The Effects of Adding Crisco Puritan Canola Oil with Omega-3 DHA to Sugar Cookies

Transcription

1 The Effects of Adding Crisco Puritn Cnol Oil with Omeg-3 DHA to Sugr Cookies Kitlin Kolember Kylene Kroemer

2 ABSTRACT: Trns fts in foods hve been linked to obesity nd helth issues in Americ s popultion. By substituting these Trns fts with Trns-free oils in foods, the risk for obesity my reduced. In this study, sugr cookies were prepred using bsic recipe nd using vritions in oil to lter the ft content in the cookies. The results showed tht texture chnged in significnt mtter with the substitution of Crisco Puritn Cnol Oil with Omeg-3 DHA for butter. There ws no significnt chnge in the wter ctivity or the texture of the cookies with the ddition of oil s substitute for butter. The substitution of oil for butter resulted in significnt chnge in the color of the sugr cookie. INTRODUCTION: Food compnies re ttempting to eliminte fts from foods to mke them helthier, s result of the increse in obesity. Obesity is growing epidemic in Americ. According to n rticle from the Journl of the Americn Medicl Assocition, 32.2% of U.S. men nd 35.5% of U.S. women re considered obese. An even more surprising report is tht the prevlence of youth obesity in this country hs nerly tripled in the lst three decdes (Helthy Youth). To id in reversing this epidemic in both the youth nd dult popultion of the Unites Sttes, ft needs to be replced with substitute. However, it is nerly impossible to remove ll ft from foods nd still mintin their desirble pltbility, texture, nd color. Insted of eliminting ll fts from foods, the food industry should replce it with Crisco Cnol Oil with Omeg-3. This oil hs zero grms Trns fts nd is high in both Polyunsturted nd Monounsturted fts, lso clled PUFA nd MUFA, nd low in cholesterol (Crisco 2010). According to the Americn Hert Assocition, PUFAs nd MUFAs in replce of Trns fts re known to reduce cholesterol nd id in keeping herts helthy (Americn Hert Assocition 2010). Using Cnol Oil with Omeg-3 DHA s ft replcement will led to helthier foods while mintining similr tstes nd ppernces to the originl recipe. This experiment ws performed using stndrd sugr cookie recipe. Three vritions of ft were used in the study. The first vrition ws the control, using the originl recipe with butter. The second vrition used hlf butter nd hlf Crisco Cnol Oil with Omeg-3. The third vrition replced ll the butter with the Crisco Cnol Oil with Omeg-3. All other spects of the recipe were followed exctly, except for the vritions in ft.

3 METHODS: Ingredients: 345 g All-purpose Flour 225 g Butter, softened 5 g Bking Sod 300 g White Sugr 2 g bking Powder 1 egg 5 ml Vnill extrct Smple One Procedure At room temperture, in smll bowl, mix together one third of the following ingredients: flour, bking sod, nd bking powder. This bowl will be set side for lter use. Crem the ft (75 g of butter) nd one third of the sugr together until the mixture is smooth. Bet into this mixture, one third of the vnill extrct nd one third of the egg. Grdully blend in the flour mixture from the bowl tht ws set side erlier. Blend until ll ingredients re blended well nd dough forms. Spoon rounded tespoonfuls of dough onto gresed cookie sheet. Bke cookies for 8 minutes t 375 degrees F (190 degrees C). After bking, llow cookies to cool on wire rck for 20 minutes before removing them. The cookies will then be tested for texture using the cone probe on the texture nlyzer nd for wter ctivity using the wter ctivity system. Along with those tests, the color of the cookies will be ssessed using the Hunter Colorimeter. Subjective tests will then be dministered to tste pnel. The first test will be hedonic scle rnking the cookie on scle of 1-10; 1 being the worst mouth feel nd 10 being the best mouth feel. The second subjective test will be preference test dministered to the tste pnel. The hedonic rnking nd preference scorecrd cn be seen on the following pge. Smple Two Procedure At room temperture, in smll bowl, mix together one third of the following ingredients: flour, bking sod, nd bking powder. This bowl will be set side for lter use. Crem the ft (37.5 g of butter nd 37.5 g of Crisco Omeg-3 Oil) nd one third of the sugr together until the mixture is smooth. Bet into this mixture, one third of the vnill extrct nd one third of the egg. Grdully blend in the flour mixture from the bowl tht ws set side erlier. Blend until ll ingredients re blended well nd dough forms. Spoon rounded tespoonfuls of dough onto gresed cookie sheet. Bke cookies for 8 minutes t 375 degrees F (190 degrees C). After bking, llow cookies to cool on wire rck for 20 minutes before removing them. The cookies will then be tested for texture using the cone probe on the texture

