running head: inulin as a fat replacer in chocolate...
TRANSCRIPT
Running Head: INULIN AS A FAT REPLACER IN CHOCOLATE CHIP COOKIES 1
Inulin as a Fat Replacer in Chocolate Chip Cookies
Glenys Oyston David Penner
San Francisco State University
INULIN AS A FAT REPLACER IN CHOCOLATE CHIP COOKIES 2
Abstract
Inulin’s health benefits in regards to Type II Diabetes, immune function , hyperlipidemia
and more, as well as its usefulness in the commercial food industry have been well-researched
and documented. Inulin has not yet been marketed to consumers as a home baking product,
perhaps because its use in home baked recipes has not been well-researched. In this experiment,
inulin was used as a fat replacer in cookies, a baked good that is not made in a lower-fat version
easily in the home. We used inulin to replace one quarter and one half of the amount of butter in
two variations of experimental cookies. Both objective and subjective tests showed that the
experimental cookies rated highly compared to the control cookie. Inulin is a very suitable
replacement for butter in cookies and may work well in other baked goods.
Introduction and Purpose
In today’s food, health and calorie conscious society, many people are more and more
concerned about their saturated fat, total fat and fiber intake. At the same time, consumers still
wish to indulge in sweet treats that taste authentically buttery and moist. The food industry has
found its holy grail of functional foods: inulin, a soluble fiber derived primarily from chicory
root (but also found in the lettuce families, artichokes, leeks, onions, wheat and asparagus), has
been used as a suitable fat-replacement in many commercial spreads, dressings and desserts
(McWilliams, 2008; McGee, 2004; Kalyani Nair, Kharb, Thompkinson, 2010). Inulin is
categorized as a natural food ingredient in the European Union and as Generally Recognized as
Safe (GRAS) in the United States (Kalyani Nair et al., 2010), and is called a functional food
because of the many health benefits associated with its consumption (Holownia, Jaworska-
Luczak, Bilinski and Wojtyla, 2010). Inulin, then, is a versatile ingredient that may allow
consumers continue to enjoy rich desserts while lowering their fat intake (especially saturated
INULIN AS A FAT REPLACER IN CHOCOLATE CHIP COOKIES 3
fat) and boosting their fiber consumption and should be considered for marketing as a home
baking ingredient.
The following research project tested the acceptability of inulin in homemade cookies
when used as a replacement for fat. We hypothesize that inulin will make a suitable partial
replacement for fat in a chocolate chip cookie, with desirability near that of the control product.
Review of Literature
The benefits of inulin are currently being studied extensively. A review in the journal
Food Reviews International (Kalyani Nair et al., 2010) describes inulin as having a neutral taste
(about 10% the sweetness of sucrose), no color, extremely high solubility and very little effect on
the sensory characteristics of food products. When mixed with water, inulin has a spreadable
consistency which has been found to be useful in replacing some or all fat in food products; it
has been used as an emulsifier; it provides textural creaminess in dairy products such as yogurt;
and it was found to prevent formation of ice crystals in ice cream products in detrimentally cold
storage conditions. Inulin has a lower caloric value than typical carbohydrates, at
approximately1.5 kcal/g compared to 4 kcal/g and is considered prebiotic, with studies showing
that a diet supplemented with inulin stimulated the growth of beneficial bacteria, specifically
Bifidobacteria, in the colon, helping to improve immune function and inhibit the growth of
pathogenic bacteria. Inulin also helped to relieve constipation in subjects in several studies. This
may be due to the short chain fatty acids (SCFA) that are produced by the bacterial digestion of
inulin, which are important to colon function and lipid metabolism. Inulin has been shown to
lower serum lipid levels in studies done on saturated fat-fed rats, where inulin appeared to lower
the triglyceride content of the blood and liver. A study with hamsters showed lower VLDL
production and a reduction of 29% in plasma total cholesterol. There are fewer human trials
confirming these findings, likely due to the gastrointestinal discomfort associated with inulin;
INULIN AS A FAT REPLACER IN CHOCOLATE CHIP COOKIES 4
however, one study did show lowered LDL and total cholesterol levels in humans consuming 18
g per day of inulin. Other studies in humans showed a 19% reduction in serum triglyceride levels
and 10% reduction in insulin levels from consuming 10 g of inulin daily for eight weeks (there
were no significant changes in HDL or LDL levels). Several studies on both humans and animals
showed improved mineral absorption of calcium, magnesium and iron when supplemented with
inulin. The review concluded by discussing animal studies which showed some inhibitory effect
of inulin on tumors.
