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Considerations for Product Developme...

Chee, Felicia,

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Considerations for Product Development for Pulses-Based Cookies Using Shear Tests /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Considerations for Product Development for Pulses-Based Cookies Using Shear Tests // Felicia Chee.
作者:	Chee, Felicia,
面頁冊數:	1 electronic resource (77 pages)
附註:	Source: Masters Abstracts International, Volume: 87-05.
Contained By:	Masters Abstracts International87-05.
標題:	Food science. -
電子資源:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=31938498
ISBN:	9798297989375

Considerations for Product Development for Pulses-Based Cookies Using Shear Tests /
Chee, Felicia,

Considerations for Product Development for Pulses-Based Cookies Using Shear Tests /Felicia Chee. - 1 electronic resource (77 pages)

Source: Masters Abstracts International, Volume: 87-05.

The snacks industry continues to evolve and supports innovation to create more nutritionally balanced snack products. It is important to align new formulations with already popular, successful, and commercially available snack product to ensure their acceptance. To help in developing an acceptable snack product, this study evaluates cookie textures using a shear test. Adhesiveness and firmness peak values for two chickpea-based cookies, Cookie R and C, were obtained using a texture analyzer equipped with a TA - 42 probe. Results demonstrated that the textural firmness of Cookie R was significantly lower than that of Cookie C. Additionally, the firmness and adhesiveness values for Cookie R were inconsistent, indicating irregularity in the baking process. The coefficients of variation for the results were high. Overall, the median values for firmness (94.72 N for Cookie C and 40.51 N for Cookie R) and adhesiveness (-8.84 N for Cookie C and -9.09 N for Cookie R) offer some guidance regarding desirable formulations that include pulses. Detailed information on the type and inclusion rate of chickpeas used in the cookies (especially for cookies C was not available. Future studies should examine the effect of the pulse type, particle size and inclusion rate by employing a panel of tasters. Such research would help to identify acceptable ranges for the texture profile of cookies in which pulses are used as an alternative ingredient.

English

ISBN: 9798297989375Subjects--Topical Terms:

3173303
Food science.
Subjects--Index Terms:

Adhesiveness

Considerations for Product Development for Pulses-Based Cookies Using Shear Tests /
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520 $a The snacks industry continues to evolve and supports innovation to create more nutritionally balanced snack products. It is important to align new formulations with already popular, successful, and commercially available snack product to ensure their acceptance. To help in developing an acceptable snack product, this study evaluates cookie textures using a shear test. Adhesiveness and firmness peak values for two chickpea-based cookies, Cookie R and C, were obtained using a texture analyzer equipped with a TA - 42 probe. Results demonstrated that the textural firmness of Cookie R was significantly lower than that of Cookie C. Additionally, the firmness and adhesiveness values for Cookie R were inconsistent, indicating irregularity in the baking process. The coefficients of variation for the results were high. Overall, the median values for firmness (94.72 N for Cookie C and 40.51 N for Cookie R) and adhesiveness (-8.84 N for Cookie C and -9.09 N for Cookie R) offer some guidance regarding desirable formulations that include pulses. Detailed information on the type and inclusion rate of chickpeas used in the cookies (especially for cookies C was not available. Future studies should examine the effect of the pulse type, particle size and inclusion rate by employing a panel of tasters. Such research would help to identify acceptable ranges for the texture profile of cookies in which pulses are used as an alternative ingredient.
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590 $a School code: 6080
650 4 $a Food science. $3 3173303
650 4 $a Nutrition. $3 517777
653 $a Adhesiveness
653 $a Chickpeas
653 $a Cookies
653 $a Firmness
653 $a Product development
690 $a 0359
690 $a 0570
710 2 $a California State University, Long Beach. $b Family and Consumer Sciences. $e degree granting institution. $3 3816551
720 1 $a Rock, Cheryl $e degree supervisor.
773 0 $t Masters Abstracts International $g 87-05.
790 $a 6080
791 $a M.S.
792 $a 2025
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