Tarbiat Modares University Journal of Agricultural Science and Technology 1680-7073 18 3 2016 05 01 Effects of Sucrose Substitution with Date Syrup and Date Liquid Sugar on the Physicochemical Properties of Dough and Biscuits 643 656 15882 EN M. T. Golmakani Department of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran. H. Mansouri Department of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran. Gh. Mesbahi Department of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran. Journal Article 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. https://jast.modares.ac.ir/article_15882_9f79d3e1e0806ef608303015cb30403b.pdf