In a study published in the Applied Physiology, Nutrition, and Metabolism journal (Tarini
and Wolever, 2010), inulin was found to significantly increase serum SCFA, which are
associated with reduced postprandial free fatty acids (FFA) and ghrelin (a hormone that triggers
hunger) concentrations. Excessive serum free fatty acids are associated with decreased glucose
tolerance and increased risk of Type 2 Diabetes. The authors surmised that dietary fiber increases
the production of SCFA and inhibits FFA synthesis, which may increase insulin sensitivity.
Additionally, the authors suggested that the reduced concentrations of ghrelin would help to
reduce hunger and help with weight management, possibly decreasing disease risk.
A review in the Polish Journal of Food and Nutrition Sciences (Holownia et al., 2010)
found that the production of SFCA lowered the pH of the colon, helping to reduce growth of
potentially harmful bacteria. The review pointed out, however, that in-vitro studies showed that
potentially harmful species of bacteria such as Klebsiella, E. coli and some species of
Clostridium can also ferment inulin. Gastrointestinal discomfort remains a problem of dietary
inluin; while some people can easily tolerate up to 10 g a day, others experienced gaseous
distress with only 1 g. This review also looked at the protective effect of inulin in the intestine
against gastrointestinal and systemic infection. The studies suggest that inulin supports an
“antagonistic and competitive action” (Holownia et al., 2010) of beneficial bacteria coupled with
INULIN AS A FAT REPLACER IN CHOCOLATE CHIP COOKIES 5
a nourishing effect on the intestinal lining which protects against infection. Other purported
health benefits found through scientific study were relief of constipation; prevention of colon
cancer (due to SFCA production); treatment of Chronic Bowel Inflammatory Disease; regulation
of appetite; increased calcium, magnesium and iron absorption; reducing lipogenesis in
hyperlipidemic subjects; and, in infants, augmenting immune function, reducing atopic
dermatitis and certain allergies. There have been a few reported cases of anaphylactic reaction to
consumption of inulin confirmed by the presence of anti-inulin IgE antibodies, and allergic
responses in cases where inulin has been used in measuring kidney function.
A review of the versatility of inulin in the Journal of Excipients and Food Chemicals
(Barclay, Ginic-Markovic, Cooper and Petrovsky, 2010) discusses the systemic anti-cancer
potential of inulin which may be linked to the enhancement of gut immune function. Most of the
studies regarding cancer have been done on animals, but studies in humans to confirm these
findings are now underway. Dietary inulin helped to reduce atherosclerosis-causing molecule in
hemodialysis patients while it increased HDL cholesterol and reduced total cholesterol,
triglycerides, fasting glucose and insulin resistance – all of which may help to decrease
cardiovascular disease risk – in a study of healthy young men. In this study, inulin was also
thought to increase the production of a glucagon-like peptide which stimulates insulin release
and acts as an appetite suppressant. This may ultimately help with weight regulation.
Inulin has been used as a fat and sugar replacer in several trials. In one experiment,
published in the journal European Food Research and Technology (Rößle, Ktenioudaki and
Gallagher, 2011), inulin was used to replace fat in scones. The qualities tested included crust
color, crumb color, crust hardness, crumb hardness, bread volume, average cell volume and area
and texture non-uniformity. The study showed that inulin successfully replaced fat in quick
breads using a control that contained 10% fat. In some cases, the use of inulin increased
INULIN AS A FAT REPLACER IN CHOCOLATE CHIP COOKIES 6
characteristics such as bread volume. The study concluded that these benefits maybe be most
advantageous for the elderly who are one of the largest consumer of quick breads.
