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Title: Funtionality of Sucralose/Maltodextrin: Isomalt blends in Oatmeal Cookies

Author
item Swanson, Ruthann
item Mckemie, Rebecca
item Savage, Elizabeth
item Zhuang, Hong

Submitted to: American Dietetic Association
Publication Type: Abstract Only
Publication Acceptance Date: 3/4/2009
Publication Date: 10/17/2009
Citation: Swanson, R.B., Mckemie, R., Savage, E.M., Zhuang, H. 2009. Funtionality of Sucralose/Maltodextrin: Isomalt blends in Oatmeal Cookies. American Dietetic Association.

Interpretive Summary: N/A

Technical Abstract: Functionality of Sucralose/Maltodextrin:Isomalt blends in Oatmeal Cookies Ruthann B. Swanson1, Rebecca McKemie1, Elizabeth M. Savage2 and Hong Zhuang2 1University of Georgia, Athens, GA 30605; 2ARS-USDA, Athens, GA 30605 Availability of reduced-in-sugar baked products with quality characteristics equal to their full-sugar counterparts may reduce simple carbohydrate and calorie consumption. Employing a multiple ingredient approach would allow Splenda Granular (sucralose/maltodextrin blend) to provide sweetness while Isomalt, a sugar alcohol with less sweetness than sugar, could provide sugar’s other functional roles. Trained sensory panelists (n=8), using the Spectrum-approach, profiled 4 oatmeal cookies: 100% sucrose control and 3 Splenda Granular:Isomalt blends ( 30%:70%, 40%:60%, 50%:50%)]. Over 3 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 (<2.8) of grainy/oatmeal, butter, vanilla, baking soda, sour and astringent. Cinnamon/woody spice, brown sugar and salt exhibited moderately low intensities (<4.0); sweetness rated 5.4. Control cookies exhibited low levels (<2.8) of manual and oral fracturability; moderately low levels (3.3- 4.8) of oily mouthcoat, oiliness, chewiness, hardness and residual particles, and moderate levels (5.5- 6.5) for roughness, cohesiveness, and manual and oral hardness. ANOVA and PDIFF (p</= 0.05) revealed no flavor differences, with textural differences limited to manual hardness. Formulation had no effect (p >0.05) on water activity (0.51-0.54). Cookie spread was reduced for 40%:60% and 50%:50% blends. Probing revealed modified cookies exhibited increased penetration resistance, although hardness did not differ. Sugar reduction exceeded 35%; calorie reduction 5-8.5%. Cookie spread, cost, ease of handling and nutrition effects will serve as the basis for ratio selection for further studies involving consumer acceptability due to few descriptive sensory differences.