Introduction
The meals taken play a significant role in body development. A meal can enhance a healthy body development and, if not well censored, can result in health-related problems such as high blood pressure, obesity, tooth decays, high cholesterol, cardiac problems and stroke, diabetes, and osteoporosis. According to Buttriss (2012, p.62), there is a need to improve nutritional profiles for healthy living. A healthy meal does not happen spontaneously but is a deliberate action after thorough studies. During the coronavirus pandemic, people have been confined within their abodes as a containment measure against the deadly virus. Since people face depression, many opt for snacks to boost their moods, thus increasing the prevalence of obesity during the pandemic.
Saturated fats are detrimental to human health, and chefs are discouraged from using them to prepare meals. As if that is not enough, sugar uptake in the human body poses a health risk and should be minimized, and if possible, one should look for better alternatives. During the covid-19 pandemic, there has been increased consumption of cookies and other baked foods at homes (Clifford, 2020). The cookies mentioned above have been proven to contain sugar and saturated fats that above the acceptable levels. Due to this, there is a need to advocate for cookies with lesser sugar and lesser saturated fats and still retain or improve their flavor to remain competitive in the market. Therefore, chefs should reduce saturated fat and sugar levels in their products to help their clients lead healthy lives.
Concept and Challenges in Food Reformation
There has been a concern over a need to discourage meals with high levels of calories since they augment the risk of getting lifestyle diseases. Calorie-rich meals are positively linked to augmented sicknesses such as “obesity, coronary heart disease, diabetes, hypertension, and cancer” (McClements, 2015, p.338S). The food industry has been compelled to look for alternatives to reduce calorie intake in consumers’ diets. However, reducing calorie content in the meals has some underlying health implications since they are also needed in the food physicochemical aspects. Therefore, it is a plea for food products with minimal calories while making them more desirable, appropriate, and inexpensive.
Oil-in-water immersion-based foods have high-calorie content and must be reduced. According to McClements (2015, p.338S), there is a need to pay attention to the composition of “emulsions, such as many beverages, dips, desserts, dressings, sauces, and soups.” The above foodstuffs are the main contributors of calories in our diets, thus raising the concern of their calorie content being reduced. These food staffs are prepared using oil-in-water immersion whereby tiny fat droplets are dispersed on the salt, sugar, thickening, and gelling agents. McClements (2015, p.338S) holds that the calorie content in a meal prepared using emulsion-based procedures is controlled by the amount and type of its ingredients. Fats have been highly associated with increased calorie content in most food being taken, which calls for a reduction approach of the calories per gram in these foods. Therefore, there is a need to reduce fat in emulsion foods to decrease calorie content intake by human beings.
Alternative methods to make meals healthier can work without the eradication of some nutrients. Buttriss (2012, p.64) posits that stakeholders in the food manufacturing industry can work closely and improve diet and eventually the consumers’ health. The author has categorized the strategies on how they can be applied. However, improving a particular diet does not necessarily mean that one has to exclude specific nutrients.
There is a great challenge when figuring out the most appropriate balance between saturated and unsaturated fats. Buttriss (2012, p.67) highlights some observations made from reducing saturated fats during desserts preparation. Rapeseed oil amounts to a 16% decrease in saturated fats and an improved diet profile. A unique breadcrumb coating is formed with an improved texture and quality. However, the breadcrumbs preparation takes a lot of time but is a worthwhile venture in reducing calorie content in the clients’ diet, according to McClements (2015, p.338S). Therefore, using rapeseed when preparing breadcrumbs helps in reducing saturated oil in the diet.
On the other hand, saturated fats help foods release flavor, making such diets more appealing to most clients. Saturated Oils used for frying can be reduced by alternatively using sunflower, palm, and rape oil Buttriss (2012, p.67). Their prices are higher, but health is paramount, and there is no justification for risking the body’s health by taking the more affordable but cholesterol-rich foods. However, the reduction of saturated fats in preparation for a diet reduces the melting feeling in the mouth related to butter. McClements (2015, p.342S) adds that when fat droplets are removed from a meal, especially in reduced calorie products, there is an effect on the client’s desirable taste sensory characteristics. Therefore, though the reduction of saturated fats in the preparation of desserts results in a healthy life, there is an immense concern since the products can lack a strong flavor and be easily deformed when wrapped.
Sugar can be reduced in the foods being delivered to the clients, but there is a concern about the high cost of sugar alternatives. In Figure 2, the author shows the various potential solutions to different sugar uses during food preparation (Buttriss, 2012, p.67). However, the author is concerned about the multiple alternatives hampered with high sweetening levels, gastrointestinal challenges resulting from excessive intake of polyols, and some clients rebuffing foods with additives.
Some consumers argue that they prefer sugar to additives and feel that such food products are irrationally expensive. Buttriss (2012, p.68) holds that one serious challenge is reducing sugar in desserts and using alternatives since many consumers still opt for sugary foods. Indeed, there is a challenge in developing an alternative approach to making cookies that are still sweet, good flavor, and competitive.