In a review published in the journal Food Hydrocolloids (Meyer, Bayarri, Tárrega and
Costell, 2011), inulin’s use in replacing fat and augmenting texture in dairy products was
discussed. The products reviewed included yogurt, custard, mousse, ice cream and various types
of cheeses. The review concluded that inulin’s effect on texture and rheological (flow) properties
appeared to depend on the concentration of inulin and the length of the molecule and that
ultimately, inulin could act as a good fat replacer in dairy products because of its ability to mimic
the creaminess, smoothness, rheology and thickness of full-fat dairy products.
Study Design and Method
Our experiment was to determine inulin’s ability to partially replace butter in a cookie
while maintaining the sensory characteristics that butter adds.
Design
Independent Variable Butter Dependent Variables 1. Subjective: Evaluator ratings of tenderness, taste, color,
texture and overall acceptability compared to the control. 2. Objective: wettability; modified line-spread test (from raw to
baked, measuring the diameter in centimeters). Extraneous Variables Differences in the way two different people mixed the batter by
hand.
We prepared three variations of Chocolate Chocolate Chip Cookies (recipe in Appendix
A) for this research project: 1. a control product containing the full amount of butter and no
inulin, 2. a product containing half the amount of butter replaced by inulin, and 3. a product
containing three quarters the amount of butter with one quarter replaced by inulin. The amount of
inulin used to replace the butter was determined by using household measurements: when
replacing ½ cup of butter with inulin, we measured ½ cup of inulin and then weighed this
INULIN AS A FAT REPLACER IN CHOCOLATE CHIP COOKIES 7
amount. When replacing ¼ cup butter with inulin, we measured ¼ cup inulin and then weighed
this amount.
Preliminary Trials
Several preliminary trials were done to find a method that could work for all three
variations of the recipe to produce dough with similar consistency to the control dough. Several
of these trials involved adding varying amounts of water at different stages to compensate for the
loss of water from the butter, beating the egg whites separately before folding them into the
dough, baking the cookies in a muffin tin to maintain a consistent shape and experimenting with
the baking time. The earliest trial produced a control cookie that had a deep, dark color, a moist
chewy tenderness, and a sweet rich chocolate flavor that made for a very acceptable product.
Attempts at replacing butter with inulin by mixing the inulin into the wet ingredients did not
produce satisfactory results; from this we determined that inulin was best incorporated into the
dry ingredients. Beating the egg whites separately to add volume to the cookie had little effect on
the outcome of the product and introduced more extraneous variables. Experimenting with
varying amounts of water to replace the water lost from the butter produced extremely
inconsistent products. We determined that adding no or the minimal amount of water produced
the most consistent dough which produced experimental cookies that were most like the control.
Once a method was developed, the baked cookies were frozen to determine freeze-thaw stability.
All three variations of the product passed the freeze-thaw test with only a small difference in
taste and texture quality and more difference in the appearance of surface chocolate chips.
Method
The inulin used in the experimental variations was Now brand USDA certified organic
inulin 100% pure powder. Guittard brand was used for the chocolate chips and the cocoa
powder. All other ingredients were obtained from the Miele lab.
INULIN AS A FAT REPLACER IN CHOCOLATE CHIP COOKIES 8
We recorded the following measurements in baking our final product:
Ingredients Control ¼ Inulin, ¾ Butter ½ Inulin, ½ Butter Inulin 0 16.15 g 32.25 g Butter 115.03 g 86.14 g 57.50 g Sugar 150.08 g 150.01 g 150.00 g Eggs 1 1 1 Vanilla 5 ml 5 ml 5 ml Flour 125.13 g 125.00 g 125.45 g Baking Soda 2.03 g 2.04 g 2.04 g Salt 0.82 g 0.82 g 0.85 g Cocoa 30.01 g 30.89 g 30.03 g Chocolate Chips 170.34 g 170.34 g 170.45 g Water 0 0 15 ml Table 1. Actual Measurements for Final Products
Dough for all three variations was made on the same day to maintain consistency. For each
variation, we used the following method of mixing and baking the ingredients:
1. All dry ingredients (including inulin in experimental dough) except for chocolate chips were mixed
together in a bowl with a whisk.
2. Butter, sugar and egg were combined in a separate bowl by blending at high speed with an electric
hand mixer for 1 minute.
