No abstract

Cereal Chem. 80(1): [45][46][47][48][49][50][51] Sensory texture and flavor parameters of three formulations of two popular cookies were evaluated by a trained descriptive panel. Probing, a puncture test, was used to assess texture instrumentally. Other physical tests included water activity, cookie spread, and specific gravity. Chocolate chip and oatmeal cookies were prepared using a nonsucrose sweetener blend (dextrose/acesulfame-K) or prune puree, following manufacturers' recommendations, to replace 50% of the sugar or fat, respectively. The three formulations differed in ratios of flour, sugar, fat, and water.Instrumental and sensory evaluations occurred the day after baking. Data were analyzed using analysis of variance and means separation tests (P < 0.05). Relationships between sensory and instrumental assessments were identified with correlations. According to the trained panel, sugar and fat replacement had a greater effect on texture than on flavor. Probing was successfully used to assess textural attributes of cookies. Correlations revealed that the area under the curve was the best predictor of sensory hardness and chewiness, regardless of cookie type.

Policies to combat racial bias should also consider racial appearance to address nuances in the experiences of those they seek to protect. Key Points • • Within a racial group, individuals with more stereotypical facial appearance tend to have poorer social, educational, economic, criminal justice, and health outcomes compared with their less stereotypical counterparts. • • Race-conscious policies that fail to address racial appearance may nonetheless be subject to appearance biases, thus disproportionately benefitting less stereotypic members of those groups. • • Psychological evidence suggests intervention efforts focused on mitigating the impact of bias through education and documentation of race and racial appearance disparities across domains. • • The significance of racial appearance will grow in the future among societies whose populations will become more diverse and multiracial.

Oatmeal and chocolate chip cookies were prepared using a non‐sucrose sweetener blend (dextrose/acesulfame‐K) and/or prune puree to replace 50% of the sugar and/or fat, respectively, following manufacturers’ recommendations. Similar effects of modification were found for both cookie types. Specific gravity (P < 0.05) and water activity (P < 0.05) increased with modification; cookie spread (P < 0.05) decreased. Probing (P < 0.05) revealed that the increase in hardness and chewiness associated with fat reduction was moderated to some extent when coupled with sugar reduction. Sensory assessments of texture using the Consumer Profile Ballot reflected the instrumental textural assessment. There were few significant sensory differences between the full‐fat/full‐sugar control oatmeal cookie and either modified oatmeal cookie. In chocolate chip cookies, sensory results (P < 0.05) suggest an increase in off‐flavours and bitterness, and a decrease in sweet and buttery attributes with modification. Panelists indicated that all formulations of each cookie type were acceptable with ratings above mid‐point on the scale for flavour and texture acceptability. Total fat reduction was 32% and 45% in the oatmeal and chocolate chip cookies respectively. Caloric reductions were 14–15% in the modified oatmeal cookies, and 12–13% in the modified chocolate chip cookies.

Previous research has argued that a growing multiracial population will blur boundaries between racial groups, reducing racism and improving interracial relations. However, this is unlikely to happen if multiracial groups are judged according to their proximity to Whiteness. We examined how having White ancestry shapes status perceptions of multiracial groups. Studies 1 and 2 showed that multiracial groups with White ancestry (e.g., Black/White) are considered higher status than dual minority multiracial (e.g., Black/Latinx) and monoracial minority (e.g., Black) groups. Study 3 revealed that multiracial groups with White ancestry are perceived as more competent and warmer than monoracial minority and dual minority multiracial groups, leading to higher status perceptions for multiracial groups with White ancestry. Thus, multiracial people, like other racial minorities, may be judged according to White, Eurocentric standards. The results imply that, without anti-racist intervention, the treatment of multiracial people will reinforce, rather than challenge, the existing racial hierarchy.