Temperature-dependent quality characteristics of pre-dehydrated cookies: Structure, browning, texture, in vitro starch digestibility, and the effect on blood glucose levels in mice

The purpose of this study was to elucidate the physical and biochemical properties of pre-dehydrated cookies baked at various temperatures. Cookie dough was vacuum-dried, and then baked at 120-180 °C for 18 min. All samples showed lower spread ratio than non-dehydrated cookie baked at 180 °C (control). Browning of the samples baked at 180 °C and 160 °C was higher than that of the control. In contrast, little browning was observed in the sample baked at 120 °C. The fracture force of samples baked at 140 °C and 120 °C agreed well with the control. From these results, the sample baked at 140 °C was employed for subsequent studies. In vitro starch digestibility suggested that the sample baked at 140 °C had higher slowly digestible starch content than the control. From postprandial blood glucose levels in mice, it was found that the sample significantly reduced the blood glucose peak observed at 30 min post-administration.