Process optimization and quality analysis of D-allulose cookies
In this study,we utilized traditional techniques to prepare D-allulose cookies and obtained the optimal preparation parameters.The effects of different amount of D-allulose on the quality of cookies were evaluated by using the water activity analysis,structure,image,bulk density and sensory analysis.The results showed that com-pared with the cookies of pure sucrose,a certain amount of D-allulose could improve the surface color and make the inner pores fine and uniform of the cookies.Meanwhile it could reduce the hardness,crispness and chewiness and improve the taste of the cookies.Furthermore,when the ratio of D-allulose to sucrose was 12:19,the D-allulose cookies have the best texture characteristics,structure with a distinct caramel color,and the score of sensory evalua-tion were the highest.
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