to evaluate functionality of a sucralose/maltodextrin:isomalt blend as a sugar replacer in chocolate chip cookies.
Reformulating favorite foods to improve their nutritional profiles can aid consumers in bringing their diets in-line with dietary recommendations. Consumers want “better-for-you” products with the same sensory characteristics of their traditional counterparts. Chocolate chip cookies, a high sugar, high fat product, were reformulated with a blend of sugar alternatives; use of sweetener blends reportedly overcomes some of the functional limitations associated with single sugar alternatives. The alternative blend, which replaced 100% of the granulated sugar, was varying ratios of sucralose/maltodextrin : isomalt (30:70%, 40:60% and 50%:50%). The full sugar cookie was the control. ANOVA (p