Sensory and microbiological quality of a baked product containing xylitol as an alternative sweetener
Journal
International Journal of Food Properties
Date Issued
2007
Author(s)
Winkelhausen, E., 10 (3) 639-649 (2007).
Jovanovic-Malinovska, R.
Velickova, E.
Kuzmanova, S
Abstract
The potential application of xylitol, as low energy alternative sweetener, was investigated in
baked products. Xylitol was used as sole sweetener in home made cookies, the properties of
which were compared to products containing sucrose and glucose. The sensory properties
were evaluated by discrimination, descriptive, and affective tests. The storage time of one
and two weeks, both at 4–6°C and at 20–22°C did not show significant impact on the flavor
and texture properties of all cookies. After being stored for 3 months at 20–22°C, the samples with sucrose showed statistically significant differences in crunchiness (P < 0.001) and
tenderness (P < 0.01). The cookies prepared with xylitol, apart from significantly reducing
the aftertaste (P < 0.001), did not exhibit any other significant changes. Statistically significant differences (P < 0.001) were detected between the samples containing sucrose and xylitol in all texture attributes and in the cooling effect, but no difference in the sweetness was
observed. The most chosen categories on the hedonic scale for the xylitol cookies were “like
slightly” and “like moderately,” while the extreme categories were not ascribed. Compared
to the cookies with sucrose and glucose, xylitol cookies had least microbial loads at different storage and temperature regimes and were microbiologically safe with tendency to have
longer shelf-life than the other products
baked products. Xylitol was used as sole sweetener in home made cookies, the properties of
which were compared to products containing sucrose and glucose. The sensory properties
were evaluated by discrimination, descriptive, and affective tests. The storage time of one
and two weeks, both at 4–6°C and at 20–22°C did not show significant impact on the flavor
and texture properties of all cookies. After being stored for 3 months at 20–22°C, the samples with sucrose showed statistically significant differences in crunchiness (P < 0.001) and
tenderness (P < 0.01). The cookies prepared with xylitol, apart from significantly reducing
the aftertaste (P < 0.001), did not exhibit any other significant changes. Statistically significant differences (P < 0.001) were detected between the samples containing sucrose and xylitol in all texture attributes and in the cooling effect, but no difference in the sweetness was
observed. The most chosen categories on the hedonic scale for the xylitol cookies were “like
slightly” and “like moderately,” while the extreme categories were not ascribed. Compared
to the cookies with sucrose and glucose, xylitol cookies had least microbial loads at different storage and temperature regimes and were microbiologically safe with tendency to have
longer shelf-life than the other products
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