Effect of raffinose on sucrose recrystallization and textural changes in soft cookies

Journal of Food Science

Volumn 72, Issue 1, 2007, Pages C065-C071

  Belcourt, Laura A ^a   Labuza, Theodore P ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Cookies; Raffinose; Recrystallization; Sucrose; Texture

Indexed keywords

RAFFINOSE; SUCROSE; WATER;

ARTICLE; CHEMISTRY; CONSUMER; CRYSTALLIZATION; FOOD HANDLING; METHODOLOGY; PARTICLE SIZE; X RAY DIFFRACTION;

CONSUMER SATISFACTION; CRYSTALLIZATION; FOOD HANDLING; FOOD TECHNOLOGY; PARTICLE SIZE; RAFFINOSE; SUCROSE; WATER; X-RAY DIFFRACTION;

EID: 33846953512     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00218.x     Document Type: Article

References (26)

1. Belcourt LA. 2005. Effect of raffinose on sucrose recrystallization and textural changes in soft cookies [M.Sc. thesis]. Food Science Dept., Univ. of Minnesota.
2. Cappel JW, Cronemiller RN, inventors; The Procter & Gamble Company (Cincinnati, Ohio), assignee. 1987 May 26. Mixing process for cookies with storage-stable texture variability. U.S. patent 4,668,522.
3. Cocco MV, Ross RE, Thulin RR, inventors, Nabisco Brands Inc., assignee. 1990. Shelf-stable multi-textured cookies. U.S. patent 4,961,941.
4. Cué CC, Salvador ARR, Morales SA, Rodriguez FLF, González PP. 2001. Raffinose-sucrose crystal interaction modeling. J Cryst Growth 231:280-9.
5. g. Pharm Res 18(4):474-9.
6. Dehlert G, Bingham C. 2004. MacAnova sofware. Available from: http://www.stat.umn.edu/~gary/classes/5303/software.html.
7. Earle RL. 1983. Unit operations in food processing, 2nd ed. Oxford, N.Y.: Pergamon Press.
8. Gaines CS, Kassuba A, Finney PL. 1992. Instrumental measurement of cookie hardness. Cereal Chem 36(12):115-9.
9. Hoseney RC, Atwell WA, Lineback DR. 1977. Scanning electron microscopy of starch isolated from baked products. Cereal Foods World Feb 22(2):56-60.
10. Kulp K, Olewnik M, Lorenz K. 1991. Starch functionality in cookie systems. Starch 43(2):153.
11. Labuza TP. 1980. The effect of water activity on reaction kinetics of food deterioration. Food Technol 34(4)36-41.
12. Labuza TP, Roe K, Payne C, Panda F, Labuza TJ, Labuza PS, Krusch L. 2004. Storage stability of dry food systems: influence of state changes during drying and storage. In: Proceedings of the 14th International Drying Symposium (IDS 2004), August 22-25, 2004, Sao Paulo, Brazil. Vol. A, pp 46-68.
13. Mantovani G, Vaccari G, Sgualdino G, Aquilano D, Rubbo M. 1988. Sucrose crystal growth kinetics in the presence of some peculiar impurities. Sugar J 50(11):4-6.
14. Mantovani G, Accorsi CA, Vaccari G. 1977. Sucrose crystal habit modification in the presence of impurities. Zeitschrift Fuer Die Zuckerindustrie 27(5):286-90.
15. Mantovani G, Vaccari G, Accorsi CA, Aquilano D, Rubbo M. 1983. Twin growth of sucrose crystals. J Cryst Growth 62(3):595-602.
16. Mathlouthi M, Reiser P. 1995. Sucrose: properties and applications, 1st ed. London, New York: Blackie Academic & Professional. p 294.
17. Nagura H, Muraguchi K, Uchino T, Aritsuka Y, Benno. 1999. Effects of ingestion of raffinose-rich soup on the fecal flora and daily defecation in humans. J Intest Microbiol 13:1-7.
18. Panda FA. 2002. The physical chemistry of the textural changes in soft cookies [M.Sc. thesis]. Food Science Dept., Univ. of Minnesota.
19. Pflaummer PF, Smith JP, inventors; The Procter & Gamble Company, assignee. 1988 June 21. Dual-textured cookie products containing a unique saccharide mixture. U.S. patent 4,752,484.
20. Puhek TJ. 2003. Texture changes in soft cookies and the effect of trehalose [M.Sc. thesis]. Food Science Dept., Univ. of Minnesota.
21. Roos Y, Karel M. 1991. Water and molecular weight effects on glass transitions in amorphous carbohydrates and carbohydrate solutions. J Food Sci 56(6):1676-81.
22. Slade L, Levine H. 1994. Water and the glass transition-dependence of the glass transition on composition and chemical structure: special implications for flour functionality in cookie baking. J Food Eng 22(1/4):143-88.
23. Soroka W. 1999. Fundamentals of packaging technology, 2nd ed. Naperville, Ill: Richard Warrington.
24. Suryanarayanan R. 1995. X-ray powder diffractometry. In: Brittain HG, editor. Physical characterization of pharmaceutical solids. New York: M. Dekker. p 187-221.
25. Vaccari G, Mantovani G, Sgualdino G, Aquilano D, Rubbo M. 1986. The raffinose effect on sucrose morphology and kinetics. Sugar Technol Rev 13(3):133-78.
26. Youngquist RW, Brabbs WJ, inventors; The Procter & Gamble Company, assignee. 1982. Single-dough cookies having storage stable texture. U.S. patent 4,344,969.