NUTR405 Project 3 Paper.docx

Organic Gluten-free Chocolate Chip Avocado CookieMonica AlvarezChelsea EarleyKathryn HughesAna Pelcastre Negrete

NUTR 405: Experimental Food Science Tech LabMW 4-6:40pmSan Diego State University

Product Description and UseOften time customers walk into the grocery store looking for the perfect treat to satisfy that sweet tooth craving, but after previewing the choices available and the ingredients these treats contain, many consumers resort to choosing a processed, packaged, and less healthy option. This is why we have taken the time to create the perfect, healthy, and scrumptious dessert that will ensure your sweet tooth cravings and will not be a poor addition to your diet. The Organic Gluten-free Chocolate Chip Avocado Cookie is a delicious alternative to the typical processed and packaged cookie. It is made with organic ingredients and is the preferred choice for a perfect healthy dessert. We wanted to create a treat that is free from refined sugars, hydrogenated fats and processed grains. We have replaced the use of refined sugar with the natural sweetness from a perfectly ripe banana, a small amount of organic honey and the ideal serving of organic chocolate chips. When choosing the ingredients for our product we wanted to remove the use of all butters and oils and replace them with the natural fat provided in avocados and bananas. Therefore, the Organic Gluten-free Chocolate Chip Avocado Cookie has an increased use of healthy fats such as monounsaturated fat and a decreased use of less healthy fats such as trans-fat. Due to the fact that our cookie is made with coconut flour it allows our product to be completely grain-free and friendly to the gluten-free consumer. Taking a more in-depth look at what makes these chocolate chip cookies so special, it is obvious this is not a typical cookie. Avocado is the main ingredient of each cookie. In baking, avocado can be used to substitute butter in cookie recipes which would replace the unhealthy saturated fats with the healthier, monounsaturated fats (Hass Avocado Board 2014). This results in a decrease of LDL cholesterol and an increase in HDL cholesterol. Avocados also contain high amounts of other beneficial nutrients, including up to 4 grams of protein and 15 grams of fiber in one cup of avocado, less than 1 gram of sugar, and is a good source of potassium, vitamin K and vitamin C (US Department of Agriculture 2014). Other substitutions in this product were specifically chosen to maintain the nutritional value of the Organic Gluten-free Chocolate Chip Avocado Cookie.

Product Formulation and IngredientsOver the course of several weeks many hours were spent formulating the ideal recipe for the Organic Gluten-free Chocolate Chip Avocado Cookie. The goal was to create a product that had the same texture and structure as a conventional cookie, but we wanted to eliminated unhealthy ingredients while still providing a pleasant taste. We wanted to reach new customers with our modern and fresh twist on desserts. This product was produced and refined in the Nutrition 405 kitchen located in room 416 on the 4th floor of the PFSA building at San Diego State University. Cookies were prepared using an electric mixer, food processor, and conventional oven. They were then baked on two oven racks at a time for 10 minutes each.

Trial One Recipe (4/14)During the first day of cookie preparation the Organic Gluten-free Chocolate Chip Avocado Cookie came out better than expected. They retained the round shape of the cookie scoop and had a lightly sweetened taste from the honey and banana. The cookies remained in the oven too long on an ungreased cookie sheet which made them difficult to remove due to bottoms burning. The avocado used was not completely ripe and left the final product with a chunky, undesirable consistency and texture. After the cookies were baked, a nutrition analysis was conducted. Saturated fat levels were somewhat high. Half of the cookies were left out at room temperature and the other half of the cookies were left in the refrigerator for two days. After two days, both sets of cookies had browned due to the oxidation of the avocado, giving them an undesirable look.