3. Dry ingredients were mixed into wet ingredients with a rubber spatula by hand for 1 minute.
4. Four cookies for testing were baked. The remaining dough was formed into a log, wrapped in
plastic wrap, sealed in a zip-lock freezer bag and frozen for two weeks.
5. On baking day, dough was thawed at room temperature for 6 hours.
6. Cookies were baked on a baking sheet lined with parchment paper. Cookies were portioned using a
#30 scoop leveled with a straight edge to maintain consistent shape and size of cookies. This
produced 12 cookies from each batch.
INULIN AS A FAT REPLACER IN CHOCOLATE CHIP COOKIES 9
7. The cookies were baked in the same 3500 F oven, one tray at a time (the tray contained six cookies
each time), for 15 minutes and cooled to room temperature. They were stored in sealed containers
at room temperature for 36 hours prior to being evaluated.
8. On subjective evaluation day, cookies were cut into four equal pieces for testing purposes.
Results
Objective Tests
Control ¼ Inulin, ¾ Butter ½ Inulin, ½ Butter Dry Weight 33.6 g 33.8 g 33.8 g Wet Weight 41.4 g 44.5 g 42.5 g Difference 7.8 g 8.7 g 8.7 g Expressed as Percent of Dry Weight 23% 32% 26%
Table 2. Wettability test. Wettability measures moisture content and ability to absorb water. The higher the moisture content of the cookie, the greater its ability to draw moisture into it when submerged for 5 seconds in a bowl of water. Control ¼ Inulin, ¾ Butter ½ Inulin, ½ Butter Raw Dough 42 mm 44 mm 45 mm Baked Cookie 76 mm 77 mm 80 mm Difference 34 mm 33 mm 36 mm Expressed as Percent of Raw Dough 81% 75% 80%
Table 3. Line-spread test (modified). In this test, raw cookie dough was dropped on parchment paper with a #30 scoop and traced with a pencil. The dough was then baked for 15 minutes, allowed to cool and traced again. The experimental variations are then compared to the control values. A nutritional analysis of all three variations can be found in Appendix B.
INULIN AS A FAT REPLACER IN CHOCOLATE CHIP COOKIES 10
Subjective Tests
Tenderness Taste Color Texture Overall Acceptability
Control 4.8 5.04 5.52 4.44 5.32 1/4 Inulin 4.48 5 5.56 4.44 5.36 1/2 Inulin 4.12 4.96 5.64 3.84 5.2 Table 4. Mean Comparison of Acceptability of Control and Experimental Cookies. These are averages of the scores from a triangle test with n=25.
Figure 1. n=25. Graphical representation of Table 4.
Tenderness Taste Color Texture Overall Acceptability
Control 5 6 7 5 7 1/4 Inulin 5 6 7 4 6 1/2 Inulin 4 5 7 4 6 Table 5. Mode Comparison of Acceptability of Control and Experimental Cookies. These scores represent the scores that occurred most often in each category for a triangle test with n=25.
0 1 2 3 4 5 6 7
Tenderness Taste Color Texture Overall Acceptability
Ra#ng Scale
Sensory Characteris#cs
Mean Comparison of Acceptability of Control and Experimental Cookies
Control
1/4 Inulin
1/2 Inulin
INULIN AS A FAT REPLACER IN CHOCOLATE CHIP COOKIES 11
Figure 2. n=25. Graphical representation of Table 5.
Discussion
Objective Tests
Both experimental cookies performed better on the wettability test than the control
cookie. Wettability determines moisture of a baked good; the product is weighed, submerged
into water for a specific amount of time (in this case, five seconds), and then weighed again to
determine how much water it has absorbed. Higher water absorption indicates a high degree of
moisture because the water contained in the product attracts more water into it. The control
cookie served as the standard against which the experimental variations were compared.
Expressed as a percentage of its dry weight, the control cookie had a wettability of 23%. Inulin
easily forms hydrogels, which are highly absorbent (Barclay et al., 2010), so both experimental
cookies had a higher wettability of 32% for the ¼ inulin and 26%. The ¼ inulin cookie was held
one second too long in the water which likely accounts for its much higher wettability value.
