Functionality of sucralose/maltodextrin
McKemie, Rebecca Jane
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Availability of reduced-in-sugar baked products with quality characteristics equal to their full-sugar counterparts may reduce simple carbohydrate and calorie consumption. In both oatmeal and chocolate chip cookies, a sugar alternative blend [Splenda® Granular (sucralose maltodextrin) and Isomalt] replaced 100% of the sugar. Control cookies were prepared with 100% granulated sugar. Using the multiple ingredient approach, three Splenda® Granular: Isomalt ratios were investigated: 30%:70%, 40%:60%, and 50%:50%. A trained descriptive panel evaluated sensory texture and flavors attributes. Physical/physicochemical tests included probing, color, water activity and cookie spread. Mixed model analysis of variance (p<0.05) revealed no flavor differences. Significant texture attributes were limited and varied with cookie type, with intensity differences within one scalar unit. Significant reformulation effects detected with physical/physiochemical techniques were within a narrow range. No consistent treatment effects were found. Overall, all blend ratios produced cookies with quality characteristics very similar to the controls. Sugar reduction was 30%; calorie, 4-7%.