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Physicochemical properties and sensory evaluation of fructoligosaccharide enriched cookies

Abstract

Short dough cookies were enriched with fructoligosaccharide (FOS), a prebiotic soluble fiber and a low calorie sweetener, at levels of 40%, 60%, and 80% sugar replacement basis. Cookies were analyzed for diameter, height, spread ratio, hardness, moisture and acidity of the extracted fat. The mean peak force at 0 month was determined to be 7139 ± 166 g, 7109 ± 75 g, 6970 ± 24 g and 6538 ± 128 g for control (100% sucrose), 40%, 60% and 80% sugar replacement levels cookies respectively. The spread ratio of control cookies was found to be 4.400 and that of FOS based cookies at 40%, 60% and 80% sugar replacement levels was found to be 4.520, 4.983 and 5.205, respectively. Sensory data on a 9 point hedonic scale indicated that the panelists liked FOS cookies (up to 60% sugar replacement) over control cookies because of improved color, texture and appearance. The total fiber content (including oligofructose) of cookies (60% sugar replacement) was 12.1%. As per FDA these cookies can be categorized as ‘Good Source’ of fiber. Thus, FOS appears to be suitable as a partial replacer of sucrose up to 60% providing increase in the dietary fiber and reduction in the caloric content of cookies.

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Acknowledgements

This study was supported by research grant from University Grants Commission (UGC), New Delhi, India.

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Correspondence to C. Handa.

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Handa, C., Goomer, S. & Siddhu, A. Physicochemical properties and sensory evaluation of fructoligosaccharide enriched cookies. J Food Sci Technol 49, 192–199 (2012). https://doi.org/10.1007/s13197-011-0277-4

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  • DOI: https://doi.org/10.1007/s13197-011-0277-4

Keywords

  • Cookies
  • Fructoligosaccharide
  • High fiber
  • Prebiotic
  • Low caloric
  • Sucrose