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

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1 EFFECT OF REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN ON RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR DOUGH AND QUALITY OF SOFT DOUGH BISCUITS Y.S. SAVITHA 1, D. INDRANI 2 and JAMUNA PRAKASH 1,3 1 Department of Studies in Food Science and Nutrition Manasagangotri Mysore , India 2 Flour Milling, Baking and Confectionery Technology Department Central Food Technological Research Institute Mysore, India Accepted for Publication June 29, 2008 ABSTRACT 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 3 Corresponding author. TEL: ; FAX: ; jampr55@ hotmail.com Journal of Texture Studies 39 (2008) All Rights Reserved. 2008, The Author(s) Journal compilation 2008, Wiley Periodicals, Inc. 605

2 606 Y.S. SAVITHA ET AL. dough comparable with that of the control has been highlighted in the article. This information will have a practical application in the production of sugarfree soft dough biscuits. KEYWORDS Maltodextrin, rheology, soft dough biscuits, sucralose, sugar replacer INTRODUCTION Short dough biscuits are products made from soft and weak wheat flours. They are characterized by a formula high in sugar and shortening. Sugar affects flavor, dimensions, color, hardness and surface finish (Gallagher et al. 2003). The baking industry is currently witnessing a situation in which the labeling claims of products, like sugar free, fat free, reduced calorie, no cholesterol and fiber rich, are attracting health-conscious consumers. Currently, there are several ingredients to replace sugar and fat. In recent years, a number of artificial sweeteners, which are sweeter than sucrose and nontoxic, have been developed and identified to replace sugar. These (to name a few, saccharine, acesulfame-k, aspartame, etc.) are granted GRAS status in many countries. One more sweetener, sucralose, has gained the approval of the Food and Agriculture Organization/World Health Organization (Chakraborty 1998). Sucralose, the only noncalorie sweetener created from sugar is approximately 600 times sweeter than sucrose and is marketed for broad use in food and beverages in over 30 countries worldwide. Sucralose with its sugarlike taste and stability offers a significant opportunity for the baking industry to provide consumers with a new generation of great tasting, healthy, reduced-calorie food products (Chapello 1998). In India, sweeteners like aspartame, acesulfame-k and sucralose are permitted in biscuits, bread, cake and pastries (Prevention of Food Adulteration Act 1954). During development of sugar-free formulations, the use of not only an alternative sweetener but also a bulking agent is employed. Bulking agent implies the use of an ingredient to fill space. These substances replace not only the bulk of sugar but also the functional properties. Bulking agents include digestible sugars, such as sugar alcohols and maltodextrins (MDs), partially digestible ones, such as polydextrose, and nondigestible, like cellulose (Bullock et al. 1992). MDs are defined as partial hydrolysates of starch prepared with either acids or enzymes. MDs can form weak gels that are results of interactions between amylose fractions characterized by helical regions and branched

3 REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN 607 linear chains of amylopectin molecules (Chronakis 1998). MDs could be used in producing emulsions as texture modifiers, bulking agents and particularly in food emulsions to a certain extent for substitution of fat. MD in powder form derived from carbohydrate sources, such as corn, potato, wheat and tapioca, yields 4 cal/g. Neville and Setser (1986) evaluated various levels of polydextrose, a bulking agent for use in cakes. They found that 62.5% polydextrose, when used with constant amounts of N-flate (a commercial emulsifier used as a fat substitute) and a mixture of aspartame and saccharin, produced optimum product. Pong et al. (1991) reported that the fat substitute N-flate and a sweetening system comprising aspartame, fructose and polydextrose can be used together or separately to replace fat and sugar, respectively, in cupcakes. Venkateswara Rao and Indrani (1989) reported that the quality characteristics of sweet bread containing artificial sweeteners saccharin, aspartame and acesulfame-k were comparable to that of control bread, and that the adverse effect of artificial sweeteners on biscuit dough properties was overcome by using sorbitol. The main objectives of the research work were to produce biscuits with a complete replacement of sugar, to use a bulking agent like MD to improve the dough properties so that the molding characteristics resemble the control biscuit dough, and to introduce a sweet taste like that of sugar with the use of sucralose. MATERIALS AND METHODS Materials Wheat flour, sugar powder (cane sugar), shortening (Marvo brand, Brooke Bond Lipton India Ltd., Calcutta, India), skimmed milk powder and vanilla essence were procured from the local market. Sodium chloride, sodium bicarbonate and ammonium bicarbonate were procured from Ranbaxy Fine Chemicals Ltd., Punjab, India. Sucralose procured from Tate and Lyle Specialty Sweeteners (London, U.K.) and Maltodextrin (powder) (dextrose equivalent < 20) from Indras Agencies Ltd. (Bangalore, India) were used in the study. Physicochemical Characteristics Moisture (method 44-16), ash (method 08-01), dry gluten (method 38-10), Hagberg s falling number (method 56-81B), Zeleny s sedimentation value (method 56-61A) and rheological characteristics, such as farinograph (method 54-21), amylograph (method 22-10) and extensograph (method 54-10), were determined using the American Association of Cereal Chemists (AACC 2000) methods.

