Effects of partial sugar replacement on the physicochemical and sensory properties of low sugar cookies
2020
Ho, L. H. | Pulsawat, M. M.
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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