本研究主要探討糖醇對小西餅品質之影響，以研發無糖小西餅。以四種單糖醇和三種雙糖醇分別取代糖粉製作糖醇小西餅，探討不同糖醇對麵糰流變性和小西餅品質之影響，並配合官能品評，以尋求小西餅較適用之糖醇。結果顯示，糖醇種類會影響麵糰及小西餅品質。其中，雙糖醇之製作效果優於單糖醇，其麵糰較硬實，內聚性和附著性則較小，較易擴展；小西餅直徑較大，且外觀、顏色和酥脆度均較佳，亦較受喜愛。尤其是麥芽糖醇製者，其麵糰流變性及小西餅品質與糖粉製者最相似，品質亦最佳。乳糖醇及山梨醇製者次之。此外，以糖醇製小西餅，熱量約可降低5-20﹪。

This research was focusing on the sugar-free cookies. The powered sugar (sucrose) was substituted with the sugar alcohols (4 kinds mono- and 3 kinds di-sugar alcohols), and in order to find a better sugar alcohol to cookies, and the rheological property and quality of cookies with sensory evaluation was studied. The results showed that Among the sugar alcohols, the cookies with di-sugar alcohols showed the better qualities than that with mono-sugar alcohols. The cookie dough showed firmer, less adhesion and cohesion, higher spreading and crispy, good appearance and color,highest preference. Especially, the maltitol-cookie had similar quality of the powered sugar-cookie in rheological property of dough and cookies. Following was the lactitol and sorbitol cookies. The calorie of sugar alcohol cookies could be lowered 5-20%, and the blood sugar could maintain the homeostasis.