Work

The Impact of Partial Sweetener Substitution on Physicochemical, Textural and Sensory Properties of Biscuits

Year: 2021

Type: article

Abstract: The aim of the present work was to study the physicochemical, textural and sensory properties of biscuits prepared by replacing sucrose with rare sugar (D-psicose) and/or polyols (sorbitol, xylitol) at 25% or 50%. The results showed that increasing D-psicose replacement resulted in lower moisture content, darker and less yellow, and thicker biscuits. However, opposite effects were observed in polyol substitute biscuits. The texture of the biscuits was also significantly affected by the sweeteners. After two months of storage, the hardness values had significantly decreased in the samples with 50% alternative sweeteners (P<0.05). The sensory evaluation of the biscuits containing natural sweeteners was close to that of sucrose (100%). In conclusion, D-psicose and polyols generally had opposite effects on biscuit characteristics. Therefore, it was found that the samples with similar/better properties to/than the control could be prepared by replacing sucrose with D-psicose (25%) and polyol(s) (25%).

Source: GIDA / THE JOURNAL OF FOOD

DOI: 10.15237/gida.gd21138

Authors: Mehmet GÜLDANE, Emine Nur HERKEN

Institutions: Sakarya Uygulamalı Bilimler Üniversitesi, Pamukkale University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: diamond

Funder: Pamukkale Üniversitesi