Trial Two Recipe (4/16)The second day of cookie preparation, the amount of vanilla extract was increased from 1 teaspoons to 2 teaspoons. This was done to increase the sweetness without adding extra calories or sugar. Half of the cookies were slightly flattened when scooped onto a greased cookie sheet and the other half were left in a ball shape. The cookies left in a ball shape took longer to bake and were noticeably softer after cooling. The flattened cookies took less time to bake (about 10 minutes) and had a more firm and stable texture. Three labeled plastic bags were filled with two-three cookies each and placed in the refrigerator, the freezer and at room temperature for five days. After the five days, both the refrigerated and room temperatures sets of cookies had browned due to the oxidation of the avocado but the cookies from the freezer remained unoxidized retaining their green color.

Trial Three Recipe (4/16)As a result of the browned cookies left at room temperature and in the refrigerator from the trials one and two, Trial 3 Recipe involved the addition of teaspoon of ascorbic acid to prevent the enzymatic browning of the avocado. Half of these cookies were slightly flattened on a greased cookie sheet and the other half were left in the ball shape. As a result of the addition of acid, the cookies were a brighter green color compared to the two previous trials and the flattened cookies had a more firm, stable texture compared to the ball shape cookies. Three labeled plastic bags were filled with two to three cookies each and placed in the refrigerator, the freezer and at room temperature for five days. All cookies from Trial Two Recipe and Trial Three Recipe browned at room temperature and in the refrigerator with the exception of the frozen batch which remained green.

Trial Four Recipe (4/23)Because of the enzymatic browning which occurred at room temperature and within the refrigerator, we will market the product as a healthy frozen dessert. The Trial Four Recipe will remain the same as the Trial Three Recipe with the exception of an increase in coconut flour from to cup with the hope that the cookie will be less spongy. After baking, the cookies had more structure, were less spongy, but were heavy in texture. All remaining cookies were placed in the freezer for five days.

Trial Five Recipe (4/23)To keep more structure of the cookie, but make it less heavy, the coconut flour was reduced from cup to cup. The cookies were finished baking after 10 minutes in the oven. They were lightly browned on the bottom, and showed an improvement compared to the previous trial recipes. The completed cookies were not as spongy or heavy, but had a texture similar to a common chocolate chip cookie. All cookies were placed in the freezer to be saved for further testing.

Final Recipe (4/28)Two more batches of Organic Gluten-free Chocolate Chip Avocado Cookie were baked using the Trial Five Recipe as the final recipe and placed in the freezer for texture analysis and sensory testing.

Table 1 - Product Formulation Tests for the Organic Gluten-free Chocolate Chip Avocado Cookie

Trial 1 Recipe (4/14)Trial 2 Recipe (4/16)Trial 3 Recipe (4/16)Trial 4 Recipe (4/23)

1 avocado1 banana2 eggs2 tbsp honey1 tsp vanilla extractPinch of salt cup coconut flour cup semi-sweet chocolate chunks1 avocado1 banana2 eggs2 tbsp honey2 tsp vanilla extract*Pinch of salt cup coconut flour cup semi-sweet chocolate chunks1 avocado1 banana2 eggs2 tbsp honey2 tsp vanilla extractPinch of salt cup coconut flour cup semi-sweet chocolate chunks tsp ascorbic acid*Makes 27 cookies1 avocado1 banana2 eggs2 tbsp honey2 tsp vanilla extractPinch of salt cup coconut flour* cup semi-sweet chocolate chunks tsp ascorbic acidMakes 28 cookies

Trial 5 Recipe (4/23)Final Recipe (4/28)

1 avocado1 banana2 eggs2 tbsp honey2 tsp vanilla extractPinch of salt cup coconut flour* cup semi-sweet chocolate chunks tsp ascorbic acidMakes 29 cookies1 avocado1 banana2 eggs2 tbsp honey2 tsp vanilla extractPinch of salt cup coconut flour cup semi-sweet chocolate chunks tsp ascorbic acidMakes 29 cookies

