Sensory and physical analysis of oatmeal cookies made by

replacement of brown sugar with artificial sweetener, Stevia

by Sara Deluca, saradeluca31@yahoo.com
Milana Tolmasova
Ashley Olsen
Liz Keller
Polina Papadopulos

Family Nutrition and Exercise Science Department, Queens College CUNY, 65-30 Kissena
Boulevard, Flushing, NY 11367-1597

Abstract
Oatmeal cookies made with different ratios of sugar replacement with the artificial sweetener, Stevia,
may be a successful substitute for full sugar oatmeal cookies in populations that suffer from nutrition-related
diseases such as cardiovascular disease, diabetes, and obesity.
Consumer preference of an acceptable oatmeal cookie substitute was evaluated using variable amounts of
stevia (100% brown sugar, 50% stevia, 100% stevia) in three recipe formulations and further analyzed using
one-way analysis of variance (ANOVA) in untrained panelists (n=20) ages 18-24. The highest overall
acceptance between recipe formulations was found in the 50/50 oatmeal cookie as evidenced by significant
differences in sensory evaluation, nutritional profiling, and statistical analysis. Successful formulation of a
modified recipe that serves to decrease the sugar content, as well as total calories in traditional oatmeal
cookies is critical in preserving the health of individuals that at are at risk of developing, or already suffer
from, certain nutrition-related diseases such as cardiovascular disease, diabetes, and obesity. The 50/50
oatmeal cookie recipe formulation has been experimentally proven in this study to be an appropriate
substitution for full sugar oatmeal cookies in these populations.

Keywords: Oatmeal, cookie, stevia, diabetes, carbohydrate, dessert

Introduction promotes the development of adverse health

The primary role of carbohydrates-or
sugar, in the human body is well established
to be metabolized into our main source of
energy. Therefore, without sugar, the human
body would cease to function properly.
However, added sugar, such as sucrose, is the
main source of sugar in the American diet.
Diets that are high in sucrose not only add
unwanted calories to the diet, but it also
effects such as weight gain, diabetes, and
cardiovascular disease. The American Heart
Association(AHA) recommends no more than
6 teaspoons per day for women and no more
than 9 teaspoons a day for men. It is evident
that most U.S. adults consume about 22
teaspoons of added sugar per day (AHA
2016).
 With the intent to reduce the amount
of sucrose consumed by the average
American, various food industries continue to
make a widespread effort to create food
products with nutritionally beneficial sugar
substitutes while conserving palatability.
Artificial sweeteners are currently being used
as appropriate sugar substitutes in food and
beverage products to help preserve calories
and reduce the likelihood of developing
relatable health problems. Artificial
sweeteners can be classified as either a
nutritive sweetener, which provides calories
to the diet, or nonnutritive sweetener which
yields no energy. One type of sugar substitute,
known as Stevia, is categorized as a
nonnutritive high intensity sweetener which is
derived from the stevia leaf extract of a stevia
plant. Stevia includes three ingredients:
erythritol, stevia leaf extract, and natural
flavors to make it 200 times sweeter than
sugar so that only a small amount is needed.
The stevia plant is part of the
chrysanthemum family which is native to
South America. The stevia leaf extract is
extracted and then purified to retain its
naturally sweet component by first steeping
the leaves in hot water and then drying them
until they result in a crystalized form to be
used as an artificial sweetener (The Truvia
Company LLC, 2016). Studies have shown
that stevia intake is appropriate for
individuals with diabetes due to the fact that it
has little to no impact on raising the glycemic
index, blood glucose, or insulin levels
(Anton, 2010).
Oatmeal raisin cookies are categorized
as comfort foods for many individuals in the
United States. Original recipes include a
significant amount of sucrose to enhance the
flavor characteristics and overall
acceptability. Traditional oatmeal cookies are
restricted from the diets of individuals that
suffer from diabetes and cardiovascular
disease because their insulin levels spike from
the excess added sugars. However, it should
be noted that oatmeal is a nutritional
powerhouse since it is a low-glycemic, high
fiber, source of carbohydrate that helps keep
the blood sugar stable and should be included
in a diabetic diet. With an attempt to make a
nutritional and palatable modified cookie for
individuals that suffer from these diseases,
results have unfortunately been inefficient.