Original Cookie Recipe
Ingredients
Methods
Modified Cookie Recipe
The modified cookies reduce the excessive artificial sugar and saturated fats that account for the original cookies’ high-calorie intake levels. Quinoa flour is used and is meant to bring in proteins and is a better substitute for ordinary white whole grain flour.
Ingredients
- ¾ cup of the natural peanut butter
- Utmost six teaspoonfuls of softened and unsalted butter
- Two eggs
- ¾ cups of light brown sugar
- One teaspoonful of vanilla
- ½ cup of white whole grain wheat flour or quinoa flour
- 1/3 cup of unsweetened natural cocoa powder
- ½ teaspoonful of baking soda
- ¼ teaspoonful of salt
- ¼ cup full of dark chocolate chips
Procedure
1st step
Heat the oven in advance to about 350°F. Then do a coating of the 24-cup mini muffin that has a cooking spray.
2nd step
Beat peanut butter and butter into a larger dish using an electric mixer till it turns creamy. Then beat in vanilla, eggs, and brown sugar. Whisk the whole wheat or quinoa flour, salt, cocoa, and baking powder using a smaller dish. Put the dry mix into the other bowl containing the wet ingredients and mix them. Then subdivide the batter into separate mini muffin cups and dust the top layers with chocolate chips.
Step 3
Bake the mixture until a toothpick put at the center of the brownie gets out with only a few wet crumbs attached, after about fifteen minutes. Cool the product for about an hour before storing it.
Then store the cookies within airtight containers at room temperature for a maximum of five days. 24-cup mini muffin tins can be used. According to Killeen, one brownie bite has “133 calories; fat 9g; cholesterol 23mg; sodium 93mg; carbohydrates 13g; dietary fiber 1g; protein 3g; sugars 9g; saturated fat 3g” (Killeen, 2021). The cookies have lower calories levels, and sugar levels are only 9grams while saturated fat is 3grams. The cookies do not contain high saturated fats levels and are less likely to cause lifestyle diseases like obesity. Additionally, the sugar levels in this product are lower, thus not subjecting the consumers to diabetes.
Testing
The Doneness Test
The baking will be done after the cookies have become firm and started pulling away from the cooking pan’s edges. Once they are ready, the toothpick inserted in the middle of the cookie comes out while clean (Moranville, 2020). Also, the cookies are done based on the time frame given in the recipe. In other words, after fifteen minutes of baking, the timer goes off, and the cookies can be removed from the oven, indicating that they are done.
Sensory Testing
During the cookies’ sensory testing, quantities of natural peanut butter, eggs, vanilla, flour, cocoa powder, baking soda, salt, and chocolate chips remained constant. However, the quantities of softened and unsalted butter and light brown sugar were altered, and the cooking procedure was typically done five times.
Three members of my group formed the panelists and were given instructions on how to go about getting data for evaluation. The three group members were given information on evaluating the different cookie samples for their respective flavor, color, taste, crispiness, and satisfactoriness based on a 9-point Hedonic measure. On the scale, nine denoted “liked extremely.” The cookie samples were placed in anonymous containers that were all coded using random alphabets.
The samples were all served to the panelists at the same time to avoid biasedness during the evaluation (Nwakalor, 2014, p.309). All the necessary measures were observed to prevent partiality of the three members of my group. After tasting all the samples, members were given sachets of water for rinsing their mouths. During the whole sensory evaluation exercise, all precautions were taken to ensure that the panelists were not aware of the actual samples being presented to them for evaluation. The tallies were then evaluated and determination made. From the results, the cookie samples’ acceptability increased with an increased quantity of softened and unsalted butter. Therefore, based on the sensory testing, the most acceptable cookie sample was with ¾ cup of softened and unsalted butter and six spoonfuls of light brown sugar.
Nutrition Value of the New vis a vis the Former Recipe
The current recipe has more nutritional value than the former. The new cookies have lower calories than the former, which translates to the fact that the consumers are less likely not to have excessive weight gain. The cookies have been prepared with the idea of reducing calories to acceptable levels so that the risk of obesity and other lifestyle diseases is reduced.
The cookies’ fat composition was recorded as 9grams, meaning that there were lesser saturated fats from animal products such as meat, cheese, milk, cheese, and tropical oil. Saturated fat levels must be kept at a minimum to keep the consumers protected against heart diseases. Therefore, the lower-fat composition in the new cookies lowers consumers’ tendency to have negative health implications.
The sodium composition in the new cookie is 93mg. Sodium is essential in human beings since it plays a significant role in osmoregulation by keeping the correct concentration gradient in the body (Pohl, Wheeler, and Murray, 2013, p.29). In the case of no sodium ions in the diet, the consumer is susceptible to heart failure. Therefore, the cookies shield the consumers against heart-related diseases.
At least 13 grams of carbohydrate was identified in the new cookie. Carbohydrate serves as energy giving food in the body (Embuscado, 2014, IV). Indeed, the energy used in doing day-to-day activities depends on the available levels of carbohydrates. The present carbohydrates in the new cookies will also help reduce ketosis, aid in protein breakdown, and minimize dehydration in the body. The sugar composition in the new cookie is essential in the body as it serves as the immediate source of energy after combustion (Jamerson, 2018). Therefore, the new cookie’s carbohydrate and sugar content are good enough to keep the consumer’s body in good health.