4 608 Y.S. SAVITHA ET AL. Biscuit-making Procedure Biscuit dough was prepared according to the following formula: flour (100 g); sugar powder (30 g) or sucralose (0.05 g) and MD (10, 20, 30 or 40 g); shortening (20 g); skimmed milk powder (2 g); sodium chloride (1 g); ammonium bicarbonate (1 g); sodium bicarbonate (0.5 g); and vanilla essence (0.2 g). The amount of water (on 100-g flour weight basis) used for control dough was 17.5%, 10% MD (37.5%), 20% MD (34%), 30% MD (30%) and 40% MD (27.5%). Sugar/sucralose and MD, fat, milk powder, and essence were creamed in a Hobart N-50 mixer (Hobart, North York, Ontario, Canada) for 1 min at 61 rpm, 2 min at 112 rpm and 3 4 min at 173 rpm. Water containing sodium chloride, ammonium bicarbonate and sodium bicarbonate was added to the cream and was mixed for 1 min at 61 rpm, 2 min at 112 rpm and 3 4 min at 173 rpm to obtain a homogeneous cream. Finally, flour was added and mixed for 3 min at 61 rpm. Dough was sheeted using a rolling pin to a thickness of 3.5 mm with the help of an aluminum platform and frame. Biscuits were shaped with a cutter of 55-mm diameter and were baked on an aluminum tray at 200C for 9 10 min. The biscuits were cooled for 30 min, packed in polypropylene pouches, sealed and stored in an airtight container. Objective and sensory evaluation of biscuits was carried out after 24 h of storage. Evaluation of Biscuits Physical Characteristics. Diameter (D) and thickness (T) of four biscuits were measured by placing them edge-to-edge and stacking, respectively. The average weight (W) of the four biscuits was noted. The objective evaluation of texture expressed as breaking strength (g, force) was measured using the triple beam snap (three-point break) technique of Gaines (1991) using Universal Testing Instrument (Model 4301, Instron, Bucks, U.K.). The biscuits were rearranged and measurements were made. The spread ratio, D/T, was calculated. The spread factor was calculated by using the following formula: DTof experimental 100 D T of control Sensory Analysis. Sensory analysis of the biscuits was carried out by a panel of experienced judges assigning scores as follows: crust color: 1 = pale/ dark brown and 10 = golden brown; surface character: 1 = rough and 10 = smooth; crumb color: 1 = brownish and 10 = creamy white; texture: 1 = soft/hard/brittle and 20 = crisp; and mouthfeel: 1 = doughy/lumpy and

