Development of low allergy and reduced-sugar cookies using low-allergy wheat ('o-free') flour and sugar alternatives = 저알러지 오프리 밀가루와 설탕대체제를 활용한 저알러지 저당 쿠키 개발

다국어 초록 (Multilingual Abstract)

Consumer interest in healthier baked goods is still increasing. Since the WHO proposed to decrease the daily recommended intake of sugars from 10 to 5% of total calories in 2014, and the US FDA also proposed a Nutrition Facts Panel update to include a line for “added sugars,” the cookie baking industry has made efforts for sugar reduction. Production of cookies with excellent quality by sugar reduction is challenging because detrimental gluten development and starch gelatinization/pasting increase as sugar concentration decreases. In addition, consumers’ demand for allergen-free or reduced allergen food is increasing. Recently, the National Institute of Crop Science in Korea has developed a low allergy wheat cultivar ‘O-free,’ that is free of ω-5-gliadin and γ-gliadin. The ‘O-free’ could be suitable for cookie production due to the partial absence of low molecular weight glutenin. As a result, it is worth investigating the cookie-making performance of ‘O-free’ flour and the potential allergy and sugar reduction in cookie formulations with ‘O-free’ flour and sugar alternatives. The study assessed the cookie-making suitability of low-allergy wheat, ‘O-free’ flour compared to flours with different gluten strengths. Furthermore, the cookie-making performance of the flour with various sugar alternatives replaced sucrose, as well as reduced sugar levels in cookie formulation, were explored. Solvent retention capacity, pasting, and thermal properties of the flour in various sugar solutions were analyzed. Additionally, cookie-making performance of the ‘O-free’ flour formulated with various sugar alternatives was evaluated. Based on flour quality and cookie baking results, ‘O-free’ flour was demonstrated to be suitable for producing cookies. Flour SRC results indicated lower swelling of solvent-accessible arabinoxylans in polydextrose, fructo-oligosaccharides (FOS), and oligo powder solutions, but higher swelling in allulose solution than that in sucrose solution. Pasting and thermal properties exhibited retardation of flour starch gelatinization and pasting onset, both in the order of allulose < oligo powder < sucrose < polydextrose < FOS. Cookie baking results showed a larger diameter for the cookies formulated with FOS and polydextrose but smaller for those with allulose. Overall results showed that polydextrose and FOS were the potential sugar alternatives used successfully for producing low-allergy and reduced-sugar cookies with ‘O-free’ flour. Cookies formulated with FOS at 75% of total sugar were similar in morphology and color to those formulated with 100% sucrose alone. There were no differences in appearance between the control cookies and the cookies adjusted the sweetness equivalent to sucrose by high-intensity sweeteners. In conclusion, FOS could be used successfully as a sugar alternative to produce wire-cut cookies with ‘O-free’ flour, providing low allergy, reduced-calorie, and prebiotic impact.

목차 (Table of Contents)

• INTRODUCTION 1
• Part 1. Cookie Baking Performance of 'O-free' Flour for 100% Sucrose Replacement with Sugar Alternatives 4
• INTRODUCTION 5
• MATERIALS AND METHODS 8
• 1. Materials 8
• 2. Analysis of Moisture and Protein Content of Flour Samples 8
• 3. Analysis of Solvent Retention Capacity of Flour Samples 9
• 4. Analysis of Solvent Retention Capacity of 'O-free' Flour in Sugar Solutions 10
• 5. Analysis of Thermal Characteristics of 'O-free' Flour Using Differential Scanning Calorimetry 10
• 6. Determination of Pasting Characteristics of 'O-free' Flour Using Rapid Visco-Analyzer 10
• 7. Preparation of Cookies with Sucrose and Sugar Alternatives 11
• 8. Assessment of Cookie Quality 12
• 9. Statistical Analysis 13
• RESULTS AND DISCUSSION 14
• 1. Physico-chemical Properties and Solvent Retention Capacity of Flours 14
• 2. Solvent Retention Capacity of 'O-free' Flour in Various Sugar Solutions 20
• 3. DSC Thermal Characteristics for 'O-free' Flour in Various Sugar Solutions 22
• 4. RVA Pasting Characteristics for 'O-free' Flour in Various Sugar Solutions 25
• 5. Cookie-Making Performance of Flour Samples 29
• 6. Effect of Sugar Alternatives on Cookie-making Performance of 'O-free' Flour 33
• Part 2. Cookie Baking Performance of 'O-free' Flour by Formulation with Reduced Level of Sugar 38
• INTRODUCTION 39
• MATERIALS AND METHODS 42
• 1. Materials 42
• 2. Preparation of 'O-free' Cookies Formulated with Blends of Allulose and FOS 42
• 3. DSC, RVA, and Mixograph of 'O-free' Flour in FOS Solutions with Different Levels 42
• 4. Preparation of 'O-free' Cookies Formulated with Varied FOS Levels 43
• 5. Preparation of 'O-free' Cookies Formulated with a Reduced FOS Level and High-intensity Sweeteners 43
• 6. Assessment of Cookie Quality 44
• 7. GI Prediction by Measuring the Starch Digestibility 44
• 8. Statistical Analysis 44
• RESULTS AND DISCUSSION 45
• 1. Quality Characteristics of 'O-free' Cookies with Blends of FOS and Allulose 45
• 2. DSC and RVA Thermal Characteristics and Mixograph Dough Properties of 'O-free' Flour in FOS Solutions 48
• 3. Quality Characteristics of 'O-free' Cookies Formulated with Varied FOS Levels 55
• 4. Quality Characteristics of 'O-free' Cookies Formulated with a Reduced FOS Level and High-intensity Sweeteners 58
• 5. Digestibility of Starch in Cookies and Predicted GI 61
• SUMMARY AND CONCLUSION 64
• References 67
• Abstract (Korean) 75