running head: inulin as a fat replacer in chocolate...

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


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;


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


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


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


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.


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.


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.


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.


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


Ra#ng Scale

Sensory Characteris#cs

Mean Comparison of Acceptability of Control and Experimental Cookies

Control

1/4 Inulin

1/2 Inulin


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


Ra#ng Scale

Sensory Characteris#cs

Mode Comparison of Acceptability of Control and Experimental Cookies

Control

1/4 Inulin

1/2 Inulin


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,”


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.


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.


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


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.


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


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


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:



1 2 3 4 5 6 7 Color:





248: Circle one number in each category Tenderness:



1 2 3 4 5 6 7 Color:






APPENDIX D: Subjective Evaluation Raw Data: Triangle Test

Control

562 control


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



¼ Inulin Cookie

248 1/4 inulin


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



½ Inulin Cookie

709 1/2 inulin


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

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