Thesis (doctoral)--Lund University, 1994. / Added t.p. with thesis statement inserted.

Thesis (doctoral)--Lund University, 1994. / Added t.p. with thesis statement inserted.

NEPOMUCENO, Rafael Carlos. Níveis de fibra em detergente neutro em rações para leitões na fase de creche. 2014. 117 f. Tese (doutorado em zootecnia)- Universidade Federal do Ceará, Fortaleza-CE, 2014. / Submitted by Elineudson Ribeiro (elineudsonr@gmail.com) on 2016-04-22T19:07:50Z No. of bitstreams: 1 2014_tese_rcnepomuceno.pdf: 7901393 bytes, checksum: e16f51399ddce2290b9b82e4c5350ec5 (MD5) / Approved for entry into archive by José Jairo Viana de Sousa (jairo@ufc.br) on 2016-05-27T17:51:48Z (GMT) No. of bitstreams: 1 2014_tese_rcnepomuceno.pdf: 7901393 bytes, checksum: e16f51399ddce2290b9b82e4c5350ec5 (MD5) / Made available in DSpace on 2016-05-27T17:51:48Z (GMT). No. of bitstreams: 1 2014_tese_rcnepomuceno.pdf: 7901393 bytes, checksum: e16f51399ddce2290b9b82e4c5350ec5 (MD5) Previous issue date: 2014 / Two experiments were conducted involving 120 piglets castrated males, weaned at 21 days of age. In the first experiment where used 30 animals of average weight of 7.48 ± 0.46 kg with the objective of evaluating the effects of NDF levels in diets for piglets 21-42 days old on the pH and viscosity of the gastric and intestinal contents, the concentration of short chain fatty acids in cecal contents, gastrointestinal transit time of digesta, apparent digestibility of energy and nutrients in the diets, impacts on the intestinal mucosa, weight of digestive organ, productive performance, diarrhea occurrence, composition and deposition rate nutrients and energy body. In the second experiment 90 piglets of average body weight of 6.84 ± 0.47 kg with the objective of evaluating the effects of NDF levels in diets for piglets 21-70 days old on productive performance and occurrence of diarrhea. The piglets were distributed following a randomized block design with five treatments, considering the levels of neutral detergent fiber (NDF) of 8.5; 10.5; 12.5; 14.5 and 16.5% and six replications per treatment, one animal per plot, in the first trial, and three piglets per plot in the second test, and the initial weights of the animals the criterion used for the formation of blocks. It was found that levels of NDF did not affect the pH and viscosity of the digesta in the different sections of the gastrointestinal tract, as well as the concentration of short chain fatty acids. Quadratic effect was detected for villus height in the duodenum and jejunum and crypt depth in the jejunum, with a higher level ships in diets with 12.2% NDF. Effect linear increase was observed for the weight of the stomach and cecum and cólon. It was found that NDF levels below or above 10.2 to 13.5% reduced the transit time of digesta. Quadratic effect was observed in the digestibility of all variables, as well as weight gain and feed conversion of pigs at 70 days of age. In contrast, linear effect on the occurrence of diarrhea with the increased level of NDF in the diets was observed. The increased level of NDF caused a linear increase in fat in the carcass, blood and body, while the energy in the carcass, viscera and body showed an inverse response. Quadratic effect on deposition rates of nutrients and energy in the body, with the exception of mineral matter which linear decreasing effect mediated there was na increased level of NDF (Table 5), with the best deposition rates of water, protein gross, fat, and estimated in diets with 10.3 energies; 10.3; 11.8; 8.5 and 8.6% NDF, respectively Considering the maximum animal performance is concluded that the level of NDF in diets for pigs from 21 to 70 days of age should not exceed 10%. / Foram conduzidos dois experimentos envolvendo 120 leitões, machos castrados, desmamados aos 21 dias de idade. No primeiro experimento foram utilizados 30 animais de peso vivo médio de 7,48±0,46 kg com o objetivo de avaliar os efeitos de níveis de FDN em rações de leitões de 21 a 42 dias de idade sobre o pH e viscosidade dos conteúdos gástricos e intestinais, a concentração de ácidos graxos de cadeia curta no conteúdo cecal, tempo de trânsito gastrointestinal da digesta, digestibilidade da energia e nutrientes das rações, impactos sobre a mucosa intestinal, peso dos órgão digestivos, desempenho produtivo, ocorrência de diarreia, composição e taxa de deposição de nutrientes e energia corporal. No segundo experimento foram utilizados 90 leitões de peso vivo médio de 6,84±0,47 kg com o objetivo de avaliar os efeitos de níveis de FDN em rações de leitões de 21 a 42 dias de idade sobre o desempenho produtivo e ocorrência de diarreia. Em ambos os experimentos os leitões foram distribuídos seguindo um delineamento em blocos casualizados, em cinco tratamentos, considerando os níveis de fibra em detergente neutro (FDN) de 8,5; 10,5; 12,5; 14,5 e 16,5% e seis repetições por tratamento, sendo um animal por parcela, no primeiro ensaio, e, três leitões por unidade