Abstract
This study evaluates the feasibility of sucrose replacement by erythritol, xylitol, sorbitol and maltitol to double the shelf stability of cookies with insight into the molecular weight impact. These sucrose-rich products have difficulty to retain softness beyond a week if they are not protected in the package and are devoid of flour in their formula (eg; coconut macaroon in this study). Sucrose was substituted completely or partially with polyols to examine the impact of molecular weight on physicochemical properties of samples within 6 days. D-optimal mixture design was applied to determine optimum formula and synergistic effect of the mixed polyols. Fitted model for responses on day 6 indicated the highest coefficient factor of lower molecular weight polyols (LMWP), mainly xylitol, on moisture content, water activity and color lightness with negative synergistic effect when it was combined with other polyols. Comparatively, LMWP exhibited higher enthalpy on day 1, which induced higher moisture content on day 6 and resulted in a softer product. Statistical design with the lowest hardness and water activity and highest moisture response after 6 days contained xylitol and scored highest acceptancy by sensory panelists, and presented low glycemic index.
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