Abstract
Sucrose contributes to the key physical and sensory characteristics of cookies. Due to the negative health effects associated with excess sucrose consumption, the replacement of sucrose in baking applications is of interest. In this study, nine variations of rolled cookies were prepared (n = 3) using a sucrose control (C), Splenda for baking (SB), Equal for baking (EB), Truvia (TR), Sweet’N Low (SNL), and 1:1 (wt%) mixtures of sweeteners and sucrose (S). The cookies were characterized by a width-to-thickness (W/T) ratio, moisture loss, color, hardness, and fracturability. The W/T ratios of TR (5.7) and TR + sucrose (6.6) were similar, the closest to C (7.7), and bigger than (p < 0.05) all other treatments. Color was not affected (p > 0.05) by the sugar type or concentration. C showed the greatest hardness (5268 N), and SNL had the greatest fracturability (8667 N). Overall, regarding physiochemical characteristics, TR + sucrose (1:1 replacement) and SB (100% replacement) were the closest to the control.
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