Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits
Overconsumption of sugars in diets is associated with many health problems, including dental diseases, diabetes and obesity. However, removing sugar from products such as biscuits is still a challenge for manufacturers and has been limited in Europe since the evolution of the EU regulation in Januar...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/11/2545 |
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| author | Mathilde Roze Doina Crucean Guénaelle Diler Cécile Rannou Clément Catanéo Camille Jonchère Alain Le-Bail Patricia Le-Bail |
| author_facet | Mathilde Roze Doina Crucean Guénaelle Diler Cécile Rannou Clément Catanéo Camille Jonchère Alain Le-Bail Patricia Le-Bail |
| author_sort | Mathilde Roze |
| collection | DOAJ |
| description | Overconsumption of sugars in diets is associated with many health problems, including dental diseases, diabetes and obesity. However, removing sugar from products such as biscuits is still a challenge for manufacturers and has been limited in Europe since the evolution of the EU regulation in January 2018, allowing only polyols and non-sweetening bulking agents as sugar substitutes. This study investigated the effects of fully replacing sugar with two polyols, maltitol and sorbitol, in short-dough biscuits. Morphological, textural and visual characteristics were studied as well as sensory properties. The reformulated biscuits were more compact in shape and structure. They were also less prone to checking, which was attributed to a more homogeneous water distribution at the end of baking, especially with sorbitol. Polyol biscuits were surprisingly colourful, especially sorbitol ones, although polyols are not normally involved in Maillard reactions. Sensory tests, however, showed a depreciation of the products compared to the control. Sorbitol biscuits were the least preferred but maltitol ones were quite well accepted compared to the control. Thus, maltitol is an excellent potential substitute for this type of product. |
| first_indexed | 2024-03-10T05:30:40Z |
| format | Article |
| id | doaj.art-944eab099174447d96eb0f596c43d006 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T05:30:40Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-944eab099174447d96eb0f596c43d0062023-11-22T23:18:26ZengMDPI AGFoods2304-81582021-10-011011254510.3390/foods10112545Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of BiscuitsMathilde Roze0Doina Crucean1Guénaelle Diler2Cécile Rannou3Clément Catanéo4Camille Jonchère5Alain Le-Bail6Patricia Le-Bail7ONIRIS, UMR GEPEA CNRS 6144, Rue de la Géraudière, CS 82225, 44322 Nantes, FranceINRAe, UR BIA 1268, Rue de la Géraudière, CEDEX 3, 44316 Nantes, FranceONIRIS, UMR GEPEA CNRS 6144, Rue de la Géraudière, CS 82225, 44322 Nantes, FranceONIRIS, UMR GEPEA CNRS 6144, Rue de la Géraudière, CS 82225, 44322 Nantes, FranceONIRIS, UMR GEPEA CNRS 6144, Rue de la Géraudière, CS 82225, 44322 Nantes, FranceINRAe, UR BIA 1268, Rue de la Géraudière, CEDEX 3, 44316 Nantes, FranceONIRIS, UMR GEPEA CNRS 6144, Rue de la Géraudière, CS 82225, 44322 Nantes, FranceINRAe, UR BIA 1268, Rue de la Géraudière, CEDEX 3, 44316 Nantes, FranceOverconsumption of sugars in diets is associated with many health problems, including dental diseases, diabetes and obesity. However, removing sugar from products such as biscuits is still a challenge for manufacturers and has been limited in Europe since the evolution of the EU regulation in January 2018, allowing only polyols and non-sweetening bulking agents as sugar substitutes. This study investigated the effects of fully replacing sugar with two polyols, maltitol and sorbitol, in short-dough biscuits. Morphological, textural and visual characteristics were studied as well as sensory properties. The reformulated biscuits were more compact in shape and structure. They were also less prone to checking, which was attributed to a more homogeneous water distribution at the end of baking, especially with sorbitol. Polyol biscuits were surprisingly colourful, especially sorbitol ones, although polyols are not normally involved in Maillard reactions. Sensory tests, however, showed a depreciation of the products compared to the control. Sorbitol biscuits were the least preferred but maltitol ones were quite well accepted compared to the control. Thus, maltitol is an excellent potential substitute for this type of product.https://www.mdpi.com/2304-8158/10/11/2545biscuitsugar replacementwater distributionpolyolssensory properties |
| spellingShingle | Mathilde Roze Doina Crucean Guénaelle Diler Cécile Rannou Clément Catanéo Camille Jonchère Alain Le-Bail Patricia Le-Bail Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits Foods biscuit sugar replacement water distribution polyols sensory properties |
| title | Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits |
| title_full | Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits |
| title_fullStr | Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits |
| title_full_unstemmed | Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits |
| title_short | Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits |
| title_sort | impact of maltitol and sorbitol on technological and sensory attributes of biscuits |
| topic | biscuit sugar replacement water distribution polyols sensory properties |
| url | https://www.mdpi.com/2304-8158/10/11/2545 |
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