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

Majzoobi, M, Mansouri, H, Mesbahi, G, Farahnaky, A and Golmakani, M 2016, 'Effects of sucrose substitution with date syrup and date liquid sugar on the physicochemical properties of dough and biscuits', Journal of Agricultural Science and Technology, vol. 18, no. 3, pp. 643-656.


Document type: Journal Article
Collection: Journal Articles

Title Effects of sucrose substitution with date syrup and date liquid sugar on the physicochemical properties of dough and biscuits
Author(s) Majzoobi, M
Mansouri, H
Mesbahi, G
Farahnaky, A
Golmakani, M
Year 2016
Journal name Journal of Agricultural Science and Technology
Volume number 18
Issue number 3
Start page 643
End page 656
Total pages 14
Publisher University of Tarbiat Modarres * Faculty of Agriculture
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.
Subject Food Processing
Keyword(s) Antioxidants
Mineral contents
Sensory characteristics
Sucrose reduction
ISSN 1680-7073
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