A Comparison of Baking Quality Characteristics and Texture of Soft Cookies Made with Sucrose and Splenda®

Abstract

Sucrose tenderizes cookies during baking and delays gelatinization by absorbing the liquid. Sucrose is also responsible for the baking quality and texture of the cookie. Using sugar substitute products such like Splenda® is a great way to reduce the calories in baked goods, but it can be an effect on cooking baking quality and texture. Thus, the objective of this study was to compare the baking quality characteristics and texture of soft cookies made with sucrose and Splenda®. Cookies were made by using the American Association of Cereal Chemists (AACC) procedure. Texture analysis studies were conducted using the TA.XT2 plus texture analyzer. The cookie hardness of the cookie dough was measured using the compression test and the breaking strength of the baked cookies was measured by the puncture test. The effects of sugar substitute on cookie baking quality characteristics were studied by cookie’s set time, diameter, height compared with control. The results showed that the replacement of sugar with Splenda® have a significant effect on cookie texture, strength, and height (p<0.05). Baked cookie diameter does not have significant effect (p>0.05) after replacing sugar with levels of Splenda® (25%, 50%, 75% and 100%).