|Mckemie, Rebecca - UGA|
|Swanson, Ruthann - UGA|
Submitted to: American Dietetic Association
Publication Type: Abstract Only
Publication Acceptance Date: March 4, 2009
Publication Date: October 17, 2009
Citation: Mckemie, R., Swanson, R.B., Savage, E.M., Zhuang, H. 2009. Reduced-in-sugar Chocolate Chip Cookies: Functionality of Sucralose/Maltodextrin: Isomalt Blends. American Dietetic Association. Technical Abstract: Reduced-in-sugar Chocolate Chip Cookies: Functionality of Sucralose/Maltodextrin:Isomalt Blends Rebecca McKemie1, Ruthann B. Swanson1, Elizabeth M. Savage2 and Hong Zhuang2 1University of Georgia, Athens, GA 30605; 2ARS-USDA, Athens, GA 30605 Modified baked product availability may reduce simple carbohydrate and calorie consumption. Reformulated products that match sensory attributes of traditional products are most acceptable; a multiple ingredient approach has been most successful. Splenda Granular (sucralose/maltodextrin blend) can provide sweetness with fewer calories than sugar, while Isomalt, a polyol, with less sweetness than sugar, can provide sugar’s other functional roles. Trained sensory panelists (n=8), using the Spectrum-approach, profiled 4 chocolate chip cookies: 100% sucrose control and 3 Splenda Granular:Isomalt blends (30%:70%, 40%:60%, 50%:50%). Over 4 replications, cookies were profiled 1 day post-bake on 15-point linescales where 0=not perceptible and 15=high intensity with Compusense5 software. The control exhibited low intensities (<3.0) of white wheat flour, butter, vanilla, baking soda, salt, sour and bitter. Chocolate chip and brown sugar exhibited moderately low intensities (<4.2); sweetness rated 5.8. Control cookies exhibited moderately low levels (3.0- 4.9) of oily mouthcoat, oiliness, chewiness, cohesiveness, oral and manual hardness, oral and manual fracturability, roughness and residual particles. ANOVA and PDIFF (p</= 0.05) revealed no flavor differences, with the 30%:70% blend exhibiting textural differences from the control in chewiness and cohesiveness. Modifed cookies were also more fracturable [manual (30%:70%, 50:50%) and oral (30%:70%, 40%:60%)] than the control. Formulation had no effect (p >0.05) on water activity (0.31-0.36). Sugar replacement increased cookie spread, although probing revealed no textual differences. Sugar reduction was 36%; calorie reduction 5-8.75%. Cookie spread, cost, ease of handling and nutrition effects will serve as the basis for ratio selection for further studies involving consumer acceptability.