KISMİ TATLANDIRICI İKAMESİNİN BİSKÜVİLERİN FİZİKOKİMYASAL, TEKSTÜREL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ

Öz

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.

Anahtar Kelimeler

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

Proje Numarası

2013FBE023

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

Öz

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%).

Anahtar Kelimeler

• D-psicose
• hardness
• polyol
• sucrose
• xylitol

Destekleyen Kurum

Research Project Unit of Pamukkale University

Proje Numarası

2013FBE023

Kaynakça

1. AACC. (1990). Approved Methods of American Association of Cereal Chemists. In St. Paul (8th Ed.). St. Paul.
2. Chevallier, S., Colonna, P., Della Valle, G., Lourdin, D. (2000). Contribution of major ingredients during baking of biscuit dough systems. Journal of Cereal Science, 31(3): 241–252, doi: 10.1006/jcrs.2000.0308.
3. Davis, E.A. (1995). Functionality of sugars: Physicochemical interactions in foods. American Journal of Clinical Nutrition, 62(1): 170–177, doi:10.1093/ajcn/62.1.170S.
4. Ding, S., Yang, J. (2021). The effects of sugar alcohols on rheological properties, functionalities, and texture in baked products – A review. Trends in Food Science and Technology, 111: 670–679, doi:10.1016/j.tifs.2021.03.009.
5. Drewnowski, A., Nordensten, K., Dwyer, J. (1998). Replacing sugar and fat in cookies: Impact on product quality and preference. Food Quality and Preference, 9(1–2): 13–20, doi:10.1016/s0950-3293(97)00017-7.
6. Edwards, C.H., Rossi, M., Corpe, C.P., Butterworth, P.J., Ellis, P.R. (2016). The role of sugars and sweeteners in food, diet and health: Alternatives for the future. Trends in Food Science and Technology, 56: 158–166, doi:10.1016/j.tifs.2016.07.008.
7. Fasahat, P., Aghaeezadeh, M., Hosseinpour, M., Sadeghzadeh Hemayati, S. (2021). Correlation between root weight and sugar content; do we have to continue traditional hypothesis? Plant Physiology Reports, 26(1): 188–191, doi:10.1007/s40502-020-00560-2.
8. Gallagher, E., O’Brien, C.M., Scannell, A.G.M., Arendt, E.K. (2003). Evaluation of sugar replacers in short dough biscuit production. Journal of Food Engineering, 56(2–3), 261–263, doi:10.1016/S0260-8774(02)00267-4.

