Effect of sugar replacement by polyols and acesulfame‐K on properties of low‐fat cookies

The effect of sucrose replacement by polyols or fructose on dough rheology and properties of low‐fat cookies was studied. Polydextrose was used to replace 35% of fat in low‐fat cookie formulations. The rheological properties of dough were affected by sugar replacement. Maltitol and fructose resulted in dough with high values of hardness and consistency and low adhesiveness and cohesiveness, while lactitol, sorbitol and xylitol had the opposite effect. The properties of cookies prepared with maltitol and lactitol were similar to sucrose ones. Sorbitol cookies had acceptable properties too. In addition, lactitol and sorbitol improved the texture of low‐fat cookies, making them softer and less brittle. Xylitol also affected texture favourably, but not flavour. Mannitol was found not suitable for cookie formulation, as it restricts spread and imparts unpleasant flavour and appearance to the cookies. Fructose was judged unacceptable too, because it led to bitter aftertaste and dark colour. Cookies with polyols or fructose were less sweet than sucrose ones, but supplementation with acesulfame‐K increased sweetness and improved perceived flavour and general acceptance. © 2000 Society of Chemical Industry     

Effect of fat mimetics on physical,textural and sensory properties of cookies

Soft‐type cookies were prepared with up to 35% fat replacement by fat mimetics, namely Litesse (improved polydextrose), C*deLight MD 01970 (maltodextrins), Dairytrim (b‐glucans), pectin and Simplesse Dry 100 (a blend of micropatriculated whey proteins and emulsifiers). Physical, textural and sensory properties of the cookies were measured. All formulations with fat replacement up to 23% showed properties similar to control cookies except hardness. Cookies with 35% fat replacement by Litesse, a combination of Litesse and C*deLight MD 01970 and a combination of Litesse and Simplesse Dry 100 (50% each) presented a greater hardness, but physical properties as well as flavor and general acceptance comparable to the control cookies.     

EFFECTS OF AVOCADO FRUIT PUREE AND OATRIM AS FAT REPLACERS ON THE PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF OATMEAL COOKIES

ABSTRACT

This study was conducted to investigate the effectiveness of partial replacement (50% level) of butter fat by two different fat replacers (avocado puree and Oatrim) on the physical, textural and sensory properties of oatmeal cookies. Compared with the control cookie, both fat‐reduced cookies had greater heights, reduced spreads, increased % moisture loss and higher water activities (P < 0.05). Textural measurements made using the TA.XT Plus Texture Analyzer showed the fat‐reduced cookies to be tougher and less brittle (P < 0.05). Appearance was the only sensory category in which a significant difference was seen (P < 0.05). Both avocado and Oatrim cookies were found to be overall acceptable, and at the 50% level of fat replacement, the total fat content for the avocado and Oatrim cookies decreased by 35 and 39%, respectively.

PRACTICAL APPLICATIONS

When incorporated into an overall healthy diet, reduced‐fat foods made with fat replacers can play an important role in helping consumers reach and maintain their goal of reducing consumption of dietary fat. Results from this study indicate that cookies with acceptable physical, textural and sensory properties could be produced when 50% of the fat is replaced by Oatrim and avocado fat replacers. Dietitians should be aware of such fat replacers. Improved nutritional content, acceptability, ease of preparation and low cost make avocado puree a viable fat replacement option for use in home‐baked products. This data can also serve as a resource to further explore the utilization of Oatrim in developing commercially prepared low‐fat cookies and other baked products.

     

Evaluation of the Quality of Cookies Supplemented with Distillers' Dried Grain Flours

Distillers' dried gram (DDG) samples collected from various distillers differed in protein, ash, fat, and fiber contents, and colors. When distiller's dried gram flour (DDGF) was mixed with wheat flour at a 15 or 25% (w/w) replacement level for making sugar cookies, the replacement could decrease the width and thickness and darken the color of sugar cookies. DDGF was found suitable as a supplement for preparing dark-colored cookies to enrich their protein and fiber contents. Sensory evaluations of 15% DDGF supplemented bar, spice and chocolate cookies showed that they were all acceptable.     

