Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies
2000; Wiley; Volume: 80; Issue: 14 Linguagem: Inglês
10.1002/1097-0010(200011)80
ISSN1097-0010
AutoresEmmanuel I Zoulias, Spyros Piknis, Vassiliki Oreopoulou,
Tópico(s)Polysaccharides Composition and Applications
ResumoJournal of the Science of Food and AgricultureVolume 80, Issue 14 p. 2049-2056 Paper Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies Emmanuel I Zoulias, Emmanuel I Zoulias Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens, GR-15780 Athens, GreeceSearch for more papers by this authorSpyros Piknis, Spyros Piknis Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens, GR-15780 Athens, GreeceSearch for more papers by this authorVassiliki Oreopoulou, Corresponding Author Vassiliki Oreopoulou Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens, GR-15780 Athens, GreeceLaboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens, GR-15780 Athens, GreeceSearch for more papers by this author Emmanuel I Zoulias, Emmanuel I Zoulias Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens, GR-15780 Athens, GreeceSearch for more papers by this authorSpyros Piknis, Spyros Piknis Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens, GR-15780 Athens, GreeceSearch for more papers by this authorVassiliki Oreopoulou, Corresponding Author Vassiliki Oreopoulou Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens, GR-15780 Athens, GreeceLaboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens, GR-15780 Athens, GreeceSearch for more papers by this author First published: 28 September 2000 https://doi.org/10.1002/1097-0010(200011)80:14 3.0.CO;2-QCitations: 81Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract The effect of sucrose replacement by polyols or fructose on dough rheology and properties of low-fat cookies was studied. Polydextrose was used to replace 35% of fat in low-fat cookie formulations. The rheological properties of dough were affected by sugar replacement. Maltitol and fructose resulted in dough with high values of hardness and consistency and low adhesiveness and cohesiveness, while lactitol, sorbitol and xylitol had the opposite effect. The properties of cookies prepared with maltitol and lactitol were similar to sucrose ones. Sorbitol cookies had acceptable properties too. In addition, lactitol and sorbitol improved the texture of low-fat cookies, making them softer and less brittle. Xylitol also affected texture favourably, but not flavour. Mannitol was found not suitable for cookie formulation, as it restricts spread and imparts unpleasant flavour and appearance to the cookies. Fructose was judged unacceptable too, because it led to bitter aftertaste and dark colour. Cookies with polyols or fructose were less sweet than sucrose ones, but supplementation with acesulfame-K increased sweetness and improved perceived flavour and general acceptance. © 2000 Society of Chemical Industry Citing Literature Volume80, Issue14November 2000Pages 2049-2056 RelatedInformation
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