Department of Food Science, Purdue University, 745 Agriculture Mall Drive, W. Lafayette, IN 47907, USA.
Department of Food Science, Purdue University, 745 Agriculture Mall Drive, W. Lafayette, IN 47907, USA.
Food Res Int. 2024 Sep;192:114844. doi: 10.1016/j.foodres.2024.114844. Epub 2024 Jul 31.
Non-digestible oligosaccharides (OS) and allulose have beneficial health properties and could reduce the amount of added sugar in baked goods. In this study allulose and various OS [fructo-oligosaccharides (FOS), galacto-oligosaccharides (GOS), lactosucrose (LOS), isomalto-oligosaccharides (IMO), Promitor 70R (P70R), and xylo-oligosaccharides (XOS)] were added to a wire-cut cookie formulation at concentrations determined to have similar effects on the gelatinization temperature (T) of starch relative to sucrose. Different baking performance attributes of the doughs and cookies were assessed, including: appearance, spread, color, texture, and % moisture loss after baking. The results were correlated to: OS solution and solid properties and OS effects on starch thermal events (gelatinization, pasting, and retrogradation). The T-matching formulation protocol was effective in producing reduced-sugar cookies which had similar appearance, color, and spread attributes compared to the sucrose control; however, cookie texture significantly varied. Cookies containing allulose were the least similar to the control, having darker color, reduced spread, and softer cake-like texture. The only OS cookies that matched the texture of the sucrose control contained LOS, while P70R cookies were the hardest. Cookie texture correlated strongly with the % total moisture loss after baking (r = -0.8763) and was best explained by OS solution viscosity: more viscous OS solutions limited moisture release and resulted in harder cookies. The T of starch also correlated with OS solution viscosity (r = 0.7861) and should be accounted for in reduced sugar applications. The OS recommended as sucrose replacers in cookies based on principal component analysis groupings were: XOS > IMO > LOS > and GOS.
不可消化的低聚糖（OS）和阿洛酮糖具有有益的健康特性，可以减少烘焙食品中添加糖的量。在这项研究中，阿洛酮糖和各种 OS [果寡糖（FOS）、半乳糖寡糖（GOS）、乳蔗糖（LOS）、异麦芽低聚糖（IMO）、Promitor 70R（P70R）和木低聚糖（XOS）] 被添加到一种线切饼干配方中，添加的浓度确定为对淀粉的胶凝温度（T）相对于蔗糖具有相似的影响。评估了面团和饼干的不同烘焙性能特性，包括：外观、展开度、颜色、质地和烘焙后水分损失百分比。结果与 OS 溶液和固体特性以及 OS 对淀粉热事件（糊化、糊化和回生）的影响相关联。T 匹配配方方案有效地生产了低糖饼干，与蔗糖对照相比，这些饼干具有相似的外观、颜色和展开属性；然而，饼干质地有很大的不同。含有阿洛酮糖的饼干与对照品最不相似，颜色较深，展开度降低，质地更像蛋糕。唯一与蔗糖对照品质地相匹配的 OS 饼干含有 LOS，而 P70R 饼干则是最硬的。饼干质地与烘焙后总水分损失百分比密切相关（r = -0.8763），并且与 OS 溶液粘度密切相关：更粘稠的 OS 溶液限制了水分释放，导致饼干更硬。淀粉的 T 也与 OS 溶液粘度相关（r = 0.7861），在低糖应用中应考虑到这一点。基于主成分分析分组，推荐用于饼干的蔗糖替代品 OS 是：XOS > IMO > LOS > 和 GOS。