4 nlyzer nd for wter ctivity using the wter ctivity system. Along with those tests, the color of the cookies will be ssessed using the Hunter Colorimeter. Subjective tests will then be dministered to tste pnel. The first test will be hedonic scle rnking the cookie on scle of 1-10; 1 being the worst mouth feel nd 10 being the best mouth feel. The second subjective test will be preference test dministered to the tste pnel. The hedonic rnking nd preference scorecrd cn be seen on the following pge. Smple Three Procedure At room temperture, in smll bowl, mix together one third of the following ingredients: flour, bking sod, nd bking powder. This bowl will be set side for lter use. Crem the ft (75 g of Crisco Omeg-3 Oil) nd one third of the sugr together until the mixture is smooth. Bet into this mixture, one third of the vnill extrct nd one third of the egg. Grdully blend in the flour mixture from the bowl tht ws set side erlier. Blend until ll ingredients re blended well nd dough forms. Spoon rounded tespoonfuls of dough onto gresed cookie sheet. Bke cookies for 8 minutes t 375 degrees F (190 degrees C). After bking, llow cookies to cool on wire rck for 20 minutes before removing them. The cookies will then be tested for texture using the cone probe on the texture nlyzer nd for wter ctivity using the wter ctivity system. Along with those tests, the color of the cookies will be ssessed using the Hunter Colorimeter. Subjective tests will then be dministered to tste pnel. The first test will be hedonic scle rnking the cookie on scle of 1-10; 1 being the worst mouth feel nd 10 being the best mouth feel. The second subjective test will be preference test dministered to the tste pnel. The hedonic rnking nd preference scorecrd cn be seen below. Hedonic Scle: Plese rnk ech vrition on hedonic scle of A rnking of 1 would indicte tht the smple hs the worst mouth feel, nd rnking of 10 would indicte tht the smple hs the best mouth feel Plese choice with smple you prefer, bsed on tste:

5 REPLICATIONS AND SAMPLING For the first tril, ll three smples turned out nd there were stisfctory results. Therefore, when the second nd third trils were performed, no ltertions were mde. Since the recipe ws esy to follow, it mde it simple to replicte consistently for the second nd third trils. Rndomiztion ws present in the smpling by ssigning rndom three- digit numbers (613, 285, nd 346) to the different vritions. Smpling ws performed by surveying the tste pnel with the hedonic scle exmple bove. DISCUSSION In this experiment, it ws hypothesized tht using butter, sturted ft, or cnol oil with omeg-3 ftty cids, n unsturted ft, in sugr cookies would not be significntly different. To test this, four seprte tests were performed on sugr cookies with vrying mounts of cnol oil used t the ft: 0g oil (75g butter), 37.5 oil (37.5g butter), nd 75g oil. The tests were wter ctivity, texture, color, nd subjective tests. To determine sttisticl significnce, p-vlue of.05 ws used for ll tests. In the first test, the three vritions of sugr cookies were tested for their wter ctivity levels. Wter ctivity is defined s prtil pressure of wter over the food smple, nd ultimtely shows how much wter is vilble. This ws tested by using the Wter Activity System meter. The protocol for using this equipment is on pge of The Food Chemistry Lbortory Mnul. The results of this test were not significnt becuse p>.05. However, the verge wter ctivity of the 37.5g Oil smple hd the gretest wter ctivity while the 75g Oil smple tht the lest. According to this dt, more moisture ws vilble in the 37.5g Oil (Wever nd Dniel 2003). However, this dt ws not significntly different. Therefore there re no differences in wter ctivity between the three vritions of sugr cookies. The second test used the hunter colorimeter to exmine the color of the smples. The protocol for using the colorimeter is on pge of The Food Chemistry Lbortory Mnul. Ech xis, L,, nd b, ws sttisticlly nlyzed for significnce seprtely. The dt for the L xis ws sttisticlly significnt, nd the 75g Oil ws significntly different from the other two smples. The dt for the -xis ws lso sttisticlly significnt, nd gin, the 75g Oil ws significntly different from the other two smples. Lstly, the dt for the b-xis ws sttisticlly significnt, nd the 75g Oil ws significntly different from the other two smples. Adding fts to bked goods contributes to mny things, including color. Sturted fts contribute

