Abstract
| Original language | Other |
|---|---|
| Pages (from-to) | 57-67 |
| Number of pages | 11 |
| Journal | Iranian Journal of Food Science and Technology |
| Volume | 13 |
| Issue number | 58 |
| Publication status | Published - 2016 |
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Effect of sucrose replacement with date syrup and date liquid sugar on rheological properties of biscuit dough. / Mesbahi, Gh.; Mansouri, H.; Majzoobi, M; Farahnaky, A.
In: Iranian Journal of Food Science and Technology, Vol. 13, No. 58, 2016, p. 57-67.Research output: Contribution to journal › Article
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 -