Table 2: Sensory Attributes Evaluated

Consumer Evaluation of Egg Replacements in Sugar Cookies Recipe

Michelle Goldstein, Yifat Adler, Jessica Shamash and Dr. Sung Eun Choi
DEPARTMENT OF FAMILY, NUTRITION AND EXERCISE SCIENCES, QUEENS COLLEGE, CUNY, FLUSHING, NY 11367

Introduction
Introduction
Cholesterol
Cholesterol is
is aa waxy
waxy sterol
sterol that
that is
is
essential
essential in
in the
the body
body for
for health
health and
and
well-being.
well-being. ItIt plays
plays aa major
major role
role in
in
hormone
hormone production
production and
and the
the building
building
of
of nerve
nerve tissues
tissues and
and cell
cell membranes.
membranes.
However,
However, in
in excess,
excess, itit can
can contribute
contribute
to
to plaque
plaque formation
formation in
in the
the blood
blood
vessels.
vessels.
Excess
Excess blood
blood cholesterol
cholesterol can
can often
often
result
result from
from the
the food
food aa person
person
consumes.
consumes. Meat,
Meat, dairy
dairy products
products and
and
eggs
eggs are
are the
the major
major contributors
contributors of
of
cholesterol
cholesterol to
to the
the diet.
diet. (High
(High
Cholesterol,
Cholesterol, 2015.)
2015.)
73.5
73.5 million
million adults
adults in
in the
the US
US have
have high
high
levels
levels of
of LDL
LDL cholesterol
cholesterol in
in the
the blood,
blood,
which
which makes
makes them
them twice
twice as
as likely
likely to
to
contract
contract heart
heart disease
disease as
as people
people with
with
optimal
optimal cholesterol
cholesterol levels.
levels. 11 in
in every
every 44
deaths
deaths in
in the
the US
US is
is caused
caused by
by heart
heart
disease
disease (Heart
(Heart Disease,
Disease, 2015).
2015).
Because
Because of
of the
the above
above statistics,
statistics, there
there
has
has been
been much
much research
research as
as to
to how
how to
to
lower
lower cholesterol
cholesterol in
in the
the diet.
diet. One
One
target
target Is
Is baked
baked products
products because
because they
they
contain
contain milk,
milk, butter
butter and
and eggs,
eggs, which
which
are
are high
high cholesterol
cholesterol ingredients.
ingredients.
In
In past
past studies,
studies, many
many researchers
researchers
focused
focused on
on replacing
replacing the
the butter
butter in
in
baked
baked goods
goods with
with an
an ingredient
ingredient that
that is
is
lower
lower in
in cholesterol.
cholesterol. One
One example
example is
is
Hayek
Hayek and
and Ibrahim(2012),
Ibrahim(2012), who
who
determined
determined that
that applesauce
applesauce is
is an
an
acceptable
acceptable replacement
replacement for
for butter
butter in
in
chocolate
chocolate chip
chip cookies.
cookies.
Another
Another means
means of
of reducing
reducing cholesterol
cholesterol
in
in baked
baked goods
goods is
is through
through use
use of
of egg
egg
replacements,
replacements, instead
instead of
of cholesterolcholesterolladen
laden eggs.
eggs. Both
Both banana
banana and
and flax-seed
flax-seed
have
have been
been used
used as
as viable
viable egg
egg
replacements,
replacements, which
which is
is why
why they
they were
were
chosen
chosen as
as the
the variables
variables in
in this
this study
study
(D.K.,
(D.K., 2010).
2010).

Objective
Objective

To
To develop
develop aa consumer-approved
consumer-approved cholesterol
cholesterol
reduced
reduced sugar
sugar cookie
cookie by
by replacing
replacing the
the eggs
eggs
in
in the
the original
original recipe
recipe with
with banana
banana and
and with
with
flax-seed.
flax-seed.