Previous research studies have shown that
some sucrose-free cookies or those made with
partial sucrose substitutes have been shown to
produce a cookie with a flaky texture and
undesirable changes in sweetness,
appearance, flavor, and mouthfeel (Kweon
2009). In addition, other research studies have
shown that any artificial sweetener that is
used as a sugar replacement in baked goods
produces a texture that is less bulk, dense,
dry, and lumpy, often producing a distinctive
and undesirable aftertaste (National
Geographic, 2013). Since it is known that the
effects of artificial sweeteners as a total
replacement for sugar in baked goods is
physically undesirable and unenjoyable, we
hypothesize that a partial replacement of
sugar with Stevia will create an overall
sensory, physical and nutritional satisfaction.
The objective of this study was to
create an optimal oatmeal raisin cookie by
using partial or full replacement of sucrose
with stevia. To further obtain reliable results
from this experiment, sensory, physical, and
nutrient analysis was conducted. Sensory tests
included the recruitment of 20 untrained
panelists that evaluated each cookie based on
the brownness, sweetness, aftertaste,
crumbliness, and overall acceptability which
is later defined in Table 1. Physical analysis
included the measurement of the diameter and
nutrient analysis was conducted using the
program, Food Processor (version 10.7,
ESHA, Salem, OR).
Methods and Materials
Ingredients
The formula and method for each of
the two oatmeal cookie sample recipes were
modified according to the control sample. The
basic ingredients for the control sample were
purchased from Fresh Direct and included
Quaker Rolled Oats (The Quaker Oats
Company, PO Box 049003, Chicago, IL),
Americas Choice Premium Unsalted Butter
(Onpoint, Inc. Montvale NJ), Domino Light
Brown Sugar (Domino Foods, Inc. Yonkers,
NY), Natures Yoke Large Brown Eggs
(Westfield Egg Farm, Inc. New Holland, PA),
Gold Medal All-Purpose Flour (General Mills
Sales, Inc. Minneapolis, MN), Imitation
Vanilla Extract (Gel Spice Co, Inc. Bayonne,
NJ) Cinnamon (Gel Spice Co, Inc. Bayonne,
NJ), Baking Powder (Clabber Girl
Corporation, Terre Haute, IN). Stevia (The
Truvia Company, LLC, Cargill, Inc. PO Box
9300 Minneapolis, MN) was purchased for
preparation of the modified recipes. Because
Stevia is 200 times sweeter than sugar on
average, measurements were adjusted to
maintain the same level of sweetness
throughout all samples. Stevia was substituted
for 50 percent and 100 percent in the control
recipe to produce three different cookie
formulations.
The butter was first softened in the
microwave for 30 seconds and then whipped
together with the sugar using an electric hand
mixer on medium speed for about 20 seconds.
Three eggs were beat together in the same
bowl and then separated into three equal parts
by measurement in grams for each separate
recipe. The egg was then added and mixed
until incorporated. Vanilla, cinnamon, and salt
were then added and mixed until incorporated
as well. The flour was stirred in first,
followed by the oatmeal making sure not to
over mix to prevent a tough, dry texture. The
formulations for each recipe differed only
according to the type and content of
sweetener.
Once mixing was completed, the
oatmeal cookie dough was placed on a cookie
sheet with wax paper by using a 2 tbsp cookie
scooper. Prior to baking, the control cookie
had an average diameter of about 6.25 cm,
while the 50/50 and the 100 percent stevia
recipes had an average diameter of 6.3cm and
5.7 cm, respectively. All cookie recipes were
baked on a separate cookie sheet at 350
degrees celsius in a conventional electric
oven at the same time. The control and 50/50
cookie recipes finished baking in 9 minutes
with golden edges, compared to the 100%
stevia recipe which took a total of 10 minutes
to achieve the same brownness. After baking
was completed, the cookies were evenly
cooled and held at room temperature until
sensory analysis was ready to be conducted.
