Table 1.
Cookie formulations
| Sample | RF:AF (g) | Stevia (g) | Sucrose (g) | Brown Sugar (g) | HFCS (g) | SMP (g) | Salt (g) | NaHCO3 (g) | NH4HCO3 (g) | Shortening (g) | |
|---|---|---|---|---|---|---|---|---|---|---|---|
| RF | AF | ||||||||||
| R1S1 | 100 | 0 | 0 | 32 | 10 | 1.5 | 1.0 | 1.25 | 1.0 | 0.5 | 40 |
| R1S2 | 100 | 0 | 0.04 | 24 | 10 | 1.5 | 1.0 | 1.25 | 1.0 | 0.5 | 40 |
| R1S3 | 100 | 0 | 0.08 | 16 | 10 | 1.5 | 1.0 | 1.25 | 1.0 | 0.5 | 40 |
| R2S1A1 | 90 | 10 | 0 | 32 | 10 | 1.5 | 1.0 | 1.25 | 1.0 | 0.5 | 40 |
| R2S2A1 | 90 | 10 | 0.04 | 24 | 10 | 1.5 | 1.0 | 1.25 | 1.0 | 0.5 | 40 |
| R2S3A1 | 90 | 10 | 0.08 | 16 | 10 | 1.5 | 1.0 | 1.25 | 1.0 | 0.5 | 40 |
| R3S1A2 | 80 | 20 | 0 | 32 | 10 | 1.5 | 1.0 | 1.25 | 1.0 | 0.5 | 40 |
| R3S2A2 | 80 | 20 | 0.04 | 24 | 10 | 1.5 | 1.0 | 1.25 | 1.0 | 0.5 | 40 |
| R3S3A2 | 80 | 20 | 0.08 | 16 | 10 | 1.5 | 1.0 | 1.25 | 1.0 | 0.5 | 40 |
| R4S1A3 | 70 | 30 | 0 | 32 | 10 | 1.5 | 1.0 | 1.25 | 1.0 | 0.5 | 40 |
| R4S2A3 | 70 | 30 | 0.04 | 24 | 10 | 1.5 | 1.0 | 1.25 | 1.0 | 0.5 | 40 |
| R4S3A3 | 70 | 30 | 0.08 | 16 | 10 | 1.5 | 1.0 | 1.25 | 1.0 | 0.5 | 40 |
R1S1:100% rice flour, 0% stevia; R1S2: 100% rice flour, 25% stevia; R1S3: 100% rice flour, 50% stevia; R2S1A1: 90% rice flour, 10% almond flour, 0% stevia; R2S2A1: 90% rice flour, 10% almond flour, 25% stevia; R2S3A1: 90% rice flour, 10% almond flour, 50% stevia; R3S1A2: 80% rice flour, 20% almond flour, 0% stevia; R3S2A2: 80% rice flour, 20% almond flour, 25% stevia; R3S3A2: 80% rice flour, 20% almond flour, 50% stevia; R4S1A3: 70% rice flour, 30% almond flour, 0% stevia; R4S2A3: 70% rice flour, 30% almond flour, 25% stevia; R4S3A3: 70% rice flour, 30% almond flour, 50% stevia
RF rice flour, AF almond flour, HFCS high fructose corn syrup, SMP skimmed milk powder