Influence of sugar replacement by stevioside on physicochemical and sensory properties of biscuit
Main Article Content
Keywords
biscuit, stevioside, calorie, texture, sensory evaluation
Abstract
Physiochemical and sensory evaluation of the reduced-sugar biscuits containing 0, 50 and 100% stevioside (Stevia rebaudiana Bertoni) as sugar replacement were investigated. Results showed that the stevioside substitution in biscuit formulation had no significant effects (P<0.05) on ash, fat and protein contents of biscuit but the pH and moisture content significantly increased. Complete replacement of sucrose with stevioside reduced calorie levels up to 15% in biscuit formulation. Specific volume, volume and bulk density had no considerable change with increasing stevioside level but diameter and expansion coefficient significantly decreased. The stevioside replacement increased the thickness and water activity. Addition of stevioside in the various biscuit formulations reduced the texture hardness, while their flexibility significantly increased. Stevioside incorporation resulted in the production of lighter biscuits with higher L* and a* and lower b* colour values. Sensory evaluation of biscuits prepared with equal ratio of sugar to stevioside (50:50) exhibited the highest sensory scores for flavour, colour, taste and overall acceptability.
References
Abdel-Salam, A.M., Ammar, A.S. and Gala, W.K., 2009. Evaluation and properties of formulated low calories functional yoghurt cake. Journal of Food and Agriculture Environment 7: 218-221.
Akesowan, A., 2009. Quality of reduced-fat chiffon cakes prepared with erythritol-sucralose as replacement for sugar. Pakistan Journal of Nutrition 8: 1383-1386.
American Association of Cereal Chemists International (AACCI), 2000. Approved methods of the AACC (11th Ed.). Moisture (44-01.01), ash (08-01.01), acid soluble ash (8-21.01), gluten (56-61.02), protein (46-10.01), pH (02.52.01), Fat (30-10.01) and acidity (02-31.01). AACCI, St. Paul, MN, USA.
Bolten, A.B., Feinsinger, P., Baker, H.G. and Baker, I., 1979. On the calculation of sugar concentration in flower nectar. Oecologia 41: 301-304.
Cross, N., 2007. Muffins and bagels. In: Hui, Y.H. (ed.) Handbook of food products manufacturing: principles, bakery, beverages, cereals, cheese, confectionary, fats, fruits, and functional foods, Volume 1. Wiley, Hoboken, NJ, USA, pp. 280-282.
Faridah, S. and Aziah, A.A., 2012. Development of reduced calorie chocolate cake with jackfruit seed (Artocarpus heterophyllus Lam.) flour and polydextrose using response surface methodology (RSM). International Food Research Journal 19: 515-519.
Gallagher, E., O’Brien, C.M., Scannell, A.G.M. and Arendt, E.K., 2003. Evaluation of sugar replacers in short dough biscuit production. Journal of Food Engineering 56: 261-263.
Garavand, F., Kiapey, A. and Khodaiyan, F., 2013. Moisture-dependent physical and mechanical properties of squash seed. Sky Journal of Food Science 2: 59-66.
Hamzah, Y., Aluwi, N.F.M. and Sembok, W.Z.W., 2013. Effect of stevia as a sweetener substitution on the quality of kuih baulu. In: Proceedings of the 13th ASEAN Food Conference (AFC 2013), September 9-10, 2013, Singapore.
Kocer, D., Hicsasmaz, Z., Bayindirli, A. and Katnas, S., 2007. Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar-and fat-replacer. Journal of Food Engineering 78: 953-964.
Krishnan, R., Dharmaraj, U., Sai Manohar, R. and Malleshi, N.G., 2011. Quality characteristics of biscuits prepared from finger millet seed coat based composite flour. Food Chemistry 129: 499-506.
Kroger, M., Meister, K. and Kava, R., 2006. Low-calorie sweeteners and other sugar substitutes: a review of the safety issues. Comprehensive Reviews in Food Science and Food Safety 5: 35-47.
Lara, E., Cortes, P., Briones, V. and Perez, M., 2011. Structural and physical modifications of corn biscuits during baking process. LWT-Food Science and Technology 44: 622-630.
Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N. and Biliaderis, C.G., 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering 79: 1033-1047.
Lin, S.D., Hwang, C.F. and Yeh, C.H., 2003. Physical and sensory characteristics of chiffon cake prepared with erythritol as replacement for sucrose. Journal of Food Science 68: 2107-2110.
Lin, S.D., Lee, C.C., Mau, J.L., Lin, L.Y. and Chiou, S.Y., 2010. Effect of erythritol on quality characteristics of reduced-calorie Danish cookies. Journal of Food Quality 33: 14-26.
Maache-Rezzoug, Z., Bouvier, J.M., Allaf, K. and Patras, C., 1998. Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits. Journal of Food Engineering 35: 23-42.
Manisha, G., Soumya, C. and Indrani, D. 2012. Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes. Food Hydrocolloids 29: 363-373.
Manley, D.J., 2000. Technology of biscuits, crackers, and cookies. CRC Press, Boca Raton, FL. USA.
