Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 1 1 2013 11 22 Study on the effects of replacing sucrose with sucralose/isomalt on physicochemical properties of rotary mold biscuits Study on the effects of replacing sucrose with sucralose/isomalt on physicochemical properties of rotary mold biscuits 49 64 22 10.22104/jift.2014.22 FA Elahe Jali M.Sc. in Food Science and Technology, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran. Javad Keramat Associate Professor, Department of Food Science and Technology, College of Agriculture, University of sanity, Esfahan, Iran Mohammad Hojjatoleslamy Associate Professor, Department of Food Science and Technology,College of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran Mahshid Jahadi Assistant Professor, Deptment of Food Science and Technology, Faculty of Agriculture, Khorasgan (Isfahan) Branch, Islamic Azad University, Isfahan, Iran Journal Article 2013 09 18 Biscuit is one of the most popular flour products, because of high sensory properties and durability. However, high caloric value, high consumption of biscuit led to health problems such as weight gain and obesity. The objective of this paper was revealed the possibility of sucrose substitution with sucralose/isomalt mixture. Therefore, sucrose partially or totally replaced (25, 50, 75 and 100%) by mixture of sucralose/isomalt. The results showed by sucrose replacement, the moisture content, density and spread factor were increased (p<0.05) but peroxide value and hardness were decreased significantly (p<0.05). On the other hand farinography quality was reduced (p<0.05). Sucrose replacement with 50% and 75% had no significant effect on density, moisture, color and sensory evaluation. These samples showed 18.7 % and 20.1% calorie reduction respectively than the control (p<0.05). Sensory evaluation of these samples showed the similar results in crispness and taste score to control biscuits. These results revealed that produce a low energy and high quality biscuit by 50 and 75% replacement of sucrose with similar characteristics to the control by using a sucralose / isomalt mixture is possible. Biscuit is one of the most popular flour products, because of high sensory properties and durability. However, high caloric value, high consumption of biscuit led to health problems such as weight gain and obesity. The objective of this paper was revealed the possibility of sucrose substitution with sucralose/isomalt mixture. Therefore, sucrose partially or totally replaced (25, 50, 75 and 100%) by mixture of sucralose/isomalt. The results showed by sucrose replacement, the moisture content, density and spread factor were increased (p<0.05) but peroxide value and hardness were decreased significantly (p<0.05). On the other hand farinography quality was reduced (p<0.05). Sucrose replacement with 50% and 75% had no significant effect on density, moisture, color and sensory evaluation. These samples showed 18.7 % and 20.1% calorie reduction respectively than the control (p<0.05). Sensory evaluation of these samples showed the similar results in crispness and taste score to control biscuits. These results revealed that produce a low energy and high quality biscuit by 50 and 75% replacement of sucrose with similar characteristics to the control by using a sucralose / isomalt mixture is possible. https://jift.irost.ir/article_22_4ea6bbb721a21779cf369afa7ad8bba1.pdf