|SLADE, LOUISE - Food Polymer Science Consultancy|
|LEVINE, HARRY - Food Polymer Science Consultancy|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/29/2009
Publication Date: 9/13/2009
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