K. Bukolt, N. Ramirez, A. Saenz, K. Mirza, S. Bhaduri, K. Navder
{"title":"低血糖指数甜菊糖-贝尼纤维甜味剂对燕麦葡萄干饼干物理、质地和感官品质的影响","authors":"K. Bukolt, N. Ramirez, A. Saenz, K. Mirza, S. Bhaduri, K. Navder","doi":"10.35248/2157-7110.19.10.804","DOIUrl":null,"url":null,"abstract":"This study was conducted to test the effectiveness of a 33%, 50%, 66% and 100% substitution of white and brown sugar with a zero calorie sweetener (Stevia) and a bulking agent (Benefiber). As Stevia and Benefiber increased, %Δ weight, %Δ height and pH did not differ significantly between variations and control samples. Compared to control, moisture decreased significantly with all substitutions (p<0.05). Water activity decreased significantly with 66% and 100% substitutions. Area and diameter also significantly decreased with the replacement of sugar. Hunter colorimeter showed significantly increased crust lightness at 66% and 100% while the crumb lightness decreased significantly with all substitutions. Texture analysis measured using a TA.XT Plus Texture Analyzer (Texture Technologies Corp., Scarsdale, NY) indicated a significant increase in fracturability at 66% and 100% substitution. Hardness was found to significantly increase by 50%, 66% and 100% (p<0.05). Sensory evaluations indicated that substitutions at 50%, 66%, and 100% were significantly different (p<0.05) in color, texture, taste and overall acceptability compared to control. Substitutions at 33%, 50% and 66% all ranked above 3 (acceptable) in appearance, color, taste, texture and overall acceptability. The nutrient analysis showed that the 66% variation increased in fiber by 3 grams (289.09%), and decreased in sugar content by over 4 grams (-48.70%) per 27 grams serving compared to control. Improved nutritional content and acceptability make Stevia and Benefiber a viable sugar replacement at 66% substitution for oatmeal cookies.","PeriodicalId":90897,"journal":{"name":"Journal of food processing & technology","volume":"133 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":"{\"title\":\"Effect of Low Glycemic Index Stevia-Benefiber Sweetener on the Physical, Textural and Sensory Qualities of Oatmeal Raisin Cookies\",\"authors\":\"K. Bukolt, N. Ramirez, A. Saenz, K. Mirza, S. Bhaduri, K. Navder\",\"doi\":\"10.35248/2157-7110.19.10.804\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This study was conducted to test the effectiveness of a 33%, 50%, 66% and 100% substitution of white and brown sugar with a zero calorie sweetener (Stevia) and a bulking agent (Benefiber). As Stevia and Benefiber increased, %Δ weight, %Δ height and pH did not differ significantly between variations and control samples. Compared to control, moisture decreased significantly with all substitutions (p<0.05). Water activity decreased significantly with 66% and 100% substitutions. Area and diameter also significantly decreased with the replacement of sugar. Hunter colorimeter showed significantly increased crust lightness at 66% and 100% while the crumb lightness decreased significantly with all substitutions. Texture analysis measured using a TA.XT Plus Texture Analyzer (Texture Technologies Corp., Scarsdale, NY) indicated a significant increase in fracturability at 66% and 100% substitution. Hardness was found to significantly increase by 50%, 66% and 100% (p<0.05). Sensory evaluations indicated that substitutions at 50%, 66%, and 100% were significantly different (p<0.05) in color, texture, taste and overall acceptability compared to control. Substitutions at 33%, 50% and 66% all ranked above 3 (acceptable) in appearance, color, taste, texture and overall acceptability. The nutrient analysis showed that the 66% variation increased in fiber by 3 grams (289.09%), and decreased in sugar content by over 4 grams (-48.70%) per 27 grams serving compared to control. Improved nutritional content and acceptability make Stevia and Benefiber a viable sugar replacement at 66% substitution for oatmeal cookies.\",\"PeriodicalId\":90897,\"journal\":{\"name\":\"Journal of food processing & technology\",\"volume\":\"133 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of food processing & technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.35248/2157-7110.19.10.804\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of food processing & technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.35248/2157-7110.19.10.804","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Effect of Low Glycemic Index Stevia-Benefiber Sweetener on the Physical, Textural and Sensory Qualities of Oatmeal Raisin Cookies
This study was conducted to test the effectiveness of a 33%, 50%, 66% and 100% substitution of white and brown sugar with a zero calorie sweetener (Stevia) and a bulking agent (Benefiber). As Stevia and Benefiber increased, %Δ weight, %Δ height and pH did not differ significantly between variations and control samples. Compared to control, moisture decreased significantly with all substitutions (p<0.05). Water activity decreased significantly with 66% and 100% substitutions. Area and diameter also significantly decreased with the replacement of sugar. Hunter colorimeter showed significantly increased crust lightness at 66% and 100% while the crumb lightness decreased significantly with all substitutions. Texture analysis measured using a TA.XT Plus Texture Analyzer (Texture Technologies Corp., Scarsdale, NY) indicated a significant increase in fracturability at 66% and 100% substitution. Hardness was found to significantly increase by 50%, 66% and 100% (p<0.05). Sensory evaluations indicated that substitutions at 50%, 66%, and 100% were significantly different (p<0.05) in color, texture, taste and overall acceptability compared to control. Substitutions at 33%, 50% and 66% all ranked above 3 (acceptable) in appearance, color, taste, texture and overall acceptability. The nutrient analysis showed that the 66% variation increased in fiber by 3 grams (289.09%), and decreased in sugar content by over 4 grams (-48.70%) per 27 grams serving compared to control. Improved nutritional content and acceptability make Stevia and Benefiber a viable sugar replacement at 66% substitution for oatmeal cookies.