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http://dx.doi.org/10.9799/ksfan.2011.24.2.239

Effects of the Kind and Mixture Ratio of Sugars on the Physical and Sensory Characteristics of Sugar Snap Cookies  

Lee, Gang-Chul (Dept. of Food Science and Biotechnology, Kyunghee University)
Kim, Gyu-Hyeon (Dept. of Eco-Friendly Horticulture, Cheonan Yonam College)
Kang, Byung-Sun (Dept. of Eco-Friendly Horticulture, Cheonan Yonam College)
Publication Information
The Korean Journal of Food And Nutrition / v.24, no.2, 2011 , pp. 239-245 More about this Journal
Abstract
The purpose of this study was to investigate the quality of sugar-snap cookies containing various types and mixture ratios of sugar. The characteristics of sugar-snap cookies prepared with fructose, high-fructose corn syrup and invert sugar were examined through physical properties measurement and sensory evaluation. Results of the investigation suggest significant differences in the cookies made with various sugars. High-fructose corn syrup was better than others for making sugar-snap cookies. The quality of cookies baked with high-fructose corn syrup was improved compared to cookies baked with invert sugar or fructose. Varying the formula, with high-fructose corn syrup had little or no effect on the quality of the final product. Using different quantities of invert sugar and high-fructose corn syrup significantly affected the physical properties of the cookies. Sugar-snap cookies containing invert sugar had an extremely positive effect.
Keywords
sugar-snap cookies; fructose; invert sugar; high fructose corn syrup;
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