Effects of sucrose substitution with date syrup and date liquid sugar on the physicochemical properties of dough and biscuits

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

Research output: Contribution to journalArticle

2 Citations (Scopus)
19 Downloads (Pure)

Abstract

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.

Original languageEnglish
Pages (from-to)643-656
Number of pages14
JournalJournal of Agricultural Science and Technology
Volume18
Issue number3
Publication statusPublished - 01 May 2016

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liquid sugar
biscuits
syrups
dates (fruit)
dough
Sucrose
physicochemical properties
sucrose
Adhesiveness
ash content
Minerals
adhesion
hardness
Color
Antioxidants
cohesion
mineral content
sensory properties
texture

Cite this

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title = "Effects of sucrose substitution with date syrup and date liquid sugar on the physicochemical properties of dough and biscuits",
abstract = "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.",
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Effects of sucrose substitution with date syrup and date liquid sugar on the physicochemical properties of dough and biscuits. / Majzoobi, M.; Mansouri, H.; Mesbahi, Gh.; Farahnaky, A.; Golmakani, M.T.

In: Journal of Agricultural Science and Technology, Vol. 18, No. 3, 01.05.2016, p. 643-656.

Research output: Contribution to journalArticle

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AU - Mansouri, H.

AU - Mesbahi, Gh.

AU - Farahnaky, A.

AU - Golmakani, M.T.

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