Download - MoisturLok in Gluten Free Cookies

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Page 1: 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

[email protected]

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

Page 2: MoisturLok in Gluten Free Cookies

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