Production of SugarFree Vegan Rice Cookies Goutham Matta

Production of Sugar-Free Vegan Rice Cookies Goutham Matta, Pi Yun Chen, Sailaja Pothula, Venitia Sequeira, Xi Zhang and Dr. Eun Joo Lee Department of Food and Nutrition, University of Wisconsin Stout Results Introduction According to statistical data, Americans consume approximately 5. 2 billion dollars of cookies. Flour, sugar, fat are the major ingredients in cookies. In the traditional cookie recipe, wheat flour, sugar and butter are the most commonly used ingredients. Recently, popularity of vegetarianism within the U. S. has been growing with time. Also further, in 2012, 9. 3% of the world population had diabetes. About 1% of the population have celiac disease which means that they can not consume wheat, rye and barley. Therefore, a new product should be developed to target this specific consumer group. Compared to wheat flour, rice flour does not contain gluten. Replacing sugar with artificial sweetener offers diabetes patients more choices. Also, margarine has been proven to lower LDL-C level by 11% in adults and 9% in children when compared to butter. Moreover, it can be consumed by vegans. Table 2: Statistical analysis of the sensory results Attribute Appearance liking Color Liking Flavor Liking Materials and Methods Texture Liking Control and experimental ingredients were mixed separately and cookie dough was dropped on baking pans. Ovens were pre-heated to 350⁰F and baked for 25 -30 minutes. Sweetness Liking For sensory analysis, random codes were assigned to each product. Panelists used water as palate cleansers between products. A 9 -point hedonic scale was used to assess the attributes of the cookie samples. For physical analysis, products were analyzed for water activity (Aqua Lab), moisture content (oven drying), lipid percentage (acetone extraction) and texture (Instron Analyzer). Overall Liking Table 1: Ingredients of control and Experimental cookies Control Cookies Experimental Cookies ½ cup butter ½ cup margarine ½ cup sugar ½ cup Stevia 1 egg ¼ cup vegetable oil 1 ½ cup wheat flour 1 ¾ cup rice flour ½ tsp baking powder N Mean Control Experimental Control Experimental 14 14 14 7. 431 4. 001 6. 641 4. 791 6. 641 3. 141 7. 071 3. 071 6. 851 2. 711 6. 351 2. 781 Standard Deviation Significance ± 1. 16 ± 1. 18 ± 1. 45 ± 1. 37 ± 1. 50 ± 1. 61 ± 1. 44 ± 1. 14 ± 1. 56 ± 1. 06 ± 1. 33 ± 1. 53 . 000 . 002 . 000 1 where on the liking scale, 1= dislike extremely, 2= dislike very much, 3= dislike moderately, 4= dislike slightly, 5= neither like nor dislike, 6= like slightly, 7= like moderately, 8= like very much, 9= like extremely Table 3: Statistical analysis of the physical results Physical Analysis Figure 1: Experimental and Control cookies after baking Cookie type Mean difference Standard Error t Degree of freedom Significance 0. 388 Moisture Content 2. 03 1. 72 1. 18 4 Water Activity 0. 05 0. 09 0. 58 2 Lipid Content -13. 36 2. 98 -4. 49 2 0. 80 0. 43 1. 87 4 Texture 0. 022 Discussion and Conclusion There was a significant difference in sensory analysis of the various attributes studied with control cookies being better liked. There was also a significant difference in the texture properties of the cookies, where the experimental cookies were noticed to be softer than the control cookies. No significant difference was noted among the other physical attributes. This project forms a basis for developing new food products. Proportions and ingredients can be altered to improve sensory characteristics of the experimental cookies. References Dubé, C. , Rostom, A. , Sy, R. , Cranney, A. , Saloojee, N. , Garritty, C. , . . . & Pan, I. (2005). The prevalence of celiac disease in average-risk and at-risk Western European populations: a systematic review. Denke, M. A. , Adams-Huet, B. , & Nguyen, A. T. (2000). Individual cholesterol variation in response to a margarineor butter-based diet: a study in families. Jama, 284(21), 2740 -2747.