Chemistry Reference
In-Depth Information
sorbitol; however, the inal products were hard and brittle and did not expand properly after bak-
ing. Cookies prepared with Simplesse had the least acceptable lavor, whereas cookies prepared
with C*deLight were rated as the most acceptable by a sensory panel. The textural properties were
improved by either decreasing the amount of alternative sweetener or increasing the concentration
of fat mimetic in the gel that was added to the cookies. All fat-reduced, sugar-free cookies prepared
in this study had higher values of moisture content and water activity than the control, but these
values were below the upper limit, which affects cookie shelf life (Zoulias et al. 2002).
13.6 FrUCtOOLIGOSaCCharIDeS
Whole-grain inger millet and sorghum successively replaced commercial soft-type wheat lour
in the formulation of multigrain cookies (MGCs) at 10%-30% levels each. MGCs were supple-
mented with FOS at levels of 40%, 60%, and 80% sugar replacement basis. The quality attributes
of cookies were evaluated in terms of spread ratio, hardness, and nutritional characteristics. The
spread ratio of control cookies (CCs) was 4.400 and that of MGCs with FOS ranged between 4.769
and 7.100. The initial hardness of CCs was 70.0 ± 1.6 N, and that of MGCs with FOS ranged from
69.7 ± 0.7 to 48.0 ± 1.2 N. MGCs with FOS were signiicantly (
p
< 0.05) less hard than CCs. Sensory
data indicated moderate acceptability of MGCs with FOS at 60% sugar replacement level, 20% in-
ger millet, and 30% sorghum. The total iber including FOS (per 100 g) was estimated to be 17.4 and
1.3 g for MGCs with FOS and CCs, respectively. The caloric content of MGCs with FOS was 11.7%
lower than the CCs. Acceptable cookies could be prepared with 50% whole-MG incorporation and
up to 60% sugar replacement (Handa et al. 2011).
13.7 phYSIOLOGICaL BeNeFItS OF pOLYDeXtrOSe
Due to its low digestibility by pancreatic enzymes, PD acts like a soluble iber. As opposed to
insoluble ibers that contribute to fecal bulk and extended transit time, soluble ibers are highly
fermentable in the large intestine and are associated with carbohydrate and lipid metabolism. The
physiological effects of DFs are governed by their chemical and physical characteristics, including
degradability, molecular weight, viscosity, particle size, organic acid absorption, and water-holding
capacity (Eastwood and Morris 1992). Degradability enables the utilization of iber by colonic bac-
teria during the fermentation in the large intestine, leading to subsequent pH decline, increase in the
bacterial biomass, and the production of SCFAs (Vasiljevic and Shah 2008). Studies in animal and
human models have shown that PD is partially fermented in the large intestine (Craig et al. 1999).
Many DFs are metabolized by bacteria in the large intestine, generating hydrogen, methane, carbon
dioxide, and SCFA. The SCFAs are rapidly absorbed from the gastrointestinal tract through the
hepatic portal vein and contribute to the energy balance of the body. These contributions include
the inhibition of hepatic cholesterol synthesis by propionate and the apoptosis of cancer cells by
butyrate. It has been reported that a molar ratio of acetate/propionate/butyrate was 61:25:14 during
the fermentation of PD, which was higher than many other DFs tested (Stowell 2009a,b). Selective
fermentation by desirable colonic microlora results in a pH decline and overcrowding, which, on
the other hand, suppresses the growth of harmful bacteria (Vasiljevic and Shah 2008). While this
may have potential immunological effects, through growth suppression, the release of potentially
harmful and carcinogenic compounds via bacterial metabolism can be reduced (Telang et al. 2005).
PD may act as an insoluble iber as well, for example, by increasing fecal volume, decreased tran-
sit time, and increased moisture of fecal samples (Oku et al. 1991). Reports on lowering plasma
cholesterol levels in animals and humans by PD are contradictory. PD supplementation (10 g/day)
signiicantly lowered the plasma total and low-density lipoprotein cholesterol after 18 days (Liu and
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