukm.my/2633/ http://journalarticle.ukm.my/2633/ http://journalarticle.ukm.my/2633/1/09_L.Y_Lee.pdf
first_indexed	2023-09-18T19:36:36Z
last_indexed	2023-09-18T19:36:36Z
_version_	1777405312284753920

Optimization of a functional cookie formulation by using response surface methodology

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