Study of the Use of Sweet Sorghum Syrup as a Sugar Substitute in the Formulation of Biscuit and Sweet Bread

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

Mohamadzadeh J.; ZANGANEH J.; Saberi A. R.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH) Year:2020 | Volume:18 | Issue:67 Page(s): 187-202

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

658

Download:

Cites:

Information Journal Paper

Title

Study of the Use of Sweet Sorghum Syrup as a Sugar Substitute in the Formulation of Biscuit and Sweet Bread

Author(s)

Mohamadzadeh J. | ZANGANEH J. | Saberi A. R. | Issue Writer Certificate

Keywords

Natural Sweetener

Flour products

Low sugar

Abstract

The use of natural compounds, especially sweeteners, in Flour products is of particular importance. Sorghum syrup as a nutritious Natural Sweetener can be a good sustitute for sugar, especially in biscuits and sweet breads. In this research, possibility of sugar replacement by sweet sorghum syrup (KFS2 cultivar cultivated at Gorgan research station) in two bakery pruducts, bis and sweet bread, was studied. For this purpose, different levels of sugar replacement with sweet sorghum syrup (0, 25, 50, 75 and 100%) were used. Physico-chemical properties, sensory test and color measurement were evaluated. The results showed that adding more than 50% of sorghum syrup, instead of sugar, reduced spread factor, increased thickness value, decreased lightness and yellowness, and increased redness of the biscuits and sweet bread. The results also showed that samples containing 75 and 100% of sorghum syrup had significantly (p <0. 05) less volume and rigidity than those of control sample. The sensory evaluation test also showed that samples of biscuits and sweet breads containing 100% of sorghum syrup had the lowest score and samples containing up to 50% of sorghum syrup gained the highest score in terms of color, flavor, texture and overall acceptance (p <0. 05). Based on the results, sorghum syrup can be replaced, up to 50 %, with sugar in biscuits and sweet bread formula without any significant change, compared to the control sample.

Cites

No record.

References

No record.

Cite

APA: Copy

Mohamadzadeh, J., ZANGANEH, J., & Saberi, A. R.. (2020). Study of the Use of Sweet Sorghum Syrup as a Sugar Substitute in the Formulation of Biscuit and Sweet Bread. FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH), 18(67 ), 187-202. SID. https://sid.ir/paper/267983/en

Vancouver: Copy

Mohamadzadeh J., ZANGANEH J., Saberi A. R.. Study of the Use of Sweet Sorghum Syrup as a Sugar Substitute in the Formulation of Biscuit and Sweet Bread. FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH)[Internet]. 2020;18(67 ):187-202. Available from: https://sid.ir/paper/267983/en

IEEE: Copy

J. Mohamadzadeh, J. ZANGANEH, and A. R. Saberi, “Study of the Use of Sweet Sorghum Syrup as a Sugar Substitute in the Formulation of Biscuit and Sweet Bread,” FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH), vol. 18, no. 67 , pp. 187–202, 2020, [Online]. Available: https://sid.ir/paper/267983/en

Related Journal Papers