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...

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Detalhes bibliográficos
Autores: Battaiotto, Laura Lorena, Lupano, Cecilia Elena, Bevilacqua, Alicia Eva
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2012
País:Argentina
Recursos:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/105835
Acesso em linha:http://hdl.handle.net/11336/105835
Access Level:acceso abierto
Palavra-chave:COOKIE FILLING
WATER ACTIVITY
RESPONSE SURFACE METHODOLOGY
INGREDIENTS
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
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oai_identifier_str oai:ri.conicet.gov.ar:11336/105835
network_acronym_str AR
network_name_str Argentina
repository_id_str
spelling Optimization of Basic Ingredient Combination for Sandwich Cookie Filling Using Response Surface MethodologyBattaiotto, Laura LorenaLupano, Cecilia ElenaBevilacqua, Alicia EvaCOOKIE FILLINGWATER ACTIVITYRESPONSE SURFACE METHODOLOGYINGREDIENTShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2An 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.Fil: Battaiotto, Laura Lorena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Lupano, Cecilia Elena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Bevilacqua, Alicia Eva. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaSpringer2012-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/105835Battaiotto, Laura Lorena; Lupano, Cecilia Elena; Bevilacqua, Alicia Eva; Optimization of Basic Ingredient Combination for Sandwich Cookie Filling Using Response Surface Methodology; Springer; Food and Bioprocess Technology; 6; 7; 7-2012; 1847-18551935-51301935-5149CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007%2Fs11947-012-0853-2info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-012-0853-2info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T14:02:33Zoai:ri.conicet.gov.ar:11336/105835instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 14:02:34.082CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Optimization of Basic Ingredient Combination for Sandwich Cookie Filling Using Response Surface Methodology
title Optimization of Basic Ingredient Combination for Sandwich Cookie Filling Using Response Surface Methodology
spellingShingle Optimization of Basic Ingredient Combination for Sandwich Cookie Filling Using Response Surface Methodology
Battaiotto, Laura Lorena
COOKIE FILLING
WATER ACTIVITY
RESPONSE SURFACE METHODOLOGY
INGREDIENTS
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
title_short Optimization of Basic Ingredient Combination for Sandwich Cookie Filling Using Response Surface Methodology
title_full Optimization of Basic Ingredient Combination for Sandwich Cookie Filling Using Response Surface Methodology
title_fullStr Optimization of Basic Ingredient Combination for Sandwich Cookie Filling Using Response Surface Methodology
title_full_unstemmed Optimization of Basic Ingredient Combination for Sandwich Cookie Filling Using Response Surface Methodology
title_sort Optimization of Basic Ingredient Combination for Sandwich Cookie Filling Using Response Surface Methodology
dc.creator.none.fl_str_mv Battaiotto, Laura Lorena
Lupano, Cecilia Elena
Bevilacqua, Alicia Eva
author Battaiotto, Laura Lorena
author_facet Battaiotto, Laura Lorena
Lupano, Cecilia Elena
Bevilacqua, Alicia Eva
author_role author
author2 Lupano, Cecilia Elena
Bevilacqua, Alicia Eva
author2_role author
author
dc.subject.none.fl_str_mv COOKIE FILLING
WATER ACTIVITY
RESPONSE SURFACE METHODOLOGY
INGREDIENTS
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
topic COOKIE FILLING
WATER ACTIVITY
RESPONSE SURFACE METHODOLOGY
INGREDIENTS
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
description 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.
publishDate 2012
dc.date.none.fl_str_mv 2012-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/105835
Battaiotto, Laura Lorena; Lupano, Cecilia Elena; Bevilacqua, Alicia Eva; Optimization of Basic Ingredient Combination for Sandwich Cookie Filling Using Response Surface Methodology; Springer; Food and Bioprocess Technology; 6; 7; 7-2012; 1847-1855
1935-5130
1935-5149
CONICET Digital
CONICET
url http://hdl.handle.net/11336/105835
identifier_str_mv Battaiotto, Laura Lorena; Lupano, Cecilia Elena; Bevilacqua, Alicia Eva; Optimization of Basic Ingredient Combination for Sandwich Cookie Filling Using Response Surface Methodology; Springer; Food and Bioprocess Technology; 6; 7; 7-2012; 1847-1855
1935-5130
1935-5149
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007%2Fs11947-012-0853-2
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-012-0853-2
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 15,198674

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