Extrudability of cookie batters evaluated with three measurement methods

Abstract

For cookie batters, there is a strong interaction between ingredient formulation and processing. Changing the amounts and types of sugar and fat in a recipe to change taste or healthiness influences the type of product formation in a production plant. In this study, the applicability of three measurement methods, a rheometer, a forward extrusion cell, and the Foodtexture Puff Device (FPD), was evaluated to measure the extrudability of cookie batters. When looking at the sugar and fat content, both the rheometer and the FPD proved to be consistent and reliable methods to describe the impact of those ingredients on extrudability. A further optimization of the measurement settings of the FPD may improve the performance of this new method. Although the forward extrusion cell performed well for recipes with an increasing sugar content, it did not yield proper results for recipes with a higher fat content due to a separating fat layer. This also limited the applicability of the forward extrusion cell for different fat types, while the other two methods performed well in that case. The small differences in consistency due to different sugar grain sizes were properly described by the forward extrusion cell and the FPD. Overall, it can be concluded that the rheometer performed best to analyze the extrudability of cookie batters, closely followed by the FPD, of which the measurement settings can be optimized. These methods can also be used in the product development phase.