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KMID : 0665220110240020239
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Korean Journal of Food and Nutrition
2011 Volume.24 No. 2 p.239 ~ p.245
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Effects of the Kind and Mixture Ratio of Sugars on the Physical and Sensory Characteristics of Sugar Snap Cookies
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Lee Gangchul
Kim Gyuhyeon
Kang Byung-Sun
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Abstract
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The purpose of this study was to investigate the quality of sugar-snap cookies containing various types and mixture ratios of sugar. The characteristics of sugar-snap cookies prepared with fructose, high-fructose corn syrup and invert sugar were examined through physical properties measurement and sensory evaluation. Results of the investigation suggest significant differences in the cookies made with various sugars. High-fructose corn syrup was better than others for making sugar-snap cookies. The quality of cookies baked with high-fructose corn syrup was improved compared to cookies baked with invert sugar or fructose. Varying the formula, with high-fructose corn syrup had little or no effect on the quality of the final product. Using different quantities of invert sugar and high-fructose corn syrup significantly affected the physical properties of the cookies. Sugar-snap cookies containing invert sugar had an extremely positive effect.
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KEYWORD
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sugar-snap cookies, fructose, invert sugar, high fructose corn syrup
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