*Altered Ingredient

Product Formulation in the Prevention of BrowningOne of the major issues that presented itself during the development of the Organic Gluten-free Chocolate Chip Avocado Cookie was the enzymatic browning that comes with using ripe fruits, like avocado and banana. Before the recipe could be finalized for testing, this problem had to be prevented. After the baking of the Trial One Recipe, cookies were left out at room temperature and in the refrigerator in a sealed plastic bag. Both resulted in brown, mushy cookies.For the remainder of the trial recipes, cookies were placed at room temperature, in the refrigerator and in the freezer in sealed plastic bags. It is recognized in a study conducted in 2013 that fruits with a high water content are more likely to experience browning at a faster rate. The browning causes the fruit to look less appealing and the nutrient value to decrease. The researchers used pineapple in their study and concluded that less browning occurs in fruit kept at colder temperatures, preferably below 32F (Hong 2013). Out of the three settings, the freezer resulted in less browning compared to the other two. This was a step in the right direction, however, the goal was to create a cookie that would not brown at all. This would maintain its appeal and desirability with consumers.As a preventative measure in keeping the enzymatic reactions related to browning from occurring, it was decided to add an acid to the recipe. Ascorbic acid in powdered form was the ideal option. It would not alter the taste and would require a small amount. The smallest measurement was teaspoon. After the addition of ascorbic acid, the remaining trial batches of cookies resulted in a brighter color that kept their color through freezing.

Product PerformanceTexture AnalysisTexture analysis was conducted using a spherical probe fitted with a 5-kg load cell on the TAXT Plus Texture Analyzer (Texture Technologies Corp., Scarsdale, NY). Eight samples of the Organic Gluten-free Chocolate Chip Avocado Cookie were warmed in the microwave for 15 seconds and left at room temperature for 20 minutes before testing. Force in grams was recorded using the Exponent Software (see Table 2). All samples showed a similar amount of force required for the probe to break through the cookie, ranging from 139.3g to 232.9g. The mean resulted in 189.4g and a standard deviation of 32.73. Possible errors may have resulted in the probe pushing through a soft chocolate chip instead of the actual body of the cookie.According to a study conducted by Wekwete and Navder from the City University of New York, the oatmeal cookies they created, replacing 50% of the fat with avocado, were more cake-like and compared to the control oatmeal cookies, they were softer and less stiff(Wekwete 2008). Sensory evaluations signified that testers found the avocado cookies more smooth and rounded with less surface cracking. Surface cracking was noted to be a significant characteristic consumers look for in cookies(Wekwete 2008). However, they concluded after their analysis that replacing the fats of baked goods with avocado could create a perfectly acceptable product with a healthier nutrient content. Texture-wise our Organic Gluten-free Chocolate Chip Avocado Cookie also showed a softer, less stiff texture with a soft, rounded appearance compared to competitors.The soft, chewy texture of the Organic Gluten-free Chocolate Chip Avocado Cookie will appeal mostly to consumers who prefer a softer, more moist cookie on top of the many health benefits. However, the lower range of force(g) required to puncture the cookies may be due to the higher moisture content. This high moisture may present packaging concerns, specifically microbial stability and enzymatic browning.

Table 2 - Texture Analysis Using Spherical Probe Data for the Organic Gluten-free Chocolate Chip Avocado CookieTrial #Force (g)

