|LIN, CONNIE - Sensus, Llc|
Submitted to: Annual Meeting of the Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: 2/18/2010
Publication Date: 7/18/2010
Citation: Kweon, M., Donelson, T.S., Lin, C. 2010. Functionality of Inulin as a Sucrose Replacer in Cookie Baking. Annual Meeting of the Institute of Food Technologists. IFT Annual Meeting Book of Abstracts. 078-17:91.
Technical Abstract: Inulin was evaluated as a sucrose replacer for healthy cookie production with benefits of low glycemic impact and prebiotic soluble fiber. Sucrose (as a reference) and three inulin products of different concentrations (as soluble fibers) were used to explore the effects of sugar-replacer type on solvent retention capacity (SRC), differential scanning calorimetry (DSC), Rapid Visco-Analyzer (RVA), 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 same order: water