Volume 18, Issue 3 (2016)                   JAST 2016, 18(3): 643-656 | Back to browse issues page

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Majzoobi M, Mansouri H, Mesbahi G, Farahnaky A, Golmakani M T. Effects of Sucrose Substitution with Date Syrup and Date Liquid Sugar on the Physicochemical Properties of Dough and Biscuits. JAST. 18 (3) :643-656
URL: http://journals.modares.ac.ir/article-23-4521-en.html
1- Department of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran.|ARC Industrial Transformation Training Center for Functional Grains and Graham Center for Agricultural Innovation, School of Biomedical Sciences, Charles Sturt University, Wagga Wagga, NSW 2650, Australia.
2- Department of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran.
Abstract:   (3377 Views)
To reduce sucrose consumption in biscuits, Date Syrup (DS) and Date Liquid Sugar (DLS) were replaced with sucrose at different levels (0, 20, 40, 60, 80, and 100%) and physicochemical properties of dough and the resultant biscuits were compared. Dough pH and cohesiveness decreased while softness and adhesiveness increased with addition of DS and DLS. The pH, softness and adhesiveness of the DS dough were higher than the DLS samples. The DS and DLS biscuits had lower pH, higher ash and moisture contents than the sucrose biscuits. The DS biscuits had more ash content than the DLS sample. Addition of DS and DLS resulted in biscuits with higher density, spread ratio, harder texture, and darker color. These changes were more pronounced when DS was used. Sucrose replacement with less than 40% DS or 60% DLS resulted in biscuits with sensory characteristics similar to the control, and higher antioxidant and mineral contents.
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Article Type: Research Paper | Subject: Food Science and Technology
Received: 2014/10/8 | Accepted: 2015/05/4 | Published: 2016/05/1

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