Development Of Sugar-free Angelica Keiskei Koidzumi Cookie And Evaluation Of Its Functional Properties

As a traditional high-sugar and high-calorie food,cookie has deterred many dieters and diabetics.Therefore,the development of delicious food with low calorie and sugar content has become a worldwide proposition with great market.This project explored the influence of three kinds of sugar alcohols on cookie quality,and selected maltitol with better comprehensive quality as sugar substitute of sucrose.The best formula of sugar-free Angelica keiskei koidzumi cookie was optimized,and the functional characteristics of the developed sugar-free Angelica keiskei koidzumi cookie was evaluated.The main conclusions are as follows:(1)The substitution of sucrose by three sucrose alcohols had different effects on the color,texture,gelatinization temperature,nutritional characteristics,water activity,peroxide value and acid value of cookies.Among them,the overall color and texture of maltitol cookies were the closest to that of sucrose cookies.The gelatinization temperature of three kinds of sugar alcohol cookies was significantly lower than that of sucrose cookies(p<0.05).The difference of gelatinization temperature between maltitol cookies and the control group was the greatest.The initial temperature decreased by 18.87%,the peak temperature decreased by35.77%,and the termination temperature decreased by 22.95%.Compared with sucrose cookies,the energy of maltitol cookies,xylitol cookies and erythritol cookies decreased by 1.91%,2.82%and 4.61%,respectively.The three sugar alcohol cookies showed their superiority on the storage indexes(p<0.05).(2)The optimum formula of sugar-free Angelica keiskei koidzumi cookie was designed by using the method of Fuzzy Sensory-Response Surface:the addition of low-gluten wheat flour was 100%,butter was71.29%,maltitol was 38.53%,egg liquid was 13.15%,and the addition of Angelica keiskei koidzumi powder was 2.00%.In this experiment,the sensory score obtained by the method of fuzzy judgment-sensory evaluation was 81.92,which was basically consistent with the predicted value.A comprehensive quality evaluation model F=2.33F₁+1.31F₂+1.10F₃ for sugar-free Angelica keiskei koidzumi cookies was established by principal component analysis.The correlation analysis of sensory score and texture score of sugar-free Angelica keiskei koidzumi cookie showed that there was a significant positive correlation between them,and the correlation coefficient was 0.62.(3)The ranking results of three antioxidant activity test methods were as follows:maltitol Angelica keiskei koidzumi cookie>sucrose Angelica keiskei koidzumi cookie>maltitol cookie>sucrose cookie.With acarbose as the control group,the inhibition rate of alpha-amylase of maltitol Angelica keiskei koidzumi cookie was the strongest IC₅₀ of 1.47 mg/L.With white bread as the standard food,the GI value of maltitol Angelica keiskei koidzumi cookie was 69.50.Compared with maltitol cookies,sucrose Angelica keiskei koidzumi cookie and sucrose cookie,the GI value of maltitol Angelica keiskei koidzumi cookie decreased by 15.86%,5.92%and11.08%,respectively.