1209.0

2185.7

3184.8

4232.9

5194.7

6139.3

7148.3

8220.4

Mean189.4

Standard Deviation32.73

Market PotentialWhen looking on the shelves of the gluten-free cookie aisle, there are plenty of options to choose from. Most gluten-free cookies come in a variety of flavors and boast their great taste on top of their non-gluten-containing ingredients. However, gluten-free products are known for their lack of flavor, increased sugar and salt content, and rarely tasting like their flour-containing counterparts. By purchasing the Organic Gluten-free Chocolate Chip Avocado Cookie the consumer is not only buying a cookie that is gluten-free and organic, but they are also obtaining a product that has a pleasant and healthy ingredient. Our cookie is low-calorie, low carb making it diabetic-friendly, and with the removal of the unhealthy fats the Organic Gluten-free Chocolate Chip Avocado Cookie has replaced these with the nutritional recommended healthy fats. Replacing ingredients such as butter, oil, and sugar, with more health conscious options will provide consumers with the sweet indulging taste of a cookie without the negative health implications. The consumers who choose to follow a strict organic or gluten-free diet will find this product satisfying and more tasteful than similar products.Competitors products, shown in the Comparative Product Chart in Appendix B, were located on different levels of shelves and were more or less noticeable depending on the location of the product. Another selling point of these cookies depended on the packaging style, artwork, and size. Some items were marked with a new item or gluten-free sign next to their price tag. This made them more noticeable and caught the attention of the consumer over other brands. Our Organic Gluten-free Chocolate Chip Avocado Cookie would be advertised in the frozen dessert section as both gluten-free and organic. The Organic Gluten-free Chocolate Chip Avocado Cookie would come in a large freezer-safe bag and feature the use of simple, green packaging which will allow our product to stand out among the rest. This bag will include 28 individually pre-baked cookies on a microwavable friendly tray. This tray will be concealed within an environmentally friendly resealable plastic package. Not only would our cookie be one of the few cookies advertised in the frozen desserts section, but it would be one of the only cookies that is organic, gluten-free, and more healthful compared to other cookie options, frozen or not.

Sensory/Consumer TestsTwenty-two male and female participants ranging from ages 19 to 48 participated in a sensory evaluation for the Organic Gluten-free Chocolate Chip Avocado Cookie. Each participant was given three samples, two avocado cookies and one competitor cookie, and a cup of water. Everyone was instructed to mark their age and gender before completing a Hedonic Ranking Test which was then followed by a paired comparison test upon instructions. We have included a sample of the sensory evaluation sheet below in the appendices (see Appendix C). Once all of the participants were finished sampling the cookies and completing their surveys, all materials were collected. All raw data was place into an excel sheet (see Appendix D).

Hedonic Ranking TestParticipants ranked the Organic Gluten-free Chocolate Chip Avocado Cookie on a scale from 1-9; one being the least preferred and nine being the most preferred. According to Figure 1, 5% of the participants stated that they extremely disliked the cookie ranking it with a score of 1, 13.6% disked the cookie very much ranking it with a score of 2, 33.3% disliked the cookie moderately ranking it with a score of 3, 13.6% slightly disliked the cookie ranking it with a score of 4, 4.5% neither liked nor disliked the cookie ranking it with a score of 5, 13.6% slightly liked the cookie ranking it with a score of 6, 13.6% liked the cookie moderately ranking it with a score of 7, 4.5% liked the cookie very much ranking it with a score of 8 and 0% extremely liked the cookie ranking it with a score of 9. Paired Comparison Test

For the paired comparison test, a Tates Bake Shop Gluten-Free Chocolate Chip Cookie (see Appendix B) was marked H7TG and one Gluten-free Chocolate Chip Avocado Cookie was marked Z9EC. Participant were asked to choose which cookie they preferred. According to Figure 3, 86.36% of the participants said they preferred H7TG over Z9EC. Only 13.6% of the participants said they preferred the Chocolate Chip Avocado Cookie.

The sensory evaluations resulted in dissatisfaction with both the texture and the color of the cookie. Many participants found that the texture was too mushy or weird and they were turned off by the green color (Appendix D). From these evaluations, it was determined that the texture and color should be most improved with future recipe testing.

