Cereal Chem 57:303 - 306.  |  VIEW ARTICLE
Quality of Sugar Cookies Fortified with Liquid Cyclone Processed Cottonseed Flour with Stabilizing Agents.

L. M. Vecchionacce and C. S. Setser. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

Eating quality of sugar cookies fortified with 0, 12, 24, 36, and 48% liquid cyclone processed cottonseed flour (CSF) and containing 1% sodium-stearoyl-2 lactylate or 1% xanthan gum was evaluated. Eating quality scores were highest for cookies with 12 and 24% CSF, but cookies with 36 and 48% were acceptable. Sodium-stearoyl-2 lactylate generally gave higher, but not significantly higher, cookie scores than did xanthan gum. CSF, when used at all levels except the 48% level, improved tenderness and overall acceptability scores after one and two months' storage. Protein levels were increased from 6 to 15.6% with the addition of CSF, but protein quality was not improved, as shown by chemical scores and protein efficiency ratio values of the cookies in combination with casein.