Abstract
To examine the influences of palatinose on the quality of and preference towards biscuits, biscuits were baked using different amounts of palatinose as a sugar replacement. The physical properties of the dough and the appearance and sensory evaluation of the baked materials, in addition to the moisture absorbency during storage, were compared to those without palatinose. The results were as follows.
Wet gluten prepared with a solution of palatinose showed greater application and energy values during compression than that prepared with sugar. The same was true for the biscuit dough. Therefore, the differences in gluten conditions during dough preparation were believed to affect the dough properties. Palatinose led to vertical dough expansion during baking, and the baked products had small diameters and large thicknesses. Biscuits baked with only palatinose were less sweet and harder than their sugar-containing counterparts, and their sweetness and flavor were disliked. The preference towards biscuits baked with palatinose improved remarkably upon adding 60% palatinose; with 50% palatinose the preference was the same as that towards sugar. Regarding the water activity, biscuits made with palatinose showed a smaller count than those made with sugar; thus, palatinose may be useful for preservation and physical transformations.
