PHYSICAL AND CHEMICAL ATTRIBUTES AND CONSUMER ACCEPTANCE OF SUGAR-SNAP COOKIES CONTAINING NATURALLY-OCCURRING ANTIOXIDANTS

The antioxidant compounds, ascorbate (ascorbyl-2-phosphate), alpha-toc opherol, a combination of ascorbate and alpha-tocopherol, sodium phyta te, and ferulic acid were tested as replacements for butylated hydroxy anisole (BHA) in preserving sugar-snap cookies. The cookies were compa red with regard to shelf life, moisture content, width, stacking heigh t, surface score, color, and texture. Following storage at 60 degrees C, the Schaal oven test and gas-liquid chromatographic analysis of hea dspace gases indicated that ferulic acid and sodium phytate were suita ble antioxidants for sugar-snap cookies. At present, sodium phytate is a GRAS substance, whereas ferulic acid is not. Consumer testing showe d that cookies containing phytate were as acceptable as those containi ng BHA.