experimental, no segundo ensaio, sendo os pesos iniciais dos animais o critério utilizado para a formação dos blocos. Constatou-se que os níveis de FDN não afetaram o pH e viscosidade da digesta nas diferentes seções do trato gastrointestinal, bem como a concentração dos ácidos graxos de cadeia curta. Foi detectado efeito quadrático para altura de vilosidade no duodeno e jejuno e na profundidade de cripta do jejuno, com melhor nível estimado para as rações com 12,2% de FDN. Foi constatado efeito linear crescente para o peso do estômago, ceco e colón. Verificou-se que níveis FDN abaixo ou acima de 10,2 a 13,5% reduziu o tempo de trânsito da digesta. Foi observado efeito quadrático no coeficiente de digestibilidade para todas as variáveis, bem como no ganho de peso e conversão alimentar dos leitões aos 70 dias de idade. Em contrapartida, foi observado efeito linear decrescente da ocorrência de diarreia com o aumento do nível de FDN nas rações. O incremento do nível de FDN promoveu aumento linear do teor de gordura na carcaça, sangue e corpo, enquanto que a energia na carcaça, vísceras e corpo apresentou resposta inversa. Observou-se efeito quadrático nas taxas de deposição de nutrientes e energia no corpo, com exceção da matéria mineral que apresentou efeito linear decrescente a medida que houve aumento no nível de FDN, sendo as melhores taxas de deposição de água, proteína bruta, gordura, e energias estimadas em rações com 10,3; 10,3; 11,8; 8,5 e 8,6% de FDN, respectivamente. Tendo em vista o máximo desempenho dos animais conclui-se que o nível de FDN em rações para leitões de 21 a 70 dias de idade não deve ultrapassar 10%.

Orientador: Ariene Gimenes Fernandes Van Dender / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-09T20:53:42Z (GMT). No. of bitstreams: 1 Bosi_MirelaGuedes_D.pdf: 3020863 bytes, checksum: 2ad28efb10c2bf8d831589295a5083a5 (MD5) Previous issue date: 2008 / Resumo: A demanda do mercado consumidor por alimentos com redução de gordura tem aumentado de forma expressiva por estar associado à crescente preocupação com a saúde e com uma alimentação equilibrada. Utilizada como ingrediente, a fibra possibilita a redução do teor de carboidratos e/ou de gorduras processados em uma série de produtos acabados. Portanto, fibras solúveis podem ser vistas como um interessante elemento diferencial no processamento de requeijão cremoso visando atender às novas exigências do mercado. O objetivo deste trabalho foi desenvolver tecnologia de fabricação de requeijão cremoso light e sem adição de gordura com adição de fibra alimentar. Na primeira etapa da pesquisa, foram desenvolvidas três formulações, duas delas com diferentes concentrações de fibra de origem vegetal (3,3 e 6,7% de Beneo®HPX; inulina). Na terceira formulação utilizou-se uma combinação de diferentes fibras (6,7% de Beneo®Synergy1; inulina e oligofrutose). Na segunda etapa do trabalho, foi desenvolvido o processo para fabricação de requeijão cremoso sem gordura em três formulações, sendo utilizadas as mesmas concentrações de fibra presentes no requeijão cremoso light da primeira etapa. Na terceira etapa do trabalho, foi realizado o desenvolvimento de tecnologias de fabricação de outras duas formulações de requeijão cremoso light com adição de fibra alimentar (3,3% de Litesse®; polidextrose, e 3,3% de NutraFlora®; frutooligossacarídeo). Os resultados demonstraram que o teor e o tipo de fibra adicionada interferiram na textura dos produtos, uma vez que a fibra interrompe a matriz protéica, reduzindo a firmeza dos requeijões. O ajuste de extrato seco total de cada produto mostrou ser uma solução viável para conferir aos produtos características de textura desejáveis. A adição de fibra também influenciou a vida-de-prateleira dos requeijões, que variou entre 45 e 90 dias. De maneira geral, os requeijões mantiveram-se estáveis quanto às suas características físico-químicas, microbiológicas, de perfil de textura e cor (instrumental) ao longo do armazenamento de 90 dias / Abstract: Consumer demand for low fat food products has greatly increased since their consumption plays a key role related to health and balanced-diet issues. When used as an ingredient, the addition of fiber allows reducing the carbohydrate and/or fat levels of many products. Therefore, the addition of soluble fiber could constitute an interesting and innovative alternative in the manufacture of requeijão cremoso as part of the process changes necessary to produce a final product that meets the new market requirements. The objective of this research project was to develop manufacturing process technology to produce low fat and no fat-added requeijão cremoso with dietary fiber. In the first stage of this study, three low fat cheese types were developed, two types with different concentrations of fiber (3.3 and 6.7% Beneo®HPX; inulin), while the third formula used a combination of different fibers (6.7% Beneo®Synergy1; inulin and oligofructose). During the second stage of this