Arabinoxylan oligosaccharides (AXOS) as a potential sucrose replacer in sugar-snap cookies

作者：Pareyt Bram^*; Goovaerts Marijke; Broekaert Willem F; Delcour Jan A

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2011, 44(3): 725-728.

DOI：10.1016/j.lwt.2010.11.008

• Sugar-snap cookie
• Arabinoxylan oligosaccharides
• Dietary fibre
• Sucrose replacer

The impact of incorporation of arabinoxylan oligosaccharides (AXOS), a potential novel prebiotic, on the quality of a sugar-snap cookie type was investigated by replacing part of either the flour or the sucrose. Flour replacement by AXOS yielded unacceptable products. However, replacing up to 30% of the initial sucrose level by AXOS resulted in cookies with comparable diameter and height and only a slightly darker color than had control cookies. The present results indicate a possible role of AXOS as sucrose replacer, which has practical implications from a health point of view, since AXOS can be used to produce cookies with reduced sucrose and increased fibre levels, a reasonable consumption of which can exert beneficial physiological effects.

• 出版日期2011-4