Egg
Cookie

Banana
Cookie

Flaxseed
Cookie

Table 3: Pearsons Correlation Analysis

Methods
Methods

Data
Data Analysis
Analysis
IBM
IBM SPSS
SPSS Statistics
Statistics (Version
(Version 22,
22, 2012,
2012, IBM
IBM
Inc.,
Inc., Armonk,
Armonk, NY)
NY) was
was used
used to
to calculate
calculate
descriptive
descriptive statistics
statistics (mean,
(mean, standard
standard
deviation)
deviation) for
for each
each of
of the
the sensory
sensory
characteristics.
characteristics. AA one
one way
way Analysis
Analysis of
of
Variance
Variance (ANOVA),
(ANOVA), Tukey
Tukey Post-Hoc
Post-Hoc test
test
(p<0.05),
(p<0.05), and
and Pearsons
Pearsons correlation
correlation
analysis
analysis were
were used
used to
to calculate
calculate inferential
inferential
statistics.
statistics.
To
To calculate
calculate the
the nutrient
nutrient content
content of
of
each
each of
of the
the cookies,
cookies, Food
Food Processor
Processor
(Version
(Version 10.12.0,
10.12.0, ESHA
ESHA Research,
Research, Inc.
Inc.
Salem,
Salem, OR)
OR) was
was used.
used. The
The amount
amount of
of
calories,
calories, fat,
fat, saturated
saturated fat,
fat, cholesterol,
cholesterol,
carbohydrate,
carbohydrate, fiber
fiber and
and protein
protein were
were
assessed
assessed for
for each
each cookie,
cookie, as
as were
were
Vitamins
Vitamins AA and
and C,
C, calcium
calcium and
and iron.
iron. The
The
serving
serving size
size used
used was
was one
one cookie,
cookie, 3-4cm
3-4cm
in
in diameter.
diameter.

Ingredients
Ingredients
The
The ingredients
ingredients used
used in
in the
the three
three cookie
cookie
variations
variations included
included Pillsbury
Pillsbury Unbleached
Unbleached
All
All Purpose
Purpose Flour
Flour (J.M.
(J.M. Smucker
Smucker Company;
Company;
Orville,
Orville, OH),
OH), Arm
Arm &
& Hammer
Hammer Pure
Pure Baking
Baking
Soda
Soda (Church
(Church and
and Dwight
Dwight Co
Co INC;
INC;
Princeton,
Princeton, NJ),
NJ), Davis
Davis Double-Acting
Double-Acting Baking
Baking
Powder
Powder (Clabber
(Clabber Girl;
Girl; Terre
Terre Haute,
Haute, IN),
IN),
American
American Choice
Choice Premium
Premium Unsalted
Unsalted
Butter
Butter (Onpoint
(Onpoint Inc;
Inc; Montvale,
Montvale, NJ),
NJ),
Domino
Domino Pure
Pure Cane
Cane Sugar
Sugar (Domino
(Domino Foods
Foods
Inc;
Inc; Yonkers,
Yonkers, NY),
NY), McCormick
McCormick Pure
Pure Vanilla
Vanilla
Extract
Extract (McCormick
(McCormick &
& Company
Company Inc;
Inc;
Sparks,
Sparks, MD),
MD), Eggslands
Eggslands Best
Best (Eggslands
(Eggslands
Best
Best Inc;
Inc; Jeffersonville,
Jeffersonville, PA),
PA), Dole
Dole banana
banana
(Dole
(Dole Food
Food Company
Company Inc;
Inc; Thousand
Thousand Oaks,
Oaks,
CA),
CA), Bobs
Bobs Red
Red Mill
Mill Flax
Flax Seed
Seed (Bobs
(Bobs Red
Red
Mill
Mill Natural
Natural Foods;
Foods; Milwaukie,
Milwaukie, OR).
OR). Table
Table 11
depicts
depicts the
the exact
exact ingredient
ingredient formulation
formulation
There
was
no
significant
difference
There
was
no
significant
difference
contained
in
each
of
the
three
recipe
contained in each of the three recipe
(p<0.05)
between
the
three
cookie
samples
(p<0.05)
between
the
three
cookie
samples
Table
1:
Ingredient
Formulation
for
Cookie
Samples
variations.
variations.

