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KMID : 1011620200360060537
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 6 p.537 ~ p.545
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Quality Characteristics and Acceptance of Sable Cookies Sweetened with Various Sugar Substitutes
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Shin Hee-Yong
Yoon Hye-Hyun
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Abstract
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Purpose: This study investigated the quality characteristics of Sable cookies baked using various sugar substitutes.
Methods: Sable cookie samples were prepared by replacing 70% of the sugar with various sugar substitutes, viz., sucrose(CON), trehalose (TC), palatinose (PC), erythritol (EC), maltitol (MC), and D-xylose (XC). We then determined the quality characteristics of cookies by evaluating the moisture content, sugar content, color value, texture analysis, and assessing attribute difference test by 25 trained panels, and the acceptance test by 50 consumers.
Results: The sugar content of the cookies was the highest in CON and the lowest in EC (p<0.001). Moisture content was the highest in XC and lowest in MC (p<0.001), whereas hardness was highest in MC and lowest in XC. In addition, XC had the lowest L value and the highest a and b values, indicating the darkest color among cookie samples (p<0.001). Attribute difference test revealed the highest savory odor in PC, and sweetest taste in CON and MC. Hardness, crispness and crumbliness were similar for CON and MC (p<0.05). The after-taste, tub-tub and nasty smell were highest in XC (p<0.001). Consumer acceptance was the highest for CON and MC, and the lowest for XC in odor, taste, texture, and overall preference (p<0.001).
Conclusion: These results show the possibility that Sable cookies baked with maltitol instead of sugar are suitable in improving the quality of cookies as well as consumer acceptance.
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KEYWORD
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Sugar Substitute, Sweetener, Low-Sugar Cookie, Sable Cookie, Quality Characteristics
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