Analysis was performed within one hour of
baking.
Sensory Evaluation
An untrained panelist (n=20) was
randomly chosen to conduct the sensory
evaluation and determine the degree of
likeness and overall acceptability between the
three oatmeal cookie samples: 100 percent
brown sugar, 50 percent stevia substitute , and
100% stevia substitute. Panelists were a
mixture of male(n=2) and female (n=18)
college aged students between the ages of 18
and 24 and willing to participate in the study.
The limitations of using untrained panelists
include the inability to detect minor
differences between samples. All cookies
were cut into four pieces. One quarter of each
sample was placed onto a white plate that was
divided into three sections with a randomly
chosen 3-digit code. Each panelist was also
given water to rinse their mouth between each
sample testing. Panelists were also given an
evaluation form for each cookie that used a 9-
point scale which was ranked from 1 to 9 with
1 being extremely dislike to 9 being
Table 1. Definitions of Measured Factors
Factor
Brownness
Sweetness
Aftertaste
Crumbliness
Overall Acceptability
Statistical Analysis
Three difference recipe formulations
were evaluated for noticeable differences in
type and amount of sweetener. Categories for
evaluation consisted of brownness, sweetness,
aftertaste, crumbliness, and overall
acceptability. The experimental design
method for sensory analysis was conducted
using an analysis of variance (ANOVA) test
extremely like. Factors such as brownness,
sweetness, aftertaste, and crumbliness were
measured using this scale and overall
acceptability was measured using a hedonic
scale. Refer to Table 1 below for the specific
criteria that was used to categorize each
sensory test.
Definition
The extent of which a series of chemical
reactions between the amino acids and
reducing sugars come together and participate
in the Maillard Browning reaction to produce
a observable brown color.
The degree of sweetness is determined in
reference to sucrose which is scored as 1.
The taste intensity of a food or beverage that
remains in the mouth after the stimulus has
been removed.
The consistency or texture of a sample that is
easily broken into smaller pieces.
Cohesiveness of how well the cookie dough or
baked product withstands a deformation
The degree of likeness and preference
amongst the given sample
through use of SPSS for Windows (version
22.0, 2013, IBM Inc., Armonk). In analysis,
means were compared between samples, and
all adjectives were put on the dependent list
with treatment as Factor. A Post Hoc Tukey
test was used to show significant differences
(P <0.05) between samples. Nutrient analysis
was conducted using Food Processor (version
10.7, ESHA, Salem, OR) to measure the
calories, carbohydrates, protein, and fat
content in each of our samples.
Results
IBM 22.0 version analysis of data
conclude that there is the most significant
difference (p>0.05) in sample 285 (50/50) for
overall acceptability, sweetness and aftertaste
than any other oatmeal cookie formulation
(figure 2). This trend is expressed in table 1
where the mean for aftertaste, sweetness and
overall acceptability, of sample 285 are 5.30,
5.40, and 7.40, respectively.
Color. Brownness of our baked oatmeal
cookies samples is determined by the extent
to which a series of chemical reactions
between the amino acids and reducing sugars
come together and participate in the Maillard
Browning reaction to produce a brown color.
