THE IMPACT OF PARTIAL SWEETENER SUBSTITUTION ON PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF BISCUITS

Year 2022, Volume: 47 Issue: 1, 66 - 77, 23.12.2021

Mehmet Güldane Emine Nur Herken

https://doi.org/10.15237/gida.GD21138

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%).

Keywords

D-psicose, hardness, polyol, sucrose, xylitol

Supporting Institution

Research Project Unit of Pamukkale University

Project Number

2013FBE023

KISMİ TATLANDIRICI İKAMESİNİN BİSKÜVİLERİN FİZİKOKİMYASAL, TEKSTÜREL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ

Abstract

Bu çalışmanın amacı, sakkarozun nadir şeker (D-psikoz) ve/veya poliollerle (sorbitol, ksilitol) %25 veya %50 oranında değiştirilmesiyle hazırlanan bisküvilerin fizikokimyasal, tekstürel ve duyusal özelliklerini belirlemektir. Sonuçlar incelendiğinde, D-psikoz ikamesinin artmasıyla bisküvilerde nem içeriğinin azaldığı, daha koyu renkte olan daha kalın bisküvilerin elde edildiği görüldü. Bununla birlikte, bisküvilerde poliol ikamesinin artmasıyla nem içeriği artarak parlaklık (L) ve kırmızılık (a) değerleri azalmıştır. Pişmiş bisküvilerin tekstürü de tatlandırıcı ikamesinden önemli ölçüde etkilenmiştir. İki aylık depolama sonunda %50 alternatif tatlandırıcılı örneklerde sertlik değerleri önemli ölçüde azalmıştır (P<0.05). Alternatif tatlandırıcılar içeren bisküvilerin duyusal değerlendirmesi kontrole yakındır. Sonuç olarak, D-psikoz ve poliollerin araştırılan bisküvi özelliklerine etkileri genel olarak birbirinin tersi olmuştur. Bu nedenle, sakkarozun D-psikoz (%25) ve polioller (%25) ile değiştirilmesiyle kontrole benzer veya kontrolden daha iyi özelliklere sahip numunelerin hazırlanabileceği belirlendi.

Keywords

D-psikoz, sertlik, poliol, sukroz, xylitol.

Project Number

2013FBE023

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