EFFECTS OF SUCROSE SUBSTITUTION WITH DATE SYRUP AND DATE LIQUID SUGAR ON THE PHYSICOCHEMICAL PROPERTIES OF DOUGH AND BISCUITS

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MAJZOOBI M.; MANSOURI H.; MESBAHI GH.; FARAHNAKY A.; GOLMAKANI M.T.

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Journal: JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) Year:2016 | Volume:18 | Issue:3 Page(s): 643-656

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Title

EFFECTS OF SUCROSE SUBSTITUTION WITH DATE SYRUP AND DATE LIQUID SUGAR ON THE PHYSICOCHEMICAL PROPERTIES OF DOUGH AND BISCUITS

Author(s)

Keywords

ANTIOXIDANTSQ3

MINERAL CONTENTSQ3

SENSORY CHARACTERISTICSQ3

SUCROSE REDUCTIONQ3

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.

Cites

Preparation of a Functional, Low Calorie Sponge Cake through the Incorporation of Resistant Starch and Date Syrup for Improving the Wellness of Military Personnel

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APA: Copy

MAJZOOBI, M., MANSOURI, H., MESBAHI, GH., FARAHNAKY, A., & GOLMAKANI, M.T.. (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 (JAST), 18(3), 643-656. SID. https://sid.ir/paper/62529/en

Vancouver: Copy

MAJZOOBI M., MANSOURI H., MESBAHI GH., FARAHNAKY A., GOLMAKANI M.T.. 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 (JAST)[Internet]. 2016;18(3):643-656. Available from: https://sid.ir/paper/62529/en

IEEE: Copy

M. MAJZOOBI, H. MANSOURI, GH. MESBAHI, A. FARAHNAKY, and M.T. GOLMAKANI, “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 (JAST), vol. 18, no. 3, pp. 643–656, 2016, [Online]. Available: https://sid.ir/paper/62529/en

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