THE EFFECTS OF OLIGOSACCHARIDES ON COOKIE BAKING PERFORMANCE

Non-digestible oligosaccharides are known to possess many beneficial health properties and areof interest as ingredients that could reduce the amount of sugar in baked goods systems whichconstitute a primary source of added sugar. The aim of this study was to determine how nondigestibleoligosaccharides (OF, OG, LS, IM, MD, and XO) affected the baking performance ofAACCI cookies compared to a sucrose control. Sucrose effectively elevates the gelatinizationtemperature (Tgel) of starch, thereby exerting control on cookie structure and texture. Differentbaking performance attributes of the dough and cookies were assessed including appearance,spread, color and texture after baking. The only oligosaccharides which matched sucrose effectson hardness was LS. The oligosaccharides recommended as bulk sugar replacers based on PCAgroupings are XO, IM, OG, and LS. The findings from this study provide a foundationalunderstanding to assist product developers reducing/replacing added sugars in baked goods.