Optimization of Basic Ingredient Combination for Sandwich Cookie Filling Using Response Surface Methodology
An optimum formulation for a cookie sweet cream filling was selected using response surface methodology (RSM). The formulation included corn starch, powdered sugar, unflavored gelatin, cocoa butter, and distilled water. The effects of the amount of starch (0–30 %), sugar (40–70 %), gelatin solution...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2012 |
| País: | Argentina |
| Institución: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositorio: | CONICET Digital (CONICET) |
| Idioma: | inglés |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/105835 |
| Acceso en línea: | http://hdl.handle.net/11336/105835 |
| Access Level: | acceso abierto |
| Palabra clave: | COOKIE FILLING WATER ACTIVITY RESPONSE SURFACE METHODOLOGY INGREDIENTS https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| Sumario: | An optimum formulation for a cookie sweet cream filling was selected using response surface methodology (RSM). The formulation included corn starch, powdered sugar, unflavored gelatin, cocoa butter, and distilled water. The effects of the amount of starch (0–30 %), sugar (40–70 %), gelatin solution (5/55 g water) (0–12 %), and cocoa butter (18–30 %) on the water activity and the textural characteristics (firmness, elasticity, relaxation time, adhesiveness, and cohesiveness) of cookie fillings were investigated. Significant regression models, which explained the effects of different percentages of these ingredients on all response variables, were determined. Based on the results, the formulation for the production of a cookie filling with acceptable water activity value and desired texture qualities was obtained by incorporating 23.16 % corn starch, 46.84 % powdered sugar, 0.87 % gelatin solution, and 29.13 % cocoa butter. |
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