Brown sugar gets its distinctive brown color
due to the presence of molasses. The
brownness appeared to be the lowest in the
Table 2. Sensory Attributes for Oatmeal Cookie Treatments (Mean +/- SD)
Sensory Attributes Treatment
Control 100% Brown
Sugar (711)
Brownness 4.70 +/- 2.03
Sweetness 4.30 +/- 1.63
Aftertaste 4.55 +/- 1.40
Crumbliness 5.60 +/- 2.28
Overall Acceptability 5.90 +/- 2.15
*Mean +/- Standard Deviation of 20 panelists
*Means with the same superscripts in rows indicate no significant
difference(p<0.05)
Sweetness. The degree of sweetness is
determined in reference to sucrose which is
scored as 1. The 50/50 recipe formulation was
perceived to be the sweetest with a mean of
5.50 which was unexpected, yet favorable
(table 2). According to another study, a
50/50 oatmeal cookie recipe formulation with
a mean of 4.65; however, this physical
attribute may be taken into less consideration
since it is simply a sensory property that may
not be correctly evaluated by the untrained
panelists. There was only a slight difference
between the control and 50/50 cookie in terms
of brownness; however, there was a
significant difference (M=5.10) in the 100%
stevia modification which indicated that it
appeared to be the darkest out of all of them.
The color is determined by the extent of the
Maillard browning reaction that takes place
during the baking process. Overall, there was
a significant difference in brownness between
all three samples (p>0.05).
50% Brown Sugar 50% 100% Stevia (347)
Stevia (50/50 (285)
4.65 +/- 1.50 5.10 +/-1.71
5.50 +/- 1.47 3.35 +/- 1.31
5.30 +/- 1.87 4.75 +/-1.77
4.70 +/-1.90 5.20 +/-2.12
7.40 +/-1.31 5.35 +/-1.66
compound called Rebaudioside A is found
within a stevia plant that is responsible for
making this sugar substitute almost 300 times
sweeter than sucrose (Tandel, 2011).
However, the 100% stevia oatmeal cookie
was evaluated to be the least sweet out of the
three samples with a mean of 3.35. This may
be due to the Maillard nonenzymatic
browning reaction as well since the molasses
in brown sugar may produce a sweeter flavor
under the presence of heat when combined
with stevia than the stevia alone.
Aftertaste. The aftertaste is defined as the
taste intensity of a food or beverage that
remains in the mouth after the stimulus has
been removed. The aftertaste was perceived
to be the most desirable following the
evaluation of the 50/50 oatmeal cookie
formulation with a mean of 5.30. In another
research study, it is said that the stevia
component rebaudioside A has the most
sweetness and least off-tastes to human
raters (Sclafani, 2010). However, there was
no significant difference amongst the three
samples (p<0.05). The ratio between 50%
brown sugar and 50% stevia created an ideal
aftertaste for our panelists, whereas the
control recipe and 100% stevia were less
desirable.
Crumbliness. Crumbliness is defined as the
consistency or texture of a sample that is
easily broken into smaller pieces.
Crumbliness is also represents the
cohesiveness of how well the cookie dough or
baked product withstands a deformation.
Lower cohesiveness, or crumbliness, indicate
a more crumbly or brittle texture in the final
product. The degree of crumbliness is
attributed to the extent of a gluten network
formation in the baked product. Surprisingly
the cookie that expressed the most properties
of crumbliness is delegated to the control
cookie made with 100% brown sugar. The
crumbliness mean for the control cookie was
5.60, while the mean for the 100% stevia and
50/50 were 5.20 and 4.70, respectively. There
was no significant difference (p<0.05)
between each sample.

Figure 1. Bar Graph for Sensory Attributes of Brownness, Aftertaste, and Overall acceptability
for Oatmeal Cookie Formulations.

Figure 1. Mean of 20 panelists using a 9-point hedonic scale for sensory test comparing
control group (green), 100 percent stevia (red), and 50/50 oatmeal cookie recipe formulations.
Overall acceptability. The overall
acceptability takes into account the degree of
likeness and preference amongst the sample.
The cookie with the highest overall likeness
rating was prepared with 50 percent brown
sugar and 50 percent stevia (50/50) with a
mean of 7.40. However, the overall likeness
of cookies containing 100 percent stevia were
not significantly different from that
containing 100 percent brown sugar with
means of 5.35 and 5.90, respectively. As you
can see in figure 1, there is a significant
difference in the overall acceptability of
50/50.
