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

摘要: Sucrose recrystallization and the release of moisture that occurs as molecules sugar are incorporated into a growing crystal lattice have been hypothesized cause firming in soft cookies over time. Raffinose, trisaccharide known sucrose crystallization inhibitor, was tested means to inhibit or slow this process. Texture changes were quantified using peak force measurements obtained by employing puncture test. successfully suppressed addition 5% raffinose (w/w), demonstrated quantitative results powder x-ray diffraction degree correlated with texture. Cookies added found be significantly softer texture, well having decreased quantities recrystallized sucrose. The hypothesis is responsible part for shown logical.