We performed a modified line spread test on the raw dough to measure its ability to
spread during baking. The diameter of the raw dough is compared against the diameter of the
baked product. Spreading too much or too little during baking may produce undesirable results.
0 1 2 3 4 5 6 7
Tenderness Taste Color Texture Overall Acceptability
Ra#ng Scale
Sensory Characteris#cs
Mode Comparison of Acceptability of Control and Experimental Cookies
Control
1/4 Inulin
1/2 Inulin
INULIN AS A FAT REPLACER IN CHOCOLATE CHIP COOKIES 12
The control served as the standard by which to compare the experimental cookies. All three
cookies had similar spread percentages, with the control at 81%, the ¼ inulin cookie slightly less
at 75% and the ½ inulin cookie closest at 80%. Although this test is not very precise, we feel it
was useful because it represented the overall similarity in the shape and size the cookies formed
during baking, which is most useful for creating consistent homemade cookies.
Subjective Tests
It was expected that the cookie with the most amount of inulin (the ½ inulin cookie)
would rate lower than the control and the ¼ inulin cookies.
The experimental cookies scored well during the triangle test performed with 25
evaluators. Appendix C contains the evaluation card used for this test. Appendix D contains the
raw evaluation data. The rating scale ranged from 1 to 7 for all categories, with 1 generally being
the least desirable and 7 being the most desirable.
The average rating for tenderness decreased slightly as inulin content increased; the
control and ¼ inulin cookies were rated one point above “somewhat hard” on the rating scale
while the ½ inulin cookie was rated as “somewhat hard.” This represented the middle of the scale
of tenderness. This scale may have been confusing; the middle of the scale would have been
better described by the words “Neither too hard nor too soft.” Most importantly, the experimental
cookies scored close to the control cookies. Using the mode, the control and ¼ inulin scored the
same in tenderness while the ½ inulin cookie decreased by a full point. In both tests, however, all
three variations scored at the middle of the range and we consider this a success.
In taste, the mean score for all three cookies was the same at a rating of 5, one point
above average. The inulin appeared to not have an effect on overall taste. The mode showed that
the control and inulin cookies most often scored a rating of 6, just one point below “Delicious,”
INULIN AS A FAT REPLACER IN CHOCOLATE CHIP COOKIES 13
while the ½ inulin cookie scored 5, one point above “Just OK.” These ratings are in the upper
end of the taste scale, which is an acceptable result.
Inulin had no effect on color appeal as both the mean and mode showed. The average
improved very slightly between 5.5 and 5.6 with increasing inulin concentration while the
highest rating of 7 was chosen most often for the mode for all three cookies. Color appeal is
important in the acceptability of food so this is an exceptionally good result in the use of inulin.
Texture ratings showed the most variance in both mean and mode. This scale measured
specific descriptions of texture rather than appeal, since many people prefer different textures of
cookies. Cookies are generally considered one of the following textures: crisp, chewy or soft
(McGee, 2004). The goal was to first determine if the texture of the experimental cookies was
close to that of the control and, second, what that texture was. The texture for the control cookie
received an average rating of 4.4 which is just slightly above “Chewy” (the mid-point of the
scale between “Crisp” and “Soft”) and a mode score of 5. The average scores for both
experimental cookies rated very close to the control in the average scores while the mode scores
were 4 (“Chewy”) for both experimental cookies, slightly chewier than the control cookie.
Overall acceptability scores for the experimental cookies were, again, very close to the
control, especially for the mean, with ratings between 5.2 and 5.3 for all three variations. The
mode showed that both inulin cookies were one point less acceptable than the control (7) but
they had a higher overall rating (6, one point below very acceptable) than the average scores,
with the control being rated most often as “Very acceptable.” This category is the most important
as overall acceptability encapsulates all the characteristics of the product and would most likely
determine if a person would choose to eat the cookie again. We consider the results of all tests
highly successful.