Shelf Life EstimateOrganic Gluten-free Chocolate Chip Avocado Cookie has a higher water content due to the avocado and banana which are the main components of the recipe. Avocado and banana are both considered perishable food items and have a high risk of browning when left out at room temperature. Therefore, the cookies must be frozen in order to maintain texture and color, even with the addition of ascorbic acid. A frozen product leads to a longer shelf life in comparison to regular brands of cookies that sit on the grocery shelves. While the shelf life of processed cookies may reach up to a year, the quality may decline. The Organic Gluten-free Chocolate Chip Avocado Cookie, when frozen, can also last up to a year and maintain all of its fresh qualities. A study done by Felicidad Ronda on the comparison of freezing gluten-free breads at -14 degree C and -28 degree C for 7 days showed that a considerable difference was noted. The gluten-free bread stored at -28 degree provided a similar quality of fresh bread whereas the gluten-free bread stored at -14 degree C showed depletion in quality (Ronda 2011). Therefore the suggested storage temperature for the Organic Gluten-free Chocolate Chip Avocado Cookie is between -14 degree C and -28 degree C. the shelf life of processed cookies may reach up to a year, the quality may decline. The Organic Gluten-free Chocolate Chip Avocado Cookie, when frozen, can also last up to a year and maintain all of its fresh qualities. Once a cookie has been removed, thawed and/or heat up in the microwave, it should be consumed within a few hours.

Regulatory StipulationsThe Organic Gluten-free Chocolate Chip Avocado Cookie is an organic and gluten-free product. The U.S. Government criteria indicated that a product labeled organic must have 95% of the finished product ingredients meeting the organic criteria. These products qualify for the USDA Organic label. The USDA oversees all organic products and their duties include inspecting and facilitating where food is grown, determining the standards and labeling of products (Brown 2011), Also, products claiming to be gluten-free must abide by the FDA labeling regulation. These regulation state that food advertising themselves as gluten free must contain < 20 ppm gluten. They also must not contain wheat, rye, barley or a combination of these grains (Brown 2011). The Organic Gluten-free Chocolate Chip Avocado Cookie satisfies both of these government regulations.

Product Cost EvaluationThe mark-up method was used to determine the selling price of the Organic Gluten-free Chocolate Chip Avocado Cookie. Each individual cookie has an AP cost of $0.33 per cookie. Using the industry standard of 40% mark up as the pricing factor for the Organic Gluten-free Chocolate Chip Avocado Cookie the result concluded that each cookie cost $0.46 each. Therefore it was determined that each cookie will retail on average $0.50 each after rounding up to the nearest whole number. Therefor one package of Organic Gluten-free Chocolate Chip Avocado Cookies containing 28 single serving will retail for $14.00 each. The recommended serving size for the Organic Gluten-free Chocolate Chip Avocado Cookie is two cookies per serving. At $14.00 per package this indicates that each serving will cost consumers about $1.00. Providing the convenience of a cost effective health dessert is a great way to attract consumers.

Table 3. Ingredient Cost DataItemBrandPurchas SizePurchase Price ($)Serving SizeCost per serving ($)

