Effect of sucrose replacement with date syrup and date liquid sugar on rheological properties of biscuit dough

Gh. Mesbahi, H. Mansouri, M Majzoobi, A Farahnaky

Research output: Contribution to journalArticle

Abstract

In biscuit production, sucrose is one of the major ingredients. Addition of sucrose is not only for the sweet taste it provides, but also for its positive effects on physical properties of the product. Since sucrose consumption is growing worldwide, finding an alternative sugar source other than sugar beet and sugar cane as the main sources of sucrose is necessary. In this research, sucrose was replaced with 0, 20, 40, 60, 80 and 100% (weight basis) of date syrup and date liquid sugar and the effects on rheological properties of biscuit dough were studied. The results from farinograph showed that the dough consistency and elasticity reduced with increasing the sucrose replacement level. However, no significant difference between the samples made with date liquid sugar and date syrup was not observed. The results of Texture Analyser showed that with reducing the sucrose content dough consistency, energy required for compression, springiness and cohesiveness reduced while adhesiveness increased. The values obtained for energy, consistency and adhesiveness of the samples containing date liquid sugar were higher than those of date syrup, while springiness was lower. Based on the results the maximum percentage of the sucrose replacement with date liquid sugar was 60% and with date syrup was 40%. At higher percentages the quality of the dough reduced considerably.
Original languageOther
Pages (from-to)57-67
Number of pages11
JournalIranian Journal of Food Science and Technology
Volume13
Issue number58
Publication statusPublished - 2016

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liquid sugar
biscuits
syrups
dates (fruit)
rheological properties
dough
sucrose
adhesion
energy
elasticity (mechanics)
cohesion
sugar beet
sugarcane
physical properties
ingredients
texture
sugars

Cite this

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title = "Effect of sucrose replacement with date syrup and date liquid sugar on rheological properties of biscuit dough",
abstract = "In biscuit production, sucrose is one of the major ingredients. Addition of sucrose is not only for the sweet taste it provides, but also for its positive effects on physical properties of the product. Since sucrose consumption is growing worldwide, finding an alternative sugar source other than sugar beet and sugar cane as the main sources of sucrose is necessary. In this research, sucrose was replaced with 0, 20, 40, 60, 80 and 100{\%} (weight basis) of date syrup and date liquid sugar and the effects on rheological properties of biscuit dough were studied. The results from farinograph showed that the dough consistency and elasticity reduced with increasing the sucrose replacement level. However, no significant difference between the samples made with date liquid sugar and date syrup was not observed. The results of Texture Analyser showed that with reducing the sucrose content dough consistency, energy required for compression, springiness and cohesiveness reduced while adhesiveness increased. The values obtained for energy, consistency and adhesiveness of the samples containing date liquid sugar were higher than those of date syrup, while springiness was lower. Based on the results the maximum percentage of the sucrose replacement with date liquid sugar was 60{\%} and with date syrup was 40{\%}. At higher percentages the quality of the dough reduced considerably.",
keywords = "Biscuit dough, Date liquid sugar, Date syrup, Rheology, Farinogarph, Texture analyser",
author = "Gh. Mesbahi and H. Mansouri and M Majzoobi and A Farahnaky",
year = "2016",
language = "Other",
volume = "13",
pages = "57--67",
journal = "Iranian Journal of Food Science and Technology",
issn = "2008-8787",
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}

TY - JOUR

T1 - Effect of sucrose replacement with date syrup and date liquid sugar on rheological properties of biscuit dough

AU - Mesbahi, Gh.

AU - Mansouri, H.

AU - Majzoobi, M

AU - Farahnaky, A

PY - 2016

Y1 - 2016

N2 - In biscuit production, sucrose is one of the major ingredients. Addition of sucrose is not only for the sweet taste it provides, but also for its positive effects on physical properties of the product. Since sucrose consumption is growing worldwide, finding an alternative sugar source other than sugar beet and sugar cane as the main sources of sucrose is necessary. In this research, sucrose was replaced with 0, 20, 40, 60, 80 and 100% (weight basis) of date syrup and date liquid sugar and the effects on rheological properties of biscuit dough were studied. The results from farinograph showed that the dough consistency and elasticity reduced with increasing the sucrose replacement level. However, no significant difference between the samples made with date liquid sugar and date syrup was not observed. The results of Texture Analyser showed that with reducing the sucrose content dough consistency, energy required for compression, springiness and cohesiveness reduced while adhesiveness increased. The values obtained for energy, consistency and adhesiveness of the samples containing date liquid sugar were higher than those of date syrup, while springiness was lower. Based on the results the maximum percentage of the sucrose replacement with date liquid sugar was 60% and with date syrup was 40%. At higher percentages the quality of the dough reduced considerably.

AB - In biscuit production, sucrose is one of the major ingredients. Addition of sucrose is not only for the sweet taste it provides, but also for its positive effects on physical properties of the product. Since sucrose consumption is growing worldwide, finding an alternative sugar source other than sugar beet and sugar cane as the main sources of sucrose is necessary. In this research, sucrose was replaced with 0, 20, 40, 60, 80 and 100% (weight basis) of date syrup and date liquid sugar and the effects on rheological properties of biscuit dough were studied. The results from farinograph showed that the dough consistency and elasticity reduced with increasing the sucrose replacement level. However, no significant difference between the samples made with date liquid sugar and date syrup was not observed. The results of Texture Analyser showed that with reducing the sucrose content dough consistency, energy required for compression, springiness and cohesiveness reduced while adhesiveness increased. The values obtained for energy, consistency and adhesiveness of the samples containing date liquid sugar were higher than those of date syrup, while springiness was lower. Based on the results the maximum percentage of the sucrose replacement with date liquid sugar was 60% and with date syrup was 40%. At higher percentages the quality of the dough reduced considerably.

KW - Biscuit dough

KW - Date liquid sugar

KW - Date syrup

KW - Rheology

KW - Farinogarph

KW - Texture analyser

M3 - Article

VL - 13

SP - 57

EP - 67

JO - Iranian Journal of Food Science and Technology

JF - Iranian Journal of Food Science and Technology

SN - 2008-8787

IS - 58

ER -