Exploration of low-glycemic-impact sugars and polyols in cookie baking, using SRC, DSC, and RVA

M. Kweon; L. Slade; H. Levine

Exploration of low-glycemic-impact sugars and polyols in cookie baking, using SRC, DSC, and RVA

In: Dietary fibre: new frontiers for food and health

Authors:

M. Kweon

M. Kweon ¹USDA, ARS, Soft Wheat Quality Lab, Agricultural Research and Development Center, Ohio State University, 1680 Madison Avenue, Wooster, Ohio, USA; meera.kweon@ars.usda.gov

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L. Slade

L. Slade ²Food Polymer Science Consultancy, 4D Yacenda Dr, Morris Plains, New Jersey, USA

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, and

H. Levine

H. Levine ²Food Polymer Science Consultancy, 4D Yacenda Dr, Morris Plains, New Jersey, USA

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Type:: Chapter

Pages:: 513–528

DOI:: https://doi.org/10.3920/978-90-8686-692-2_036

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The anti-plasticising action of the high sucrose concentration in a cookie formula inhibits both gluten development during dough mixing and starch gelatinisation/pasting during baking. If alternative sugars and polyols with lower glycemic impact are used to replace sucrose, the resulting absence of readily digestible starch allows production of healthier cookies. For this study, sucrose (as a reference) and potential sucrose-replacing sugars (tagatose and ribose) and polyols (maltitol, lactitol, xylitol, and polydextrose) were used to explore the effects of sugar-replacer type on results from solvent retention capacity (SRC), differential scanning calorimetry (DSC), Rapid Visco-Analyzer (RVA), and wire-cut cookie baking. DSC results showed retardation of starch gelatinisation, and RVA results showed retardation of the onset of starch pasting, both in the same order: water < ribose < tagatose < xylitol < sucrose ≤ maltitol < lactitol < polydextrose. Cookie-baking results showed that wire-cut cookies formulated with xylitol, tagatose, and ribose exhibited snap-back, diagnostic for gluten development during dough mixing. In contrast, cookies formulated with maltitol, lactitol, and especially polydextrose showed facilitated flow and elongation in the direction of sheeting. Notably, only for the cookies that exhibited snap-back, cookie height was inversely correlated with cookie length, but not with width. Among these potential sugar-replacers, maltitol and lactitol exhibited the most similar baking responses to those of sucrose, as demonstrated by time-lapse photography during baking. These results suggested that those polyols could be used most easily as sucrose substitutes, in order to produce traditional wire-cut cookies with lower glycemic impact. The baking behaviour of polydextrose was also sufficiently similar to that of sucrose, so that a blend of polydextrose with maltitol or lactitol could replace sucrose, with the additional benefit of a prebiotic soluble fibre.

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Dietary fibre: new frontiers for food and health

E-Book ISBN:: 9789086866922

Publisher:: Wageningen Academic

Print Publication Date:: 30 Oct 2010

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- Life Sciences

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Exploration of low-glycemic-impact sugars and polyols in cookie baking, using SRC, DSC, and RVA

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Dietary fibre: new frontiers for food and health

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