This study aims at evaluating the impact of selected sweeteners on the nutritional properties of sugar-free wheat-flour cookies. The following parameters were measured: slowly digestible starch (SDS), rapidly digestible starch (RDS), resistant starch (RS),
the starch digestibility index (SDI), total reducing activity and the antioxidant activity by
ABTS method. Sorbitol and maltitol cookies had significantly lower amount of RDS, while
SDS fraction was significantly higher only in maltitol cookies (p < 0.05). The amount of
RS was significantly higher and the calculated starch digestibility indices decreased in all
sugar-free cookies (p < 0.05). The total reducing activity was increased in all biscuits with
polyols, while the antioxidant activity was decreased (p < 0.05). The replacement of the
selected sugar alcohols such as xylitol, maltitol and sorbitol led to obtain a bakery product
characterized by reduced starch digestibility and starch digestibility index, as well as enhanced total reducing activity.
REFERENCES(24)
1.
Brouns F., Bjorck I., Frayn K.N., Gibbs A.L., Lang V., Slama G., Wolever T.M.S., 2005. Glycaemic index methodology. Nutr. Res. Rev. 18, 145–171.
Chung H.J., Liu Q., Hoover R., 2010. Effect of single and dual hydrothermal treatments on the crystalline structure, thermal properties, and nutritional fractions of pea, lentil, and navy bean starches. Food Res. Int. 43, 501–508.
De Angelis M., Gallo G., Corbo M.R., McSweeney P.L.H., Faccia M., Giovine M., Gobbetti M., 2003. Phytase activity in sourdough lactic acid bacteria: purification and characterization of phytase from Lactobacillus sanfranciensis CB1. Int. J. Food Microbiol. 87, 259–270.
Giuberti G., Gallo A., Fortunati P., Rossi F., 2016. Influence of high-amylose maize starch on in vitro starch digestibility and sensory characteristics of cookies. Starch/Stärke 68, 469–475.
Kowalski S., Łukasiewicz M., 2014. Wpływ warunków wypieku kruchych ciastek na powstawanie wybranych pochodnych furanowych oraz zmianę potencjału antyoksydacyjnego. ŻNTJ 1 (92), 187–199.
Kutyła-Kupidura E.M., Sikora M., Krystyjan M., Dobosz A., Kowalski S., Pysz M., Tomasik P., 2015. Properties of sugar-free cookies with xylitol, sucralose, acesuflame K and their blends. J. Food Process Eng. 39 (4), 321–329.
Lin S.H., Lee C.C., Mau J.L., Lin L.Y., Chiou S.Y., 2010. Effects of erythritol on quality characteristic of reduced-calorie Danish cookies. J. Food Qual. 33, 14–26.
Luthria D.L., Lu Y., John K.M.M., 2015. Bioactive phytochemicals in wheat: Extraction, analysis, processing, and functional properties. J. Funct. Foods. 18, 910–925.
Mesías M., Holgado F., Márques-Ruiz G., Morales F.J., 2016. Risk/benefit considerations of a new formulation of wheat-based biscuit supplemented with different amounts of chia flour. LWT – Food Sci. Tech. 73, 528–535.
Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C., 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol. Med. 9/10, 26, 1231–1237.
Ronda F., Gomez M., Blanco C.A., Caballero P.A., 2005. Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cake. Food Chem. 90, 549–555.
Swain T., Hillis W.E., 1959. The phenolic constituents of Prunus domestica. The quantitative analysis of phenolic constituents. J. Sci. Food Agric. 10, 63–68.
Torres M.D., Raymundo A., Sousa I., 2013. Effect of sucrose, stevia and xylitol on rheological properties of gels from blends of chestnut and rice flours. Carbohydr. Polym. 98, 249–256.
Yebra-Biurrun M.C., 2005. Sweeteners. In: P. Worsfold, A. Townshend, C. Poole (eds.), Encyclopedia of analytical science. Elsevier Academic, San Diego, 562–572.
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.