Use of carbohydrate-based fat substitutes and emulsifying agents in reduced-fat shortbread cookies.

Abstract

Low-fat shortbread cookies were prepared using combinations of carbohydrate-based fat substitutes (Litesse, N-Flate, Rice * Trin, Stellar, or Trim-choice) and emulsifiers (diacetyl-tartaric esters of monoglycerides [DATEM], glycerol monostearate [GMS], or sodium stearoyl-2-lactylate [SSL]). The experimental design was an incomplete randomized design with two factors: fat substitute (at 35, 45, or 55% of shortening weight) and emulsifier (at 0.125, 0.25, or 0.5% of flour weight). Response surface methodology and analysis of variance were the statistical techniques used to analyze the experimental results. Processing modifications 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 substitution of 35% had the least negative effects on the physical attributes. The combinations N-Flate/SSL and Litesse/DATEM showed minimal differences in cookie breaking strength in comparison with the traditional shortbread cookie at the three levels of fat substitution and 0.5% emulsifier