Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies

The effect of sucrose replacement by polyols or fructose on dough rheology and properties of low-fat cookies was studied. Polydextrose was used to rep lace 35% of fat in low-fat cookie formulations. The rheological properties of dough were affected by sugar replacement. Maltitol and fructose resulted in dough with high values of hardness and consistency and low adhesiveness and cohesiveness, while lactitol, sorbitol and xylitol had the opposite ef fect. The properties of cookies prepared with maltitol and lactitol were si milar to sucrose ones. Sorbitol cookies had acceptable properties too. In a ddition, lactitol and sorbitol improved the texture of low-fat cookies, mak ing them softer and less brittle. Xylitol also affected texture favourably, but not flavour. Mannitol was found not suitable for cookie formulation, a s it restricts spread and imparts unpleasant flavour and appearance to the cookies. Fructose was judged unacceptable too, because it led to bitter aft ertaste and dark colour. Cookies with polyols or fructose were less sweet t han sucrose ones, but supplementation with acesulfame-K increased sweetness and improved perceived flavour and general acceptance. (C) 2000 Society of Chemical Industry.