The effect of alternative sweeteners on batter rheology and cake properties

BACKGROUND: The aim of this research was to investigate whether certain polyols (mannitol, maltitol, sorbitol, lactitol), fructose, oligofructose and polydextrose can replace sugar (by an equal amount of each substitute) in cake formulations. The rheological behaviour of the cake batter and the physical characteristics of the cakes containing sugar substitutes were compared with the respective attributes of the control cake. Differential scanning calorimetry was used to investigate the effect of sugar substitutes on starch gelatinisation. Furthermore sensorial characteristics were evaluated by instrumental measurements and sensory evaluation. The correlation of the batter characteristics with the textural attributes of the final product was also attempted. RESULTS: The best results were obtained by using oligofructose, lactitol or maltitol as sugar replacers, which exhibited similar behaviour to sucrose in terms of batter rheology and increased starch gelatinisation temperature. Fructose and mannitol led to cakes of poor quality characteristics, as was demonstrated by instrumental measurements and sensory evaluation. CONCLUSIONS: Batter rheological behaviour as well as the ability of sugar substitutes to increase starch gelatinisation temperature proved to be controlling factors of the textural properties and volume of the cakes. The sensory evaluation indicated that overall acceptance followed closely the scores of tenderness and taste. Copyright © 2011 Society of Chemical Industry     

Solubilization of Fish Muscle Myosin by Sorbitol

Sugars and their reduced forms decreased the turbidity of myofibril suspension in a concentration dependent relation. The extent of turbidity decrease was compound specific; glucose sorbitol lactitol = lactose=maltitol. Turbidity decreasing effect of sugars correlated well with the number of hydroxyl groups. Sorbitol reduced the NaCl concentration required for solubilization of myofibrils. Moreover, filament formation by myosin was strongly inhibited by sorbitol.     

高效液相色谱法同时检测胶基糖果中的7种糖醇

目的建立高效液相色谱-示差折光检测法(HPLC-RID)同时测定食品中麦芽糖醇、核糖醇、丙三醇、甘露醇、乳糖醇、木糖醇、山梨糖醇的检测方法,考察并优化色谱柱的柱温和流速等对7种糖醇的分离效果产生影响的条件。方法采用Phenomenex HPX-42C钙离子型阳离子交换色谱柱,以超纯水为流动相,通过示差检测器测定,外标法定量。结果 7种糖醇在不同温度条件下的范特霍夫(Van't Hoff)曲线具有良好的线性关系,糖醇之间的分离效果可通过改变色谱柱柱温而得到改善;在50~5000 mg/L的线性范围内,相关系数(r~2)0.999以上,方法的检出限均为25 mg/kg,加标回收率94.4%~108%,相对标准偏差为0.95%~7.3%。结论所建立的方法前处理简单、分离效果好,适用于胶基糖果中多种糖醇的检测。     

高效液相色谱-蒸发光散射法测定无糖糕饼中糖醇含量

建立了高效液相色谱-蒸发光散射法测定无糖糕饼中四种糖醇的新方法。样品选择水/超声波萃取处理法;ODS-SPE小柱样品预处理,ZorbaxNH2色谱柱,乙腈∶水=75∶25(V/V)流动相,ELSD检测器条件:漂移管温度:85℃;增益:60;气体压力:25psi;雾化器温度:34.8℃。样品回收率在92.51%～99.00%。实现了对木糖醇、麦芽糖醇、乳糖醇及山梨糖醇四种混糖醇的分离与检测,简便快速,灵敏度高。     

Factors influencing the sensory perception of reformulated baked confectionary products

Abstract

Baked confectionary products such as cakes, biscuits, cookies, and muffins are consumed globally as they are coveted for their sensory attributes. However, due to their high sugar and fat content, baked confectionary products are also considered major contributors to the prevalence of obesity and the rise of type II diabetes in industrialized nations and in emerging economies. Both sugar and fat have multiple roles in baked confectionary products in terms of structure, texture, shelf-life, aroma, and taste. Considerable efforts have been undertaken to modify product formulations to decrease sugar and fat contents without compromising on product or sensory quality, and this review focuses on relevant research undertaken to date. Aspects addressed include the impact of decreasing sugar and fat content, the impact of sugar or fat substitutes in relation to sensory perception, with a focus on the role of key product constituents, processing parameters, flavor reactions, aromatic compounds, and flavor chemical and sensory techniques.     

Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties

The effects of several fat replacement levels (0%, 35%, 50%, 70%, and 100%) by inulin in sponge cake microstructure and physicochemical properties were studied. Oil substitution for inulin decreased significantly (P < 0.05) batter viscosity, giving heterogeneous bubbles size distributions as it was observed by light microscopy. Using confocal laser scanning microscopy the fat was observed to be located at the bubbles' interface, enabling an optimum crumb cake structure development during baking. Cryo-SEM micrographs of cake crumbs showed a continuous matrix with embedded starch granules and coated with oil; when fat replacement levels increased, starch granules appeared as detached structures. Cakes with fat replacement up to 70% had a high crumb air cell values; they were softer and rated as acceptable by an untrained sensory panel (n = 51). So, the reformulation of a standard sponge cake recipe to obtain a new product with additional health benefits and accepted by consumers is achieved. Practical Application: In this study, fat is replaced by inulin in cakes, which is a fiber mainly obtained from chicory roots. Sponge cake formulations with reductions in fat content up to 70% are achieved. These high-quality products can be labeled as "reduced in fat" according to U.S. FDA (2009) and EU regulations (European-Union 2006).     

Viscosity and Textural Attributes of Reduced-fat Peanut Pastes

The viscosity and texture attributes of reduced‐fat peanut pastes (more than 50% fat reduction) using combinations of protein‐based Simplesse‐500^TM (S), starch‐based PCR 352–1 (P), and water (W) were studied at 23’°C. Viscosity data were obtained for the shear rate range of 0.067s^–1 to 148.9 s^–1 using the Brookfield Viscometer HBDVIII with spiral adapter. Results demonstrated that two formulations produced pastes with viscosity similar to the control (reduced‐fat (30%) peanut butter): 54:5, 59.5, and 57.6 Pas at 38.2 s^–1, respectively. Sensory tests showed that these pastes were lighter in color, easter to spread, less firm and grainy that the control. Results suggest the potential for development of > 50% reduced‐fat peanut pastes.     

Use of Wheat Flour-Lipid and Waxy Maize Starch-Lipid Composites in Wire-Cut Formula Cookies

ABSTRACT: Wheat flour-lipid composite (WFLC) and waxy maize starch-lipid composite (WMSLC) had small or no effect on cookie diameter when substituted for 18%, 30%, and 42% shortening in wire-cut formula cookies. Higher levels of replacement made cookies softer than the control. At 42% replacement, WMSLC produced larger cookies than WFLC. Cookie stack height increased using 30% and 42% shortening substitution. Cookies with WFLC were thicker, softer, and lighter in color than cookies with WMSLC. Composites increased cookie moisture and water activity. Glucose addition increased cookie diameter and chroma but decreased hue angle and CIEL* values. WFLC exhibited higher water-binding capacity, pasting breakdown, and setback than WMSLC.     

糖醇替代对芸豆蜜豆品质特性的影响

为开发无糖芸豆蜜豆,选用赤藓糖醇、麦芽糖醇、木糖醇、山梨糖醇完全替代糖渍液中的蔗糖,通过分析不同糖醇对芸豆蜜豆色度、质构、含水量、水分活度、γ-氨基丁酸(GABA)含量、消化特性及感官品质的影响以确定最佳蔗糖替代物。结果表明,4种糖醇在保持GABA含量的基础上(P>0.05),提高了芸豆蜜豆的亮度,显著降低芸豆蜜豆的硬度、咀嚼度、水分活度及估计血糖生成指数(eGI)(P<0.05)。麦芽糖醇芸豆蜜豆的eGI最低,显著降低了30.25%(P<0.05)。4种糖醇及蔗糖芸豆蜜豆综合感官评分分别为72.60、79.50、80.60、72.70、80.70,其中麦芽糖醇、木糖醇芸豆蜜豆与蔗糖组最为接近(P>0.05)。综合考虑,麦芽糖醇是替代蔗糖开发无糖芸豆蜜豆的最佳选择。     

Consumer Acceptability of Low Fat Foods Containing Inulin and Oligofructose

Inulin and oligofructose were used as fat replacers in Anzac cookies, blueberry muffins, carrot cake, chocolate cake, lemon cheesecake, ice cream, and beef sausages at levels ranging from 4 to 13g/100g, achieving a significant reduction in fat content (20% to 80% relative). These foods were rated as acceptable by an untrained taste panel, but scored consistently lower than their full‐fat counterparts (controls). Regression analysis showed that, unlike the controls, texture was more important than flavor in determining overall acceptability of the low‐fat foods. Inulin and oligofructose are readily incorporated into bakery and meat formulations, but their use might be limited by adverse physiological effects when consumed at high levels.     

