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United States Department of Agriculture

Agricultural Research Service

Research Project: GENETIC BASES FOR THE BIOCHEMICAL DETERMINANTS OF WHEAT QUALITY Title: Exploration of Functionality of Low-Glycemic-Impact Sugars and Polyols using DSC, RVA, SRC, and Cookie Baking

Authors
item Kweon, Meera
item Slade, Louise -
item Levine, Harry -

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: May 29, 2009
Publication Date: September 13, 2009
Citation: Kweon, M., Slade, L., Levine, H. 2009. Exploration of Functionality of Low-Glycemic-Impact Sugars and Polyols using DSC, RVA, SRC, and Cookie Baking [abstract]. American Association of Ceral Chemists International Annual Meeting.

Technical Abstract: Consumers’ growing interest in healthy cookies includes expectations for prebiotic nutritional benefits and low glycemic impact. The anti-plasticizing action of the high sucrose concentration in a cookie formula inhibits gluten development during dough mixing and starch gelatinization/pasting during baking. The resulting absence of readily digestible starch allows production of healthier cookies, if sugars and polyols with lower glycemic impact are used to replace sucrose. In the current study, sucrose (as a reference) and potential sucrose-replacing sugars (tagatose, ribose) and polyols (maltitol, lactitol, xylitol, polydextrose) were used to explore the effects of sugar-replacer type on DSC, RVA, SRC and wire-cut cookie baking. DSC results showed retardation of starch gelatinization, and RVA results showed retardation of the onset of starch pasting, both in the order: water<ribose<tagatose<xylitol<sucrose'maltitol<lactitol<polydextrose. SRC results showed that ribose-water SRC was the highest, which indicated the greatest swelling of solvent-accessible arabinoxylans in ribose solution. Cookie-baking results showed that wire-cut cookies formulated with xylitol, tagatose, or ribose exhibited snap-back, diagnostic of gluten development during mixing. In contrast, cookies formulated with maltitol, lactitol, or especially polydextrose showed facilitated flow and elongation in the direction of dough sheeting. Among the potential sugar-replacers, maltitol, lactitol, and polydextrose exhibited the most or sufficiently similar baking responses to sucrose, as observed by time-lapse photography during baking. Those results suggested that these prebiotic polyols could be used most satisfactorily as sucrose substitutes, to produce traditional wire-cut cookies with lower glycemic impact.

Last Modified: 9/10/2014
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