C. Sanchez et al., USE OF CARBOHYDRATE-BASED FAT SUBSTITUTES AND EMULSIFYING AGENTS IN REDUCED-FAT SHORTBREAD COOKIES, Cereal chemistry, 72(1), 1995, pp. 25-29
Low-fat shortbread cookies were prepared using combinations of carbohy
drate-based fat substitutes (Litesse, N-Flate, RiceTrin, Stellar, or
Trim-choice) and emulsifiers (diacetyl-tartaric esters of monoglycerid
es [DATEM], glycerol monostearate [GMS], or sodium stearoyl-2-lactylat
e [SSL]). The experimental design was an incomplete randomized design
with two factors: fat substitute (at 35, 45, or 55% of shortening weig
ht) and emulsifier (at 0.125, 0.25, or 0.5% of flour weight). Response
surface methodology and analysis of variance were the statistical tec
hniques used to analyze the experimental results. Processing modificat
ions were necessary to make low-fat shortbread cookies. The principal
effects of fat substitutes on shortbread cookie attributes were higher
moisture content, greater toughness, and lower specific volume. Fat s
ubstitution of 35% had the least negative effects on the physical attr
ibutes. The combinations N-Flate/SSL and Litesse/DATEM showed minimal
differences in cookie breaking strength in comparison with the traditi
onal shortbread cookie at the three levels of fat substitution and 0.5
% emulsifier.