Inulin and erythritol as sucrose replacers in short-dough cookies: sensory, fracture, and acoustic properties.

@article{Laguna2013InulinAE,
  title={Inulin and erythritol as sucrose replacers in short-dough cookies: sensory, fracture, and acoustic properties.},
  author={Laura Laguna and Cristina Primo-Mart{\'i}n and Ana Salvador and T. Sanz},
  journal={Journal of food science},
  year={2013},
  volume={78 5},
  pages={S777-84}
}
The effect of sucrose replacement by erythritol and inulin was studied in short-dough cookies using instrumental and sensory analysis. Two levels of replacement were used (25% and 50% of total sucrose content). Descriptive sensory analysis showed that the sucrose replacement affects visual and texture cookies characteristics, being the differences perceived… CONTINUE READING