5 REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN = no residue. The overall quality score (80) was taken as the combined score of all the previous attributes. Statistical Analysis. Data were statistically analyzed using analysis of variance with five experimental groups appropriate to the completely randomized design with four replicates each. The experimental groups were then separated statistically by using Duncan s new multiple-range test, as described by Steel and Torrie (1960). RESULTS AND DISCUSSIONS Physicochemical Characteristics The wheat flour used in the present study had 0.52% ash, 9.2% dry gluten, 20 ml Zeleny s sedimentation value and 450 falling number. Effect of Replacement of Sugar with Sucralose and MD on Rheological Characteristics of Biscuit Dough Farinograph Characteristics. The farinograph water absorption of the control dough with 30% sugar on flour weight basis was 49.6%; it increased to % when sugar was replaced with sucralose and MD up to 20% on flour weight basis, and decreased to % above 20% MD (Fig. 1). These results show that MD can bind the maximum amount of water in the process of formation of gel only up to 20%. According to Kasapis et al. (1993), MDs with lower dextrose equivalent show higher tendency to form gels because of higher percentage of long oligosaccharide chains. It is clear from Fig. 1 that addition of above 30% MD adversely affected the shape of the farinogram. The initial farinograph consistency and bandwidth of the dough containing 40% MD was relatively lower and much narrower than the doughs with sugar and 10 30% MD. Lower consistency and narrow bandwidth indicate the presence of more water in the dough. Using a farinograph, Olewnik and Kulp (1984) also observed that an increase in the sugar concentration in a cookie dough reduces its consistency and cohesion. The dough development time was 9.8 min for the control dough, and it decreased to min with 10 and 20% MD and increased to 11 and 20 min with 30 and 40% MD, respectively. The increase in the dough development time above 20% MD shows that it takes more time for gluten to develop in the presence of MD. The stability value was highest for the dough with 30% MD (10.2 min) when compared to control (7.1 min), 10% MD (5.1 min), 20% MD (6.8 min) and 40% MD (4.0 min). The mixing tolerance index ranged between 13 and 57 Brabender units (BU) with 10 40% MD as against the control (41 BU).

6 610 Y.S. SAVITHA ET AL. FIG. 1. EFFECT OF REPLACEMENT OF SUGAR WITH SUCRALOSE (0.05 %) AND MALTODEXTRIN ON FARINOGRAPH CHARACTERISTICS OF WHEAT FLOUR SG-30, sugar (30%); SU, sucralose; SU-MD10, maltodextrin (10%); SU-MD20, maltodextrin (20%); SU-MD30, maltodextrin (30%); SU-MD40, maltodextrin (40%). Extensograph Characteristics. Replacement of 30% sugar with sucralose and 10 40% MD decreased the resistance to extension from 1,000 to BU (Table 1). This indicates that addition of MD decreased the elasticity of the dough. Because MD forms gels in the presence of water, it would immobilize a part of the water, markedly reducing the water available for gluten to hydrate and develop elasticity. The extensibility values did not change much up to 30% MD; however, it decreased at 40% level when compared to different levels of MD, the area values indicating that the strength of the dough was highest for 30% MD.

7 REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN 611 TABLE 1. EFFECT OF REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN ON EXTENSOGRAPH CHARACTERISTICS OF WHEAT FLOUR Characteristics Sugar (30%) Sucralose (0.05%) Maltodextrin (%) Resistance to extension, R (BU) 1, Extensibility, E (mm) Ratio figure (R/E) Area (cm 2 ) BU, Brabender unit. TABLE 2. EFFECT OF REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN ON AMYLOGRAPH CHARACTERISTICS OF WHEAT FLOUR Characteristics Sugar (30%) Sucralose (0.05%) Maltodextrin (%) Gelatinization temperature (C) Peak viscosity (AU) 1,020 1,070 1,110 1,150 1,160 Hot-paste viscosity (AU) 1,020 1,070 1,100 1,140 1,160 Cold-paste viscosity (AU) 1,880 1,580 1,560 1,540 1,520 Total setback AU, absorbance unit. Amylograph Characteristics. The results presented in Table 2 show that as the level of MD increased from 10 to 40%, the gelatinization temperature increased from 61.5 to 73.5C and the gelatinization temperature of wheat flour with 30% sugar was 63C. The aforementioned results show that an increase in the gelatinization temperature could be as a result of the ability of MD to form a gel in the presence of water and thus markedly reducing water availability for starch to gelatinize. According to Spies and Hoseney (1982), sugar delays gelatinization through a combination of two independent mechanisms: lowering the water activity of the solution and interacting with starch chains to stabilize the amorphous regions of the granule. The peak viscosity increased with an increase in MD from 10 to 40% from 1,020 to 1,160 amylograph unit (AU). The increase in viscosity of starch and MD systems is caused by the release of amylose and low-molecular-weight amylopectin,

