Abstract
AbstractThe aim of this study is to assess the impact of selected polyols and high‐intensity sweetener blends on the nutritional properties of sugar‐free cookies stored for 6 months at room temperature (25°C). Six types of wheat‐flour cookies are tested with the addition of various mixtures in appropriate proportions: (i) saccharose 100% (control); (ii) maltitol (25%) and sucralose (75%); (iii) maltitol (50%) and sucralose (50%); (iv) sorbitol (50%) and steviol glycosides (50%); (v) maltitol (25%) and acesulfame K (75%); (vi) xylitol (25%) and steviol glycosides (75%). The above‐mentioned mixtures of polyols and intensive sweeteners are used in the production of sugar‐free wheat‐flour cookies characterized by chemical composition, antioxidative properties, and starch digestibility. The study observed that the chemical composition, starch digestibility, and total reducing activity of sugar‐free cookies are affected to a statistically significant extent (p < 0.05) by different blends of polyols with intensive sweeteners and that they underwent certain changes upon the storage process.
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