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Effect of Fat Replacement on Sensory Attributes of Chocolate Chip Cookies

✍ Scribed by OLIVIA CHARLTON; MARY KAYE SAWYER-MORSE

Book ID: 113971218
Publisher: Elsevier Science
Year: 1996
Tongue: English
Weight: 307 KB
Volume: 96
Category: Article
ISSN: 0002-8223
DOI: 10.1016/s0002-8223(96)00338-0

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## Abstract Fat mimetics, namely Raftiline, Simplesse, C\*deLight and polydextrose, diluted in water to give a gel with 200 g kg^−1^ concentration, were used for partial fat replacement and polyols, namely lactitol, sorbitol and maltitol, for sugar replacement in low‐fat, sugar‐free cookies. Raftil