8 612 Y.S. SAVITHA ET AL. which promotes the formation of polymer complexes and significantly adds to the viscosity of the system. The cold-paste viscosity and total setback values decreased from 1,880 to 1,520 1,580 AU and from 860 to AU with an increase in MD from 10 to 40%, respectively. The aforementioned results indicate that MD is preventing the amylose molecules to reassociate and form a gel, leading to a decreased viscosity as the wheat flour paste is cooled. Effect of Replacement of Sugar with Sucralose and MD on the Quality of Biscuits Physical Characteristics. The results showed that the sucralose and MD biscuits were lighter in color than the control. The diameter of the control was 52.4 mm (Fig. 2); it decreased to 47.6 mm when sugar was replaced with 10% MD and showed a gradual improvement with further increase in MD up to 40%. The thickness value of the biscuits with 30% MD was 5.5 mm and close to the control biscuits (5.3 mm). The spread factor increased from 71.7 to 106% with an increase in MD from 10 to 40%. This may be as a result of the decrease in the viscosity of the biscuit dough when MD was added. The breaking strength values showed that the biscuits with 10 and 20% MD were harder, the biscuits with 40% MD were fragile, and the biscuits with 30% MD showed a breaking strength value of 1,250 g as against the control (1,220 g), FIG. 2. EFFECT OF REPLACEMENT OF SUGAR WITH SUCRALOSE (0.05 %) AND MALTODEXTRIN ON PHYSICAL CHARACTERISTICS OF BISCUITS SG-30, sugar (30%); SU, sucralose; SU-MD10, maltodextrin (10%); SU-MD20, maltodextrin (20%); SU-MD30, maltodextrin (30%); SU-MD40, maltodextrin (40%).

9 REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN 613 indicating that the texture of the biscuits with 30% MD is comparable to that of the control. There may be a similar mechanism by which sugar and MD control the texture of biscuits. Bean and Setser (1992) reported that sugar influences the texture because it controls hydration and tends to disperse the protein and starch molecules, thereby preventing the formation of a continuous mass. Bullock et al. (1992) studied the effect of replacement of sugar in cookie dough with the high intensity non-nutritive sweetener acesulfame-k and bulking agents such a polydextrose, cellulose and soya fiber. They reported that the breaking force of control cookies was 582 g; it decreased with polydextrose cookies (280 g), powdered cellulose cookies (270 g), followed by soy fiber cookies (190 g). Sensory evaluation of cookies based on 7-point hedonic scale showed that cookies made with polydextrose received the highest rating of 4.4, followed by cellulose powder (3.3) and soya fiber (2.8). Olinger and Velasco (1991) found softening effects when they substituted sugar with sugar alcohols during biscuit manufacture. Sensory Characteristics. Sensory evaluation showed that the control biscuits had golden brown crust color, smooth surface character and creamy white crumb color. The texture was crisp and the eating quality showed a clean mouthfeel without any residue. Sensory evaluation of the experimental biscuits (Fig. 3) showed that the crust color became slightly dull when sugar was replaced with sucralose and MD up to 20%; however, at 30 and 40% level, the color of the biscuits showed significant improvement. The surface characteristics of the biscuits containing 10 and 20% MD (Fig. 4) were uneven, and they improved with addition of 30 or 40% MD. The crumb color of the biscuits containing different levels of MD was almost similar to that of the control. Among different levels of MD tried, the sensory score for the texture of the biscuits containing 10% MD was least (13.0) and highest (17.5) with 30% MD. The biscuits containing 30% MD had the highest score for mouthfeel. The overall quality score of the biscuits containing 30% MD was the highest, followed in decreasing order by 40, 20 and 10% MD. The sweetness of the biscuits with sucralose (0.05%) and 30% MD was perceptible and similar in intensity to that of the control biscuits. Gallagher et al. (2003) used raftilose, an oligofructose to replace sugar, by 20 30% in short dough biscuits. They reported that the sugar replacer decreased the dough hardness and peak force values of the sugar-replaced biscuits, indicating lower snapping characteristics and therefore softer characteristics. Relationship between Rheological Characteristics of Dough and Quality of Biscuits. The dough properties containing 30% MD as against 10, 20 and 40% MD showed characteristics such as farinograph water absorption, dough development time close to dough with 30% sugar and better than 10, 20

