Author/Authors :
Majzoobi، M. نويسنده Faculty of Agriculture,Department of Food Science and Technology,Shiraz University,Shiraz,Iran , , Mansouri، H. نويسنده Faculty of Agriculture,Department of Food Science and Technology,Shiraz University,Shiraz,Iran , , Mesbahi، Gh. نويسنده Faculty of Agriculture,Department of Food Science and Technology,Shiraz University,Shiraz,Iran , , Farahnaky، A. نويسنده Faculty of Agriculture,Department of Food Science and Technology,Shiraz University,Shiraz,Iran , , Golmakani، M. T. نويسنده Faculty of Agriculture,Department of Food Science and Technology,Shiraz University,Shiraz,Iran ,
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.
Keywords :
antioxidants , Mineral contents , sensory characteristics , Sucrose reduction
