Characteristics of Sugar Cookies with Replacement of Sucrose with Sugar Alcohols (I) Organoleptic Characteristics of Sugar Alcohol Cookies

당알콜을 이용한 Sugar Cookie의 제조 (I) 당알콜 쿠키의 관능적 특징

  • Shin, In-Young (Dept. of Food Science and Technology, Keimyung University) ;
  • Kim, Hyuk-Il (Dept. of Food Science and Technology, Keimyung University) ;
  • Kim, Chang-Soon (Dept. of Food and Nutrition, Changwon National University) ;
  • Whang, Key (Dept. of Food Science and Technology, Keimyung University)
  • 신인영 (계명대학교 식품가공학과) ;
  • 김혁일 (계명대학교 식품가공학과) ;
  • 김창순 (창원대학교 식품영양학과) ;
  • 황기 (계명대학교 식품가공학과)
  • Published : 1999.08.01

Abstract

The purpose of this study was to investigate replacing possibility of sucrose by sugar alcohols and to establish the optimum formula for the development of sugar cookies. The characteristics of sugar cookies prepared with xylitol, maltitol, lactitol, isomalt substituted for 35, 50, 75, 100% of sucrose were examined through physical measurement and sensory evaluation. The spread ratio of cookies containing sugar alcohols except xylitol was superior to that of control cookies(sucrose 100%) and the use of lactitol increased the spread ratio of cookies. The specific gravity of cookies containing sugar alcohols except xylitol was lower than that of control cookies. Therefore spread ratio was in inverse proportion to specific gravity. As the proportion of sugar alcohols increased in cookie formula, surface color of cookies was getting lighter than that of control cookies. Especially cookies containing xylitol, maltitol was getting lighter as the levels of replacement increased. Overall quality of cookies with sugar alcohols containing sensory analysis was superior to that of control cookies.

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