Quality characteristics of dacquoise prepared with non-digestible maltodextrin

Kim, J.M.; Ahn, D.Y.; Han, J.A.

Quality characteristics of dacquoise prepared with non-digestible maltodextrin

2022

Kim, J.M. | Ahn, D.Y. | Han, J.A.

A low-sugar dacquoise cookie was developed by substituting sugar or sugar powder with non-digestible maltodextrin (NMD), and the resulting properties were compared. Increasing the amount of NMD resulted in a decrease in total calories and an increase in dietary fiber content. As the NMD amount increased, the total weight and moisture content in the developed product and the viscosity of the batter also increased. The bread volume increased as sugar was replaced with NMD; however, it decreased when sugar powder was replaced with NMD. Regarding color, L* values decreased, whereas a* and b* increased with an increased amount of NMD. For textural properties, increasing the amount of NMD resulted in increased hardness, adhesiveness, and chewiness. Based on the sensory test, the sample where sugar was 100% substituted with NMD was evaluated as the most suitable replacement for the control.

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