Effect of Low Glycemic Index Stevia-Benefiber Sweetener on the Physical, Textural and Sensory Qualities of Oatmeal Raisin Cookies

Abstract

This study was conducted to test the effectiveness of a 33%, 50%, 66% and 100% substitution of white and brown sugar with a zero calorie sweetener (Stevia) and a bulking agent (Benefiber). As Stevia and Benefiber increased, %Δ weight, %Δ height and pH did not differ significantly between variations and control samples. Compared to control, moisture decreased significantly with all substitutions (p<0.05). Water activity decreased significantly with 66% and 100% substitutions. Area and diameter also significantly decreased with the replacement of sugar. Hunter colorimeter showed significantly increased crust lightness at 66% and 100% while the crumb lightness decreased significantly with all substitutions. Texture analysis measured using a TA.XT Plus Texture Analyzer (Texture Technologies Corp., Scarsdale, NY) indicated a significant increase in fracturability at 66% and 100% substitution. Hardness was found to significantly increase by 50%, 66% and 100% (p<0.05). Sensory evaluations indicated that substitutions at 50%, 66%, and 100% were significantly different (p<0.05) in color, texture, taste and overall acceptability compared to control. Substitutions at 33%, 50% and 66% all ranked above 3 (acceptable) in appearance, color, taste, texture and overall acceptability. The nutrient analysis showed that the 66% variation increased in fiber by 3 grams (289.09%), and decreased in sugar content by over 4 grams (-48.70%) per 27 grams serving compared to control. Improved nutritional content and acceptability make Stevia and Benefiber a viable sugar replacement at 66% substitution for oatmeal cookies.