Effects of partial sugar replacement on the physicochemical and sensory properties of low sugar cookies

Ho L. H., . and Pulsawat M. M., . Effects of partial sugar replacement on the physicochemical and sensory properties of low sugar cookies. pp. 557-567. ISSN 2231-7546

The aim of the present work was to produce low sugar cookies by partial substitution with a sugar replacer (i.e. maltitol sorbitol and isomalt) for sucrose. Four different types of cookies were prepared. Sucrose was replaced by maltitol sorbitol and isomalt at 50 level (based on relative degree of sweetness of sucrose) to produce CMAL50 CSOR50 and CISO50 respectively. Cookies that contained sucrose represented the control. All the cookies produced were analysed for chemical properties physical properties and sensorial acceptance. The chemical analysis results indicated that CMAL50 CSOR50 and CISO50 had higher moisture crude fibre and the total carbohydrate content but with lower ash crude protein crude fat calories and total sugar content than the control. CSOR50 showed the lowest total sugar content; thus could be denoted as low sugar cookies. Cookies containing maltitol and isomalt presented good physical quality. The hardness value of cookies decreased with 50 substitution of sorbitol and isomalt for sucrose. CISO50 showed the lowest lightness and yellowness values than other cookie samples. The sensory evaluation results showed that the cookies incorporated with maltitol and isomalt did not influence the overall acceptability of cookies. In conclusion the replacement of sucrose with maltitol sorbitol and isomalt could reduce sugar and daily calorie intake. However sorbitol substitution at 50 level is feasible to produce low sugar cookies and this cookie could provide benefits to weight and health-conscious consumers.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(03)%202020/DONE%2...

Abstract

The aim of the present work was to produce low sugar cookies by partial substitution with a sugar replacer (i.e. maltitol sorbitol and isomalt) for sucrose. Four different types of cookies were prepared. Sucrose was replaced by maltitol sorbitol and isomalt at 50 level (based on relative degree of sweetness of sucrose) to produce CMAL50 CSOR50 and CISO50 respectively. Cookies that contained sucrose represented the control. All the cookies produced were analysed for chemical properties physical properties and sensorial acceptance. The chemical analysis results indicated that CMAL50 CSOR50 and CISO50 had higher moisture crude fibre and the total carbohydrate content but with lower ash crude protein crude fat calories and total sugar content than the control. CSOR50 showed the lowest total sugar content; thus could be denoted as low sugar cookies. Cookies containing maltitol and isomalt presented good physical quality. The hardness value of cookies decreased with 50 substitution of sorbitol and isomalt for sucrose. CISO50 showed the lowest lightness and yellowness values than other cookie samples. The sensory evaluation results showed that the cookies incorporated with maltitol and isomalt did not influence the overall acceptability of cookies. In conclusion the replacement of sucrose with maltitol sorbitol and isomalt could reduce sugar and daily calorie intake. However sorbitol substitution at 50 level is feasible to produce low sugar cookies and this cookie could provide benefits to weight and health-conscious consumers.

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Item Type:	Article
AGROVOC Term:	Biscuits
AGROVOC Term:	Bakery products
AGROVOC Term:	Sugar substitutes
AGROVOC Term:	Maltitol
AGROVOC Term:	Sorbitol
AGROVOC Term:	Isomaltose
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Consumer preferences
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/9156

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