Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/48041
Title: THE IMPACT OF PARTIAL SWEETENER SUBSTITUTION ON PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF BISCUITS
Authors: Güldane, Mehmet
Herken, Emine Nur
Keywords: D-psicose
hardness
polyol
sucrose
xylitol D-psikoz
sertlik
poliol
sakkaroz
ksilitol
Abstract: The aim of the present work was to study the physicochemical, textural and sensory properties of biscuits prepared by replacing sucrose with rare sugar (D-psicose) and/or polyols (sorbitol, xylitol) at 25% or 50%. The results showed that increasing D-psicose replacement resulted in lower moisture content, darker and less yellow, and thicker biscuits. However, opposite effects were observed in polyol substitute biscuits. The texture of the biscuits was also significantly affected by the sweeteners. After two months of storage, the hardness values had significantly decreased in the samples with 50% alternative sweeteners (P<0.05). The sensory evaluation of the biscuits containing natural sweeteners was close to that of sucrose (100%). In conclusion, D-psicose and polyols generally had opposite effects on biscuit characteristics. Therefore, it was found that the samples with similar/better properties to/than the control could be prepared by replacing sucrose with D-psicose (25%) and polyol(s) (25%).
URI: https://doi.org/10.15237/gida.GD21138
https://search.trdizin.gov.tr/yayin/detay/1139441
https://hdl.handle.net/11499/48041
ISSN: 1309-6273
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
TR Dizin İndeksli Yayınlar Koleksiyonu / TR Dizin Indexed Publications Collection

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