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United States Department of Agriculture

Agricultural Research Service

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

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.

Last Modified: 10/20/2017
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