This study evaluates the feasibility of sucrose replacement by erythritol, xylitol, sorbitol and maltitol to double the shelf stability of cookies with insight into the molecular weight impact. These sucrose-rich products have difficulty to retain softness beyond a week if they are not protected in the package and are devoid of flour in their formula (eg; coconut macaroon in this study). Sucrose was substituted completely or partially with polyols to examine the impact of molecular weight on physicochemical properties of samples within 6 days. D-optimal mixture design was applied to determine optimum formula and synergistic effect of the mixed polyols. Fitted model for responses on day 6 indicated the highest coefficient factor of lower molecular weight polyols (LMWP), mainly xylitol, on moisture content, water activity and color lightness with negative synergistic effect when it was combined with other polyols. Comparatively, LMWP exhibited higher enthalpy on day 1, which induced higher moisture content on day 6 and resulted in a softer product. Statistical design with the lowest hardness and water activity and highest moisture response after 6 days contained xylitol and scored highest acceptancy by sensory panelists, and presented low glycemic index.

中文翻译：

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用多元醇代替蔗糖生产货架稳定的蛋白杏仁饼干：其分子量和协同作用的归因

这项研究评估了赤藓糖醇，木糖醇，山梨糖醇和麦芽糖醇替代蔗糖的可行性，以了解饼干对分子量的影响，从而使饼干的货架稳定性提高一倍。如果这些富含蔗糖的产品没有在包装中得到保护，并且在配方中不含面粉（例如，本研究中的椰子蛋白杏仁饼干），则很难保持柔软度超过一周。用多元醇完全或部分取代蔗糖，以检查分子量对6天之内样品理化性质的影响。D-最佳混合物设计用于确定混合多元醇的最佳配方和协同效应。第六天响应的拟合模型表明，较低分子量多元醇（LMWP）（主要是木糖醇）对水分含量的最高系数因子，与其他多元醇混合使用时，水活度和颜色明度具有负协同作用。相比之下，LMWP在第1天表现出更高的焓，这在第6天诱导出更高的水分含量，并导致产品变软。统计设计在6天后具有最低的硬度和水活度以及最高的湿度响应，其中包含木糖醇，并且在感官评价中的接受度最高，并且血糖指数较低。