Effect of sorbitol on dough rheology and quality of sugar replaced cookies

Authors

  • Mohammad Ali Shariati
  • Majid Majeed tate Key Lab. of Food Science and Technology, Nanchang University
  • Muhammad Ahsan Mahmood National Institute of Food Science and Technology, University of Agriculture, Faisalabad
  • Muhammad Usman Khan Department of Energy Systems Engineering, University of Agriculture, Faisalabad
  • Mohammad Fazel Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan
  • Igor Pigorev Kursk State Agricultural Academy, Kursk

DOI:

https://doi.org/10.5219/709

Keywords:

calorific value, cookies, dough rheology, polyols, sensory evaluation

Abstract

A high amount of sugar is used in bakery products, which may cause diabetes, high blood glucose levels and obesity. Due to these reasons, sugar is being replaced with substitutes. There is different carbohydrate-based sugar substitutes (polyols) that can efficiently replace sugar. Among polyols, sorbitol is an efficient replacer that can mimic sugar with minimal effects on cookie quality. Effects of different sorbitol levels (0 to 12.5%) were seen on the dough rheology. Mixographic studies showed that peak height and mixing time reduced with the addition of sorbitol. Farinographic studies showed that water absorption and the mixing tolerance index of dough reduced with the supplementation of sorbitol, whereas dough development time, arrival time, dough stability time and softening of dough increased. Extensographic studies revealed that sorbitol substitution produced hard, cohesive, adhesive and elastic dough. Sugar in cookies formulations was reduced from 100 to 50% by replacing with sorbitol 0 to 50%. Physical analysis of sorbitol containing cookies showed that the diameter and spread factor of cookies decreased with higher levels of sorbitol, whereas thickness, color, hardness and water activity of cookies increased. The calorific value of cookies decreased with the increasing levels of sorbitol. At upto 20% replacement of sugar, other parameters of cookies were not affected. Sensory evaluation of the cookies showed that hedonic points for sensory evaluation parameters reduced with the increasing levels of sorbitol, T2 (20% replacement) showed maximum overall acceptability.

Downloads

Download data is not yet available.

References

AACC. 2000. Approved Methods of the American Association of Cereal Chemists. 11th Ed. American Association of Cereal Chemists, Inc. St. Paul. Minnesota, USA.

Ahmad, R. 2011. Effect of fat replacement with polydextrose and maltodextrin on dough rheology and biscuit quality in soft dough biscuits : dissertation theses. National Institute of Food Science and Technology, UAF : Pakistan.

Akthar, M. N. 2011. Effect of sesame meal supplementation on physical, chemical and sensory properties of bread : dissertation theses. National Institute of Food Science and Technology, UAF : Pakistan.

Alava, J. M., Sahi, S. S., Garcia-Alvarez, J., Turo, A., Chavez, J. A., Garcia, M. J. and Salazar, J. 2007. Use of ultrasound for the determination of flour quality. Ultrasonics, vol. 46, no. 3, p. 270-276. https://doi.org/10.1016/j.ultras.2007.03.002 PMid:17462688

Asghar, A. 2004. Effect of polyols (sorbitol and mannitol) on quality and shelf life stability of frozen dough for the bakery products : dissertation theses. National Institute of Food Science and Technology, UAF : Pakistan.

Baek, M. H., Yoo, B., Lim, S. T. 2004. Effect of sugars and sugar alcohols on thermal transition and cold stability of corn starch gel. Food Hydrocolloids, vol. 18, no. 1, p. 133-142. https://doi.org/10.1016/S0268-005X(03)00058-4

Bond, M., Dunning, N. 2006. Xylitol. In Mitchell, H. Sweeteners and Sugar Alternatives in Food Technology. Oxford, UK : Blackwell Publishing Ltd, p.295-324. ISBN 978-14051-3434-7.

Farooq, A. 1996. Effect of polyols (Glycerol and Sorbitol) on the quality and shelf life of bread and chapatti prepared from local and imported wheats : dissertation theses. Deptment of Food Technology, UAF : Pakistan.

Fitch, C., Keim, K. S. 2012. Position of the academy of nutrition and dietetics: Use of Nutritive and Nonnutritive Sweeteners. Journal of Academic Nutrition and Diet, vol. 112, no. 5, p. 739-758. https://doi.org/10.1016/j.jand.2012.03.009 PMid:22709780

Grabitske, H. A., Slavin, J. L. 2008. Low-digestable carbohydrates in practice. Journal of American Diet Association, vol. 108, no. 10, p. 1677-1678. https://doi.org/10.1016/j.jada.2008.07.010 PMid:18926133

Krishna, G., Ranjhan, S. K. 1981. Gross energy of herbage, urine, milk and silage. In Krishna G. Laboratory Manual of Nutrition Research. Delhi : Vikas Publishing House. ISBN 978-0706911237.

