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Effects of Sugar and/or Fat Reduction on the Storability of Oatmeal and Chocolate Chip Cookies

✍ Scribed by R.B. Swanson; A.M. Kane; E.M. Savage

Book ID
113670155
Publisher
Elsevier Science
Year
2005
Tongue
English
Weight
32 KB
Volume
105
Category
Article
ISSN
0002-8223

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Effect of fat and sugar replacement on c
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✍ Eβ€ŠI Zoulias; V Oreopoulou; E Kounalaki πŸ“‚ Article πŸ“… 2002 πŸ› John Wiley and Sons 🌐 English βš– 180 KB

## Abstract Fat mimetics, namely Raftiline, Simplesse, C\*deLight and polydextrose, diluted in water to give a gel with 200 g kg^βˆ’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