Planet Crinkles

Original Recipe

Ingredients:

1/3 cup all purpose flour

½ teaspoon

¼ teaspoon refined salt

3 tablespoons solid margarine

½ cup granulated sugar

1 medium sized egg

1 1/8 cup quick cooking oats

1 teaspoon vanilla extract

1/8 or 2/8 or 3/8 teaspoon Spirulina platensis powder

Procedure:

1. Preheat oven at 350 ^○F.

2. Cover the baking pans with cooking spray.

3. In a bowl, mix flour, baking powder, and refined salt.

4. In a separate bowl, beat margarine using electric mixer until fluffy.

5. Mix sugar, egg, quick cooking oats, and vanilla into the bowl with the whipped margarine.

6. Mix and stir thoroughly.

7. Add 1/8, 2/8, or 3/8 teaspoon of Spirulina platensis powder as needed.

8. Cook in over for 5-7 minutes. Cool.

What has been done?

The feasibility tests of the first three treatments of the experiment have been experimented upon last October 21-22, 2011. The different treatments produced different numbers of replicates since there was an uneven dividing of the batter into cookies. Also the shapes and sized of each cookie were different to each other. The fourth treatment was not yet made because of the lack of certain ingredients. The treatments are the following:

Treatment 1:

· No Spirulina platensis powder

Treatment 2:

· 1/8 teaspoon Spirulina platensis powder

Treatment 3:

· 2/8 teaspoon Spirulina platensis powder

The procedure that was followed came from the original recipe but was edited to improve the cookie. The ingredient list were also manipulates based on the availability in the market and specific goals in texture. Margarine was replaced by butter due to its salty nature, chemical content, and texture. Also, refined sugar was replaced with confectionaire sugar since it was unavailable in the market. The cookies were not evenly cooked when places in the oven for only 5-7 minutes, so it was baked until it was evenly cooked.

Evaluation and Results

Appearance

Treatment 1:

The cookies had no Spirulina platensis powder. The cookies were light brown in color, round in shape, and rough in texture. The cookies were of different sizes.

Treatment 2:

The cookies had 1/8 Spirulina platensis powder. The cookies were light green in color, round in shape, and rough in texture. The cookies were of different sizes.

Treatment 3:

The cookie had 2/8 Spirulina platensis powder. The cookies showed a darker green color than the second treatment. The cookies were of different sizes.

Taste

Treatment 1:

The cookies were of uneven taste. One part of the cookie was salty, the other sweet, the other bland and the rest just right. It was hypothesized that the batter was not mixed evenly.

Treatment 2:

The cookies were less salty than the first treatment. The cookie dough was of even taste throughout the whole area.

Treatment 3:

The cookies were more salty than the first treatment but less than the second treatment.

Shelf Life

All treatments are still undergoing the shelf life test but are still edible. There was no significant difference between the physical characteristics of the cookie bake on October to the cookie this November. There were no molds that grew on the cookies.

Analysis

All the cookies do not reach the goal of a child-based cookie. The cookies were not sweet enough and were not p[leasing to the eyes. Hence, the product must be further improved.

Improvements to be done

Because the cookie did not reach the expectations of the group, the group decided to try a different kind of cookie: chocolate based crinkles. A new recipe must be made to get the best taste and appearance for chocolate crinkles.

The cookie packaging would include a transparent plastic case, with a sticker label for the name and nutrition facts. It is sealed completely by a transparent tape to avoid moisture and contamination from the outside environment. 10 cookies would be placed per package.