Ana Maria Gomez-Betancur , Stella Lignou , Beril Pinarli , Victoria Norton , Julia Rodriguez-Garcia
{"title":"稀有糖对面团和饼干物理和感官特性的影响","authors":"Ana Maria Gomez-Betancur , Stella Lignou , Beril Pinarli , Victoria Norton , Julia Rodriguez-Garcia","doi":"10.1016/j.fhfh.2025.100230","DOIUrl":null,"url":null,"abstract":"<div><div>Replacing sucrose in baked products is challenging because of its unique contribution to texture and sweetness. Rare sugars like allulose and tagatose show potential as substitutes, displaying similar sweetness and acting as bulking agents. Although allulose and tagatose are epimers, it is unknown if they induce different behaviours on dough and biscuit characteristics. This study aimed to compare the impact of allulose and tagatose on thermal, rheological properties of dough, and on physical and sensory characteristics of biscuits. Four formulations were prepared using sucrose, fructose, allulose, and tagatose. Differential scanning calorimetry was performed on wheat flour-sugar solution mixtures, while rheological and texture analyses were performed on doughs. For biscuits, moisture content, water activity, dimensions, colour, texture, and sensory analysis were evaluated. Thermograms indicated that allulose and tagatose delayed the starch gelatinisation temperature (∼82 °C) but to a lesser extent than sucrose (94.5 °C). Doughs with tagatose were approximately 54 % harder than those with sucrose, reflecting in higher complex modulus values during early-heating stages versus fructose, allulose or sucrose. The lower solubility of tagatose led to more system mobility and water interactions with wheat flour polymers, resulting in biscuits with lower spreading (7 mm), hardness (14.3 N) and increased moisture (8.4 %) compared to sucrose biscuits (8.7 mm, 16.9 N, 2.7 %, respectively). Biscuits made with allulose and fructose demonstrated intermediate moisture (∼ 6 %) and diameter (∼ 7.4 mm), a high browning index (∼ 27.3), and texture similar to sucrose biscuits. These results suggest that despite having similar structures, allulose is a better sucrose replacer for biscuits than tagatose.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100230"},"PeriodicalIF":5.1000,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of rare sugars on physical and sensory properties of doughs and biscuits\",\"authors\":\"Ana Maria Gomez-Betancur , Stella Lignou , Beril Pinarli , Victoria Norton , Julia Rodriguez-Garcia\",\"doi\":\"10.1016/j.fhfh.2025.100230\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Replacing sucrose in baked products is challenging because of its unique contribution to texture and sweetness. Rare sugars like allulose and tagatose show potential as substitutes, displaying similar sweetness and acting as bulking agents. Although allulose and tagatose are epimers, it is unknown if they induce different behaviours on dough and biscuit characteristics. This study aimed to compare the impact of allulose and tagatose on thermal, rheological properties of dough, and on physical and sensory characteristics of biscuits. Four formulations were prepared using sucrose, fructose, allulose, and tagatose. Differential scanning calorimetry was performed on wheat flour-sugar solution mixtures, while rheological and texture analyses were performed on doughs. For biscuits, moisture content, water activity, dimensions, colour, texture, and sensory analysis were evaluated. Thermograms indicated that allulose and tagatose delayed the starch gelatinisation temperature (∼82 °C) but to a lesser extent than sucrose (94.5 °C). Doughs with tagatose were approximately 54 % harder than those with sucrose, reflecting in higher