Effect of Raffinose on Sucrose Recrystallization and Textural Changes in Soft Cookies

Sucrose recrystallization and the release of moisture that occurs as molecules of sugar are incorporated into a growing crystal lattice have been hypothesized as the cause of firming in soft cookies over time. Raffinose, a trisaccharide and known sucrose crystallization inhibitor, was tested as a me...

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Bibliographic Details
Published in:Journal of food science 2007, Vol.72 (1), p.C065-C071
Main Authors: Belcourt, Laura A, Labuza, Theodore P
Format: Article
Language:English
Subjects:
Biological and medical sciences
Consumer Behavior
Cookies
Crystallization
Effects
firmness
Food Handling - methods
Food industries
Food Technology
Fundamental and applied biological sciences. Psychology
Hypotheses
inhibitors
Particle Size
raffinose
Raffinose - chemistry
Recrystallization
sucrose
Sucrose - chemistry
Sugar
texture
Water - analysis
water content
X-Ray Diffraction - methods
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Summary:Sucrose recrystallization and the release of moisture that occurs as molecules of sugar are incorporated into a growing crystal lattice have been hypothesized as the cause of firming in soft cookies over time. Raffinose, a trisaccharide and known sucrose crystallization inhibitor, was tested as a means to inhibit or slow this process. Texture changes in the cookies were quantified using peak force measurements obtained by employing a puncture test. Sucrose recrystallization was successfully suppressed by the addition of 5% raffinose (w/w), as demonstrated by quantitative results obtained using powder x-ray diffraction and the degree of crystallization correlated with texture. Cookies with added raffinose were found to be significantly softer in texture, as well as having significantly decreased quantities of recrystallized sucrose. The hypothesis that sucrose recrystallization is responsible in part for the firming of cookies was shown to be logical.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2006.00218.x