The Effect of Replacing Coconut Oil for Shortening in Chocolate Chip Cookies By Logan Jenney & Lindsey Poynter Abstract: Chocolate chip cookies are a popular baked good loved by consumers for several years for their sweetness, warmth, and palatability although researching substitutes to create an even more palatable product is always useful. Replacing oils for shortening is thought to create a more desirable, healthful option for chocolate cookies. Adding coconut oil will add a better taste, color, and texture to the cookies, and may even, with future research, provide a healthier alternative. Cookies containing the coconut oil will be desired by consumers as far as taste, color, and texture, and will provide a more moist and palatable product. This research shows that replacing oils for shortening in baked goods may provide a unique twist on basic recipe chocolate chip cookies. Introduction: Chocolate chip cookies have been a beloved dessert for many years. The question could be asked if there is a way to make the cookie taste better. The addition of coconut oil in the place of shortening could give the cookie a more subjectively pleasing flavor and reduce the amount of water activity, leading to a cookie that has an overall better flavor. These changes could be tested through a subjective taste panel, a texture analyzer, and a water activity machine. Coconut oil s effect on health has been shown through many studies. One study in obese, Hispanic women showed the effects of coconut oil taken as a dietary supplement. They found that after 12 weeks, BMI had decreased from 31.0±3.6 to 30.5±3.6. The article's explanation for these differences in BMI was "the consumption of medium chain fatty acid-rich coconut oil, since these components are not readily incorporated into the triglycerides of adipose tissue"
(Assuncao, 2009). Another study on 28 participants with moderately elevated cholesterol levels showed the effects of coconut oil, butter, and safflower oil on lipids and lipoproteins. The study's main finding were that participants who were consuming butter had higher lipid levels than those who consumed the coconut oil, although those who consumed coconut oil had higher total and LDL cholesterol levels than those consuming butter and safflower oil (Cox, 1995). Another study done on monkeys also showed an increase of cholesterol levels while consuming coconut oil in their diets (Stucchi, 1991). Despite the fact that coconut oil can lead to higher cholesterol levels, we feel that in moderation, coconut oil can be benefit the flavor, texture, and water activity of cookies. The purpose of this experiment was to determine if coconut oil can create a better tasting cookie. The use of coconut oil in the place of shortening would make the coconut oil the independent variable, while taste, color, texture, and water activity would be the dependent variables. Methods: The chocolate chip cookies for this experiment were cooked using three variations on the amount of shortening and coconut oil in the recipe. The first cookie was a control cookie that used only shortening. The recipe for this cookie was: 104 grams of shortening, 75 grams brown sugar, 75 grams sugar, 1 egg, 6 oz. vanilla, 129.375 grams flour, 2.4 grams baking soda, 2.5 grams of salt, and one 8 oz. of chocolate chips. The second cookie was half coconut oil and half shortening. The recipe for this cookie was: 52 grams of shortening, 52.2 oz coconut oil, 75 grams brown sugar, 75 grams sugar, 1 egg, 6 oz. vanilla, 129.375 grams flour, 2.4 grams baking soda, 2.5 grams of salt, and 8 oz. of chocolate chips. The third cookie was entirely coconut oil. The recipe for this cookie was: 104.4 oz coconut oil, 75 grams brown sugar, 75 grams sugar, 1 egg, 6
oz. vanilla, 129.375 grams flour, 2.4 grams baking soda, 2.5 grams of salt, and 8 oz. of chocolate chips. We baked our cookies in the baking classroom in Stone Hall. All three batches of cookies were baked at 375 F for 12 minutes, and were placed on the cookie sheet using a Tablespoon measuring cup to make sure the cookies were the same size. Overall, three batches of each variation were made in three different trials. The cookies were tested using two objective methods and one subjective method. The first objective method of testing was the water activity machine. For this test a sample of each cookie was placed in the testing cup so that it covered the entire surface, then it was placed inside the machine until the water activity number showed up on the screen. The second objective method was the texture analyzer using the knife probe. The setting that was used on the computer was the cookie setting, and then quick test runs were done three times for each cookie variation of each trial. The average of the three test runs was then found and recorded. The subjective test that we used was a subjective sensory panel, with between seven and nine people judging each trial. The cookies of each variation were labeled with three number labels, and then were given to subjects to taste and evaluate using a sensory scorecard we provided for them. The scorecard asked for rankings between 1 and 5 for color, flavor, and texture. 409 828 711 *Rate each section from 1 to 5, 1 being dislike strongly, 5 being like strongly *Rate color from 1 to 5, 1 being lightest, 5 being darkest
Results: Table 1: Trial 1 Sensory Results for Control Cookies 3 1 4 5 4 5 4 4 4 5 4 5 3 5 5 3 4 5 5 2 5 4 3 3 3 1 3 Table 2: Trial 1 Sensory Results for ½ Shortening and ½ Coconut Oil Cookies 4 2 4 4 4 3 3 4 3 4 2 5 4 4 5 4 5 5 4 1 4 4 2 3 4 3 4 Table 3: Trial 1 Sensory Results for Coconut Oil Cookies 4 5 2 3 5 3 4 2 4 5 3 4 1 2 2 2 2 3 5 4 4 4 4 2 3 5 2
