EFFECT OF REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN ON RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR DOUGH AND QUALITY OF SOFT DOUGH BISCUITS

The effect of replacement of 30% sugar with 0.05% sucralose and of different levels of maltodextrin (MD) on dough rheology and quality of biscuits was studied. The results showed that replacement of sugar with increasing amount of MD from 10 to 40% along with 0.05% sucralose influenced dough rheology. The farinograph water absorption increased up to 20% addition of MD and thereafter decreased. Objective evaluation of biscuits showed that the spread ratio of biscuits with 10% MD was 7.1, 20% MD was 7.8, 30% MD was 9.4 and 40% MD was 10.5, in comparison to control biscuits (9.9) with 30% sugar. The best overall quality score was reported for the control biscuits with 30% sugar, 69 out of the maximum score of 80, followed by 30% MD (65), 40% MD (60.5), 20% MD (54) and 10% MD (49.5). The results showed the possibility of replacing sugar in biscuit with sucralose and MD. PRACTICAL APPLICATIONS This article discusses the changes as a result of replacement of sugar with sucralose and maltodextrin (MD) in the rheological characteristics of wheat flour dough. The level of sucralose and MD required to replace sugar from control recipe in order to produce rheological characteristics of wheat flour dough comparable with that of the control has been highlighted in the article. This information will have a practical application in the production of sugar-free soft dough biscuits.