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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Autores principales:	Mathilde Roze, Doina Crucean, Guénaelle Diler, Cécile Rannou, Clément Catanéo, Camille Jonchère, Alain Le-Bail, Patricia Le-Bail
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	biscuit sugar replacement water distribution polyols sensory properties Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/944eab099174447d96eb0f596c43d006
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spelling	oai:doaj.org-article:944eab099174447d96eb0f596c43d0062021-11-25T17:32:26ZImpact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits10.3390/foods101125452304-8158https://doaj.org/article/944eab099174447d96eb0f596c43d0062021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2545https://doaj.org/toc/2304-8158Overconsumption 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.Mathilde RozeDoina CruceanGuénaelle DilerCécile RannouClément CatanéoCamille JonchèreAlain Le-BailPatricia Le-BailMDPI AGarticlebiscuitsugar replacementwater distributionpolyolssensory propertiesChemical technologyTP1-1185ENFoods, Vol 10, Iss 2545, p 2545 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	biscuit sugar replacement water distribution polyols sensory properties Chemical technology TP1-1185
spellingShingle	biscuit sugar replacement water distribution polyols sensory properties Chemical technology TP1-1185 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
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.
format	article
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
title	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_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_sort	impact of maltitol and sorbitol on technological and sensory attributes of biscuits
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/944eab099174447d96eb0f596c43d006
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Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits

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