The document discusses developing a new vegan cookie formulation for people with celiac disease and/or diabetes. An experiment was conducted to create rice flour cookies using margarine, stevia, vegetable oil and rice flour instead of standard ingredients. Physical properties like moisture content and texture were similar between control and experimental cookies. Sensory evaluation showed control cookies were preferred for appearance, color, flavor, texture and sweetness. With further optimization of ingredients and proportions, sensory characteristics of experimental cookies could potentially be improved.

2. Cookies are a major part of the
snack food industry in the U.S.
According to a statistical study,
cookies at a 17.3%, are the
second most consumed baked
products after bread.
Flour, sugar, and fat are the
major ingredients in cookies.

3. Approximately 5% of the U.S. is vegetarian (close to 16 million
people) and about half of these vegetarians are vegan.
The vegan diet excludes all meat and animal products.
( Google Trends)

4. From 1980 through 2014, the number of U.S. adults aged 18 years or older
with diagnosed diabetes has almost quadrupled (from 5.5 million to 21.9
million).
Foods and drinks that use artificial sweeteners can be an option that may
help diabetes patients to curb their cravings for something sweet and
control their glucose level.

5. Celiac disease affects 1% of healthy, average Americans.
At least 3 million people in our country are living with celiac disease –
97% of them are undiagnosed.
– The untreated disease may cause many health issues, such as bone
fragility, depressed resistance to bacterial and fungal infections, and a
variety of other nutritional, immunological, and inflammatory
comorbidities.
The only existing treatment for celiac
disease is to follow the gluten-free diet.
• Gluten is a protein found in wheat,
barley, and rye.

6. To develop a new formulation of cookies for vegans suffering
from celiac disease and/or diabetes.
The new product will use:

7. WHY RICE FLOUR?
RICE FLOUR is one of the most suitable cereals for gluten-free product
formulations.
– Due to soft taste, colorless appearance, hypoallergenic properties, low levels
of sodium and easy digestible carbohydrates.
WHY STEVIA?
STEVIA significantly reduces postprandial glucose levels and postprandial
insulin levels compared to other artificial sweeteners.
– It is generally recognized as safe by the FDA and experts have agreed that it
is safe for use by the public in appropriate amounts.
WHY MARGARINE?
MARGARINE lowers LDL-C level by 11% in adults and 9% in children when
compared to butter and can be consumed by vegans.
WHY VEGETABLE OIL?
VEGETABLE OIL to replace egg for vegans.

8. Control
Cookies
Experimental
Cookies
Butter
Sugar
Eggs
Wheat flour
Baking powder
Margarine
Stevia
Vegetable oil
Rice flour
Baking powder

9. 1. Experimental cookies would have a similar physical profile
as compared to control cookies.
2. Experimental cookies would have similar acceptance rate as
compared to control cookies.

10. Objective 1. To create a sugar free vegan rice cookie recipe
– Use rice flour, margarine and stevia instead of wheat flour,
butter and sugar
Objective 2. To measure physical properties
– Measure cookies’ water activity, moisture content, lipid
profile and moisture sorption.
Objective 3. To measure sensory properties
– To evaluate overall acceptance of new cookies for
population.
– Acceptance will be determined based on appearance, color,
overall flavor, texture, sweetness and overall liking.

11. 1. What are the differences in physical properties of the
experimental cookies compared to the control cookies?
 How would the water activity and moisture content of the
experimental cookies compare to the control cookies?
 Would the experimental cookies have better texture properties
than the control cookies?
 Would the experimental cookies have lesser fat content than
the control cookies?
 How would the moisture uptake of experimental cookies
compared to the control cookies?

12. 2. What are the differences in sensory properties of the experimental cookies
compared to the control cookies?
 How well would the appearance of the experimental cookie be liked
compared to the control cookies?
 How well would the color of the experimental cookie be liked compared to
the control cookies?
 How well would the overall flavor of the experimental cookie be liked
compared to the control cookies?
 How well would the texture of the experimental cookie be liked compared
to the control cookies?
 How well would the sweetness of the experimental cookie be liked
compared to the control cookies?
 Overall, how well would the experimental cookie be liked compared to the
control cookies?

