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Sweetness enhancement and sucrose reduction in cookies by inhomogeneous sucrose distribution

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Abstract

Cookies are widely consumed bakery products having high amount of sucrose. In this study, it was aimed to reduce the amount of sucrose used in cookies by using the inhomogeneous distribution of sucrose while maintaining the perceived sweetness. Five different cookie samples were evaluated namely; control, 20% reduced sucrose cookies with Homogeneous distribution (HOM20) and Inhomogeneous distribution (INHOM20), 30% reduced sucrose cookies with Homogeneous distribution (HOM30) and Inhomogeneous distribution (INHOM30). Physical properties (diameter, height, spread ratio, L*, a*, and b*) of INHOM20 cookies were determined to be similar with control sample. Hardness value of control sample (30.43 N) was lower than HOM20 (36.59 N) and INHOM20 (33.09 N), HOM30 (41.32 N) and INHOM30 (38.23 N). Although the sucrose content was reduced 20% by inhomogeneous distribution, cookies had same sweetness and general acceptance with the control sample. The perceived sweetness of INHOM30 cookies was more than HOM30 cookies. The results obtained from this study showed that enhancement of sweetness perception and sucrose reduction could be provided using inhomogeneous sucrose distribution by changing sucrose distribution in cookies without using any sucrose substitute.

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Authors and Affiliations

  1. Department of Food Engineering, Engineering Faculty, Ege University, İzmir, Turkey

    Ceyda Dadalı & Yeşim Elmacı

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  1. Ceyda Dadalı
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  2. Yeşim Elmacı
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Correspondence to Yeşim Elmacı.

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Dadalı, C., Elmacı, Y. Sweetness enhancement and sucrose reduction in cookies by inhomogeneous sucrose distribution. Food Measure 15, 5000–5007 (2021). https://doi.org/10.1007/s11694-021-01071-w

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