Effect of reducing levels of sugar content on quality characteristics of reduced-calorie cake and cookie made with konjac flour, sorbitol, and polydextrose
2002
Adisak Akesowan(University of the Thai Chamber of Commerce, Bangkok (Thailand). Faculty of Science. Dept. of Food Science and Technology)
Quality characteristics of reduced-calories cake and cookie containing konjac flour prepared with reduced amount of sugar were evaluated. Cake and cookie with 50 percent less sugar which rated by panelists were lower scores of sensory attributes than control formulations. The cake revealed shrinkage appearance, while more hardness was obtained for the cookie. The optimum levels of sorbitol and polydextrose substituted for sugar content resulted 50 percent less sugar cake and cookie were better sensory and physical characteristics than no adding of two bulking agents. Panelist rated the reduced-fat cake with 10 percent sorbitol (flour weight basis, fwb) and 25 percent polydextrose (fwb) more appearance (firmness), color (crumb), and juiciness as sugar amount decreasing from 48 percent to 0 percent (fwb). The no adding sugar cake exhibited high cutting force, but low lightness (L*). The scores for sensory attributes such as color, crispness, and sweetness of the reduced-fat cookie with 10 percent sorbitol (fwb) and 15 percent polydextrose (fwb) tended to decrease when sugar amount was decreased from 18.5 percent to 0 percent (fwb). Decrease in sugar content also produced decrease in cutting force, lightness (L*), and spread ratio of cookies.
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