Sweet Potato as a Fat Replacer in Oatmeal Raisin Cookies

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higher rate of Maillard Browning (Iwe, 2003). This possible effect was analyzed and determined as to whether it contributed to the overall appearance and acceptance of the oatmeal raisin cookies. The Maillard Browning Reaction overview can be viewed in Appendix I. The texture and moisture content of the cookie was affected from the fat replacement of the sweet potatoes as well. According to research on this topic, adding mashed sweet potato increases the moisture of food products while keeping the same stabilizing properties of the food (Bhosale, 2011). This demonstrated that using a fat replacement in the oatmeal raisin cookies helped to provide a softer and possibly even more acceptable cookie, based on palate and texture. Because color and texture are important in comparison and approval against the original cookie, the machines that were used to compare the fat‐replaced cookies from the control were the Hunter Colorimeter, Water Activity System, and Texture Analyzer to test for any significant changes that could affect how consumers view the modified oatmeal raisin cookie. To subjectively test and evaluate the acceptance levels between the three cookie groups, a hedonic rating scale was also used. Fat affects the stability, texture, and taste of the cookie. This confirmed that our independent variables of half‐replaced and full‐replaced fat in the cookie were critical in the outcome of the experiment’s physical properties of the cookies. In this experiment, the independent variable was the sweet potato as a fat replacement to butter in the oatmeal raisin cookies. The dependent variables were the physical properties of the cookies, like its appearance, taste, and texture, and the consumer acceptance and approval of the cookies. Using all of this information, it was hoped that the newly modified cookies would be both softer, yet similar in taste and appearance to the original cookie control group.
Methods Preparation Using a regular oatmeal raisin cookie recipe, boiled and mashed sweet potatoes were substituted as a fat replacer for the butter. The three cookie recipes made include the control, which is the regular oatmeal raisin cookie, half‐replaced fat with half butter and half sweet potatoes, and full‐ replaced fat with all sweet potatoes. Cookies will be made in 600 gram batches each. Three trials of the experiment were executed on Wednesday, October 12, 2011, and objective and subjective testing was completed the next day in the laboratory. The directions used follow the recipes below. Recipes Control Variable 1 Variable 2 (Regular) (Half‐Fat Replaced) (Full‐Fat Replaced) 100 g butter, softened 50 g butter, softened 120 g boiled sweet potatoes 100 g sugar 60 g boiled sweet potatoes 100 g sugar 110 g packed brown sugar 100 g sugar 110 g packed brown sugar 1 egg 110 g packed brown sugar 1 egg 3 ml vanilla extract 1 egg 3 ml vanilla extract 120 g old‐fashioned oats 3 ml vanilla extract 120 g old‐fashioned oats 95 g all‐purpose flour 120 g old‐fashioned oats 95 g all‐purpose flour 2 g baking soda 95 g all‐purpose flour 2 g baking soda 3 g salt 2 g baking soda 3 g salt 30 g chopped walnuts 3 g salt 30 g chopped walnuts 35 g raisins 30 g chopped walnuts 35 g raisins 35 g raisins (All conversions were made using http://www.gourmetsleuth.com) Directions 1. Preheat oven to 190 degrees Celsius (375 degrees Fahrenheit). 2. Peel and dice sweet potatoes, making sure they are all similar in size. Add potatoes to boiling water and cook until they fall apart when poked with a fork. 3. In a medium bowl, mix together the fat (butter and/or sweet potatoes) with brown sugar and regular sugar. Beat in the egg and vanilla extract into the mixture. 4. In a separate bowl, mix the dry ingredients containing oats, flour, baking soda, and salt until all incorporated.
Page 1 and 2: Sweet Potato as a Fat Replacer in O
Page 3: eat preferred foods, such as cookie
Page 7 and 8: the color difference of the three v
Page 9 and 10: Figure 1: Hunter Colorimeter Trial
Page 11 and 12: Figure 5: Texture Analyzer Values f
Page 13 and 14: Figure 9 shows the results of the p
Page 15 and 16: The panelists also preferred the ov
Page 17 and 18: References Bhosale S.S., Biswas A.K
Page 19 and 20: II. Photographs of the Control, Var
Page 21 and 22: III. Raw Data for Trials 1, 2, and

Sweet Potato as a Fat Replacer in Oatmeal Raisin Cookies

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