Quality Characteristics of Erythritol Icebox Cookies

Abstract

Sucrose is one of the principal ingredients of cookies. But a sucrose-rich diet is associated with lipogenesis and obesity. Erythritol is a noncariogenic, nonglycemic and low calorie sweetener that is safe for diabetics. The study explored the feasibility of utilizing erythritol in icebox cookie making. Icebox cookies were prepared with 25%, 50%, 75% and 100% replacement of sucrose with erythritol, respectively, and evaluated for quality indices. The Hunter L value increased with the increased erythritol level, while the product texture showed a reverse effect. No difference was found in the moisture, water activity, protein, fat, ash, and dimensions of icebox cookies prepared with sucrose or erythritol. The erythritol content (dry basis) in icebox cookies before and after baking was not significantly different. In descriptive analysis, the surface color, sweetness, and hardness of icebox cookies became lighter, less sweet, and softer, respectively, as the erythritol level increased and the sucrose level decreased. The 50%, 75%, and 100% erythritol icebox cookies had a cooling sensation. The moistness of icebox cookies showed no difference among all samples. On a seven-point hedonic test, the degree of surface color, sweetness, hardness, flavor and overall liking of icebox cookies prepared with 0%, 25% and 50% replacement of sucrose with erythritol were moderately acceptable (5.1 to 5.6, 5=like slightly). However, the lower liking degree of sensory qualities of 100% erythritol icebox cookies was observed. Overall, a partial replacement of sucrose with erythritol in icebox cookie making is feasible.