naa a22 4500 510724949 CHVBK 20180411082931.0 cr unu---uuuuu 180411e20130701xx s 000 0 eng 10.1007/s11947-012-0853-2 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0853-2 Optimization of Basic Ingredient Combination for Sandwich Cookie Filling Using Response Surface Methodology [Elektronische Daten] [Laura Battaiotto, Cecilia Lupano, Alicia Bevilacqua] An optimum formulation for a cookie sweet cream filling was selected using response surface methodology (RSM). The formulation included corn starch, powdered sugar, unflavored gelatin, cocoa butter, and distilled water. The effects of the amount of starch (0-30%), sugar (40-70%), gelatin solution (5/55g water) (0-12%), and cocoa butter (18-30%) on the water activity and the textural characteristics (firmness, elasticity, relaxation time, adhesiveness, and cohesiveness) of cookie fillings were investigated. Significant regression models, which explained the effects of different percentages of these ingredients on all response variables, were determined. Based on the results, the formulation for the production of a cookie filling with acceptable water activity value and desired texture qualities was obtained by incorporating 23.16% corn starch, 46.84% powdered sugar, 0.87% gelatin solution, and 29.13% cocoa butter. Springer Science+Business Media, LLC, 2012 Cookie filling nationallicence Water activity nationallicence Response surface methodology nationallicence Composite food nationallicence Battaiotto Laura Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP-CCT La Plata CONICET, 47 y 116, B 1900 AJJ, La Plata, Bs.As., Argentina aut Lupano Cecilia Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP-CCT La Plata CONICET, 47 y 116, B 1900 AJJ, La Plata, Bs.As., Argentina aut Bevilacqua Alicia Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP-CCT La Plata CONICET, 47 y 116, B 1900 AJJ, La Plata, Bs.As., Argentina aut Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1847-1855 1935-5130 6:7<1847 2013 6 11947 https://doi.org/10.1007/s11947-012-0853-2 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0853-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Battaiotto Laura Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP-CCT La Plata CONICET, 47 y 116, B 1900 AJJ, La Plata, Bs.As., Argentina aut NATIONALLICENCE 700 1- Lupano Cecilia Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP-CCT La Plata CONICET, 47 y 116, B 1900 AJJ, La Plata, Bs.As., Argentina aut NATIONALLICENCE 700 1- Bevilacqua Alicia Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP-CCT La Plata CONICET, 47 y 116, B 1900 AJJ, La Plata, Bs.As., Argentina aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1847-1855 1935-5130 6:7<1847 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer