A new study published in the Journal of Food Quality suggests that formulating cookies with erythritol may allow for partial sugar replacement without sacrificing flavor.
Erythritol is a bulk sweetener found in certain fruits and fermented foods. It boasts a number of benefits, including a low glycemic index, a low laxative effect and zero calories.
Researchers noted that when up to 50 percent of the sugar in Danish cookies was replaced with erythritol, it made no discernable difference in the sweetness, color, firmness, flavor and overall enjoyment of the cookies. Increasing the erythritol to 75 and 100 percent, however, adversely affected these characteristics. No changes in the moisture, protein or fat content of the cookies were observed at any level of the erythritol replacement, and the sweetener remained stable during baking.
“A successful and novel formulation of Danish cookie production with erythritol was developed,” researchers stated. “Danish cookies formulated with partial replacement of sucrose with up to 50 percent erythritol had sensory and physical quality characteristics comparable with cookies prepared with 100 percent sucrose.”
The researchers concluded, “A partial replacement of erythritol for sucrose in Danish cookies may produce healthier and lower-calorie cookies for humans.”