MoisturLok in Gluten Free Cookies
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CASE STUDY OBJECTIVES • To demonstrate that MoisturLok® extends shelf life in gluten free cookies by: • Lowering the water activity of the product throughout the entire shelf life • Holding more water (moisture) in the product for a longer period of time • To demonstrate that MoisturLok® enhances sensory attributes of gluten free cookies CASE STUDY: GLUTEN FREE COOKIES Advanced Ingredients, LLC 8421 Wayzata Blvd Suite 225 Golden Valley, MN 55426 P 888.238.4647 F 763.201.5820 [email protected] MoisturLok ® WATER ACTIVITY OVER 15 DAYS MOISTURE LOSS OVER 15 DAYS CONCLUSIONS : • MoisturLok® Liquid significantly decreased moisture loss by 20.8% compared to the control cookies • MoisturLok® Liquid reduced water activity by 2.3% after 15 days as compared to the control cookies • The test product made with MoisturLok® Liquid was preferred over control for the attributes of mouthfeel, overall taste, and sweetness Mass Start Mass End Mass ∆ % Moisture ∆ ML® 53.050g 51.365g 1.685g 3.176 Cont. 54.770g 52.573g 2.197g 4.011 ML aw MoisturLok® CONTROL aw CONTROL
description
Ficha técnica uso de aditivo en galletas sin gluten
Transcript of MoisturLok in Gluten Free Cookies
Case study ObjeCtives• TodemonstratethatMoisturLok®extendsshelflifeinglutenfreecookiesby:
• Loweringthewateractivityoftheproductthroughouttheentireshelflife• Holdingmorewater(moisture)intheproductforalongerperiodoftime
• TodemonstratethatMoisturLok®enhancessensoryattributesofglutenfreecookies
Case study: GLuten Free COOkies
Advanced Ingredients, LLC8421WayzataBlvdSuite225
GoldenValley,MN55426P888.238.4647F763.201.5820
MoisturLok®
Water aCtivity Over 15 days MOisture LOss Over 15 days
COnCLusiOns : • MoisturLok® Liquidsignificantlydecreasedmoisturelossby20.8%comparedtothecontrolcookies• MoisturLok® Liquidreducedwateractivityby2.3%after15daysascomparedtothecontrolcookies• ThetestproductmadewithMoisturLok® Liquidwaspreferredovercontrolfortheattributesofmouthfeel,overalltaste,andsweetness
MassStartMassEndMass∆%Moisture∆
ML®
53.050g51.365g1.685g3.176
Cont.
54.770g52.573g2.197g4.011
ML aw MoisturLok®COntrOL aw COntrOL
test Procedures:• Mixsugarwithshorteningfor2minonmediumspeed• Mixthewetingredients(includingMoisturLok)withthesugarandshortening• Siftthedryingredientstogetherandaddslowlytowetingredientswhilemixingslowlyfor3min• Rolldoughouttoathicknessof6mmandcutoutusingasteelcookiecutter• Bakeongreasedpansat180°Cfor12-15min• Coolfor10minutes• Storeinairtightcontainers
evaluation Procedures• Moisture: Measure moisture content of finished gluten freecookiesatdailyintervals
• Water activity:Measurewateractivityoffinishedcookiesatkeyincrementsofshelflife
• sensory:Evaluatekeysensoryattributeswitha10personcon-sumerpanel
MateriaLs & MetHOds:
Formulas (in Ounces)
UnsaltedButterCornStarchTapiocaFlourXanthanGum
SaltBakingSoda
SugarLightBrownSugar
MoisturLok®WholeEggsEggYolksWholeMilk
VanillaExtractSemiSweetChocolateChips
Total:
Control
8.011.01.25
0.03520.180.162.010.00.01.670.671.00.2512.0
48.22
Test (with ML)
8.011.01.25
0.03520.180.162.010.00.771.670.671.00.2512.0
48.99
testing conducted in conjunction with thedepartment of Food sciences at the university of Minnesota