Mushtaq, Z., Salim-ur-Rehman, T.Z. and Jamil, A., 2010. Impact of xylitol replacement on physicochemical, sensory and microbial quality of cookies. Pakistan Journal of Nutrition 9: 605-610.
Pareyt, B., Talhaoui, F., Kerckhofs, G., Brijs, K., Goesaert, H., Wevers, M. and Delcour, J.A., 2009. The role of sugar and fat in sugar-snap cookies: structural and textural properties. Journal of Food Engineering 90: 400-408.
Parimalavalli, R., Roxana, G. and Sri, S.R., 2007. Organoleptic quality and nutrient content of stevia (Stevia rebaudiana) incorporated bakery products. Biomed 2: 123-130.
Pasha, I., Butt, S., Anjum, F.M. and Shehzadi, N., 2002. Effect of dietetic sweeteners on the quality of cookies. Analysis 8(60): 20.
Rahaie, S., Gharibzahedi, S,M,T., Razavai, S,H. and Jafari, S,M., 2012. Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review. Journal of Food Science and Technology: 1-11.
Reddy, V., Urooj, A. and Kumar, A., 2005. Evaluation of antioxidant activity of some plant extracts and their application in biscuits. Food Chemistry 90: 317-321.
Savitha, Y.S., Indrani, D. and Prakash, J., 2008. Effect of replacement of sugar with sucralose and maltodextrin on rheological characteristics of wheat flour dough and quality of soft dough biscuits. Journal of Texture Studies 39: 605-616.
Schirmer, M., Jekle, M., Arendt, E. and Becker, T., 2012. Physicochemical interactions of polydextrose for sucrose replacement in pound cake. Food Research International 48: 291-298.
Stadler, R.H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P.A. and Riediker, S., 2002. Food chemistry: acrylamide from Maillard reaction products. Nature 419: 449-450.
Sudha, M.L., Vetrimani, R. and Leelavathi, K., 2007. Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry 100: 1365-1370.
Taylor, T.P., Fasina, O. and Bell, L.N., 2008. Physical properties and consumer liking of cookies prepared by replacing sucrose with tagatose. Journal of Food Science 73: 145-151.
Vitali, D., Dragojevi?, I.V. and Šebe?i?, B., 2009. Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits. Food Chemistry 114: 1462-1469.
Wang, H.Y., Qian, H. and Yao, W.R., 2011. Melanoidins produced by the Maillard reaction: structure and biological activity. Food Chemistry 128: 573-584.
Wang, Z., Xue, L., Guo, C., Han, B., Pan, C., Zhao, S. and Ma, Q., 2012. Stevioside ameliorates high-fat diet-induced insulin resistance and adipose tissue inflammation by down regulating the NF-?B pathway. Biochemical and Biophysical Research Communications 417: 1280-1285.
Zahn, S., Forker, A., Krügel, L. and Rohm, H., 2012. Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins. LWT-Food Science and Technology 50: 695-701.
Zoulias, E.I., Piknis, S. and Oreopoulou, V., 2000. Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies. Journal of the Science of Food and Agriculture 80: 2049-2056.
Akesowan, A., 2009. Quality of reduced-fat chiffon cakes prepared with erythritol-sucralose as replacement for sugar. Pakistan Journal of Nutrition 8: 1383-1386.
American Association of Cereal Chemists International (AACCI), 2000. Approved methods of the AACC (11th Ed.). Moisture (44-01.01), ash (08-01.01), acid soluble ash (8-21.01), gluten (56-61.02), protein (46-10.01), pH (02.52.01), Fat (30-10.01) and acidity (02-31.01). AACCI, St. Paul, MN, USA.
Bolten, A.B., Feinsinger, P., Baker, H.G. and Baker, I., 1979. On the calculation of sugar concentration in flower nectar. Oecologia 41: 301-304.
Cross, N., 2007. Muffins and bagels. In: Hui, Y.H. (ed.) Handbook of food products manufacturing: principles, bakery, beverages, cereals, cheese, confectionary, fats, fruits, and functional foods, Volume 1. Wiley, Hoboken, NJ, USA, pp. 280-282.
Faridah, S. and Aziah, A.A., 2012. Development of reduced calorie chocolate cake with jackfruit seed (Artocarpus heterophyllus Lam.) flour and polydextrose using response surface methodology (RSM). International Food Research Journal 19: 515-519.
Gallagher, E., O’Brien, C.M., Scannell, A.G.M. and Arendt, E.K., 2003. Evaluation of sugar replacers in short dough biscuit production. Journal of Food Engineering 56: 261-263.
Garavand, F., Kiapey, A. and Khodaiyan, F., 2013. Moisture-dependent physical and mechanical properties of squash seed. Sky Journal of Food Science 2: 59-66.
Hamzah, Y., Aluwi, N.F.M. and Sembok, W.Z.W., 2013. Effect of stevia as a sweetener substitution on the quality of kuih baulu. In: Proceedings of the 13th ASEAN Food Conference (AFC 2013), September 9-10, 2013, Singapore.