植物油预乳状液替代猪脂肪对法兰克福香肠品质特性的影响

将1 g/100 mL氧化绿原酸添加到以猪血浆蛋白水解物作为乳化剂所制备的水包油型乳状液中,以此获得高稳定性的植物油预乳状液。然后将该预乳状液以15%、30%、45%和60%的比例替代猪脂肪加入到法兰克福香肠中,探讨替代脂肪比例对香肠品质特性的影响。测定香肠的蒸煮损失、质构、色度以及水分迁移规律,同时测定肉糜的乳化稳定性和流变特性。结果表明,随着预乳状液替代比例的增加,香肠的蒸煮损失显著降低（P＜0.05）,硬度、咀嚼性、L*值和b*值显著增加（P＜0.05）,而弹性、黏结性、感官评价无显著变化（P＞0.05）。低场核磁研究结果发现,预乳状液替代比例的增加能够显著缩短香肠的弛豫时间（P＜0.05）,说明其能增强蛋白质网络对水分子的束缚能力。与此同时,随着预乳状液替代比例的增加,肉糜的乳化稳定性显著增加（P＜0.05）。另外,肉糜的流变学测定结果表明,随着预乳状液替代比例的增加能够显著提高肉糜在加热终点的储能模量（G’）和损失模量（G′′）,而且显著降低了相位角正切值（tanδ）（P＜0.05）。在法兰克福香肠的制作中猪脂肪能够被预乳状液部分替代,而且对香肠的感官无显著影响,尤其以45%的替代量为最佳。     

Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes

Interest in nutrition is driving consumer demands for less fat, sugar, and calories. In most foods, however, the removal or reduction of ingredients causes readily detectable losses in appearance, texture and mouthfeel. In this work seven bulking agents (maltitol, mannitol, xylitol, sorbitol, isomaltose, oligofructose and polydextrose) were used to totally replace sucrose in sponge cakes. The effect of this substitution on cake quality was determined by measuring texture, colour and volume after baking under controlled conditions. These parameters were established instrumentally and by sensory evaluation. Best results were obtained with xylitol and maltitol, leading to sponge cakes more similar to the control one – manufactured with sucrose – and with the highest acceptance level in sensory evaluations. Lower quality sponge cakes were those elaborated with mannitol.     

Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages

Effects of fat replacement on physicochemical, microbial and sensory properties of fermented sausages were determined after drying process and 4 weeks of storage. Fermented sausages were formulated with 20% pork back fat (control), and three reduced‐fat treatments were prepared by replacing 25%, 50%, and 75% of fat with a mixture of collagen, dietary fibre and ice (1:1:8). TBARS values of reduced‐fat treatments were significantly lower compared with control after drying (P ≤ 0.05). As fat replacing ratio increased, fat content decreased significantly (P ≤ 0.05), whereas moisture, protein and ash content increased significantly (P ≤ 0.05). There was no marked difference between the treatments in terms of microbial analysis, sensory colour, flavour, off‐flavour or overall acceptability (P > 0.05) during refrigerated storage. Therefore, replacing pork back fat with a mixture of collagen and dietary fibre in fermented sausages may contribute to reduce lipid oxidation and maintain sensory properties during storage.     

糖醇类甜味剂的甜味与副味影响因素研究

糖醇因甜味纯正、热量低、安全健康等优势,成为理想的代糖甜味剂,具有广阔的应用前景。然而,对糖醇类甜味剂感官属性的影响因素研究较少。作者以赤藓糖醇、木糖醇、麦芽糖醇和山梨糖醇为研究对象,采用成对比较和排序法等感官分析方法,研究不同粒径、温度以及溶液质量浓度对糖醇类物质的甜味、清凉感、苦味和异味的影响差异。结果显示,在室温下,不同粒径糖醇晶体的清凉感均表现出显著差异（P<0.05）,麦芽糖醇和山梨糖醇的甜味也有显著性差异（P<0.01）,这两个属性基本都显示出粒径越大、强度越小的特点;升温后,不同颗粒间的异味和苦味差异更容易分辨,也会使清凉感的感知变弱;高质量浓度赤藓糖醇在热饮中表现出了比较显著的增甜效果;对于木糖醇、麦芽糖醇和山梨糖醇,在冷热条件下的甜味感知差异在不同质量浓度溶液下的表现相似。