摘要：Emulsifying agents have an effect on cookies and the finished product partially, depending on the system and the type of emulsifier used. Lecithins molecular structure makes it an effective emulsifier for the interaction of water and oil. Phospholipids, the major component of lecithin, are partly hydrophilic (attracted to water) and partly hydrophobic (repelled from water). Fat is particularly important in the texture of a low-moisture cookie. The present study has desirable significance which relates to practical issues like cookies dough emulsions, optimization of manufacturing, quality control and effects on prolonging shelf life prediction. The investigation revealed that the method applied was very suitable for determining the effects of lecithin on cookie production. According to the method 0.27, 0.21, 0.19 and 0.16% lecithin were mixed based on dough weight by using a Horizontal-Z-Drum mixture machine in four different cookie samples (S-1, S-2, S-3 and S-4 respectively) and the moisture absorption rate of four samples were analyzed by using Scaltec auto moisture analyzer. The moisture absorption rate at 30 minutes for S-1, S-2, S-3 and S-4 were 2.10, 3.11, 3.19 and 3.23% respectively. For S-1, 0.27% lecithin shown minimal moisture absorption at 30 min. Therefore, it is clear that increase of emulsifying agent decreases the rate of moisture absorption in cookies and lecithin might have a great effect on preservation of cookies. The study recommends that further enthusiastic investigation may continue for the prediction of optimum dose of lecithin for maximum shelf-life of cookies.
