Properties of Sugar‐Free Cookies with Xylitol, Sucralose, Acesulfame K and Their Blends

Abstract Recipes were designed for cookies with sucrose substituted with alternative sweeteners such as xylitol, sucralose and acesulfame K applied either separately or in blends. Rheological and textural properties of resulting doughs were examined. Sensory and textural parameters of cookies were compared with control samples sweetened with sucrose. Viscoelastic properties of the products containing blends of xylitol (X) with acesulfame K (A) (X25A75) and X with sucralose (S) (X50S50) most closely resembled those found for control sample. Doughs sweetened with blends dominated by xylitol had properties best resembling those for control dough. Hardness of baked cookies best resembled that of control when they contained either acesulfame K as the sole additive or a blend of xylitol with sucralose (X50S50). According to the sensory analyses, cookies sweetened with sucrose received the highest score (4.38 points), whereas those sweetened with a blend of xylitol and acesulfame K (X75A25, X50A50) received 3.47 and 3.30 points, respectively. Practical Applications The study offers the sugar‐free cookies sweetened either with xylitol or with a blend of xylitol and acesulfame K (X75A25, X50A50), which enjoyed with an appreciation of the sensory panel. The sugar‐free cookies elaborated in the presented study could be useful for people suffering from type 2 diabetes as well as for people with obesity. These are mostly diseases of civilization and people suffering from them have limited possibilities of sweet snack consumption. An application of technology, which uses alternative sweeteners, could be an excellent addition to their diet in sweet snacks.