Table 3. Diameter of Oatmeal Cookie Formulations
Sample
Control 100% Brown Sugar (711)
50% Brown Sugar 50% Stevia (50/50 (285)
100% Stevia (347)
*Mean +/- Standard Deviation of three
measurements
*Means with the same superscripts in rows
indicate no significant difference(p<0.05)
Nutrient analysis
Based on the nutrition facts label for
each of the experimental oatmeal cookie
recipe formulations, there is a significant
difference in the sugar content between the
three samples which has a direct effect on the
calorie content as well. The control recipe
was made with 100% brown sugar which
yields 11g of sugar per cookie, while the
50/50 only has 6g of sugar per cookie since
half of the brown sugar was replaced with
sugar-free stevia. Therefore, the cookie that
was replaced with 100% stevia has 0g of
sugar. As the amount of sugar substitute
increased, the amount of added sugars in each
Diameter. The diameter was taken with a
ruler and measured in centimeters for each
cookie formulation. The diameter of was
taken for three cookies in each sample and
then the average was found for credibility.
The control cookie had the largest diameter
with a mean of 0.2833; however; there was no
significant difference amongst samples
(p<0.05) (table 3).
Diameter
0.28 +/-0.03
0.17+/- 0.15
0.13 +/- 0.15
recipe decreased. The amount of
carbohydrates decreased as sugar substitute
increased as well. The amount of
carbohydrates in a single control cookie was
29g, while the amount of carbohydrates in a
single 50/50 cookie and 100% stevia cookie
was 24g and 20g, respectively. Carbohydrates
- better known as sugar, yield 4kcal/g which
explains why the more sugar that is present in
a cookie, the more calories there are as well.
In one control cookie, there is a high
of 210 calories which is not ideal for
individuals who are diabetic, or trying to lose
weight. As the amount of sugar decreased, the
calories per cookie decreased as well. 50/50
cookies had only 180 calories while the 100%
stevia cookies had 160 calories. These
findings indicate that there are 30 calories less
with partial sugar substitution and 50 calories
less per cookie with total sugar replacement.
Note that the amount of fat and protein per
cookie are held constant. Based on a 2000
calorie/day diet (Dietary Guidelines
2015-2020), 10% of the daily value of
carbohydrates can be from one control
cookie, or 7% of the daily value as brown
sugar is completely replaced by stevia (figure
2).

Figure 2. Nutrition Facts Labels for control group, 100 percent stevia and 50/50 Oatmeal
Cookies
Discussion
Some functional properties of sugar
include contributions to browning, texture,
mouthfeel, sweetness, and
solubility(McWilliams, 2001). It is interesting
to note that there is a significant difference
between sweetness amongst the three recipes.
The 50/50 formulation is rated to be
significantly sweeter than the control and
100% stevia, and the 100% stevia seems to be
the least sweet out of all three recipes(Table
1). The original recipe called for 1/2 cup of
brown sugar to yield 12 cookies. Using the
Truvia Natural Sweetener conversion chart,
1/2 cup of brown sugar is said to be
equivalent to 12 packets of stevia, which was
the amount that was used for the 100%
oatmeal cookie recipe formulation. For the
50/50 recipe, 6 packets of stevia were used in
combination with 1/4 cup of brown sugar.
Therefore, there should be no significant
difference in sweetness since conversions
were provided by the company to achieve
optimal sweetness in all three recipes.
However, the reason why there is a significant
difference may be due to the fact that brown
sugar and sucrose are not interrelated and
cannot be substituted for one another. Stevia
is an artificial sweetener replacement for
sucrose, not brown sugar. The darker that the
brown sugar is, the stronger the flavor of
sweetness will be (McWilliams, 2001) which
may explain why the 100% stevia cookies are
said to be the least sweet. In order to
compensate for the flavor differences, the
company, Truvia, has developed a brown
sugar blend which is a combination of Truvia
Natural Sweetener and brown sugar. This
option as a sugar substitute should be used in
place of brown sugar to modify recipes for
future experiments.
