Characteristics of Sugar Cookies with Replacement of Sucrose with Suger Alcohols (II) Textural Characteristics of Sugar Alcohol Cookies

당알콜을 이용한 Sugar Cookie의 제조 (II) 당알콜 쿠키의 조직감

  • Shin, In-Young (Dept. of Food Science and Technology, Keimyung University) ;
  • Kim, Hyuk-Il (Dept. of Food Science and Technology, Keimyung University) ;
  • Kim, Chang-Soon (Dept. of Food and Nutrition, Changwon National University) ;
  • Whang, Key (Dept. of Food Science and Technology, Keimyung University)
  • 신인영 (계명대학교 식품가공학과) ;
  • 김혁일 (계명대학교 식품가공학과) ;
  • 김창순 (창원대학교 식품영양학과) ;
  • 황기 (계명대학교 식품가공학과)
  • Published : 1999.10.01

Abstract

The purpose of this study was to investigate the effect of replacement of 35, 50, 75, 100% of sucrose by sugar alcohols on the texture of sugar cookies. The moistness of dough decreased as the amount of isomalt increased in cookie formula. From the texture profile for rheological properties of dough, hardness and adhesiveness of dough increased as the amount of isomalt increased. From the texture profile for sugar cookie measured by snap test and probing, hardness and brittleness of cookies increased as the levels of replacement decreased. Especially the addition of lactitol increased brittleness of cookies. In addition texture of cookies was close to control cookie as the levels of replacement decreased.

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