6 to the ddition of gold or yellow hue to the cookie (Mushet 2008). It lso contributes to the Millrd rections (Mushet 2008). Therefore, the smple with the oil, n unsturted ft, ws significntly different. However, the combintion of sturted nd unsturted ft ws not significntly different. The lst objective test used the texture nlyzer to exmine ny texture differences when oil ws used s sturted ft replcer in the sugr cookies. The differences in the dt were not significnt, or p ws greter thn.05. According to the dt, the combintion of oil nd ft required the most force from the texture nlyzer nd the control required the lest grms of force. A vrition in ft cn ffect the texture in food. When butter melts, it cretes ir pockets which increse the tenderness or volume of the cookie (Rhod nd McNulty 1995). Therefore, using oil my lter these ffects. However, ny differences in texture in this test were insignificnt. Lstly, the subjective tests mesured the mouth feel nd untrined pnelist s preference. The 37.5 grms of Oil nd 37.5 grms of butter ws rted the most preferble nd the best mouth feel. The 75g of oil ws rted the lest preferble with the worst mouth feel. Lstly, the 75g of butter ws rted in between the other two smples. From this experiment, it could be concluded tht cnol oil with dded omeg-3 ftty cids could be used to replce hlf of the sturted ft in sugr cookies. This ws concluded becuse no significnt differences were seen in texture, color, or wter ctivity. Also the untrined pnel rnked this vrition most preferble nd hving the best mouth feel. Becuse hlf of the sturted ft could be replced with Trns ft free, unsturted ft, this vrition could be used to ssist in decresing the risk for obesity, crdiovsculr disese, nd other conditions. Sources of error in this experiment could hve been relted to consistency in bking times or mesurements. Error could hve lso been relted to clibrtions in equipment such s ovens, the wter ctivity system, the texture nlyzer, or the hunter colorimeter. The remining error would result from humn error. Future reserch in this topic would relte to using oil in other food nd cooking insted of bked goods. Also, it would be beneficil to reserch the dded effects of using rtificil sweeteners with ft replcers. Using rtificil sweeteners would be beneficil in preventing mny diseses s well.

7 RESULTS Wter Activity Tble 1.1 Wter Activity in the Three Vritions of Sugr Cookies All Butter 37.5g Oil 75g Oil Averge Stndrd Devition Figure 1.1 Post tests were not significnt, nd p>.05 Wter Activity The Wter Activity in the Three Vritions of Sugr Cookies Hunter Colorimeter Tble 1.2 L-xis of the Hunter Colorimeter in Three Vritions of Sugr Cookies L-xis Averge b

8 Stndrd Devition Figure 1.2 Post tests were significnt, nd p< b L-xis Vlue L- xis of Hunter Colorimeter for vritions of Sugr Cookies Tble 1.3 -xis of the Hunter Colorimeter in Three Vritions of Sugr Cookies -xis Averge b Stndrd Devition

9 Figure 1.3 Post tests were significnt, nd p< xis Vlue b xis for Hunter Colorimeter for Vrition of Sugr Cookies Tble 1.4 b-xis of the Hunter Colorimeter in Three Vritions of Sugr Cookies B xis Averge b Stndrd Devition Figure 1.4 Post tests were significnt, nd p< b-xis Vlues b 0.00 b-xis for Hunter Colorimeter for three vritions of Sugr Cookies

10 Texture Anlyzer Tble 1.5 Texture Anlysis of Three Vritions of Sugr Cookies Averge Stndrd Devition Figure 1.5 Post tests were not significnt, nd p> Grms of Force Grms of Force from Texture Anlyzer on Three Vribles Subjective Dt Tble 1.6 Subjective Tests of Three Vritions of Sugr Cookies

11 Hedonic Scle Smple Averge Mouth feel Preference (Overll Rnk) 613 (75g Oil) (37.5g Oil) (0g Oil, Control) REFERENCES Cnol Oil with Omeg-3 DHA. Crisco. Americn Hert Assocition Monounsturted Fts nd Polyunsturted Fts. Crrol, MD. Flengl, KM. Ogden, CL. Curtin, LR Prevlence nd Trends in Obesity Among U.S. Adults, Journl of the Americn Medicl Assocition Childhood Obesity. Helthy Youth. Centers for Disese Control nd Prevention. Mrch Mushet, Cindy The Art nd Soul of Bking. 1 st ed. Knss City, Missouri: Mc Meel Publishing LLC. 121 p. Schntz, Rhod nd McNulty, Judinn Ft Substitution in Home Bking. Coopertive Extension Service. Deprtment of Home Economics. College of Agrictulure. University of Wyoming. Wever, Connie nd Dniel, Jmes The Food Chemistry Lbortory- mnul for Experimentl Foods, Dietetics, nd Food Scientists. 2 nd ed. CRC Press LLC p.