Soluble fibres as sucrose replacers: Effects on physical and sensory properties of sugar-reduced short-dough biscuits

Four different soluble fibres were evaluated as sugar replacers in short dough biscuits: two resistant dextrins (Nutriose® FM06 and Promitor® SGF 70R) inulin-derived (Orafti® HSI Fibruline™ Instant). The degree of polymerisation the was analysed, viscoelastic properties assessed. Weight loss during baking, dimensions, textural properties, surface colour sensory profile evaluated. Higher (e.g. Fibruline) limited water availability for syrup formation, restricting expansion resulting smaller, more compact, harder biscuits than control. Biscuits with inulin derived a lower Orafti) showed similar dimensions to control biscuits. In general, sucrose reduction gave place resistance penetration fracture strength due less recrystallisation final biscuit. contrast, when dextrin-type used rheological behaviour dough, spreading an anti -plasticising effect sucrose. However, all reduced significantly firmer crunchier suggesting further optimisation is needed, potentially by modification fibre structure or baking method. • Soluble can successfully replace Sugar leads crystals that easily. Fibre affects availability, biscuit texture. Sugar-reduced using closer match Resistant dextrin had improved structure.