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Food Science and Nutrition Alumni

Xylitol is an Acceptable Sugar Substitute for Cookies

by Emily Klein, Megan McQuade and Alyssa Wood

Emily Klein, Megan McQuade and Alyssa Wood

The purpose of this study was to find if xylitol is an acceptable sugar substitute in chocolate chip cookies (without the chocolate chips). Two variations, 50% xylitol and 100% xylitol were tested against the control. Sensory evaluation included triangle, sweetness, moistness, aftertaste preference and overall preference tests using twenty-six untrained judges.

Objective evaluations included height and width tests using a Vernier Caliper and a shear force test using a Universal Texture Analyzer (TA.XT2), with ten replicated measurements for each variation.

The statistical analysis was determined by the analysis of variance (ANOVA) and Tukey's LSD, p < 0.05. All of the sensory and objective evaluations suggest significant differences. Our tests indicate that 100% xylitol is not an acceptable replacement in cookies; however 50% xylitol replacement is acceptable.

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