School of Urban Public Health, Hunter College, New York, 10035, USA
Research Article
Effect of Low Glycemic Index Stevia-Benefiber Sweetener on the Physical,
Textural and Sensory Qualities of Oatmeal Raisin Cookies
Author(s): Karen F Bukolt, Nicole Ramirez, Andrea Saenz, Kaiwan Mirza, Sikha Bhaduri and Khursheed Navder*
This study was conducted to test the effectiveness of a 33%, 50%, 66% and 100% substitution of white and brown sugar with a zero calorie sweetener (Stevia) and a bulking agent (Benefiber). As Stevia and Benefiber increased, %Δ weight, %Δ height and pH did not differ significantly between variations and control samples. Compared to control, moisture decreased significantly with all substitutions (p<0.05). Water activity decreased significantly with 66% and 100% substitutions. Area and diameter also significantly decreased with the replacement of sugar. Hunter colorimeter showed significantly increased crust lightness at 66% and 100% while the crumb lightness decreased significantly with all substitutions. Texture analysis measured using a TA.XT Plus Texture Analyzer (Texture Technologies Corp., Scarsdale, NY) indicated a significant increase in fracturability at 66% and .. View more»