Organic Avocado Hass each1.891 each 1.89

Organic Banana Dole each1.091 each 1.09

Organic Eggs Chino Valley Ranch 1 dozen2.892 each 0.48

Organic HoneyWholesome Sweeteners 16oz (22 tbs)9.292 tbs .84

Organic Vanilla extract Simply Organic 2oz (12.5 tbs)5.292 tbs 1.05

Salt Motron26oz3.491/8 tsp .003

Organic Coconut flour Bobs Red Mill 16 oz7.591/3 cup (2.66oz) 1.26

Organic Semi-sweet chocolate chunks Sunspire 9oz (34 tbs)5.99 cup (8 tbs) 2.81

Ascorbic acid Nutribiotic 8oz 10.991/8 tsp (0.002oz) .003

TOTAL9.42

Price Per Cookie0.33

Package SuggestionsThe packaging material and size will take into account that the Organic Gluten-free Chocolate Chip Avocado Cookie are both small in size and require being frozen. Looking at the competition, packaging material and sizes range from single servings to up to eight servings. Nanas No-Wheat Cookies come in a 3.5 ounce clear plastic bag which contained one large cookie. Tates Bake Shop Gluten-free Chocolate Chip Cookies come in a 7 ounce colored plastic bag, with the cookies resting in two separate plastic trays, each wrapped in plastic. The entire bag contained approximately 14 cookies. Another frozen cookie competitor, Nestle Toll House Frozen Cookie Dough cookies come in a 30oz plastic bag containing a cardboard tray and cookie dough. This tray allows the cookies to be precut into the appropriate individual size and ready to bake. However, the cookie dough would require the extra step of baking the dough before consumption when the Organic Gluten-free Chocolate Chip Avocado Cookie does not. Therefore, it was concluded that the Organic Gluten-free Chocolate Chip Avocado Cookie would sell best in similar packaging as the Nestle Toll House Frozen Cookie Dough. The Avocado Chocolate Chip Cookies will be evenly cut and distributed onto a microwaveable friendly try and concealed within a resealable plastic bag for convenience. This will allow users to microwave the entire tray if wanted or have the option to remove only a few cookie to microwave them individually.Nutrition LabelNutrient AnalysisNutrient analysis was completed using the USDA nutrition database software on CalorieCount.com. The nutrition facts label featured in Appendix F breaks down the nutrient value of one Organic Gluten-free Chocolate Chip Avocado Cookie. The calorie count is low compared to other cookies on the market at only 30 calories per cookie. One recommended serving of two cookies would be less than 100 calories per serving. This proves that the Organic Gluten-free Chocolate Chip Avocado Cookie would be a great way to curve a sweet tooth craving without adding an abundant amount of calories, whether the consumer is following a diet or not. With a total fat content of 1.8 grams and 16 total calories coming from fat, the cookies provide a good source of healthy, cholesterol-lowering monounsaturated fats. These cookies are also diabetic-friendly with only 3.1 grams of carbohydrates: 2 grams of sugar and 0.6 grams of dietary fiber. As far as vitamins go, the addition of avocado, banana and ascorbic acid to the cookies increases the amount of vitamin C to 30% in each cookie. Very few cookies on grocery shelves today can boast containing vitamins without the use of preservatives and chemicals.The serving size of two cookies was decided based on the nutrient value of each individual cookie and the final recipe that was developed through testing (Appendix A) which resulted in 27 to 29 cookies per batch. At two cookies per serving, each package of Organic Gluten-free Chocolate Chip Avocado Cookies will include 28 cookies.

References

1. Hass Avocado Board. Baking With Avocados. 2014. Available at: http://www.avocadocentral.com/avocado-recipes/baking-with-avocados. Accessed April 29, 2014.

2. US Department of Agriculture. USDA National Nutrient Database for Standard Reference. Washington, D.C.: US Government Printing Office; December 2011. Available at: http://ndb.nal.usda.gov/. Accessed April 29, 2014.3. Hong K, Xu H, Wang J, Zhang L, Hu H, Jia Z, Gu H, He Q, Gong D. Quality changes and internal browning developments of summer pineapple fruit during storage at different temperatures. Scientia Horticulturae. 2013;151: 68-74.

4. Wekwete B, Navder KP. Effects of Avocado Fruit Puree and Oatrim as Fat Replacers on the Physical, Textural and Sensory Properties of Oatmeal Cookies. Journal of Food Quality. 2008; 31(2): 131-141.

5. Ronda F.Staling of Fresh and Frozen Gluten-free Bread. Journal of cereal science. 2011; 53(3):340-346.

6. Calorie Count Nutrition Facts Analysis [Internet]. CalorieCount.com; c2014 [Accessed on 2014 May 5]. Available from: http://www.caloriecount.com

Appendix A: Final Recipe and Ingredient List

Organic Gluten-free Chocolate Chip Avocado CookieOven Temp: 350FBaking Time: 10 minutesMakes about 24 to 29 cookies

Ingredients 1 ripe organic California avocado, peeled and pit removed 1 ripe organic banana, peeled and chopped 2 organic eggs 2 tbsp organic honey 2 tsp organic pure vanilla extract Pinch of salt tsp ascorbic acid powder cup organic coconut flour cup organic semi-sweet chocolate chunks

