The Effect of Polyols and Intensive Sweeteners Blends on the Nutritional Properties and Starch Digestibility of Sugar-Free Cookies

The aim of this study is to assess the impact of selected polyols and high-intensity sweetener blends on the nutritional properties of sugar-free cookies stored for 6 months at room temperature (25 degrees C). Six types of wheat-flour cookies are tested with the addition of various mixtures in appropriate proportions: (i) saccharose 100% (control); (ii) maltitol (25%) and sucralose (75%); (iii) maltitol (50%) and sucralose (50%); (iv) sorbitol (50%) and steviol glycosides (50%); (v) maltitol (25%) and acesulfame K (75%); (vi) xylitol (25%) and steviol glycosides (75%). The above-mentioned mixtures of polyols and intensive sweeteners are used in the production of sugar-free wheat-flour cookies characterized by chemical composition, antioxidative properties, and starch digestibility. The study observed that the chemical composition, starch digestibility, and total reducing activity of sugar-free cookies are affected to a statistically significant extent (p < 0.05) by different blends of polyols with intensive sweeteners and that they underwent certain changes upon the storage process.