9. Ghosh, S., Sudha, M.L. (2012). A review on polyols: New frontiers for health-based bakery products. International Journal of Food Sciences and Nutrition, 63(3): 372–379, doi:10.3109/09637486.2011.627846.
10. Granström, T.B., Takata, G., Tokuda, M., Izumori, K. (2004). Izumoring: A novel and complete strategy for bioproduction of rare sugars. Journal of Bioscience and Bioengineering, 97(2): 89–94, doi:10.1263/jbb.97.89.
11. Gül, H., Yanik, A., Acun, S. (2013). Effects of white cabbage powder on cookie quality. Journal of Food, Agriculture and Environment, 11(1): 68–72.
12. Herken, E.N., Simsek, S., Ohm, J.B.,Yurdunuseven, A. (2017). Effect of Mahaleb on Cookie Quality. Journal of Food Processing and Preservation, 41(4): 1-13, doi:10.1111/jfpp.13032.
13. Ho, L.H., Pulsawat, M.M. (2020). Effects of partial sugar replacement on the physicochemical and sensory properties of low sugar cookies. International Food Research Journal, 27(3): 557–567.
14. Hsu, H.W., Vavak, D.L., Satterlee, L.D., Miller, G.A. (1977). A Multienzyme Technique for Estimating Protein Digestibility. Journal of Food Science, 42(5): 1269–1273, doi:10.1111/j.1365-2621.1977.tb14476.x.
15. Karp, S., Wyrwisz, J., Kurek, M., Wierzbicka, A. (2016). Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement. Food Science and Biotechnology, 25(6): 1591–1596, doi:10.1007/s10068-016-0245-x.
16. Kroger, M., Meister, K., Kava, R. (2006). Low-calorie sweeteners and other sugar substitutes: A review of the safety issues. Comprehensive Reviews in Food Science and Food Safety, 5(2): 35–47, doi:10.1111/j.1541-4337.2006.tb00081.x.
17. Kutyła-Kupidura, E.M., Sikora, M., Krystyjan, M., Dobosz, A., Kowalski, S., Pysz, M., Tomasik, P. (2016). Properties of Sugar-Free Cookies with Xylitol, Sucralose, Acesulfame K and Their Blends. Journal of Food Process Engineering, 39(4): 321–329, doi:10.1111/jfpe.12222.
18. Kweon, M., Slade, L., Levine, H. (2016). Potential sugar reduction in cookies formulated with sucrose alternatives. Cereal Chemistry, 93(6): 576–583, doi:10.1094/CCHEM-01-16-0016-R.
19. Laguna, L., Vallons, K.J.R., Jurgens, A., Sanz, T. (2013). Understanding the Effect of Sugar and Sugar Replacement in Short Dough Biscuits. Food and Bioprocess Technology, 6(11): 3143–3154, doi:10.1007/s11947-012-0968-5.
20. Lin, S.D., Lee, C.C., Mau, J.L., Lin, L.Y., Chiou, S.Y. (2010). Effect of erythritol on quality characteristics of reduced-calorie danish cookies. Journal of Food Quality, 33(1): 14–26, doi:10.1111/j.1745-4557.2010.00307.x.
21. Majeed, M., Mahmood, M.A., Khan, M.U., Fazel, M., Shariati, M.A., Pigorev, I. (2018). Effect of sorbitol on dough rheology and quality of sugar replaced cookies. Potravinarstvo Slovak Journal of Food Sciences, 12(1): 50–56, doi:10.5219/709.
22. Mariotti, M., Alamprese, C. (2012). About the use of different sweeteners in baked goods. Influence on the mechanical and rheological properties of the doughs. LWT - Food Science and Technology, 48(1): 9–15, doi:10.1016/j.lwt.2012.03.001.
23. Martínez-Cervera, S., Salvador, A., Sanz, T. (2014). Comparison of different polyols as total sucrose replacers in muffins: Thermal, rheological, texture and acceptability properties. Food Hydrocolloids, 35: 1–8, doi:10.1016/j.foodhyd.2013.07.016.
24. Miller, R.A., Hoseney, R.C. (1997). Factors in hard wheat flour responsible for reduced cookie spread. Cereal Chemistry, 74(3): 330–336, doi:10.1094/CCHEM.1997.74.3.330.
25. Mooradian, A.D., Smith, M., Tokuda, M. (2017). The role of artificial and natural sweeteners in reducing the consumption of table sugar: A narrative review. Clinical Nutrition ESPEN, 18: 1–8, doi:10.1016/j.clnesp.2017.01.004.
26. Pareyt, B., Talhaoui, F., Kerckhofs, G., Brijs, K., Goesaert, H., Wevers, M., Delcour, J.A. (2009). The role of sugar and fat in sugar-snap cookies: Structural and textural properties. Journal of Food Engineering, 90(3): 400–408, doi:10.1016/j.jfoodeng.2008.07.010.
27. Park, H.R., Kim, G.H., Na, Y., Oh, J.E., Cho, M.S. (2021). Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein. Food Science and Biotechnology, 30(5): 653–661, doi:10.1007/s10068-021-00909-9.
28. Pocan, P., Ilhan, E., Oztop, M.H. (2019). Effect of d-psicose substitution on gelatin based soft candies: A TD-NMR study. Magnetic Resonance in Chemistry, 57(9): 661–673, doi:10.1002/mrc.4847.
29. Pourfarzad, A., Khodaparast, M.H.H., Karimi, M., Mortazavi, S.A., Davoodi, M.G., Sourki, A. H., Razavizadegan Jahromi, S.H. (2011). Effect of polyols on shelf-life and quality of flat bread fortified with soy flour. Journal of Food Process Engineering, 34(5): 1435–1448, doi:10.1111/j.1745-4530.2009.00541.x.
30. Schroeder, K., Schuler, B.R., Kobulsky, J.M., Sarwer, D.B. (2021). The association between adverse childhood experiences and childhood obesity: A systematic review. Obesity Reviews, 22(7): 1–18, doi:10.1111/obr.13204.
31. Struck, S., Jaros, D., Brennan, C.S., Rohm, H. (2014). Sugar replacement in sweetened bakery goods. International Journal of Food Science and Technology, 49(9): 1963–1976, doi:10.1111/ijfs.12617.
32. Sun, Y., Hayakawa, S., Izumori, K. (2004). Modification of Ovalbumin with a Rare Ketohexose through the Maillard Reaction: Effect on Protein Structure and Gel Properties. Journal of Agricultural and Food Chemistry, 52(5): 1293–1299, doi:10.1021/jf030428s.
33. Taylor, T.P., Fasina, O., Bell, L.N. (2008). Physical properties and consumer liking of cookies prepared by replacing sucrose with tagatose. Journal of Food Science, 73(3): 145-151, doi:10.1111/j.1750-3841.2007.00653.x.
34. Vatankhah, M., Garavand, F., Elhamirad, A., Yaghbani, M. (2015). Influence of sugar replacement by stevioside on physicochemical and sensory properties of biscuit. Quality Assurance and Safety of Crops and Foods, 7(3): 393–400, doi:10.3920/QAS2014.0396.
35. Winkelhausen, E., Jovanovic-Malinovska, R., Velickova, E., Kuzmanova, S. (2007). Sensory and Microbiological Quality of a Baked Product Containing Xylitol as an Alternative Sweetener. International Journal of Food Properties, 10(3): 639–649, doi:10.1080/10942910601098031.
36. Yang, H., Fu, Y., Zhang, Y., Zhou, J., Wang, D., Gao, Z., Ke, Y., Lv, Q., Ding, B., Wang, X. (2021). Evaluation of mannitol and xylitol on the quality of wheat flour and extruded flour products. International Journal of Food Science and Technology, 56: 4119-4128, doi:10.1111/ijfs.15040.
37. Zoulias, E.I., Piknis, S., Oreopoulou, V. (2000). Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies. Journal of the Science of Food and Agriculture, 80(14): 2049–2056, doi:10.1002/1097-0010(200011)80:14<2049::AID-JSFA735>3.0.CO;2-Q.