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. Interpretive Summary:
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<sucrose<inulin 1<inulin 2 < inulin 3. Cookie-baking results showed that wire-cut cookies formulated with all inulin products a little larger cookie width and length, and smaller cookie thickness than the sucrose control. In general all inulin products exhibited baking behavior similar to those of sucrose, as demonstrated by time-lapse photography during baking. These results suggest that a blend of inulin with high intensity sweetener could be used easily as sucrose substitutes for producing traditional wire-cut cookies with lower glycemic impact and prebiotic benefit.