Evaluation of sugar replacers in short dough biscuit production |
| |
| Affiliation: | 1. Department of Food Science, Food Technology and Nutrition, University College Cork, National University of Ireland, Cork, Ireland;2. Teagasc, The National Food Centre, Dunsinea, Castleknock, Dublin 15, Ireland;3. Department of Food Science, National University of Ireland, Dublin, Ireland;1. Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Poland;2. Department of Raw Materials and Processing of Fruit and Vegetables, University of Agriculture in Krakow, Poland;1. RIKILT Wageningen UR, Wageningen, The Netherlands;2. Food Quality and Design Group, Wageningen University, Wageningen, The Netherlands;1. Department of Chemical and Bioprocess Engineering, Faculty of Engineering, Pontificia Universidad Católica de Chile, Macul, Santiago, 6904411, Chile;2. Nanotechnology and Advanced Materials Research Center, CIEN-UC, Pontificia Universidad Católica de Chile, Macul, Santiago, 6904411, Chile;3. Nestlé Development Centre, Maipú, Santiago, 9260075, Chile;4. Department of Physical-Chemistry, Faculty of Chemistry, Pontificia Universidad Católica de Chile, Macul, Santiago, 6904411, Chile;1. Department of Dairy & Food Technology, Mansinhbhai Institute of Dairy & Food Technology, Mehsana, 384002, India;2. Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar, 125001, India |
| |
| Abstract: | Sugar inhibits gluten development during dough mixing by competing with the flour for the recipe water, resulting in less tough and more crumbly biscuits. Commercially available Raftilose, which acts as an oligofructose and a sugar replacer was used in the recipes where the sugar was reduced by 20–30%. It was found that the sugar replacer did not exert the same hardening effect on the dough as the granulated sugar, therefore values for dough hardness were found to be lower than those obtained for the standard biscuit. Peak force values of the reduced sugar biscuits were found to be significantly lower than the control biscuit (P<0.05), indicating a lower snapping characteristic, and therefore softer eating characteristics. Only those biscuits with the highest level of sugar replacement showed different surface colour attributes. At the lower and medium levels of sugar replacement, oligofructose can be used successfully to reduce sugar in short dough biscuits. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
