Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2018 Aug;55(8):3127-3134.
doi: 10.1007/s13197-018-3240-9. Epub 2018 Jun 19.

Effect of processing parameters and principal ingredients on quality of sugar snap cookies: a response surface approach

Anil Panghal  1   2 , Navnidhi Chhikara  1   2 , B S Khatkar  2
Affiliations

Effect of processing parameters and principal ingredients on quality of sugar snap cookies: a response surface approach

Anil Panghal et al. J Food Sci Technol. 2018 Aug.

Abstract

Effects of processing parameters such as creaming time, dough mixing time, cookie thickness, baking temperature, time and principal ingredients viz. sugar, fat and water on quality of sugar snap cookies were investigated using the Response Surface Methodology. Shorter mixing time (100 s) along with higher creaming time (400 s) was desirable for producing softer cookies with tender bite and higher spread factor. Cookie baked at 190 °C had superior quality in terms of hardness and spread factor as compared with those baked either at lower or at higher temperature. At lower baking temperature, hardness of cookie increased as the baking time was decreased below 14 min. Hardness also increased significantly with increase in water content at all levels of sugar concentration in the formula. Optimum cookie quality was obtained with creaming time of 400 s and mixing time 100 s to make cookie dough containing 59.65% sugar, 46.68% fat and 14% water. Cookie thickness 11 mm, baking temperature 190 °C and baking time of 16 min 30 s resulted in best cookies.

Keywords: Cookie; Hardness; Ingredients; Processing parameters; Spread factor.

PubMed Disclaimer

Figures

Fig. 1
Fig. 1
Effect of processing parameters on cookie quality
Fig. 2
Fig. 2
Effect of principal ingredients on cookie quality
See this image and copyright information in PMC

References

    1. AACC . Approved methods of American Association of Cereal Chemists. 10. Minnesota: St Paul; 2000.
    1. Abboud AM, Hoseney RC, Rubenthaler GL. Effect of fat and sugar in sugar-snap cookies and evaluation of tests to measure cookie flour quality. Cereal Chem. 1985;62:124–129.
    1. Chevallier S, Valle GD, Colonna P, Broyart B, Trystram G. Structural and chemical modifications of short dough during baking. J Cereal Sci. 2002;35:1–10. doi: 10.1006/jcrs.2001.0388. - DOI
    1. Cronin K, Preis C. A statistical analysis of biscuit physical properties as affected by baking. J Food Eng. 2000;46:217–225. doi: 10.1016/S0260-8774(00)00053-4. - DOI
    1. Dexter JE, Preston KR, Matsuo RR, Tipples KH. Development of a high extraction flow for the grl pilot mill to evaluate Canadian wheat potential for the Chinese market. Can Inst J Food Sci Tech. 1984;17:253. doi: 10.1016/S0315-5463(84)72567-3. - DOI

LinkOut - more resources