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

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.