Replacement of Sugar with Artificial Sweeteners In Soft Dough Biscuit Formulation

Raghuram, A.S. (2005) Replacement of Sugar with Artificial Sweeteners In Soft Dough Biscuit Formulation. Masters thesis, University of Mysore.

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Thesis (Masters)
Additional Information:	<p align="justify">Sugar plays an important role in biscuit making. They are the second largest component after flour. Sugar impart sweetness, develops pleasing crust color, and helps to control the spread of the biscuits. Recent trends in the baking industry are to reduce the total calorific value of foods either by replacing the fats or sugars. In the present investigation work sugar was replaced by use of two artificial sweeteners namely aspartame and sucralose. The bulk imparted by the sugar was replaced by either maltodextrin or polydextrose. The ultimate objective of the study was to develop a sugar free biscuit formulation using suitable bulking agent and sweetener, and whose objective and subjective properties were as comparable with those of control biscuits as possible. The initial studies showed that the biscuits made with bulking agents at 10 and 20% levels were slightly harder than the ones containing sugar. Addition of 30% level of bulking agent resulted in crispier biscuits, which had breaking strength similar to that of the control biscuit containing sugar. At identical levels of addition polydextrose resulted in biscuits with better color, texture and eating properties than those containing maltodextrin. The results showed that polydextrose was more effective in producing good quality biscuits than maltodextrin at identical levels of addition. Optimum level of addition was found to be 30% based on flour weight basis. Maltodextrin on the other hand, produced biscuits with pale crust color at 30% level. Secondly, addition of bulking agents also affected the consistency of the biscuit dough. To produce optimum consistency biscuit dough, 20% level bulking agent addition was sufficient.Third the use of aspartame in biscuit resulted in mild sweetness perception, as we know that aspartame is unstable at baking temperature. So the quantity added was increased by 90%, which resulted biscuits, which had delayed sweetness perception and mild bitter taste. Sucralose had optimum sweetness at sugar equivalent level of addition.</p>
Uncontrolled Keywords:	biscuits sweeteners sugar replacement dough biscuit formulation dough
Subjects:	600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Human Resource Development
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Feb 2007
Last Modified:	28 Dec 2011 09:26
URI:	http://ir.cftri.res.in/id/eprint/391

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