EFFECT OF NATURAL SWEETENERS AND PROCESS CONDITIONS ON PHYSICAL PROPERTIES ANTIOXIDANT ACTIVITY AND HMF CONTENT OF BISCUITS

Abstract

The effect of sweeteners (sucrose, D-psicose, sorbitol, xylitol) and process conditions (baking temperature, time) on the quality related properties of biscuits were investigated. The findings revealed that the volume and baking loss increased and the spread ratio was decreased in general with the increase in processing temperature and time. Among the biscuits, the higher volume and lower spread ratio and weight loss were observed for the samples prepared with D-psicose. Moreover, they were darker, redder and less yellow. The total phenolic matter and HMF contents and antioxidant activity of the samples significantly increased as the production temperature and time increasing (p < 0.05). HMF formation was a key factor limiting the process conditions in biscuit manufacturing. Therefore, it could be proposed that the temperature-time parameters applied to the biscuits containing natural sweeteners should not exceed 12 min for 200 degrees C and 9 min for 230 degrees C.