Instructions1. Preheat oven to 350F.2. Line a cookie sheet with parchment paper or greased aluminum foil.3. Using a food processor or electric mixer, blend avocado and banana until smooth.4. Add eggs, honey, vanilla, salt and ascorbic acid; stir until smooth.5. Stir in coconut flour.6. Add chocolate pieces and stir to distribute.7. Using a tablespoons, spoon batter onto prepared cookie sheets about 1 inch apart. Lightly flatten with the back of a spoon.8. Bake approximately 10 minutes, or until cookies are set and lightly browned on the bottoms.9. Cool cookies 5 minutes before removing from sheets and transferring with a spatula to a serving tray.

Appendix B: Comparative Product Chart

Competitors Brand Name/PriceProduct FormPackaging and SizesFlavors or VarietiesMain IngredientShelf PositionIn-Store Location

Tates Bake Shop CookiesProcessed7 oz bag/$5.89Oat Raisin, Chocolate Chip, GingerButterMiddle shelfSnack aisle

Nanas No Wheat CookiesProcessed3.5 oz bag/$1.99Oat Raisin, Chocolate Chip, GingerOrganic oat flourTop shelfSnack aisle

Andean Quinoa Dream CookiesProcessed7 oz bag/$6.19Cocoa-Orange, CoconutOrganic royal quinoa flourTop shelfSnack aisle

Cybeles Chocolate Chip CookiesProcessed6 oz box/$5.39Oatmeal Raisin, Chocolate ChipGluten-free flour (brown rice, tapioca flour, potato starch)Middle shelfSnack aisle

Organic Gluten-free Chocolate Chip Avocado CookieFresh Frozen 28 cookies/ $14.00Dark Chocolate ChipCoconut flour, Banana, Avocado Top/ middle shelf Frozen Dessert in Freezer Section

Appendix C: Sensory Testing Questionnaire

Date:Gender: Male or FemaleAge:

Sensory Evaluation Survey

Please take a sip of water to clear the palate and rinse your mouth before starting. Collect the sample labeled B3LU. Taste the sample and mark on the scale below how much you prefer the cookie sample.

1 Dislike Extremely2 Dislike Very Much3 Dislike Moderately4 Dislike Slightly5 Neither Like nor Dislike6 Like Slightly7 Like Moderately8 Like Very Much9 Like Extremely

Please take a sip of water to clear the palate and rinse your mouth before starting. Collect the two (2) cookie samples labeled H7TG and Z9EC. First taste sample H7TG. Take a sip of water to rinse your mouth and taste sample Z9EC. Below please indicate which sample you prefer by circling the sample name.

H7TGZ9EC

Additional Comments:

Thank you for participating!

Appendix D: Sensory Evaluation Raw Data

AgeGenderSample B3LU (Hedonic Scale)H7TG (Paired Comparison)Z9EC (Paired Comparison)Comments

19Female110Z9EC put off by the green color

48Female210Z9EC terrible look and non enjoyable mouth feel

19Female210

22Female210Z9EC weird

24Female310

20Female310

25Female310

22Female310

20Female310

28Female310

21 Female310Z9EC too mushy, felt un cooked

27Female410n/a

20Female410Did not like flavor of Z9EC

19Female410

19Female510

24Male610

20Female610

20Female610Z9EC Too mushy

20Female701Z9EC weird texture

22Female710Z9EC weird after taste

27Female701Small bitter taste, liked the chocolate and moist texture

30Female801

Appendix E: Labeling Standards

http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3004446

http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm363474.htm

Appendix F: Nutrition Facts Label(Per Cookie)

Ingredients: Organic Avocado, Organic 65% Cacao Chocolate Chips, Organic Coconut Flour, Organic Banana, Organic Eggs, Organic Raw Honey, Organic Vanilla Extract, Ascorbic Acid