Abstract:
To reduce sucrose consumption in biscuits, Date Syr
up (DS) and Date Liquid Sugar
(DLS) were replaced with sucrose at different level
s (0, 20, 40, 60, 80, and 100%) and
physicochemical properties of dough and the resulta
nt biscuits were compared. Dough pH
and cohesiveness decreased while softness and adhes
iveness increased with addition of DS
and DLS. The pH, softness and adhesiveness of the D
S dough were higher than the DLS
samples. The DS and DLS biscuits had lower pH, high
er 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 dens
ity, spread ratio, harder texture, and
darker color. These changes were more pronounced wh
en DS was used. Sucrose
replacement with less than 40% DS or 60% DLS result
ed in biscuits with sensory
characteristics similar to the control, and higher
antioxidant and mineral contents.
Keywords
: Antioxidants, Mineral contents, Sensory character
istics, Sucrose reduction.