Appearanc
Flavor
Texture
Overall
e
Acceptabilit Acceptabili Acceptabili
Acceptabili
y
ty
ty
ty

Appearanc
1
0.334
0.263
0.309
e

Acceptabil
ity
Flavor
1
0.691
0.736
Acceptabil

ity
Texture
1
0.839
acceptabil

ity
Overall
1
Acceptabil

ity
Figure
1. Nutrition Facts for Sugar Cookie
*Correlation is significant at the 0.01 level (2-tailed)

Variations

Control
Flax-seed

Banana

Results
Results

All purpose
flour
Baking soda
Baking
powder
Butter
White sugar
Vanilla Extract
Egg
Banana
Flax seed
Water

Control
2 cups

Banana
2 cups

Flax-egg
2 cups

1 tsp
tsp

1 tsp
tsp

1 tsp
tsp

1 cup
1 cups
1 tsp
1 large
-

1 cup
1 cups
1 tsp

1 cup
1 cups
1 tsp
1 tbsp
3 tbsp

Preparation:
Preparation:
The
The flour,
flour, baking
baking soda,
soda, and
and baking
baking
powder
powder required
required by
by each
each of
of the
the recipes
recipes
were
were measured
measured and
and mixed
mixed together
together in
in
three
three separate
separate bowls.
bowls. The
The flax
flax egg
egg was
was
prepared
prepared by
by mixing
mixing flax-seed
flax-seed with
with water.
water.
The
The three
three egg
egg options
options (egg,
(egg, banana,
banana, and
and
flax)
flax) were
were portioned
portioned out
out and
and combined
combined
with
with the
the vanilla.
vanilla. The
The butter
butter and
and sugar
sugar
required
required by
by each
each of
of the
the recipes
recipes were
were
creamed
creamed together
together in
in three
three separate
separate bowls
bowls
for
for 44 minutes
minutes each.
each. An
An egg-vanilla
egg-vanilla
mixture
mixture was
was beaten
beaten into
into each
each of
of the
the three
three
bowls.
bowls. The
The prepared
prepared flour
flour mixtures
mixtures were
were
then
then slowly
slowly incorporated
incorporated into
into each
each batter
batter
by
by hand.
hand.
Tablespoons
Tablespoons of
of cookie
cookie dough
dough were
were
rounded
rounded by
by hand
hand and
and placed
placed on
on cookie
cookie
sheets.
sheets. The
The sheets
sheets were
were put
put in
in an
an oven
oven
preheated
preheated to
to 375F
375F and
and the
the cookies
cookies baked
baked
for
for 13
13 minutes.
minutes. The
The cookies
cookies were
were then
then left
left
to
to cool
cool for
for 55 minutes
minutes on
on the
the baking
baking
sheets,
sheets, after
after which
which they
they were
were transferred
transferred
to
to aa cooling
cooling rack.
rack.
Sensory
Sensory Evaluation
Evaluation
Sixty-eight
Sixty-eight healthy
healthy adult
adult subjects
subjects aged
aged
19-72
19-72 years
years (27
(27 M;
M; 41
41 F)
F) volunteered
volunteered
from
from Queens
Queens College,
College, as
as untrained
untrained
panelists.
panelists.
One
One of
of each
each cookie
cookie type
type was
was placed
placed on
on aa
white
white paper
paper plate.
plate. The
The cookies
cookies were
were
labeled
labeled using
using the
the arbitrary
arbitrary numbers
numbers 145,
145,
902,
902, and
and 368.
368.
Each
Each participant
participant rated
rated the
the cookies
cookies using
using aa
9-point
9-point scale
scale based
based on
on appearance
appearance

for
for appearance
appearance acceptability.
acceptability.

There
There was
was no
no significant
significant difference
difference in
in flavor
flavor
acceptability
acceptability but
but the
the banana
banana cookie
cookie was
was
rated
rated highest
highest and
and the
the control
control cookie
cookie was
was
rated
rated lowest.
lowest.
The
The banana
banana cookie
cookie was
was rated
rated significantly
significantly
higher
higher than
than the
the other
other two
two for
for texture
texture
acceptability.
acceptability.

Conclusion
Conclusion

The
The banana
banana cookie
cookie was
was ranked
ranked highest
highest for
for
overall
overall acceptability,
acceptability, but
but there
there was
was no
no
significant
significant difference
difference between
between banana
banana and
and
flax-seed
flax-seed cookies.
cookies. The
The control
control cookie
cookie was
was
ranked
ranked lowest
lowest and
and differed
differed significantly
significantly
from
from the
the banana
banana cookie.
cookie.