INULIN AS A FAT REPLACER IN CHOCOLATE CHIP COOKIES 14
Conclusion
Inulin has been successfully incorporated into many commercial food products but has
not yet been marketed to consumers as a home baking ingredient. While it is available in a
supplement form, this is expensive and sold in small quantities. More research is warranted to
find ways to produce inulin in larger and cheaper quantities for the general population of home
cooks and to discover the most effective ways to incorporate inulin into recipes. The ability to
decrease saturated fat and increase fiber content while maintaining the characteristics of full-fat
baked goods will be more important as the population ages and begins to experience increasing
rates of hyperlipidemia, diabetes and other age and nutrition related illnesses. With the success of
this experiment, we feel there is great potential for inulin to be used by home cooks and to
improve the health of many people.
INULIN AS A FAT REPLACER IN CHOCOLATE CHIP COOKIES 15
References
Barclay, T., Ginic-Markovic, M., Cooper, P., and Petrovsky, N. (2010). Inulin - a versatile polysaccharide with multiple pharmaceutical and food chemical uses. Journal Of Excipients & Food Chemicals, 1(3), 27-50. Retrieved November 1, 2011 from Academic Search Complete database.
Hołownia, P., Jaworska-Łuczak, B., Wiśniewska, L., Biliński, P., and Wojtyła, A. (2010). The
benefits and potential health hazards posed by the prebiotic inulin – A review. Polish Journal Of Food & Nutrition Sciences, 60(3), 201-211. Retrieved November 1, 2011 from Academic Search Complete database.
Kalyani Nair, K. K., Kharb, S., & Thompkinson, D. K. (2010). Inulin Dietary Fiber with
Functional and Health Attributes—A Review. Food Reviews International, 26(2), 189-203. doi:10.1080/87559121003590664
Kathy. (n.d.). Chocolate Chocolate Chip Cookies I. Retrieved September 25, 2011 from
www.allrecipes.com. McGee, H. (2004). On food and cooking: The science and lore of the kitchen. New York, NY:
Scribner. McWilliams, M. (2008). Foods: Experimental perspectives. Upper Saddle River, NJ: Pearson
Prentice Hall. Meyer, D. D., Bayarri, S. S., Tárrega, A. A., and Costell, E. E. (2011). Inulin as texture modifier
in dairy products. Food Hydrocolloids, 25(8), 1881-1890. doi:10.1016/j.foodhyd.2011.04.012
Rößle, C., Ktenioudaki, A., & Gallagher, E. (2011). Inulin and oligofructose as fat and sugar
substitutes in quick breads (scones): a mixture design approach. European Food Research & Technology, 233(1), 167-181. doi:10.1007/s00217-011-1514-9
Tarini, J., and Wolever, T. S. (2010). The fermentable fibre inulin increases postprandial serum
short-chain fatty acids and reduces free-fatty acids and ghrelin in healthy subjects. Applied Physiology, Nutrition & Metabolism, 35(1), 9-16. doi:10.1139/H09-119
INULIN AS A FAT REPLACER IN CHOCOLATE CHIP COOKIES 16
APPENDIX A: Control Recipe
From allrecipes.com (Kathy, n.d.):
Chocolate Chocolate Chip Cookies I
115 g butter, softened 150 g white sugar 1 egg 5 ml vanilla extract 125 g all-purpose flour 30 g cocoa powder 2 g baking soda 0.8 g salt 170 g semisweet chocolate chips
Directions: 1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour,
cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the
chocolate chips and walnuts. Drop by rounded tablespoons onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie
sheets before transferring to wire racks to cool completely.
INULIN AS A FAT REPLACER IN CHOCOLATE CHIP COOKIES 17
APPENDIX B: Nutritional Analysis
Summary of Nutrients Per Cookie
Control 1/4 Inulin 1/2 Inulin
Calories 115 107.8 100.5
Total fat 6.1g 5.1g 4.2g
Saturated fat 3.7g 3.1g 2.5g
Cholesterol 16.1 13.5 13.5
Sodium 32.6mg 32.4mg 32.4mg
Carbohydrates 15.5g 16.2g 16.8g
Fiber 1.0g 1.6g 2.2g
Protein 1.5g 1.5g 1.5g
INULIN AS A FAT REPLACER IN CHOCOLATE CHIP COOKIES 18
APPENDIX B: Nutritional Analysis: Recipe Analysis Raw Data
Control Cookie Control Total
fat g Sat. Fat g Cholesterol Sodium Carbohydrate Fiber Protein Calories
1 C butter 184.1 116.6 488 25 0.2 0 1.9 1628 1.5 C sugar 0 0 0 0 300 0 0 1161 2 eggs 7.2 2.4 283 108 0.5 0 9.5 109 2 tsp vanilla 0.1 0.1 0 1 1.1 0 0.1 24 2 C flour 2.5 0.4 0 5 190.8 6.8 25.8 910 2/3 C cocoa 7.8 4.6 0 12 30.8 18.8 11.1 130 Baking soda 0 0 0 831 0 0 0 0 salt 0 0 0 581 0 0 0 0 2 C choc chips 89.9 55.8 0 0 223.3 22.3 22.3 1563 Total 291.6 179.9 771 1563 746.7 47.9 70.7 5525 Per Cookie 6.1 3.7 16.1 32.6 15.6 1.0 1.5 115.1
Inulin Replacing ¼ Butter
1/4 Inulin Total fat g
Sat. Fat g Cholesterol Sodium Carbohydrate Fiber Protein Calories
3/4 C butter 138.1 87.5 366 19 0.2 0 1.4 1221 32.3g inulin 0 0 0 0 31 28.75 0 57.5 1.5 C sugar 0 0 0 0 300 0 0 1161 2 eggs 7.2 2.4 283 108 0.5 0 9.5 109 2 tsp vanilla 0.1 0.1 0 1 1.1 0 0.1 24 2 C flour 2.5 0.4 0 5 190.8 6.8 25.8 910 2/3 C cocoa 7.8 4.6 0 12 30.8 18.8 11.1 130 Baking soda 0 0 0 831 0 0 0 0 salt 0 0 0 581 0 0 0 0 2 C choc chips 89.9 55.8 0 0 223.3 22.3 22.3 1563 Total 245.6 150.8 649 1557 777.7 76.65 70.2 5175.5 Per Cookie 5.1 3.1 13.5 32.4 16.2 1.6 1.5 107.8
Inulin Replacing ½ Butter
1/2 Inulin Total fat g
Sat. Fat Cholesterol Sodium Carbohydrate Fiber Protein Calories
1/2 C butter 92 58.3 244 12 0.1 0 1 814 64.50 inulin 0 0 0 0 62.1 57.5 0 115 1.5 C sugar 0 0 0 0 300 0 0 1161 2 eggs 7.2 2.4 283 108 0.5 0 9.5 109 2 tsp vanilla 0.1 0.1 0 1 1.1 0 0.1 24 2 C flour 2.5 0.4 0 5 190.8 6.8 25.8 910 2/3 C cocoa 7.8 4.6 0 12 30.8 18.8 11.1 130 Baking soda 0 0 0 831 0 0 0 0 salt 0 0 0 581 0 0 0 0 2 C choc chips 89.9 55.8 0 0 223.3 22.3 22.3 1563 Total 199.5 121.6 527 1550 808.7 105.4 69.8 4826 Per cookie 4.2 2.5 11.0 32.3 16.8 2.2 1.5 100.5
INULIN AS A FAT REPLACER IN CHOCOLATE CHIP COOKIES 19
APPENDIX C: Triangle Test Evaluation Card 709: Circle one number in each category Tenderness:
Very Hard Somewhat Hard Soft 1 2 3 4 5 6 7
Taste: Yuck Just OK Delicious
1 2 3 4 5 6 7 Color:
Unappealing Somewhat Appealing Very Appealing 1 2 3 4 5 6 7
Texture: Crisp Chewy Soft
