THE IMPACT OF PARTIAL SWEETENER SUBSTITUTION ON PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF BISCUITS

The aim of the present work was to study physicochemical, textural and sensory properties biscuits prepared by replacing sucrose with rare sugar (D-psicose) and/or polyols (sorbitol, xylitol) at 25% or 50%. results showed that increasing D-psicose replacement resulted in lower moisture content, darker less yellow, thicker biscuits. However, opposite effects were observed polyol substitute texture also significantly affected sweeteners. After two months storage, hardness values had decreased samples 50% alternative sweeteners (P<0.05). evaluation containing natural close (100%). In conclusion, generally on biscuit characteristics. Therefore, it found similar/better to/than control could be (25%) polyol(s) (25%).