The
The study
study demonstrated
demonstrated the
the replacement
replacement of
of
eggs
eggs with
with banana
banana and
and flax-seed
flax-seed in
in sugar
sugar
cookies
cookies yields
yields aa more
more preferred
preferred product.
product.

The
The results
results of
of the
the sensory
sensory evaluation
evaluation
concluded
concluded that
that the
the banana
banana cookie
cookie and
and flaxflaxcookie
cookie were
were well
well liked
liked and
and preferred
preferred over
over
the
the control
control cookie.
cookie. This
This is
is most
most likely
likely due
due to
to
the
the sweetness
sweetness and
and moistness
moistness contributed
contributed
by
by the
the banana
banana and
and the
the nutty
nutty flavor
flavor of
of the
the
flax.
flax.
The
The results
results of
of the
the Pearsons
Pearsons Correlation
Correlation
Analysis
Analysis indicate
indicate that
that both
both texture
texture and
and
flavor
flavor acceptability
acceptability had
had aa strong
strong correlation
correlation
with
with overall
overall acceptability.
acceptability. The
The appearance
appearance
of
of the
the cookies
cookies has
has the
the weakest
weakest correlation
correlation
with
with overall
overall acceptability
acceptability ratings.
ratings.
The
The Nutrition
Nutrition Facts
Facts analysis
analysis shows
shows that
that use
use
of
of the
the egg
egg replacements
replacements resulted
resulted in
in cookies
cookies
with
with only
only 2/3
2/3 of
of the
the cholesterol
cholesterol content
content of
of
the
the control
control cookie
cookie (Figure
(Figure 1).
1).

Table 2: Mean and SD of Sensory

Characteristics

The
The sweetness
sweetness and
and moistness
moistness contributed
contributed
by
by the
the banana
banana and
and the
the nutty
nutty flavor
flavor of
of the
the
flax
flax resulted
resulted in
in cookies
cookies that
that were
were highly
highly
pleasing
pleasing to
to the
the sensory
sensory panel.
panel.
These
These cookies
cookies also
also had
had aa more
more healthful
healthful
nutrient
nutrient profile
profile than
than the
the control,
control, as
as they
they
contained
contained 5mg
5mg less
less cholesterol
cholesterol per
per cookie.
cookie.
Baked
Baked goods
goods that
that are
are appetizing
appetizing and
and
appealing
appealing but
but contain
contain less
less cholesterol
cholesterol are
are of
of
vital
vital importance
importance to
to those
those at
at risk
risk for
for or
or
suffering
suffering from
from heart
heart disease
disease ..
Based
Based on
on this
this study,
study, both
both banana
banana and
and flaxflaxseed
seed can
can be
be used
used as
as egg
egg replacers
replacers to
to
effectively
effectively reduce
reduce the
the cholesterol
cholesterol in
in
commercially
commercially produced
produced or
or home-baked
home-baked
cookies.
cookies.
Areas
Areas of
of future
future research
research could
could include
include butter
butter
replacement
replacement in
in cookies
cookies to
to further
further lower
lower
cholesterol
cholesterol content,
content, and
and egg
egg replacement
replacement in
in
other
other baked
baked goods,
goods, such
such as
as breads
breads and
and
cakes.
cakes.

References
References

DK.
DK.(2010).
(2010).Egg
EggSubstitutions.
Substitutions.Retrieved
Retrievedfrom
from
http://chefinyou.com/egg-substitutes-cooking/
http://chefinyou.com/egg-substitutes-cooking/
Heart
HeartDisease.
Disease.(2015).
(2015).Retrieved
Retrievedfrom
from
http://www.cdc.gov/heartdisease/
http://www.cdc.gov/heartdisease/
Hayek,
Hayek,S.,
S.,&&Ibrahim,
Ibrahim,S.
S.(2012).
(2012).Consumer
Consumeracceptability
acceptabilityof
of
chocolate
chocolatechip
chipcookies
cookiesusing
usingapplesauce
applesauce aa as
asaafat
fat(butter)
(butter)
substitute.EJFA
substitute.EJFAEmirates
EmiratesJournal
Journalof
ofFood
Foodand
andAgriculture,25(3),
Agriculture,25(3),
159-168.
159-168.
High
HighCholesterol:
Cholesterol:Eat
EatWell
Wellto
toControl
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(2015).
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from
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