1 2 3 4 5 6 7 Overall Acceptability:
Unacceptable Somewhat Acceptable Very Acceptable 1 2 3 4 5 6 7
562: Circle one number in each category Tenderness:
Very Hard Somewhat Hard Soft 1 2 3 4 5 6 7
Taste: Yuck Just OK Delicious
1 2 3 4 5 6 7 Color:
Unappealing Somewhat Appealing Very Appealing 1 2 3 4 5 6 7
Texture: Crisp Chewy Soft
1 2 3 4 5 6 7 Overall Acceptability:
Unacceptable Somewhat Acceptable Very Acceptable 1 2 3 4 5 6 7
248: Circle one number in each category Tenderness:
Very Hard Somewhat Hard Soft 1 2 3 4 5 6 7
Taste: Yuck Just OK Delicious
1 2 3 4 5 6 7 Color:
Unappealing Somewhat Appealing Very Appealing 1 2 3 4 5 6 7
Texture: Crisp Chewy Soft
1 2 3 4 5 6 7 Overall Acceptability:
Unacceptable Somewhat Acceptable Very Acceptable 1 2 3 4 5 6 7
INULIN AS A FAT REPLACER IN CHOCOLATE CHIP COOKIES 20
APPENDIX D: Subjective Evaluation Raw Data: Triangle Test
Control
562 control
Tenderness Taste Color Texture Overall Acceptability
1 4 6 7 2 6 2 7 6 7 4 7 3 7 7 7 6 7 4 5 4 7 5 5 5 7 7 7 3 7 6 5 6 6 3 5 7 7 7 7 7 7 8 3 7 6 5 6 9 6 5 4 6 5 10 5 6 6 5 6 11 2 2 2 2 2 12 5 3 3 5 4 13 4 6 6 3 6 14 5 4 5 4 5 15 2 1 3 2 2 16 2 4 5 4 5 17 4 4 4 5 4 18 6 5 7 5 6 19 6 4 3 5 3 20 3 3 4 3 3 21 6 5 6 5 6 22 5 5 5 6 5 23 6 6 7 5 7 24 5 6 7 4 7 25 3 7 7 7 7
TOTALS 120 126 138 111 133 MEAN 4.8 5.04 5.52 4.44 5.32 MODE 5 6 7 5 7
INULIN AS A FAT REPLACER IN CHOCOLATE CHIP COOKIES 21
APPENDIX D: Subjective Evaluation Raw Data: Triangle Test
¼ Inulin Cookie
248 1/4 inulin
Tenderness Taste Color Texture Overall Acceptability
1 4 6 7 3 6 2 3 6 7 4 6 3 7 7 7 6 7 4 5 4 5 4 5 5 5 7 7 5 7 6 5 4 4 4 5 7 3 6 6 4 6 8 6 6 6 6 6 9 4 5 4 5 6 10 5 5 4 5 5 11 5 2 6 4 4 12 5 4 6 4 6 13 4 4 5 4 6 14 3 4 4 4 5 15 1 1 2 1 1 16 5 6 6 5 6 17 1 4 3 3 3 18 6 3 7 6 2 19 6 6 7 7 7 20 5 5 4 4 4 21 4 4 5 3 4 22 5 6 6 6 6 23 4 6 7 4 7 24 5 7 7 4 7 25 6 7 7 6 7
TOTALS 112 125 139 111 134 MEAN 4.48 5 5.56 4.44 5.36 MODE 5 6 7 4 6
INULIN AS A FAT REPLACER IN CHOCOLATE CHIP COOKIES 22
APPENDIX D: Subjective Evaluation Raw Data: Triangle Test
½ Inulin Cookie
709 1/2 inulin
Tenderness Taste Color Texture Overall Acceptability
1 5 7 7 4 7 2 4 7 6 4 6 3 6 6 7 6 7 4 6 6 5 3 6 5 6 7 7 5 7 6 6 7 5 4 6 7 2 5 6 2 4 8 4 6 6 4 6 9 3 4 4 4 4 10 5 4 6 4 3 11 4 5 6 4 5 12 5 5 6 4 6 13 4 5 5 4 5 14 2 5 6 2 4 15 1 1 1 1 6 16 2 4 5 5 5 17 4 2 7 4 3 18 4 5 7 4 6 19 6 6 5 5 6 20 4 4 4 3 4 21 5 6 5 5 5 22 4 4 4 4 4 23 2 5 7 3 5 24 5 4 7 4 4 25 4 4 7 4 6
TOTALS 103 124 141 96 130 MEAN 4.12 4.96 5.64 3.84 5.2 MODE 4 5 7 4 6