Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/61855
DC FieldValueLanguage
dc.contributor.authorLin, S.D.en_US
dc.contributor.author毛正倫zh_TW
dc.contributor.authorLee, C.C.en_US
dc.contributor.authorMau, J.L.en_US
dc.contributor.authorLin, L.Y.en_US
dc.contributor.authorChiou, S.Y.en_US
dc.date2010zh_TW
dc.date.accessioned2014-06-09T06:25:58Z-
dc.date.available2014-06-09T06:25:58Z-
dc.identifier.issn0146-9428zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/61855-
dc.description.abstractThe effects of erythritol on the quality characteristics of Danish cookies were studied. Danish cookies were formulated using erythritol as a sweetener to replace 0, 25, 50, 75 and 100% sucrose. The results showed that Hunter L-values and erythritol contents of cookies increased with increasing erythritol level whereas there was no difference in the moisture, protein, fat, ash and hardness of cookies prepared with sucrose or erythritol. The erythritol was stable during baking. In descriptive analysis, the surface color of cookies became lighter, and the sweetness of cookies became less sweet as erythritol level increased and sucrose decreased. The 50, 75 and 100% erythritol cookies had a cooling sensation. The moistness and hardness of cookies showed no difference among all samples. In hedonic test, the degree of surface color, sweetness, hardness, flavor and overall liking of cookies prepared with 0, 25 and 50% replacement of sucrose with erythritol revealed no difference. However, lower degree of sensory qualities (except hardness) liking of 75 and 100% erythritol cookies was observed. PRACTICAL APPLICATIONS Sucrose is one of the principal ingredients of cookies. But a sucrose-rich diet had been proven to be associated with lipogenesis and obesity. Erythritol is a sugar alcohol and has a good tolerance by humans. It is a noncariogenic, nonglycemic and low-calorie sweetener that is safe for diabetics. In addition, it possesses antioxidant properties. The study explores the possibility of utilizing erythritol to produce acceptable cookies.en_US
dc.language.isoen_USzh_TW
dc.relationJournal of Food Qualityen_US
dc.relation.ispartofseriesJournal of Food Quality, Volume 33, Page(s) 14-26.en_US
dc.relation.urihttp://dx.doi.org/10.1111/j.1745-4557.2010.00307.xen_US
dc.subjectperformance liquid-chromatographyen_US
dc.subjectproduct qualityen_US
dc.subjectsugaren_US
dc.subjectreplacementen_US
dc.subjectingestionen_US
dc.subjectsucroseen_US
dc.subjectratsen_US
dc.subjectsweeteneren_US
dc.subjecttoleranceen_US
dc.subjectxylitolen_US
dc.titleEFFECT OF ERYTHRITOL ON QUALITY CHARACTERISTICS OF REDUCED-CALORIE DANISH COOKIESen_US
dc.typeJournal Articlezh_TW
dc.identifier.doi10.1111/j.1745-4557.2010.00307.xzh_TW
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextno fulltext-
item.grantfulltextnone-
item.cerifentitytypePublications-
item.languageiso639-1en_US-
item.openairetypeJournal Article-
Appears in Collections:食品暨應用生物科技學系
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