Effect of sugar composition on the water sorption and softening properties of cookie

• Published in: Food chemistry Vol. 145; pp. 772 - 776
• Main Authors: Kawai, Kiyoshi, Toh, Midori, Hagura, Yoshio
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.02.2014; Elsevier
• Subjects: Adsorption; Alcohols; Biological and medical sciences; Calorimetry, Differential Scanning; Chemical Phenomena; Composition effects; Cookie; Dietary Sucrose - chemistry; Differential scanning calorimetry; Elasticity; Fast Foods - analysis; Food Quality; Food Storage; Food toxicology; Glass transition; Hardness; Heating; Japan; Medical sciences; Moisture content; Rheology; Softening; Sorbitol - chemistry; Sorption; Sugars; Sweetening Agents - chemistry; Temperature; Toxicology; Trehalose; Trehalose - chemistry; Water - analysis; Water - chemistry; Water plasticising; Cookie; Glass transition; Water plasticising; Trehalose; Softening; Water; Sugar
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2013.08.127

•Three types of sugar material were employed as an ingredient of cookie.•Softening temperature (Ts) of the cookie samples was investigated.•Glass transition temperature (Tg) of the sugar materials was investigated.•The Ts decreased linearly with increasing water content of the cookie samples.•The Ts of cookie can be characterised by the Tg of sugar materials. In order to elucidate the effect of sugar composition on the water sorption and softening properties of cookie, three types of sugar composition (sugar alone, sugar-trehalose, and sugar-sorbitol) were employed as an ingredient of cookie, and softening temperature (Ts) of the cookie samples, adjusted to various water contents, was investigated using thermal rheological analysis. Ts decreased linearly with increasing water content of the cookie samples. At each water content, Ts of samples was higher in the order of sugar-trehalose>sugaralone >sugar-sorbitol. On the other hand, the glass transition temperature (Tg) of the sugar and/or sugar alcohol mixtures used for cookie preparation was investigated using differential scanning calorimetry. A linear relationship was found between anhydrous Ts of the cookie samples and anhydrous Tg of the sugar and/or sugar alcohol mixtures. These results suggest that sugar composition plays an important role in the softening properties of cookie samples.