Table 4: Trial 2 Sensory Results for Control Cookies 4 2 4 3 1 4 5 3 4 3 2 3 3 1 4 4 1 4 5 4 4 Table 5: Trial 2 Sensory Results for ½ Shortening, ½ Coconut Oil Cookies 3 3 3 1 2 4 4 4 5 2 3 2 1 3 5 5 2 4 3 4 4 Table 6: Trial 2 Sensory Results for Coconut Oil Cookies 4 4 2 4 5 2 3 2 1 1 5 1 3 5 3 3 4 2 3 2 2 Table 7: Trial 3 Sensory Results for Control Cookies 5 5 5 4 2 2 4 2 4 5 2 5 4 2 4 3 1 3 5 4 4
Table 8: Trial 3 Sensory Results for ½ Shortening, ½ Coconut Oil Cookies 5 5 5 2 3 2 5 2 4 4 1 4 5 1 5 2 3 3 4 4 3 Table 9: Trial 3 Sensory Results for Coconut Oil Cookies 5 5 5 3 4 1 4 3 4 3 5 3 2 5 2 5 5 5 4 5 4 Table 10: Water Activity for All Cookies Trial 1 Trial 2 Trial 3 Control.508.451.447 Coconut Oil.435.383.374 ½ Shortening, ½ Coconut Oil.486.497.403 Table 11: Texture Analyzer (Knife Probe) for All Cookies Trial 1 Trial 2 Trial 3 Control 547.53 708.3 581.47 Coconut Oil 1283.5 2213 1494.1 ½ Shortening, ½ Coconut Oil 1321.8 608.63 743.93 Discussion: Results varied greatly in this experiment. For trial 1, the control and the cookie with ½ shortening and ½ coconut oil appeared to have the best flavor according to panelists with an average of 3.9 out of 5 compared to the cookie with all coconut oil with an average of 3.4. For texture, the cookie with all coconut oil appeared to be the favored variable with an average of 3.6
compared to 3 and 3.1 but had the lowest ranking for texture at 2.9 compared to 3.4 (½ shortening and ½ coconut oil) and 4.3 (control). For trial 2, rankings varied greatly among each variable for taste, although the control and the cookie with all coconut oil had the higher rankings of the three variables with averages of 3 compared to 2.7 for the ½ shortening and ½ coconut cookies. Color was also varied in rankings throughout the variables although the cookie with all coconut oil had the highest rankings of the three with an average of 3.9 compared to the control at 2 and ½ shortening and ½ coconut oil at 3. The cookie with ½ and ½ had the best average for texture at 4 compared the all coconut (1.9) and the control (3). For trial 3, the control and ½ shortening and ½ coconut oil cookies had the highest rankings for taste out of the three variables with an average of 4.4 where as the ½ and ½ had an average of 3.9 and the all coconut cookie had a 3.7. The cookies containing all coconut oil had the highest numbers for color at an average of 4.6 compared to the other two variables at 2.6 (control) and 2.7 (½ and ½) and for texture, all three variables were very close in ranking at averages of 3.9 (control), 3.7 (½ and ½) and 3.4 (all coconut oil). Along with subjective tested being performed, water activity was measured and texture was analyzed. For trial one, the control cookie had the greatest water activity at.508, the ½ shortening and ½ coconut cookie had the second greatest water activity at.486, and the cookie with all coconut oil had the least at.435. The cookie with ½ shortening and ½ coconut had the greatest water activity at.497, the control second with.453 and the all coconut oil cookie with.383 water activity. For trial 3, the order from greatest to least water activity was the control, ½ and ½ and all coconut oil at.447,.403, and.374. These results show that shortening in cookies provides for more water activity therefore more moistness in a cookie.
For the result of the texture analyzer using the knife probe, the cookie containing ½ shortening and ½ coconut oil had the greatest at 1321.8, the cookie with all coconut oil had 1283.5 and the control at the least with a 547.53 in trial 1. For trial 2, the cookie with all coconut oil had the highest a 2213, the control second with 708.3 and the ½ and ½ third with 608.63. In trial 3, the cookie with all coconut oil had the greatest at 1494.1, the ½ and ½ second with 743.93 and the control last with 581.47. These results were somewhat varied although the cookies containing coconut oil had higher values on the texture analyzer compared to the cookies containing shortening. These results show that shortening can be replaced by an oil such as coconut oil and still provide a palatable product for consumers. This oil can provide a unique flavor and texture when added to baked goods such as chocolate chip cookies and potentially with future research provide a healthier version. For a long time now, coconut oil has been looked at as a bad fat because it is primarily saturated fat but has been researched recently and been found to potentially provide healthful benefits (Prelypchan, 2004). Coconut oil contains lauric acid which is metabolized quickly by the body and used for energy rather than being stored as fat (Prelypchan, 2004). Research has shown that if consumed in a well-balanced diet, coconut oil may be healthy for the heart (Prelypchan, 2004). Other health benefits of coconut oil have been shown from research. One study performed found that coconut oil actually gives fewer calories than other fats (Anonymous, 2005). Also, in the past, coconut oil had been thought to raise cholesterol. In recent research, it has been shown to lower it. This occurs by the thyroid being stimulated which speeds up rate of metabolism which then normalizes cholesterol by converting it to DHEA, steroids, and certain
hormones (Anonymous, 2005). Along with these benefits, coconut oil contains properties that of antioxidants (Anonymous, 2005). In conclusion, the results gathered in this research project shows that it may be beneficial for future research on coconut oil and its effects and health benefits. In the future, it may also be helpful to know the amount that provides the best taste, color, and texture of baked goods. More variables of different amounts of shortening and coconut oil being combined would be a suggestion for future research.
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