Effects of Sucrose Substitution with Date Syrup and Date Liquid Sugar on the Physicochemical Properties of Dough and Biscuits

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.