Optimization of butter, xylitol, and high‐amylose maize flour on developing a low‐sugar cookie
Abstract There is a huge interest to develop low‐sugar baked products for reducing risks of some diseases, such as adiposis, diabetes, and high blood pressure. A low‐sugar cookie was prepared with butter, xylitol, and high‐amylose maize flour (HAMF) through response surface methodology. ANOVA of mod...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2019-11-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1160 |
| _version_ | 1797221378930245632 |
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| author | Yunxian Song Xu Li Yuyue Zhong |
| author_facet | Yunxian Song Xu Li Yuyue Zhong |
| author_sort | Yunxian Song |
| collection | DOAJ |
| description | Abstract There is a huge interest to develop low‐sugar baked products for reducing risks of some diseases, such as adiposis, diabetes, and high blood pressure. A low‐sugar cookie was prepared with butter, xylitol, and high‐amylose maize flour (HAMF) through response surface methodology. ANOVA of models for sensory profiles, texture, and digestibility showed the models for sensory attributes, hardness, and resistant starch were significant (p < .05), indicating the reliability of these models. Sensory profiles of cookie were mainly affected by butter and xylitol, while HAMF was not significant. Hardness was negatively related to butter and HAMF. Resistant starch (RS) content was positively correlated with butter, xylitol, and HAMF. The improvement of RS was attributed to high proportions of long amylopectin and amylose chains of starch in HAMF and interactions of starch with butter and xylitol. The predicted model showed the optimal combination of a cookie with the highest sensory and resistant starch and the lowest hardness was intermediate butter, high xylitol, and high HAMF contents. |
| first_indexed | 2024-04-24T13:04:29Z |
| format | Article |
| id | doaj.art-cb8fedc8e7d04fb9b74d9413108ce5e9 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-04-24T13:04:29Z |
| publishDate | 2019-11-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-cb8fedc8e7d04fb9b74d9413108ce5e92024-04-05T09:16:10ZengWileyFood Science & Nutrition2048-71772019-11-017113414342410.1002/fsn3.1160Optimization of butter, xylitol, and high‐amylose maize flour on developing a low‐sugar cookieYunxian Song0Xu Li1Yuyue Zhong2College of Life Science Huaibei Normal University Huaibei ChinaCollege of Agronomy Northwest A&F University Yangling ChinaCollege of Agronomy Northwest A&F University Yangling ChinaAbstract There is a huge interest to develop low‐sugar baked products for reducing risks of some diseases, such as adiposis, diabetes, and high blood pressure. A low‐sugar cookie was prepared with butter, xylitol, and high‐amylose maize flour (HAMF) through response surface methodology. ANOVA of models for sensory profiles, texture, and digestibility showed the models for sensory attributes, hardness, and resistant starch were significant (p < .05), indicating the reliability of these models. Sensory profiles of cookie were mainly affected by butter and xylitol, while HAMF was not significant. Hardness was negatively related to butter and HAMF. Resistant starch (RS) content was positively correlated with butter, xylitol, and HAMF. The improvement of RS was attributed to high proportions of long amylopectin and amylose chains of starch in HAMF and interactions of starch with butter and xylitol. The predicted model showed the optimal combination of a cookie with the highest sensory and resistant starch and the lowest hardness was intermediate butter, high xylitol, and high HAMF contents.https://doi.org/10.1002/fsn3.1160butterhigh‐amylose maize flourlow‐sugar cookieresponse surface methodologyxylitol |
| spellingShingle | Yunxian Song Xu Li Yuyue Zhong Optimization of butter, xylitol, and high‐amylose maize flour on developing a low‐sugar cookie Food Science & Nutrition butter high‐amylose maize flour low‐sugar cookie response surface methodology xylitol |
| title | Optimization of butter, xylitol, and high‐amylose maize flour on developing a low‐sugar cookie |
| title_full | Optimization of butter, xylitol, and high‐amylose maize flour on developing a low‐sugar cookie |
| title_fullStr | Optimization of butter, xylitol, and high‐amylose maize flour on developing a low‐sugar cookie |
| title_full_unstemmed | Optimization of butter, xylitol, and high‐amylose maize flour on developing a low‐sugar cookie |
| title_short | Optimization of butter, xylitol, and high‐amylose maize flour on developing a low‐sugar cookie |
| title_sort | optimization of butter xylitol and high amylose maize flour on developing a low sugar cookie |
| topic | butter high‐amylose maize flour low‐sugar cookie response surface methodology xylitol |
| url | https://doi.org/10.1002/fsn3.1160 |
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