FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Effect of added selected strong sweeteners on in vitro glycaemic index value of sugar-free cookies


The application of alternative sweeteners (polyols and/or strong sweeteners) in the production of sugar-free cookies can be not only an innovative, but also a prospective solution to a problem relating to diabetics wanting to consume sweet snacks. Type 2 Diabetes (T2D) is a severe, chronic, noncommunicable disease that constitutes ca. 90 % of all diabetes cases around the world and it is one of top 5 causes of deaths. The objective of the research study was to determine the effect of the use of saccharose substitutes (some selected strong sweeteners) on changes in the content of starch fraction in wheat cookies and in the value of glycemic index thereof measured by an in vitro method. The experimental material consisted of 4 types of wheat cookies: 1) with saccharose (SA) – constituting a control sample, 2) with steviol glycosides (ST) added, 3) with acesulfame K (ACE) added, 4) with sucralose (SU) added. Under the research studies performed, a significant effect was shown of the use of saccharose substitutes on the increase in the content of rapidly digestible starch (RDS) (p < 0.05) as was no  significant effect on the content of resistant starch and slowly digestible starch (SDS) (p > 0.05), except for the  amount of SDS fraction in the cookies with sucralose (p < 0.05). The in vitro glycemic indices of all the wheat  cookies analysed were high and ranged 78.36 ÷ 90.51 % d.m. The use of strong sweeteners in the production of  sugar-free cookies requires further research, including the modification of the developed recipes using other  compounds or mixtures of compounds coming under the category of alternative sweeteners.


wheat cookies, saccharose substitutes, starch, glycemic index