Discussion (Cookies)

There were several types of physical properties commonly being studied for cookies from the
three journals above which are moisture content, water activity, colour, hardness of cookies,
geometrical evaluation, microstructure, penetration of cookies, hardness and stickiness of
dough as well as fracturability.

For measuring moisture content of cookies, 3 methods were used. There are some
similarities between these 3 methods. All three methods are drying methods. All 3 methods
measure the moisture content of cookies by measuring the change in weight of cookies after
drying. The methods used in first and second journal are exactly the same. Both involve the
usage of isotemp premium oven 700 series in drying cookies samples for 2 hours at 130 degree
celsius. The apparatus used for drying sample in journal 3 is not mentioned.

There are some differences between these 3 methods. Method one and two both involve
drying samples at 130 degree Celsius for 2 hours but method 3 involve drying sample at 105
degree Celsius.

For measuring water activity of cookies, 3 methods were used.There are some
similarities between these 3 methods.The methods used in first and second journal are exactly
the same. Both involve the usage of Aqua Lab water activity meter series (3TE Decagon
Devices Inc., Pullman, WA, USA) to measure the water activity.

The differences can be seen in journal 3 when it used a TESTO 650 device (Germany)
to measure the water activity.

For measuring the color of cookies, 3 methods were used. The similarity between
these methods is all the methods are based on the same principle, which is the CIELab system.
The colour of the top surface of the cookies were measured several times and on different
batches of cookies to ensure the consistency.

The differences between these 3 methods are the type of devices used. In first journal,
color parameters of cookies were determined by using Chroma Meter II CR-410 (Minolta
Camera Co., Ltd., Marsland Associates, Inc., St. Louis, MO). In second journal, it was
measured with a Miniscan MS/S Spectrocolorimeter (Hunter Associates Laboratory
Inc.,Reston,VA, USA). While in third journal , color parameters were measured using a
chromameter Minolta, CR-400 (Minolta Co., Ltd., Osaka, Japan).

6
 For measuring hardness of cookies, 3 methods were used. There are some
similarities between these 3 methods is the usage of texture analyzer. The type of probes used
in all the methods are three-point bending rig. The load cells used in first and third method
were 5 kg, whereas the weight of load cell is not mentioned in second journal.

There are some differences between these 3 methods, which are the brand of analyzer,
distance of probe from cookie, and the speeds used. The brand of analyzer used in method 1 is
TA-XT2 Texture Analyzer (Texture Technologies, Scarsdale, NY), while method 2 and 3 used
the same brand of analyzer which is TA XTPlus Texture Analyzer (Texture Technologies Corp.
Scarsdale, NY, USA). Distance of probe from cookie in method 1,2 and 3 are 30 mm,3mm and
5mm respectively. In first method, the pretest speed was 2.5 mm/s, test speed was 1.0 mm/s
and post-test speed was 10.0 mm/s. In second method, the pretest speed was 1.0mm/s, test
speed was 2.0mm/s and post-test speed was 10mm/s. Lastly, in third method, pre-test speed
was 1.0 mm/s, test speed was 3.0 mm/s and post-test speed was 10.0 mm/s.

Image 1: TA-XT2 Texture Analyzer

Image 2: TA.XTPlus

7
 For measuring diameter of cookies, there were only 2 methods being used which
were found in the first and second journal. The similarity between these 2 methods is both
measurements involve rotating the cookies through 90.

There are some difference between these 2 methods, which is the cookies were laid
edge to edge in the first journal and diameter of a cookie was measured, then rotated by 90,
and measured again using digital calipers in the second journal.

For measuring the thickness of cookies, there were only 2 methods being used which
were found in the first and second journal. The similarity between these 2 methods is the
cookies were stacked together and measured. Several measurements were taken to get the
average thickness of cookies.

The difference between these 2 methods is the type of devices used. Digital calipers
were used in the second journal while no device was stated in the first journal in measuring
thickness of cookies.

For measuring the spread factor (spread ratio) of cookies, there were only 2
methods being used which were found in the first and second journal. The similarity between
these methods is both readings were obtained by calculating the ratio between diameter and
height of cookies.

The difference between these 2 methods is an average of four readings was taken per
batch in the first journal while a total of nine measurements for each replicate were taken in
the second journal.

For measuring the microstructure of cookies, there was only 1 method being used
which was found in the first journal.

It was measured by attaching broken cookies piece to cylindrical aluminium mounts

using colloidal silver paste (SPI Supplies, West Chester, PA) and sputter coated (Model SCD
030, Balzers, Liechtenstein) with gold-palladium to improve electrical conductivity. After that,
the samples were viewed and images were obtained with a JEOL JSM-6490LV scanning
electron microscope (JEOL USA, Peabody, MA) operating at an accelerating voltage of 15 kV.
The magnification of image was 25, 50, 500 and 1000.

8
Apart from that, penetration test is a test to test the firmness of cookies. It was analyzed by
using Stable Micro-System TA-XT2 Texture Analyzer with diameter of probe of 2 mm (TA-
52), test speed of 0.5mm/s and probe speed of 1.0mm/s before and after the measurement.

For the hardness and stickiness of the dough, it was measured using a TA XTPlus
Texture Analyzer (Texture Technologies Corp. Scarsdale, NY, USA) equipped with 5 kg load
cell in compression mode with a 25mm diameter cylindrical probe. Then, the cookie dough
disks were placed on the texture analyzer platform and were compressed to 50%. After carry
out the analysis, a positive peak value was taken as a measure for dough hardness, while a
negative peak value indicated dough stickiness.

Fracturability of cookies is measured as a distance (mm) at the point of break and

indicate how the resistance of cookies to bend. The smaller the distance value, the higher its
fracturability. Cookies with higher sugar content will have cohesive and brittle structure.