Effect of polydextrose and stevia on quality characteristics of low-calorie biscuits

Abstract

Lipid and sugar have important nutritional and technological functions in bakery products, but excessive intake may affect human health adversely. This study aimed at processing and quality evaluation of low-calorie biscuits by partial replacement of fat and sugar with polydextrose and 2.5% stevia solution, respectively. A total of 6 formulas and 16 samples of biscuit were developed to replace the amount of fat and sugar from 0 to 50%. For each formula (10 to 50% fat and sugar reduction), 3 biscuit samples were prepared with different proportion of polydextrose and stevia whilst exception for control (1 sample, 0% fat and sugar reduction). Analysis on physical properties of the developed biscuits showed that the diameter, thickness, spread ratio, mass, volume, density and compressive strength were changed with the change in fat and sugar content and values were found in the range of 3.57-3.9 cm, 0.5-0.7 cm, 5.58-7.10, 3.63-4.2 g, 5.03-8.34 cc, 0.49-0.74 g/cc and 9.383-16.441 kgf, respectively. Proximate nutritional components of the developed biscuit samples were varied significantly (p≤0.05) due to increasing of polydextrose and stevia, and the values were recorded as 4.36-4.99% for moisture, 7.81-8.91% protein, 11.37-17.88% fat, 1.09-1.24% ash and 68.65-73.72% total carbohydrate. The usage of 5 mL stevia solution and 3 g polydextrose to reduce 50% fat and 50% sugar resulted in lowering 12.59% calorie content than control biscuit. Concerning sensory evaluation, a noticeable significant difference was found among the developed biscuits at p≤0.05, whereas all samples got acceptable scores. However, this study revealed that the replacement of fat and sugar by polydextrose and stevia up to 50% in biscuits is acceptable without too appreciable changes in physico-chemical and sensory properties.