Kroger, M., Meister, K., Kava, R. 2006. Low-calorie sweeteners and other sugar substitutes: a review of safety issues. Comprehensive Reviews in Food Science and Food Safety, vol. 5, no. 2, p. 35-47. https://doi.org/10.1111/j.1541-4337.2006.tb00081.x

Mahajan, A., Bhardwaj, S., Dua, S. 1999. Traditional processing treatments as a promising approach to enhance the functional properties of rapeseed and sesame seed meals. Journal of Agriculture and Food Chemistry, vol. 47, no. 8, p. 3093-3098. https://doi.org/10.1021/jf981003m PMid:10552614

Meilgaard, D., Civille, G. V., Carr, B. T. 2004. Sensory Evaluation Techniques. 4th ed. New York, USA : CRC Press LLC. 600 p. ISBN 9781482216905.

Mushtaq, Z., Rehman, S. U. Zahoor, T., Jameel, A. 2010. Impact of Xylitol replacement on physiological, sensory and microbial quality of cookies. Pakistan Journal of Nutrition, vol. 9, no. 6, p. 605-610. https://doi.org/10.3923/pjn.2010.605.610

Nadji, H., Bruzzese, C., Belgacem, M. N., Benaboura, A., Gandini, A. 2005. Oxypropylation of lignins and preparation of rigid polyurethane foams from the ensuing polyols. Macromol. Material Engineering, vol. 290, no. 10, p. 1009-1016. https://doi.org/10.1002/mame.200500200

Pasha, I., Butt, M. S., Anjum, F. M., Shehazi, N. 2002. Effect of dietetic sweeteners on the quality of cookies. International Journal of Agriculture and Biology, vol. 4, no. 2, p. 245-248.

Piga, A., Catzeddu, P., Farris, S., Roggio, T., Scano, E. 2005. Texture evaluation of amaretti cookies during storage. Food Research Technology, vol. 221, no. 3-4, p. 387-439. https://doi.org/10.1007/s00217-005-1185-5

Rakha, A. 2006. Nutritional Assessment of high protein cookies through biological assay : dissertation theses. National Institute of Food Science and Technology, UAF : Pakistan.

Rashid, M. S. 2007. Baking quality of wheat flour cookies supplemented with mungbean flour and its protein isolate : dissertation theses. National Institute of Food Science and Technology, UAF : Pakistan.

Rocha, A. N., Morais, M. B. 2003. Shelf life of minimally processed food apple determined by color changes. Food Control, vol. 14, no. 1, p. 13-20. https://doi.org/10.1016/S0956-7135(02)00046-4

Rosell, C. M., Rojas, J. A., Benedito de Barber C. 2001. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids, vol. 15, no. 1, p. 75-81. https://doi.org/10.1016/S0268-005X(00)00054-0

Siddique, M. A. 1995. Effect of artificial sweeteners on the quality of cakes and Biscuits : dissertation theses. Deptment of Food Technology, UAF : Pakistan.

Steel, R. G. D., Torrie, J. H., Dickey, D. 1997. Principles and Procedures of Statistics. A Biometrical Approach. 3rd ed. New York, USA : McGraw Hills Book Co. Inc. 672 p. ISBN 978-0070610286.

Winkelhausen, E., Malinovaka, R. J., Velickova, E., Kuzmanova, S. 2007. Sensory and microbiological quality of baked products containing xylitol as an alternative sweetener. International Journal of Food Properties, vol. 10, no. 3, p. 639-649. https://doi.org/10.1080/10942910601098031

Yan, Y., Mingming, H., Zhihua, W. 2010. Kinetic study on the liquefaction of cornstalk in polyhydric alcohols. Industrial Crops and Products, vol. 32, no. 3, vol. 349-352.

Zoulias, E. I., Oreopoulou, V., Kounalaki, E. 2002. Effect of fat and sugar replacement on cookie properties. Journal of the Science of Food and Agriculture, vol. 82, no. 14, p.1637-164. https://doi.org/10.1002/jsfa.1230

Downloads

Published

2018-02-02

How to Cite

Shariati, M. A. ., Majeed, M. ., Mahmood, M. A., Khan, M. U., Fazel, M. ., & Pigorev, I. . (2018). Effect of sorbitol on dough rheology and quality of sugar replaced cookies. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 50–56. https://doi.org/10.5219/709

Most read articles by the same author(s)