10 614 Y.S. SAVITHA ET AL. CR-COL; SF; CB-COL SG - 30 SU - MD10 SU - MD20 SU - MD30 SU - MD40 Sugar/Maltodextrin and Sucralose CR-COL SF CB-COL TEX MF OQS TEX; MF; OQS FIG. 3. EFFECT OF REPLACEMENT OF SUGAR WITH SUCRALOSE (0.05%) AND MALTODEXTRIN ON SENSORY CHARACTERISTICS OF BISCUITS SG-30, sugar (30%); SU, sucralose; SU-MD10, maltodextrin (10%); SU-MD20, maltodextrin (20%); SU-MD30, maltodextrin (30%); SU-MD40, maltodextrin (40%); CR-COL, crust color; SF, surface character; CB-COL, crumb color; TEX, texture; MF, mouthfeel; OQS, overall quality score. FIG. 4. PHOTOGRAPH OF BISCUITS WITH SUGAR, SUCRALOSE AND MALTODEXTRIN (1) Control with sugar (30%); (2) sucralose and maltodextrin (10%); (3) sucralose and maltodextrin (20%); (4) sucralose and maltodextrin (30 %); (5) sucralose and maltodextrin (40%).

11 REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN 615 and 40% MD. The strength of the dough as indicated by farinograph stability and extensograph area was highest for 30% MD. This resulted in biscuits from 30% MD possessing characteristics similar to the control. CONCLUSIONS It can be concluded from the present study that the use of 30% sugar in biscuit formulation could be replaced by using a combination of sucralose (0.05%) and MD (30%). The quality characteristics of the biscuits prepared using sucralose and MD are comparable to the control biscuits with 30% sugar, and the sweetness of the sugar-replaced biscuits was acceptable. REFERENCES AACC AACC Nos , 08-01, 38-10, 56-81B, 56-61A, 54-21, 22-10, Approved Methods of the American Association of Cereal Chemists, The Association, St. Paul, MN. BEAN, M.M. and SETSER, C.S Polysaccharide sugars and sweeteners. In Food Theory and Applications (J. Bowers, ed.) pp , Macmillan, New York, NY. BULLOCK, L.M., HANDU, A.P., SEGALL, S. and WASSERMAN, P.A Replacement of simple sugars in cookie dough. Food Technol. 46, CHAKRABORTY, S.K Artificial Sweeteners in Bakery Products: Current Status. Proceedings IFCON, 173, Mysore, India. CHAPELLO, W.J The use of sucralose in baked goods and mixes. Cereal Foods World 43, CHRONAKIS, I.S On the molecular characteristics, compositional property and structural functional mechanisms of maltodextrins: A review. Crit. Rev. Food Sci. 38, GAINES, C.S Instrumental measurement of the hardness of cookies and crackers. Cereal Foods World 36(989), , 996. GALLAGHER, E., O BRIEN, C.M., SCANNELL, A.G.M. and ARENDT, E.K Evaluation of sugar replacers in short dough biscuit production. J. Food Eng. 56, KASAPIS, S., MORRIS, E.R., NORTON, I.T. and CLARK, A.H Phase equilibria and gelation in gelatin/maltodextrin system part I: Gelation of individual components. Carbohydr. Polym. 21, NEVILLE, N.E. and SETSER, C.S Textural optimization of reducedcalorie layer cakes using response surface methodology. Cereal Foods World 31, 744.

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