13. Ingredients:
Mix ingredients separately for control cookies and
experimental cookies.
Drop cookie dough on baking pans.
Pre-heat the oven to 350⁰F and bake for 25-30 minutes.
Control group Experimental group
½ cup butter
½ cup sugar
1 egg
1 ½ cup wheat flour
½ tsp baking powder
½ cup margarine
½ cup Stevia
¼ cup vegetable oil
1 ¾ cup rice flour
½ tsp baking powder

14. Physical Analysis
Characteristic Method
Moisture Content Oven dried at 105⁰C for 24
hours
Water Activity Aqua Lab Water Activity
meter
Texture Hardness by Instron texture
analyzer
Lipid Content Extracted using acetone

15. Sensory evaluation
Recruited 14 students from UW-Stout.
Appearance, color, overall flavor, texture, sweetness and
overall liking were analyzed on a 9-point hedonic scale.
Statistical analysis- A one-way analysis of variance (ANOVA)
was used to establish the significance of differences among the
mean values at the 0.05 significance. Statistical analysis was
performed with SPSS.

16. Physical Analysis:
The results of various physical properties of cookies are shown.

17. 0.022
0.388

18. Results of these studies indicated that there is a significant
difference in the texture between control cookies (M=2.1096,
SD=0.7362) and experimental cookies (M=2.1038, SD=0.0428);
t(4)=1.874, (p=0.022).
Results of these studies indicated that there is no significant
difference (p>0.05) between control cookies and experimental
cookies in terms of moisture content, water activity and lipid
content.

19. Sensory Analysis:

21. Control cookies had the highest ratings for all sensory parameters
tested. There were significant differences (P<0.05) to the degree of
which control cookies were better liked than experimental cookies.

22. This project forms a basis for developing new food products as there
is no significant difference in the physical properties of the cookies
from the statistical analysis.
Making alterations in the proportion and ingredients used can
improve the sensory characteristics of the cookies as the statistical
analysis showed that there is significant difference with respect to
the sensory characteristics between the control and experimental
cookies.
Cookies made from a mixture of fermented pigeon pea flour and
germinated sorghum flour with aspartame at different proportions
gave positive sensory results (Okafor et al., 2015)

23. Functional and sensory properties of cookies prepared from cassava
and water chestnut flours gave positive results (Bala et al., 2015).
Cookies made from cassava flour and rice flour with honey gave
positive results for physical and sensory properties tested (Adeboye
et al., 2015)

24. Small sample size of sensory panel
Short time frame
Limited monetary resources
Ingredient proportions were not varied
Unable to include population which are vegan and/or diabetic
and/or suffering from celiac disease as part of the sensory
panel.

25. Future research can be focused on:
– By altering the ingredients – utilizing different sweeteners
and flours.
– Varying compositions of sweeteners and flours
– Nutritional composition of cookies should be measured to
know the calorie content.

26. Bala, A., Gul, K., & Riar, C. S. (2015). Functional and sensory properties of
cookies prepared from wheat flour supplemented with cassava and water chestnut flours.
Cogent Food & Agriculture, 1(1), 1-7.
Okafor, G., & Omah, E. (2015). Selected Functional Properties, Proximate
Composition of Flours and Sensory Characteristics of Cookies from Wheat and Millet-Pigeon
Pea Flour Blends. Pakistan J. of Nutrition Pakistan Journal of Nutrition, 14(9), 581-585.
Adeboye, A., S., & Bangbose, A. (2015). Effect of Honey on Selected Physical and
Sensory Properties of Cookies from Cassava-Wheat Composite Flour. J Food Process
Technol Journal of Food Processing & Technology, 6(7), 452-459.
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27. Torbica, A., Hadnađev, M., & Hadnađev, T. D. (2012). Rice and buckwheat flour
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