study, three no fat-added cheese types were developed. The same fiber concentrations used in the first stage were added to the no fat-added requeijão cremoso. In the third stage, the manufacturing process technology was further developed to produce two other types of low fat requeijão containing dietary fiber (3.3% Litesse®; polydextrose, and 3.3% NutraFlora®; fructooligosaccharide). The results showed that the fiber type and usage level affected product texture, since the fiber partially breaks down the protein matrix, and results in reduced hardness. Changing the total dry matter value of each product appeared as a feasible solution to obtain final products with desirable texture characteristics. The addition of fiber also affected the products¿ shelf-life, which varied from 45 to 90 days. The processed cheeses developed for the purpose of this study maintained their physicochemical, microbiological, texture profile, and color characteristics stable throughout the storage period studied / Doutorado / Doutor em Tecnologia de Alimentos

Os dados sobre composição de alimentos são de grande importância em qualquer estudo sobre nutrição humana. A necessidade de atualização desses dados tem chamado a atenção internacional. O INFOODS (International Network of Food Systems) tem centralizado esforços para proporcionar a geração de tabelas regionais de composição dos alimentos. O LATINFOODS coordena a elaboração do Banco de Dados para América Latina e o BRASILFOODS o Banco de Dados Nacional. Neste trabalho foram compilados 950 alimentos, segundo as normas do INFOODS/LATINFOODS. Um ponto relevante a ser considerado é a qualidade analítica, que garante a confiabilidade da informação. A visão atual é de que se não houver um programa definido de controle de qualidade, o resultado analítico deve ser considerado com restrições. Com a finalidade de aplicar os critérios internacionais de avaliação de qualidade analítica, escolheu-se a fibra alimentar como modelo. Essa escolha foi baseada na carência de dados sobre este nutriente, na constante evolução dos métodos analíticos para sua determinação, e na sua importância na nutrição, principalmente considerando sua parcela de contribuição na prevenção e tratamento de doenças crônicas (hipercolesterolemia, diabetes, câncer, obesidade entre outras). Através de modelos esquemáticos desenvolvidos para as categorias: número de amostras, plano de amostragem, tomada de amostra, método analítico e controle de qualidade analítica, foram avaliadas as condições em que cada determinação de fibra alimentar foi realizada, estabelecendo-se códigos de confiança. O resultado obtido na análise de 180 alimentos, foi de 29% com código A e B (considerável e razoável confiança) e 68% com código C (reduzida confiança). Já em 244 alimentos não foi possível estabelecer o código de confiança, uma vez que a determinação ocorreu com metodologia inadequada. Com a determinação da qualidade, foi possível estabelecer quais os alimentos que constituem as prioridades de análise, que são aqueles nos quais ainda não foi determinada a fração fibra alimentar, e aqueles com código C. A fim de aplicar as informações criteriosamente compiladas, foi realizado o cálculo do teor de energia, proteínas, lipídeos, carboidratos e fibras de um cardápio elaborado, e comparou-se este resultado com o obtido com um programa de computação disponível para esse fim. Verificou-se uma variação nos valores de energia, carboidratos e fibras entre os dois resultados, que pode ser explicada pela diferença na metodologia empregada para determinação da fibra nas duas fontes. Foram elaborados equivalentes de Fibra Alimentar Total, que consistem em porções de alimentos agrupadas de acordo com a similaridade no teor desse nutriente, visando facilitar a elaboração de dietas que atendam às recomendações nutricionais. De um modo geral, o Banco de Fibra Alimentar torna acessível a todos os profissionais dados confiáveis, e ao mesmo tempo proporciona a criação de um modelo de aplicação dos critérios internacionais de qualidade analítica. / Data about food composition are very relevant to any study of human nutrition. The necessity of updating that information is of international concerning. INFOODS (International Network of Food Systems) has been focusing efforts to provide the generation of tables of regional foods composition. LATINFOODS has been in charge of the data bank for the Data Bank for Latin America and so has BRASILFOODS for National Data Bank. 950 foods have been compiled in this paper according to the INFOODS/LATINFOODS. A relevant consideration on the data is the analytical quality, which ensures the reliability of the information. Nowadways, the analytical results will be considered restricted if there is not a defined program of quality control. The dietary fiber was chosen as a model with the purpose of applying the international criteria of evaluation of analytical quality. This choice was based on a lack of data about this