摘要 : In bakery products, staling, the progressive non-microbial deterioration of quality, is influenced by the fat, sugar and moisture contents of the product. A previous study has reported the development of acceptable oatmeal cookies... 展开 In bakery products, staling, the progressive non-microbial deterioration of quality, is influenced by the fat, sugar and moisture contents of the product. A previous study has reported the development of acceptable oatmeal cookies and chocolate chip cookies containing 50% less sugar and/or fat (including acesulfame K and dried plum puree as sugar and fat replacers, respectively). Effects of storage on these sugar- and/or fat-reduced oatmeal or chocolate chip cookies were investigated. Control oatmeal or chocolate chip cookies (no reductions), the reduced-fat and the reduced-fat and -sugar cookies were stored at room temp. (22 +or- 0.99 degrees C) and analysed for flavour and texture on days 1, 3, 5 and 7 of storage by a trained sensory panel (<i>n</i> = 8) using the SpectrumReg.-approach on 0-15 point linescales. Water activity was also determined during storage. Data obtained were analysed using PROC Mixed and PDIFF (<i>p</i> < 0.05). Results show that water activity was increased in the modified cookies on day 1 of storage (a_w 0.53 (control) vs. 0.56-0.59 (modified cookies); a_w of <0.65 have been shown not to support microbial growth). Water activity increased during storage only for chocolate chip cookies; the practical significance of this is thought to be questionable. Storage effects across all formulations (<i>p</i> < 0.05) on the sensory properties of the oatmeal or chocolate chip cookies were within 1 linescale unit. Different significant (<i>p</i> < 0.05) formulation x storage interactions were found suggesting that staling patterns differed with cookie type. Comments given by the panellists suggesting oxidative effects had occurred in both types of control cookies by day 5 are consistent with their water activity. It is concluded that storage of the low-sugar and/or -fat cookies under typical domestic conditions should have limited or no impact on consumer acceptability during storage for 7 days after baking. 收起