Acceptability of Peanut Butter Cookies Prepared Using Mungbean Paste as a Fat Ingredient Substitute

Effects of Avocado Fruit Puree and Oatrim as Fat Replacers on the Physical, Textural and Sensory Properties of Oatmeal Cookies

“…Swanson and Munsayac (1999) also found fruit puree fat substitutes to restrict dough flow during baking and give a reduced spread. Adair and Knight (2001) similarly found the use of mung bean paste as fat replacer to limit spread ratio in peanut butter cookies.…”

“…1996), as well as natural fat replacers like okra gum (Romanchik‐Cerpovicz et al. 2002), apple sauce, prune paste (Swanson and Munsayac 1999), pureed white beans (Rankin and Bingham 2000), mung bean paste (Adair and Knight 2001) and pawpaw puree (Wiese and Duffrin 2003) have all been used with some degree of success in baked products.…”

“…Reducing fat in this low‐moisture, high‐fat baked product alters appearance, flavor, aroma and texture, and these sensory characteristics provided by fat have been found to be difficult to achieve with fat replacers. Success has been reported in producing acceptable cookies with fat replacements in the range of 25–50% (Swanson and Munsayac 1999; Rankin and Bingham 2000; Adair and Knight 2001), but 70% fat reductions were less acceptable than their full‐fat counterpart (Charlton and Sawyer‐Morse 1996).…”

Application of peanut butter to improve fatty acid composition of biscuits

“…However, Weight of biscuit increased with increasing proportion of PB. Adair et al (2001) reported that product acceptability was declined when fat was substituted by more than 50% with mung bean paste. Shrestha et al (2002) found greater acceptance of kinema-supplemented (which was prepared from natural fermentation of soybean) biscuits in comparison with full-fat soyabean fl our supplemented biscuits.…”

Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage

“…The basic composition of cookies enables a variety of different possibilities for achievement of dietary properties of the products with respect to type, share and function of three main components for cookie dough production: flour [5][6][7], fat and sugar [7,8]. There are different possibilities for development and production of dietary cookies, from sugar replacement [9][10][11][12][13][14] or reduction [15], over alteration of fat shares, composition and properties [16][17][18][19][20][21] to enrichment of cookies with different functional components [22][23][24].…”