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Optimization of Basic Ingredient Combination for Sandwich Cookie Filling Using Response Surface Methodology

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Abstract

An optimum formulation for a cookie sweet cream filling was selected using response surface methodology (RSM). The formulation included corn starch, powdered sugar, unflavored gelatin, cocoa butter, and distilled water. The effects of the amount of starch (0–30 %), sugar (40–70 %), gelatin solution (5/55 g water) (0–12 %), and cocoa butter (18–30 %) on the water activity and the textural characteristics (firmness, elasticity, relaxation time, adhesiveness, and cohesiveness) of cookie fillings were investigated. Significant regression models, which explained the effects of different percentages of these ingredients on all response variables, were determined. Based on the results, the formulation for the production of a cookie filling with acceptable water activity value and desired texture qualities was obtained by incorporating 23.16 % corn starch, 46.84 % powdered sugar, 0.87 % gelatin solution, and 29.13 % cocoa butter.

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Acknowledgments

The authors gratefully acknowledge the Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET, Argentina, PIP 1643) and Universidad Nacional de La Plata (UNLP, Argentina) for supporting this research. C.E. Lupano and A.E. Bevilacqua are members of the Researcher Career, and L.L. Battaiotto has a fellowship of the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET).

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Authors and Affiliations

  1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP-CCT La Plata CONICET, 47 y 116, La Plata, Bs.As., Argentina, B 1900 AJJ

    Laura L. Battaiotto, Cecilia E. Lupano & Alicia E. Bevilacqua

  2. Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad Nacional de La Plata, 1 y 47, 1900, La Plata, Argentina

    Alicia E. Bevilacqua

Authors
  1. Laura L. Battaiotto
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  2. Cecilia E. Lupano
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  3. Alicia E. Bevilacqua
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Correspondence to Cecilia E. Lupano.

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Battaiotto, L.L., Lupano, C.E. & Bevilacqua, A.E. Optimization of Basic Ingredient Combination for Sandwich Cookie Filling Using Response Surface Methodology. Food Bioprocess Technol 6, 1847–1855 (2013). https://doi.org/10.1007/s11947-012-0853-2

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