Effect of Replacement of Sugar with Sucralose and Maltodextrin on Rheological Characteristics of Wheat Flour Dough and Quality of Soft Dough Biscuits

Savitha, Y.S. and Indrani, D. and Jamuna, Prakash (2008) Effect of Replacement of Sugar with Sucralose and Maltodextrin on Rheological Characteristics of Wheat Flour Dough and Quality of Soft Dough Biscuits. Journal of Texture Studies, 39. pp. 605-616.

PDF Journal_of_Texture_Studies_39_(2008)_605–616.pdf Restricted to Registered users only Download (250kB)

Abstract

The effect of replacement of 30% sugar with 0.05% sucralose and of different levels of maltodextrin (MD) on dough rheology and quality of biscuits was studied. The results showed that replacement of sugar with increasing amount of MD from 10 to 40% along with 0.05% sucralose influenced dough rheology. The farinograph water absorption increased up to 20% addition of MD and thereafter decreased. Objective evaluation of biscuits showed that the spread ratio of biscuits with 10% MD was 7.1, 20% MD was 7.8, 30% MD was 9.4 and 40% MD was 10.5, in comparison to control biscuits (9.9) with 30% sugar. The best overall quality score was reported for the control biscuits with 30% sugar, 69 out of the maximum score of 80, followed by 30% MD (65), 40% MD (60.5), 20% MD (54) and 10% MD (49.5). The results showed the possibility of replacing sugar in biscuit with sucralose and MD.

Item Type:	Article
Uncontrolled Keywords:	replacement of sugar sucralose maltodextrin rheological characteristics wheat flour dough biscuits
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Jun 2009 09:46
Last Modified:	28 Dec 2011 10:09
URI:	http://ir.cftri.res.in/id/eprint/9023

Actions (login required)

View Item