It is notable that the brownness
between the oatmeal cookie formulations is
significantly different between each recipe.
The characteristic brownness of brown sugar
is due its presence of molasses. Browning
also occurs due to the Maillard browning
reaction. The darkest color was seen in the
100% Truvia cookie; however, there was only
a slight difference between the brownness of
the control and 50/50. Reasoning behind this
may suggest that our untrained panelists and
relatively small sample size did not accurately
measure sensory characteristics. More
evidence is needed to state whether or not the
100% Truvia cookie is significantly darker
due to an enhanced Maillard reaction during
baking. According to stevia market growth,
there should not be a browning reaction at all
when stevia is used to replace brown sugar
during baking (Stevia Corp., 2016).
It is clear that the 50/50 oatmeal
cookie formulation contained half brown
sugar and half stevia in comparison to the
control recipe. In addition, the 100% stevia
recipe formulation required complete
replacement of brown sugar with stevia as
well. This particular adjustment had a direct
effect on the carbohydrate content of each
cookie. In comparison to the control recipe,
the 50/50 oatmeal cookie recipe contains
about 17.5% less sugar and the 100% stevia
replacement contains about 31% less sugar.
Cookies that contain stevia express an
increase in the sodium content as well. This
significant increase in sodium is purposefully
done by all artificial sweetener companies to
achieve similar flavor properties when sugar
is reduced or removed (Yang, 2010).
Carbohydrate and sodium consumption must
be monitored in diabetic patients and
individuals that suffer from hypertension.
Stevia effectively reduced the amount of
carbohydrates in our baked good due to its
non-nutritive properties; however, the sodium
increased upon its replacement. Stevioside
has been shown to have a hypoglycemic incorporating this healthier version of oatmeal
effect in animals and also contribute to a cookie on their menu since it is made with
reduction in insulin resistance in diabetic and reduced sugar. In addition, this recipe
obese populations(Chen, 2005). Based on the formulation is suitable for individuals that are
similar findings of another study, the extract at risk of developing, or already suffer from,
of Stevia rebaudiana increased glucose nutrition-related diseases such as
tolerance and decreased plasma glucose levels cardiovascular disease, type II diabetes, and
which is an effect much appreciated by obesity. It will be in the best interest of
diabetics (Curi, 1986). These results researchers to do further experiments and
combined express evidence that our 50/50 analysis based on this study to advance the
recipe formulation may be an appropriate results and further contribute to consumer
dessert substitute for diabetic and obese education. Further research should be done to
patients since the sensory characteristics are determine the most accurate ratio of reduced
most favorable with this combination. sugar in combination with different non-
nutritive sugar blends. It is advised that future
Conclusion sensory analysis should be done with a larger
This study aimed to create a healthy sample population for more accurate results
alternative of a traditional oatmeal cookie that as well.
maintains both an attractive physical
appearance and overall taste acceptability by Acknowledgements
using stevia as an artificial sweetener Facility and ingredients provided by
substitute for brown sugar in different the Family, Nutrition, and Exercise Science:
experimental ratios. This study was Nutrition and Dietetics Department of City
successful in that the results suggest that University of New York (CUNY) Queens
oatmeal cookies made with 50% brown sugar College with the assistance of Dr. Sung Eun
and 50% stevia can be used as a healthy Cho and staff.
recipe modification for individuals that suffer
from diabetes, cardiovascular disease, or
obesity. There were significant differences in
the overall likeness which demonstrates that
these cookies were most preferred amongst
consumers. There was no significant
difference between the 100% stevia cookie
formulation and the 100% brown sugar
formulation in overall acceptability. This
experimental study proved that the correct
ratio for oatmeal cookies made with 50%
stevia and 50% brown sugar can be used as an
adequate substitute while even enhancing the
taste preference of consumers. Food
production companies, manufacturers, and
restaurants should highly consider
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