nutrient, on a constant evolution for its analytical methods and its importante for nutrition also because that dietary fiber plays an important role concerned to prevention and treatment of chronic diseases such as hypercholesterolemia, diabetes, obesity. The data about fiber were evaluated through schematic patterns developed for the categories listed as follows: number of samples, sampling plan, sample handling, analytic methods and analytic quality control, so that confidence codes was established. Results obtained from this evaluation in 180 foods were 29% code A and B (considerable and reasonable confidence) and 68% with code C (reduced confidence). However it was impossible to establish the confidence code in 244 because of the determination occurred with inadequate methodology. The quality determination made it possible to establish which foods are the priorities of analysis. The amount of energy, proteins, fat, carbohydrates and fiber were calculated for an elaborated diet in order to apply the criteriously compiled information. The result of this process was compared to an artificial intelligence software, it showed a variation in the energy, carbohydrates and fibers, and that was explained by different methodology used to determine the dietary fiber. Equivalents of total dietary fiber were created to facilitate the development of diets. The Dietary Fiber Data Bank made reliable information accessible to all professionals and also provided the creation of an applying model for dietary fiber analytical criteria.

abstract: First year college students have been identified as a vulnerable population for weight gain and the onset of overweight and obesity. Research regarding the gut microbiome has identified differences in the microbial composition of overweight and obese individuals compared to normal weight individuals. Dietary components like dietary fibers, act as prebiotics, or fermentable substrate, that the gut microbiota use for metabolic functions including the production of short-chain fatty acids. The objective of this longitudinal, observational study was to assess changes in the gut microbiota over time in relation to changes in fiber consumption in healthy college students at a large a southwestern university (n=137). Anthropometric and fecal samples were collected at the beginning and end of the fall and spring semesters between August 2015 and May 2016. Both alpha, within sample, diversity and beta, between sample, diversity of participant gut microbes were assessed longitudinally using non-parametric pairwise (pre-post) comparisons and linear mixed effect (LME) models which also adjusted for covariates and accounted for time as a random effect. Alpha and beta diversity were also explored using LME first difference metrics and LME first distance metrics, respectively, to understand rates of change over time in microbial richness/phylogeny and community structure. Pre-post comparisons of Shannon Diversity and Faith’s PD were not significantly different within participant groups of fiber change (Shannon diversity, p=0.96 and Faith’s PD, p=0.66). Beta diversity pairwise comparisons also did not differ by fiber consumption groups (Unweighted UniFrac p=0.182 and Bray Curtis p=0.657). Similarly, none of the LME models suggested significant associations between dietary fiber consumption and metrics of alpha and beta diversity. Overall, data from this study indicates that small changes in fiber consumption among a free-living population did not have an impact on gut microbial richness, phylogeny or community structure. This may have been due to the low intake (~15 g/d) of fiber. Further study is needed to fully elucidate the role that fiber plays in the diversity and composition of the gut microbiota, especially when delivered from a variety of food sources rather than fiber supplements. / Dissertation/Thesis / Masters Thesis Nutrition 2020

Selected drugs are being utilized as models of putative colon carcinogens in a study of the influence of major types of dietary fiber upon drug pharmacokinetics. Adult, male Wistar rats were pretreated with standardized, isocaloric hydrated gelatin diets containing no fiber or 15% (w/w) cellulose, lignin, hemicellulose (metamucil), or pectin for 30 days. An additional group was fed lab chow ad libitum as a reference control. The pharmacokinetics of acetaminophen, FD & C Red No. 2 and mirex were examined following oral administration in three separate experiments. Among fiber types, pectin and hemicellulose (Metamucil) caused higher peak plasma concentrations of acetaminophen and faster rates of absorption. There was no effect of fiber type on the rate of acetaminophen elimination as determined by the interpretation of the plasma data using the computer programs AUTOAN2 and NONLIN69. Minimal quantities of Red No. 2 were absorbed from the rat intestinal tract, but its microbial metabolite, naphtionic acid, was readily taken up. Pectin produced a 5-fold higher