Properties of sugar-snap cookies as influenced by lauric-based shortenings

Autores
Sciarini, Lorena Susana; Bockstaele, F. van; Nusantoro, B.; Perez, Gabriela Teresa; Dewettinck, K.
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this work was to assess the effect of different lauric-based shortenings with varying solid fat content (SFC) on sugar-snap cookie dough properties and cookie quality. Shortenings were produced by blending high oleic sunflower oil, palm kernel oil and palm stearin in different ratios, obtaining shortenings with different SFCs. It was observed that the SFC of the shortening largely influences the rheological properties of the cookie dough. At small deformations, fat crystals add elasticity to the dough; while at large deformations, fat-structure is disrupted, and it does not contribute to dough hardness. Fats with intermediate SFCs decrease dough resistance due to an enhanced shortening ability. Nevertheless, this effect is only obtained when shortening is homogeneously distributed in the dough. The SFC of the shortening influences dough and cookie structure by preventing gluten polymerization which was observed by a decrease in cookie break strength. A prerequisite for this effect is that shortening is finely dispersed in the dough. Good quality cookies were obtained using lauric-based shortenings, and best results were obtained with SFC between 20 and 25%. Higher SFC (around 45–50%) led to the production of unacceptable sugar-snap cookies.
Fil: Sciarini, Lorena Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Bockstaele, F. van. University College Ghent; Bélgica
Fil: Nusantoro, B.. University of Ghent; Bélgica
Fil: Perez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Dewettinck, K.. University of Ghent; Bélgica
Materia
Cookie Properties
Shortening Functionality
Solid Fat Content
Rheological Properties
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/25015
Acceder
id CONICETDig_26b16f86e3e1d4d3c5b6a95ab12c174f
oai_identifier_str oai:ri.conicet.gov.ar:11336/25015
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Properties of sugar-snap cookies as influenced by lauric-based shorteningsSciarini, Lorena SusanaBockstaele, F. vanNusantoro, B.Perez, Gabriela TeresaDewettinck, K.Cookie PropertiesShortening FunctionalitySolid Fat ContentRheological PropertiesThe objective of this work was to assess the effect of different lauric-based shortenings with varying solid fat content (SFC) on sugar-snap cookie dough properties and cookie quality. Shortenings were produced by blending high oleic sunflower oil, palm kernel oil and palm stearin in different ratios, obtaining shortenings with different SFCs. It was observed that the SFC of the shortening largely influences the rheological properties of the cookie dough. At small deformations, fat crystals add elasticity to the dough; while at large deformations, fat-structure is disrupted, and it does not contribute to dough hardness. Fats with intermediate SFCs decrease dough resistance due to an enhanced shortening ability. Nevertheless, this effect is only obtained when shortening is homogeneously distributed in the dough. The SFC of the shortening influences dough and cookie structure by preventing gluten polymerization which was observed by a decrease in cookie break strength. A prerequisite for this effect is that shortening is finely dispersed in the dough. Good quality cookies were obtained using lauric-based shortenings, and best results were obtained with SFC between 20 and 25%. Higher SFC (around 45–50%) led to the production of unacceptable sugar-snap cookies.Fil: Sciarini, Lorena Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Bockstaele, F. van. University College Ghent; BélgicaFil: Nusantoro, B.. University of Ghent; BélgicaFil: Perez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Dewettinck, K.. University of Ghent; BélgicaElsevier2013-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/25015Sciarini, Lorena Susana; Bockstaele, F. van; Nusantoro, B.; Perez, Gabriela Teresa; Dewettinck, K.; Properties of sugar-snap cookies as influenced by lauric-based shortenings; Elsevier; Journal of Cereal Science; 58; 2; 8-2013; 234-2400733-5210CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jcs.2013.07.005info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0733521013001215info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:25:03Zoai:ri.conicet.gov.ar:11336/25015instacron: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:34982025-09-29 10:25:03.325CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Properties of sugar-snap cookies as influenced by lauric-based shortenings
title Properties of sugar-snap cookies as influenced by lauric-based shortenings
spellingShingle Properties of sugar-snap cookies as influenced by lauric-based shortenings
Sciarini, Lorena Susana
Cookie Properties
Shortening Functionality
Solid Fat Content
Rheological Properties
title_short Properties of sugar-snap cookies as influenced by lauric-based shortenings
title_full Properties of sugar-snap cookies as influenced by lauric-based shortenings
title_fullStr Properties of sugar-snap cookies as influenced by lauric-based shortenings
title_full_unstemmed Properties of sugar-snap cookies as influenced by lauric-based shortenings
title_sort Properties of sugar-snap cookies as influenced by lauric-based shortenings
dc.creator.none.fl_str_mv Sciarini, Lorena Susana
Bockstaele, F. van
Nusantoro, B.
