Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies

Zoulias, EI; Piknis, S; Oreopoulou, V

dc.contributor.author	Zoulias, EI	en
dc.contributor.author	Piknis, S	en
dc.contributor.author	Oreopoulou, V	en
dc.date.accessioned	2014-03-01T01:15:34Z
dc.date.available	2014-03-01T01:15:34Z
dc.date.issued	2000	en
dc.identifier.issn	0022-5142	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/13600
dc.subject	sugar replacement	en
dc.subject	polyols	en
dc.subject	rheological properties	en
dc.subject	cookie properties	en
dc.subject.classification	Agriculture, Multidisciplinary	en
dc.subject.classification	Chemistry, Applied	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	INGREDIENTS	en
dc.subject.other	BISCUITS	en
dc.subject.other	QUALITY	en
dc.subject.other	DOUGH	en
dc.title	Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies	en
heal.type	journalArticle	en
heal.identifier.primary	10.1002/1097-0010(200011)80:14<2049::AID-JSFA735>3.0.CO;2-Q	en
heal.identifier.secondary	http://dx.doi.org/10.1002/1097-0010(200011)80:14<2049::AID-JSFA735>3.0.CO;2-Q	en
heal.language	English	en
heal.publicationDate	2000	en
heal.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. (C) 2000 Society of Chemical Industry.	en
heal.publisher	JOHN WILEY & SONS LTD	en
heal.journalName	JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE	en
dc.identifier.doi	10.1002/1097-0010(200011)80:14<2049::AID-JSFA735>3.0.CO;2-Q	en
dc.identifier.isi	ISI:000090030500008	en
dc.identifier.volume	80	en
dc.identifier.issue	14	en
dc.identifier.spage	2049	en
dc.identifier.epage	2056	en