Dietary fibers affect gut functionality and nutrient absorption. According to Edwards et al. (2015, p.293), dietary fiber refers to the non-digestible carbohydrates that, after reaching human colons, are ready to be broken down by the colonic bacteria. However, the authors report that increased dietary fiber in the body can cause health implications such as reduced mineral absorption and decreased development in children. Therefore, the presence of the 1gram of dietary fiber in the new cookies indicates that the consumers will have increased nutrient absorption.
In the human body, protein helps regulate weight and hunger. For instance, a meal with protein components makes one feel full throughout the day (Goyal, 2020). The protein also plays a significant role in maintaining the muscles in the body, and hence it is advisable to have more protein uptake as one grows. Protein-rich meals help in shedding unnecessary fats from the body. Protein also helps in augmenting an individual’s immunity by repairing and building body cells. Therefore, the new cookies will also help the consumers develop their bodies, among other benefits.
The Optimal Packaging and Storage of the New Product
The dough used in making the cookies will first be frozen as a proactive approach to ensure that the cookies remain fresh for a longer time. The already manufactured cookies will be frozen to lengthen their life. Cookies can be stored in freezers for even six months within airtight containers. Parchment papers should be put in between cookie layers. However, in different flavors, cookies should be stored segregated on factors such as color and flavor. Cookies are thus separated so that they don’t pick the color or flavor of the neighboring ones.
Cost Implications
The determination of the cookies’ price results from consideration of various underlying expenses, both foreseeable and unforeseeable, to make a profit while making them affordable. The establishment of any bakery price is not straightforward but requires cost analysis and logistics catered for (Cameron, 2020). The cookies’ worth at the end of the day must be higher than the cost of production. Factoring in my time factor of $20 per hour and since I can make at least 96 cookies in an hour, it translates to at least $0.21 per cookie. Additionally, the ingredients’ cost will also count when formulating the price of the cookies. The cost of making a single cookie now becomes $0.29. It is also prudent to capture the cost of some add-ons such as salt, vanilla, or baking soda. Eventually, the price of each cookie goes up to $0.32.
Additionally, there is a need to incorporate expenses such as water, electricity, and any unexpected price increase in some ingredients. Eventually, the price of each cookie will go for $0.52. However, there are also expenses from the possible workforce, the initial cost of starting the bakery, losses incurred when some of the ingredients become stale or spilled. The price of each cookie shoots up to $0.60. The price of each dozen cookies will be sold at $7 to avoid making losses and still maintaining flavor and taste. Therefore, the product will be affordable and lead clients to a healthy life.
Fitting the New Cookies in the Consumer’s Diet
The new cookies will be of great significance in the consumer’s diet. For instance, the cookies will offer a balanced diet since they have sufficient calories and acceptable levels of saturated fat such that cases of obesity can decrease by taking these cookies. The acceptable levels of carbohydrates and sugars play a significant role in the clients’ diet since they serve as energy-giving foods. The dietary fibers will aid the absorption of nutrients in the intestines. The cookies will be affordable to the target population and will be of significance to their diets. People should not take cookies when they feel like doing so but only an hour or two towards a workout. The cookies during the physical exercise will burn, and the consumer will lead a healthy life.
Conclusion
The health of people is paramount and is dependent on the meals taken. The composition of nutrients in a diet plays a significant part in the body’s growth and development. For a long time, cookies have been highly associated with high levels of saturated fats and sugars that result in health challenges such as obesity and heart-related problems. The majority of people are increasingly consuming cookies during this period of the covid-19. Due to the health concern, there is a need to develop cookies with an acceptable level of saturated fats and sugars for uptake. Researches have shown that the concern about the health challenges posed by sugary cookies has faced an equal measure of consumer challenges. Chefs have been attempting to look for alternatives to reduce saturated fats and sugar content in the cookies to improve healthy living.
However, most clients are opposed to the new types of cookies and still keep taking the unhealthy ones. However, all is not lost since stakeholders can closely work together and help improve the diets being taken by the consumers. Some of the alternative sources of fat in preparing cookies can be rapeseed, palm, and sunflower oil. The above-mentioned alternative sources of cooking oil have minimal cholesterol and thus pose lesser harm to the consumers. The doneness test is also essential in preparing cookies to ascertain when they are ready to be taken off the oven.
Sensory testing was admissible in establishing the most acceptable combination and composition during cookie preparation. The panelist encompassed three of my group members who, without biasedness, agreed that the cookies prepared using ¾ cup of softened and unsalted butter and six spoonfuls of light brown sugar were more acceptable. The new cookies will help improve the consumers’ health since they have low levels of saturated fats and sugar. For optimal storage, the dough used in preparing the cookies must be first frozen before baking. After the baking is done, the cookies should be kept in freezers with parchment papers between the layers. The new cookies’ cost will be $0.60 per cookie and $7 for a dozen cookies. Consumers must take the cookies an hour or two towards a workout.
Reference List
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