Perez, Gabriela Teresa
Dewettinck, K.
author Sciarini, Lorena Susana
author_facet Sciarini, Lorena Susana
Bockstaele, F. van
Nusantoro, B.
Perez, Gabriela Teresa
Dewettinck, K.
author_role author
author2 Bockstaele, F. van
Nusantoro, B.
Perez, Gabriela Teresa
Dewettinck, K.
author2_role author
author
author
author
dc.subject.none.fl_str_mv Cookie Properties
Shortening Functionality
Solid Fat Content
Rheological Properties
topic Cookie Properties
Shortening Functionality
Solid Fat Content
Rheological Properties
dc.description.none.fl_txt_mv The objective of this work was to assess the effect of different lauric-based shortenings with varying solid fat content (SFC) on sugar-snap cookie dough properties and cookie quality. Shortenings were produced by blending high oleic sunflower oil, palm kernel oil and palm stearin in different ratios, obtaining shortenings with different SFCs. It was observed that the SFC of the shortening largely influences the rheological properties of the cookie dough. At small deformations, fat crystals add elasticity to the dough; while at large deformations, fat-structure is disrupted, and it does not contribute to dough hardness. Fats with intermediate SFCs decrease dough resistance due to an enhanced shortening ability. Nevertheless, this effect is only obtained when shortening is homogeneously distributed in the dough. The SFC of the shortening influences dough and cookie structure by preventing gluten polymerization which was observed by a decrease in cookie break strength. A prerequisite for this effect is that shortening is finely dispersed in the dough. Good quality cookies were obtained using lauric-based shortenings, and best results were obtained with SFC between 20 and 25%. Higher SFC (around 45–50%) led to the production of unacceptable sugar-snap cookies.
Fil: Sciarini, Lorena Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Bockstaele, F. van. University College Ghent; Bélgica
Fil: Nusantoro, B.. University of Ghent; Bélgica
Fil: Perez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Dewettinck, K.. University of Ghent; Bélgica
description The objective of this work was to assess the effect of different lauric-based shortenings with varying solid fat content (SFC) on sugar-snap cookie dough properties and cookie quality. Shortenings were produced by blending high oleic sunflower oil, palm kernel oil and palm stearin in different ratios, obtaining shortenings with different SFCs. It was observed that the SFC of the shortening largely influences the rheological properties of the cookie dough. At small deformations, fat crystals add elasticity to the dough; while at large deformations, fat-structure is disrupted, and it does not contribute to dough hardness. Fats with intermediate SFCs decrease dough resistance due to an enhanced shortening ability. Nevertheless, this effect is only obtained when shortening is homogeneously distributed in the dough. The SFC of the shortening influences dough and cookie structure by preventing gluten polymerization which was observed by a decrease in cookie break strength. A prerequisite for this effect is that shortening is finely dispersed in the dough. Good quality cookies were obtained using lauric-based shortenings, and best results were obtained with SFC between 20 and 25%. Higher SFC (around 45–50%) led to the production of unacceptable sugar-snap cookies.
publishDate 2013
dc.date.none.fl_str_mv 2013-08
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/11336/25015
Sciarini, Lorena Susana; Bockstaele, F. van; Nusantoro, B.; Perez, Gabriela Teresa; Dewettinck, K.; Properties of sugar-snap cookies as influenced by lauric-based shortenings; Elsevier; Journal of Cereal Science; 58; 2; 8-2013; 234-240
0733-5210
CONICET Digital
CONICET
url http://hdl.handle.net/11336/25015
identifier_str_mv Sciarini, Lorena Susana; Bockstaele, F. van; Nusantoro, B.; Perez, Gabriela Teresa; Dewettinck, K.; Properties of sugar-snap cookies as influenced by lauric-based shortenings; Elsevier; Journal of Cereal Science; 58; 2; 8-2013; 234-240
0733-5210
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jcs.2013.07.005
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0733521013001215
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
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
_version_ 1844614248148238336
score 13.070432

Publicaciones similares