Abstract
The aim of this study was to examine the effects of xylitol as a sucrose alternative in cookies on the formation of free fluorescent compounds and browning associated with the Maillard reaction and on antioxidative potential during storage. The fluorescent measurements of ethanolic extracts of cookies and spectrophotometric assessments of melanoidins extracts of cookies support the thesis that xylitol, being a polyol like sugars, participates in the Maillard reaction. Melanoidins extracted from sucrose-containing cookies were characterized by higher values of browning index (25.93–72.53 OD/100 g) than melanoidins from cookies with xylitol (20.21–44.97 OD/100 g), probably due to structural differences of sucrose and xylitol. Extracts of melanoidins, which had a higher browning index, had a higher ability to scavenge DPPH• and ABTS•+ radicals in ethanolic extracts of cookies. Cookies containing xylitol kept their antioxidant potential until 6 months of storage, while after 3 months of storage, sucrose addition significantly (p < 0.05) accelerated the storage time-related reduction of scavenging DPPH• and ABTS•+ radicals in ethanolic extracts of cookies. The use of xylitol in cookies instead of sucrose is more beneficial because it results in the formation of lower amounts of advanced glycation end products (AGEs) and in a lower decrease of browning index and losses of antioxidative potential during baking and storage for the 12-month period.
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