Evaluate the sensory characteristics of completely cooled products and record evaluations in Results Table 3. Be sure to compare each in turn to the control product. Note: to evaluate crumb, break (rather than cut) cookies in half, so crumb is not compressed by knife edge. Consider the following:
• Surface color and appearance (smooth, crinkled, etc.)
• Crumb appearance (small uniform air cells, large open air cells, etc.)
• Texture (hard/soft, moist/dry, crispy, chewy, gummy, cake-like, etc.)
• Flavor (sweetness, saltiness, fl oury fl avor, fatty/shortening fl avor, etc.)
• Overall acceptability.
• Add any additional comments, as necessary
Table 3