peak plasma concentration of naphthionic acid than control animals on fiber free diet. Cellulose feeding lowered peak plasma concentration of naphthionic acid compared to the fiber control animals. Lack of any fiber in the diet produced a prolonged peak plasma concentration of napthionic acid. The metabolism of Red No. 2 to naphtionic acid by rat cecal contents was augmented by pectin feeding, alone among fiber types. Red No. 2 decreased intestinal transit times in all diet groups, including controls, with there being no difference in transit times between fiber-fed and control animals. Hemicellulose and pectin feeding lowered peak plasma concentrations of mirex compared to control and cellulose fed animals. Lignin, however produced higher peak plasma concentrations of mirex and a 4-fold higher rate of mirex elimination when compared to the fiber-free control group. These differential effects of specific fiber types upon the absorption and disposition of acetaminophen, Red No. 2 and mirex were not consistantly related to the chemical binding-capacities of the fibers of their water-holding capacities.

In a number of mammalian species, susceptibility to enteric coronavirus infection has been shown to be age-related. This is thought to be associated with enterocyte maturation and receptor protein expression. One of the factors that can influence differentiation and maturation of enterocytes is the availability of short-chain fatty acids (SCFA) in the intestinal lumen. These compounds are by-products of the bacterial fermentation of dietary fiber and serve as the primary energy source for enterocyte metabolism. The overall objective of this dissertation was to evaluate the effects of dietary fiber and short-chain fatty acids on enterocyte differentiation, maturation, and susceptibility to coronavirus infection in turkeys. Initial work involved the development of an indirect immunoperoxidase assay (IPA) for the identification and localization of turkey coronavirus (TCV) in paraffin-embedded, acid-ethanol fixed tissue. IPA was found to be superior to indirect immunofluorescent antibody test (IFA) for this and other diagnostic purposes. To evaluate cellular differentiation and maturation, an SDS-PAGE/immunoblot technique was developed to determine relative levels of villin expression in turkey embryos. Villin is an actin-bound cytoskeletal protein known to be expressed in increasing quantities at the apical surfaces of maturing enterocytes. Villin expression level was found to increase linearly as a function of embryo age. Villin localization was performed by IPA on paraffin-embedded, acid-alcohol fixed tissue. As enterocytes (embryos) matured, villin was found to concentrate at the apical surfaces and eventually at the basolateral membranes. Experiments were also conducted to see what effect in ovo butyrate administration would have on developing embryonic enterocytes. Butyrate has been shown to enhance differentiation of non-neoplastic and neoplastic cells in culture as well as promote healing of damaged intestinal epithelium in human. Villin expression was significantly enhanced in embryos receiving 0.2 and 0.3 M butyrate 36 hours post-administration. Butyrate appeared to enhance villin expression and therefore enterocyte maturation in a dose-dependent manner. Susceptibility of turkey embryos to TCV infection as a function of age and butyrate treatment was investigated as well as epithelial localization of TCV infection in poults. The level of TCV infection of epithelium was found to increase with embryo age between 17 and 23 days. Poults showed higher levels of infection on the distal 2/3 of villi and no evidence of infection in the intestinal crypts. Butyrate administration in 21-day-old embryos followed by TCV inoculation caused a significant increase of the number of infected cells per villus. This data suggested that butyrate might be used as a means to manipulate enterocyte susceptibility to TCV infection. In the final set of experiments, the effects of fiber-fortified poult diets containing 5% cellulose or 5% guar gum on luminal SCFA levels, enterocyte maturation, and TCV infection were investigated. SCFA levels in cecal contents were determined by gas chromatography. Enterocyte maturation was assessed by the determination of villin expression on immunoblot and the severity of TCV infection was determined by IPA and lesion score. Fiber-fortified diets enhanced SCFA production and villin expression, but contrary to embryo studies, TCV infection appeared to be reduced. In general, poults performed better on the diet containing cellulose. Mechanisms regarding the roles of dietary fiber and SCFA in enterocyte differentiation, maturation, and TCV susceptibility are proposed as well as future directions for research. The in ovo and poults system used in this research may serve as models for further investigation of the influences of host and dietary factors on enteric viral infection and recovery. / Ph. D.

