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- Title
Sensory Studies of High Potency Multiple Sweetener Systems for Shortbread Cookies with and without Polydextrose.
- Authors
LIM, HYESOOK; SETSER, CAROLE S.; KIM, SANG SOOK
- Abstract
Time-intensity (TI) sweetness and bitterness curves determined for six potent sweetener combinations with and without polydextrose were compared to sucrose in shortbread cookies. Hardness, fracturability and cohesiveness of shortbreads were determined. Sweetener combinations of aspartame/cyclamate, aspartame/cyclamate/saccharin, acesulfame K/saccharin, aspartame/saccharin/acesulfame K, acesulfame K/aspartame and aspartame/saccharin gave sweetener TI profiles similar to that of sucrose. Bitterness TI profiles were similar for all potent sweetener combinations but higher than for sucrose. Polydextrose increased hardness and fracturability and decreased cohesiveness of cookies compared to those made with high potency sweeteners without polydextrose. Textural characteristics of polydextrose cookies approached those of sucrose shortbreads.
- Subjects
SWEETENERS; POLYDEXTROSE; SUCROSE; ASPARTAME; SACCHARIN
- Publication
Journal of Food Science (Wiley-Blackwell), 1989, Vol 54, Issue 3, p625
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.1989.tb04667.x