Arabinoxylan oligosaccharides (AXOS) as a potential sucrose replacer in sugar-snap cookies

The impact of incorporation of arabinoxylan oligosaccharides (AXOS), a potential novel prebiotic, on the quality of a sugar-snap cookie type was investigated by replacing part of either the flour or the sucrose. Flour replacement by AXOS yielded unacceptable products. However, replacing up to 30% of the initial sucrose level by AXOS resulted in cookies with comparable diameter and height and only a slightly darker color than had control cookies. The present results indicate a possible role of AXOS as sucrose replacer, which has practical implications from a health point of view, since AXOS can be used to produce cookies with reduced sucrose and increased fibre levels, a reasonable consumption of which can exert beneficial physiological effects.