Influence of sugar reduction strategy on the baking properties of cookies
The effect of glycerol and allulose, individually and combined at different ratios (25/75, 50/50, 75/25), in diluted solutions with water at different concentrations (15, 30, 45, 60, and 75%, w/w) on the pasting behavior and gelatinization temperature (Tgel) of wheat starch was compared to sucrose a...
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| Formato: | Tesis |
| Lenguaje: | Inglés |
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Zamorano: Escuela Agrícola Panamericana
2025
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| Acceso en línea: | https://hdl.handle.net/11036/7821 |
| _version_ | 1854968713290186752 |
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| author | Argote F., Esdras J. |
| author2 | Acosta, Adela |
| author_browse | Acosta, Adela Argote F., Esdras J. |
| author_facet | Acosta, Adela Argote F., Esdras J. |
| author_sort | Argote F., Esdras J. |
| collection | Biblioteca Digital Zamorano |
| description | The effect of glycerol and allulose, individually and combined at different ratios (25/75, 50/50, 75/25), in diluted solutions with water at different concentrations (15, 30, 45, 60, and 75%, w/w) on the pasting behavior and gelatinization temperature (Tgel) of wheat starch was compared to sucrose at the same concentrations. These solutions were then used to substitute sugar in a wire-cut cookie formulation and the results of analyses of water activity (aw) and color were compared to a regular formulation containing sucrose to determine if a total substitution of sucrose using these sweeteners, was possible. To get more insight into the differences between the glycerol-allulose solutions and the sucrose control, the pasting behavior was studied on lower concentrations using the same ratios of glycerol and allulose within the solution. The cookie formulation was modified, adding the highest concentrations (60 and 75%, at ratios of 25/75 and 75/25). Despite showing an increase in the Tgel of starch and a combined effect on the pasting behavior of starch, the sucrose control could not be matched as it still had a higher Tgel and a significantly different pasting profile than glycerol and allulose individually and combined. A much higher browning was observed in the cookies containing the glycerol-allulose solutions compared to the sucrose control. The lowest aw was obtained in the cookies containing the highest ratios of glycerol, followed by sucrose, and lastly by allulose. Further research on alternative sweeteners to substitute sugar on low-moisture cookies should be done to find an appropriate replacement. |
| format | Thesis |
| id | ZAMORANO7821 |
| institution | Universidad Zamorano |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Zamorano: Escuela Agrícola Panamericana |
| publisherStr | Zamorano: Escuela Agrícola Panamericana |
| record_format | dspace |
| spelling | ZAMORANO78212025-01-16T15:26:15Z Influence of sugar reduction strategy on the baking properties of cookies Argote F., Esdras J. Acosta, Adela Granadino, Marco Mauer, Lisa Allulose gelatinization glycerol starch sweetener The effect of glycerol and allulose, individually and combined at different ratios (25/75, 50/50, 75/25), in diluted solutions with water at different concentrations (15, 30, 45, 60, and 75%, w/w) on the pasting behavior and gelatinization temperature (Tgel) of wheat starch was compared to sucrose at the same concentrations. These solutions were then used to substitute sugar in a wire-cut cookie formulation and the results of analyses of water activity (aw) and color were compared to a regular formulation containing sucrose to determine if a total substitution of sucrose using these sweeteners, was possible. To get more insight into the differences between the glycerol-allulose solutions and the sucrose control, the pasting behavior was studied on lower concentrations using the same ratios of glycerol and allulose within the solution. The cookie formulation was modified, adding the highest concentrations (60 and 75%, at ratios of 25/75 and 75/25). Despite showing an increase in the Tgel of starch and a combined effect on the pasting behavior of starch, the sucrose control could not be matched as it still had a higher Tgel and a significantly different pasting profile than glycerol and allulose individually and combined. A much higher browning was observed in the cookies containing the glycerol-allulose solutions compared to the sucrose control. The lowest aw was obtained in the cookies containing the highest ratios of glycerol, followed by sucrose, and lastly by allulose. Further research on alternative sweeteners to substitute sugar on low-moisture cookies should be done to find an appropriate replacement. 2025-01-16T20:28:12Z 2025-01-16T20:28:12Z 2024 Thesis https://hdl.handle.net/11036/7821 eng Copyright Escuela Agrícola Panamericana, Zamorano https://creativecommons.org/licenses/by-nc-nd/3.0/es/ application/pdf Zamorano: Escuela Agrícola Panamericana |
| spellingShingle | Allulose gelatinization glycerol starch sweetener Argote F., Esdras J. Influence of sugar reduction strategy on the baking properties of cookies |
| title | Influence of sugar reduction strategy on the baking properties of cookies |
| title_full | Influence of sugar reduction strategy on the baking properties of cookies |
| title_fullStr | Influence of sugar reduction strategy on the baking properties of cookies |
| title_full_unstemmed | Influence of sugar reduction strategy on the baking properties of cookies |
| title_short | Influence of sugar reduction strategy on the baking properties of cookies |
| title_sort | influence of sugar reduction strategy on the baking properties of cookies |
| topic | Allulose gelatinization glycerol starch sweetener |
| url | https://hdl.handle.net/11036/7821 |
| work_keys_str_mv | AT argotefesdrasj influenceofsugarreductionstrategyonthebakingpropertiesofcookies |