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High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.

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Extrudability of cookie batters evaluated with three measurement methods.

Rachel De Souter¹, Dries Vandeweyer¹, Johan Claes¹

¹Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Research Group for Insect Production and Processing (IP&P), KU Leuven, Geel Campus, Geel, Belgium.

Journal of Texture Studies

|June 23, 2023

Summary

The rheometer and Foodtexture Puff Device (FPD) accurately measure cookie batter extrudability, influenced by sugar and fat content. These methods aid product development, with the rheometer performing best, followed by the FPD.

Keywords:

Foodtexture Puff Device cookie batter extrudability fat forward extrusion rheometer sugar

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Published on: May 13, 2018

Area of Science:

Food Science
Materials Science
Rheology

Background:

Ingredient formulation significantly impacts cookie batter processing and final product characteristics.
Understanding ingredient-processing interactions is crucial for consistent product development in the food industry.

Purpose of the Study:

To evaluate the effectiveness of three measurement methods (rheometer, forward extrusion cell, Foodtexture Puff Device) for assessing cookie batter extrudability.
To determine how sugar and fat content variations affect batter extrudability using these methods.

Main Methods:

Utilized a rheometer to measure batter flow properties.
Employed a forward extrusion cell to assess resistance to deformation.
Used the Foodtexture Puff Device (FPD) to evaluate batter extrudability characteristics.

Main Results:

The rheometer and FPD consistently demonstrated the impact of sugar and fat content on extrudability.
The forward extrusion cell showed limitations with high-fat batters due to fat layer separation.
Both the forward extrusion cell and FPD effectively distinguished differences in consistency related to sugar grain size.

Conclusions:

The rheometer is the most effective method for analyzing cookie batter extrudability, with the FPD as a strong second option.
The FPD shows potential for optimization, while the forward extrusion cell has limitations for certain formulations.
These validated methods are valuable tools for optimizing cookie batter formulations during product development.