Effect of fat and sugar replacement on cookie properties

Zoulias, EI; Oreopoulou, V; Kounalaki, E

dc.contributor.author	Zoulias, EI	en
dc.contributor.author	Oreopoulou, V	en
dc.contributor.author	Kounalaki, E	en
dc.date.accessioned	2014-03-01T01:17:45Z
dc.date.available	2014-03-01T01:17:45Z
dc.date.issued	2002	en
dc.identifier.issn	0022-5142	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/14652
dc.subject	Cookie properties	en
dc.subject	Fat mimetics	en
dc.subject	Fat replacement	en
dc.subject	Polyols	en
dc.subject	Sugar replacement	en
dc.subject.classification	Agriculture, Multidisciplinary	en
dc.subject.classification	Chemistry, Applied	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	fat	en
dc.subject.other	food	en
dc.subject.other	sugar	en
dc.title	Effect of fat and sugar replacement on cookie properties	en
heal.type	journalArticle	en
heal.identifier.primary	10.1002/jsfa.1230	en
heal.identifier.secondary	http://dx.doi.org/10.1002/jsfa.1230	en
heal.language	English	en
heal.publicationDate	2002	en
heal.abstract	Fat mimetics, namely Raftiline, Simplesse, CdeLight and polydextrose, diluted in water to give a gel with 200 g kg(-1) concentration, were used for partial fat replacement and polyols, namely lactitol, sorbitol and maltitol, for sugar replacement in low-fat, sugar-free cookies. Raftiline, Simplesse or CdeLight combined with lactitol or sorbitol in 35% fat-reduced, sugar-free cookies resulted in products with hardness and brittleness comparable to those of the control. Polydextrose as fat mimetic and maltitol as sugar substitute resulted in very hard and brittle products. Further fat replacement to 50% was achieved using Raftiline, Simplesse or CdeLight combined with a blend of lactitol and sorbitol; however, the final products were hard, brittle and did not expand properly after baking. Cookies prepared with Simplesse had the least acceptable flavour, while cookies prepared with CdeLight were rated as the most acceptable by a sensory panel. The textural properties were improved by either decreasing the amount of alternative sweetener or increasing the concentration of fat mimetic in the gel which was added to the cookies. All fat-reduced, sugar-free cookies prepared in this study had higher values of moisture content and water activity than the control, but these values were below the upper limit that affects cookie shelf-life. (C) 2002 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/jsfa.1230	en
dc.identifier.isi	ISI:000178946300007	en
dc.identifier.volume	82	en
dc.identifier.issue	14	en
dc.identifier.spage	1637	en
dc.identifier.epage	1644	en