Doctor of Philosophy / Department of Animal Sciences and Industry / Mike Tokach / In 11 experiments, 7,325 pigs were used to determine the effects of: 1) diet type and form on finishing pig growth performance and carcass fat iodine value (IV); 2) pellet quality and feeder adjustment on pig growth performance; 3) corn particle size and diet form on finishing pig growth performance and carcass characteristics; and 4) dietary acidification, diet complexity, and feed-grade antibiotics on nursery pig growth performance. Feeding diets with wheat middlings and dried distillers grains with solubles all the way until marketing decreased G:F and carcass yield, and worsened carcass fat IV. Withdrawing these ingredients 17 d prior to market restored carcass yield, but resulted in small improvements in IV. Pelleting diets improved growth performance; however, a novel finding is that pelleting diets fed to finishing pigs increased belly fat IV. Feeding nursery pigs from a wide feeder gap may improve ADG and ADFI, with no negative effects on G:F. For finishing pigs, reducing feeder gap reduced feed disappearance and improved G:F. In all experiments, feeding pelleted diets improved G:F, but the greatest improvements occurred when the percentage of fines was minimized. Grinding corn finer than 650 microns decreased ADFI and improved G:F for finishing pigs fed meal diets, but not for pigs fed pelleted diets. Pelleting diets improved ADG and G:F, but the greatest magnitude of G:F improvement to pellets occurred when pigs were fed diets containing the largest particle size corn. Thus, grinding corn finer than 650 microns improved feed efficiency for finishing pigs fed meal diets, but provided no additional benefit for pigs fed pelleted diets. When dietary supplementation of benzoic acid was evaluated, added benzoic acid in nursery pig diets did not influence growth performance in university conditions, whereas feeding complex diets or antimicrobials improved growth. In the commercial setting, acidifiers improved growth in one experiment but not the other. The varying response to acidifiers is likely influenced by health status, age, or starting weight of pigs.

Doctor of Philosophy / Department of Grain Science and Industry / Jon M. Faubion / Charles E. Walker / Anthocyanins, a group of pink to purple water-soluble flavonoids, are well known as naturally occurring pigments credited with numerous potential health benefits. However, they are sensitive to degradation by pH, light, and temperature. Blue corn (maize) is known to be high in anthocyanins (mainly cyanidin 3-glucoside). Citric and lactic acids and glucono-delta-lactone (GDL) are weak organic acids used by the food industry. Reel, convection, and impingement ovens are all used in the baking industry and they use different baking times and temperatures because they have different heat transfer coefficients. Cookies are popular snacks and might serve as a vehicle to deliver antioxidants and fiber. Preliminary tests showed that acids significantly increase the total anthocyanin content (TAC) remaining in the cookies when used at the 1.5% level (flour weight basis, fwb), then plateau up to the 6 % level. The interaction of three acids with three oven types (impingement oven 355F/4min, reel oven 400F/10min, and convection oven 360F/4min) were conducted to investigate their effects on the TAC remaining in blue corn based cookies. Cookie formula was based on AACC method 10-50D. Whole grain blue corn flour to wheat pastry flour ratio (80/20), guar gum level (1%, fwb), and water level (21.5%, fwb) were determined based on RSM analysis. All three acids affected TAC in cookie dough and final cookies by lowering their pH in the dough system. Citric acid retained the most TAC in the cookies. Cookie made with either GDL or citric acid provided larger spread, diameter, area, eccentricity, and crack ratio compared to the lactic acid. All three oven types significantly affected TAC in the cookies. The cookies baked by the convection oven contained the highest level of TAC. Oven types affected cookie spread but not diameter, area, eccentricity, brightness, or crack ratio. Cookies made with citric acid by convection retained maximum TAC (227±3.4 mg/kg). Cookies made with GDL by convection oven provided the greatest spread, crack, and eccentricity.