Kocer, D., Hicsasmaz, Z., Bayindirli, A. and Katnas, S., 2007. Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar-and fat-replacer. Journal of Food Engineering 78: 953-964.
Krishnan, R., Dharmaraj, U., Sai Manohar, R. and Malleshi, N.G., 2011. Quality characteristics of biscuits prepared from finger millet seed coat based composite flour. Food Chemistry 129: 499-506.
Kroger, M., Meister, K. and Kava, R., 2006. Low-calorie sweeteners and other sugar substitutes: a review of the safety issues. Comprehensive Reviews in Food Science and Food Safety 5: 35-47.
Lara, E., Cortes, P., Briones, V. and Perez, M., 2011. Structural and physical modifications of corn biscuits during baking process. LWT-Food Science and Technology 44: 622-630.
Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N. and Biliaderis, C.G., 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering 79: 1033-1047.
Lin, S.D., Hwang, C.F. and Yeh, C.H., 2003. Physical and sensory characteristics of chiffon cake prepared with erythritol as replacement for sucrose. Journal of Food Science 68: 2107-2110.
Lin, S.D., Lee, C.C., Mau, J.L., Lin, L.Y. and Chiou, S.Y., 2010. Effect of erythritol on quality characteristics of reduced-calorie Danish cookies. Journal of Food Quality 33: 14-26.
Maache-Rezzoug, Z., Bouvier, J.M., Allaf, K. and Patras, C., 1998. Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits. Journal of Food Engineering 35: 23-42.
Manisha, G., Soumya, C. and Indrani, D. 2012. Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes. Food Hydrocolloids 29: 363-373.
Manley, D.J., 2000. Technology of biscuits, crackers, and cookies. CRC Press, Boca Raton, FL. USA.
Mushtaq, Z., Salim-ur-Rehman, T.Z. and Jamil, A., 2010. Impact of xylitol replacement on physicochemical, sensory and microbial quality of cookies. Pakistan Journal of Nutrition 9: 605-610.
Pareyt, B., Talhaoui, F., Kerckhofs, G., Brijs, K., Goesaert, H., Wevers, M. and Delcour, J.A., 2009. The role of sugar and fat in sugar-snap cookies: structural and textural properties. Journal of Food Engineering 90: 400-408.
Parimalavalli, R., Roxana, G. and Sri, S.R., 2007. Organoleptic quality and nutrient content of stevia (Stevia rebaudiana) incorporated bakery products. Biomed 2: 123-130.
Pasha, I., Butt, S., Anjum, F.M. and Shehzadi, N., 2002. Effect of dietetic sweeteners on the quality of cookies. Analysis 8(60): 20.
Rahaie, S., Gharibzahedi, S,M,T., Razavai, S,H. and Jafari, S,M., 2012. Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review. Journal of Food Science and Technology: 1-11.
Reddy, V., Urooj, A. and Kumar, A., 2005. Evaluation of antioxidant activity of some plant extracts and their application in biscuits. Food Chemistry 90: 317-321.
Savitha, Y.S., Indrani, D. and Prakash, J., 2008. Effect of replacement of sugar with sucralose and maltodextrin on rheological characteristics of wheat flour dough and quality of soft dough biscuits. Journal of Texture Studies 39: 605-616.
Schirmer, M., Jekle, M., Arendt, E. and Becker, T., 2012. Physicochemical interactions of polydextrose for sucrose replacement in pound cake. Food Research International 48: 291-298.
Stadler, R.H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P.A. and Riediker, S., 2002. Food chemistry: acrylamide from Maillard reaction products. Nature 419: 449-450.
Sudha, M.L., Vetrimani, R. and Leelavathi, K., 2007. Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry 100: 1365-1370.
Taylor, T.P., Fasina, O. and Bell, L.N., 2008. Physical properties and consumer liking of cookies prepared by replacing sucrose with tagatose. Journal of Food Science 73: 145-151.
Vitali, D., Dragojevi?, I.V. and Šebe?i?, B., 2009. Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits. Food Chemistry 114: 1462-1469.
Wang, H.Y., Qian, H. and Yao, W.R., 2011. Melanoidins produced by the Maillard reaction: structure and biological activity. Food Chemistry 128: 573-584.
Wang, Z., Xue, L., Guo, C., Han, B., Pan, C., Zhao, S. and Ma, Q., 2012. Stevioside ameliorates high-fat diet-induced insulin resistance and adipose tissue inflammation by down regulating the NF-?B pathway. Biochemical and Biophysical Research Communications 417: 1280-1285.
Zahn, S., Forker, A., Krügel, L. and Rohm, H., 2012. Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins. LWT-Food Science and Technology 50: 695-701.
Zoulias, E.I., Piknis, S. and Oreopoulou, V., 2000. Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies. Journal of the Science of Food and Agriculture 80: 2049-2056.
Article Sidebar
Published
Jul 25, 2014
Article Details
Issue
Section
Research Article