complex modulus values during early-heating stages versus fructose, allulose or sucrose. The lower solubility of tagatose led to more system mobility and water interactions with wheat flour polymers, resulting in biscuits with lower spreading (7 mm), hardness (14.3 N) and increased moisture (8.4 %) compared to sucrose biscuits (8.7 mm, 16.9 N, 2.7 %, respectively). Biscuits made with allulose and fructose demonstrated intermediate moisture (∼ 6 %) and diameter (∼ 7.4 mm), a high browning index (∼ 27.3), and texture similar to sucrose biscuits. These results suggest that despite having similar structures, allulose is a better sucrose replacer for biscuits than tagatose.</div></div>\",\"PeriodicalId\":12385,\"journal\":{\"name\":\"Food Hydrocolloids for Health\",\"volume\":\"8 \",\"pages\":\"Article 100230\"},\"PeriodicalIF\":5.1000,\"publicationDate\":\"2025-07-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids for Health\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2667025925000366\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids for Health","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2667025925000366","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
摘要
在烘焙产品中替代蔗糖是一项挑战,因为它对口感和甜味有独特的贡献。罕见的糖,如铝质糖和塔格糖,显示出作为替代品的潜力,显示出类似的甜味和作为膨化剂的作用。虽然allulose和tagagose都是修饰物,但它们是否会对面团和饼干的特性产生不同的影响尚不清楚。本研究旨在比较铝纤维素和塔格糖对面团的热、流变特性以及饼干的物理和感官特性的影响。采用蔗糖、果糖、铝纤维素和塔格糖制备了四种配方。对面粉-糖溶液混合物进行差示扫描量热分析,对面团进行流变学和质地分析。对饼干的水分含量、水活度、尺寸、颜色、质地和感官分析进行了评估。热图显示,allulose和tagatose延迟了淀粉糊化温度(~ 82°C),但程度低于蔗糖(94.5°C)。添加塔格糖的面团比添加蔗糖的面团硬度约54%,这反映出在加热早期,与果糖、allulose或蔗糖相比,面团的复合模数值更高。塔格糖较低的溶解度导致了更多的系统迁移率和水与小麦粉聚合物的相互作用,导致饼干与蔗糖饼干(分别为8.7 mm, 16.9 N, 2.7%)相比,饼干的铺展度(7 mm)较低,硬度(14.3 N)较低,水分(8.4%)较高。由纤维素和果糖制成的饼干含水量适中(~ 6%),直径适中(~ 7.4毫米),褐变指数高(~ 27.3),质地与蔗糖饼干相似。这些结果表明,尽管具有相似的结构,allulose是一个更好的替代蔗糖饼干比塔格糖。
Effect of rare sugars on physical and sensory properties of doughs and biscuits
Replacing sucrose in baked products is challenging because of its unique contribution to texture and sweetness. Rare sugars like allulose and tagatose show potential as substitutes, displaying similar sweetness and acting as bulking agents. Although allulose and tagatose are epimers, it is unknown if they induce different behaviours on dough and biscuit characteristics. This study aimed to compare the impact of allulose and tagatose on thermal, rheological properties of dough, and on physical and sensory characteristics of biscuits. Four formulations were prepared using sucrose, fructose, allulose, and tagatose. Differential scanning calorimetry was performed on wheat flour-sugar solution mixtures, while rheological and texture analyses were performed on doughs. For biscuits, moisture content, water activity, dimensions, colour, texture, and sensory analysis were evaluated. Thermograms indicated that allulose and tagatose delayed the starch gelatinisation temperature (∼82 °C) but to a lesser extent than sucrose (94.5 °C). Doughs with tagatose were approximately 54 % harder than those with sucrose, reflecting in higher complex modulus values during early-heating stages versus fructose, allulose or sucrose. The lower solubility of tagatose led to more system mobility and water interactions with wheat flour polymers, resulting in biscuits with lower spreading (7 mm), hardness (14.3 N) and increased moisture (8.4 %) compared to sucrose biscuits (8.7 mm, 16.9 N, 2.7 %, respectively). Biscuits made with allulose and fructose demonstrated intermediate moisture (∼ 6 %) and diameter (∼ 7.4 mm), a high browning index (∼ 27.3), and texture similar to sucrose biscuits. These results suggest that despite having similar structures, allulose is a better sucrose replacer for biscuits than tagatose.