EFFECT OF REPLACEMENT OF SUGAR WITH SUCRALOSE AND

MALTODEXTRIN ON RHEOLOGICAL CHARACTERISTICS OF

WHEAT FLOUR DOUGH AND QUALITY OF
SOFT DOUGH BISCUITS

Y.S. SAVITHA1, D. INDRANI2 and JAMUNA PRAKASH1,3

1
Department of Studies in Food Science and Nutrition
Manasagangotri
Mysore 570 006, India
2
Flour Milling, Baking and Confectionery Technology Department
Central Food Technological Research Institute
Mysore, India

Accepted for Publication June 29, 2008

ABSTRACT

The effect of replacement of 30% sugar with 0.05% sucralose and of

different levels of maltodextrin (MD) on dough rheology and quality of biscuits
was studied. The results showed that replacement of sugar with increasing
amount of MD from 10 to 40% along with 0.05% sucralose influenced dough
rheology. The farinograph water absorption increased up to 20% addition of
MD and thereafter decreased. Objective evaluation of biscuits showed that the
spread ratio of biscuits with 10% MD was 7.1, 20% MD was 7.8, 30% MD was
9.4 and 40% MD was 10.5, in comparison to control biscuits (9.9) with 30%
sugar. The best overall quality score was reported for the control biscuits with
30% sugar, 69 out of the maximum score of 80, followed by 30% MD (65),
40% MD (60.5), 20% MD (54) and 10% MD (49.5). The results showed the
possibility of replacing sugar in biscuit with sucralose and MD.

PRACTICAL APPLICATIONS

This article discusses the changes as a result of replacement of sugar with

sucralose and maltodextrin (MD) in the rheological characteristics of wheat
flour dough. The level of sucralose and MD required to replace sugar from
control recipe in order to produce rheological characteristics of wheat flour

3
Corresponding author. TEL: +91-821-2419634; FAX: +91-821-2517233; EMAIL: jampr55@
hotmail.com

Journal of Texture Studies 39 (2008) 605–616. All Rights Reserved.

© 2008, The Author(s) 605
Journal compilation © 2008, Wiley Periodicals, Inc.
606 Y.S. SAVITHA ET AL.

dough comparable with that of the control has been highlighted in the article.
This information will have a practical application in the production of sugar-
free soft dough biscuits.

KEYWORDS

Maltodextrin, rheology, soft dough biscuits, sucralose, sugar replacer

INTRODUCTION

Short dough biscuits are products made from soft and weak wheat flours.
They are characterized by a formula high in sugar and shortening. Sugar
affects flavor, dimensions, color, hardness and surface finish (Gallagher et al.
2003). The baking industry is currently witnessing a situation in which the
labeling claims of products, like sugar free, fat free, reduced calorie, no
cholesterol and fiber rich, are attracting health-conscious consumers. Cur-
rently, there are several ingredients to replace sugar and fat. In recent years, a
number of artificial sweeteners, which are sweeter than sucrose and nontoxic,
have been developed and identified to replace sugar. These (to name a few,
saccharine, acesulfame-K, aspartame, etc.) are granted GRAS status in many
countries. One more sweetener, sucralose, has gained the approval of the Food
and Agriculture Organization/World Health Organization (Chakraborty 1998).
Sucralose, the only noncalorie sweetener created from sugar is approximately
600 times sweeter than sucrose and is marketed for broad use in food and
beverages in over 30 countries worldwide. Sucralose with its sugarlike taste
and stability offers a significant opportunity for the baking industry to provide
consumers with a new generation of great tasting, healthy, reduced-calorie
food products (Chapello 1998). In India, sweeteners like aspartame,
acesulfame-K and sucralose are permitted in biscuits, bread, cake and pastries
(Prevention of Food Adulteration Act 1954).
During development of sugar-free formulations, the use of not only an
alternative sweetener but also a bulking agent is employed. Bulking agent
implies the use of an ingredient to fill space. These substances replace not only
the bulk of sugar but also the functional properties. Bulking agents include
digestible sugars, such as sugar alcohols and maltodextrins (MDs), partially
digestible ones, such as polydextrose, and nondigestible, like cellulose
(Bullock et al. 1992).
MDs are defined as partial hydrolysates of starch prepared with either
acids or enzymes. MDs can form weak gels that are results of interactions
between amylose fractions characterized by helical regions and branched
 REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN 607

linear chains of amylopectin molecules (Chronakis 1998). MDs could be used

in producing emulsions as texture modifiers, bulking agents and particularly in
food emulsions to a certain extent for substitution of fat. MD in powder form
derived from carbohydrate sources, such as corn, potato, wheat and tapioca,
yields 4 cal/g. Neville and Setser (1986) evaluated various levels of polydex-
trose, a bulking agent for use in cakes. They found that 62.5% polydextrose,
when used with constant amounts of N-flate (a commercial emulsifier used as
a fat substitute) and a mixture of aspartame and saccharin, produced optimum
product. Pong et al. (1991) reported that the fat substitute N-flate and a
sweetening system comprising aspartame, fructose and polydextrose can be
used together or separately to replace fat and sugar, respectively, in cupcakes.
Venkateswara Rao and Indrani (1989) reported that the quality characteristics
of sweet bread containing artificial sweeteners saccharin, aspartame and
acesulfame-K were comparable to that of control bread, and that the adverse
effect of artificial sweeteners on biscuit dough properties was overcome by
using sorbitol. The main objectives of the research work were to produce
biscuits with a complete replacement of sugar, to use a bulking agent like MD
to improve the dough properties so that the molding characteristics resemble
the control biscuit dough, and to introduce a sweet taste like that of sugar with
the use of sucralose.

MATERIALS AND METHODS

Materials
Wheat flour, sugar powder (cane sugar), shortening (Marvo brand,
Brooke Bond Lipton India Ltd., Calcutta, India), skimmed milk powder and
vanilla essence were procured from the local market. Sodium chloride, sodium
bicarbonate and ammonium bicarbonate were procured from Ranbaxy Fine
Chemicals Ltd., Punjab, India. Sucralose procured from Tate and Lyle Spe-
cialty Sweeteners (London, U.K.) and Maltodextrin (powder) (dextrose
equivalent < 20) from Indras Agencies Ltd. (Bangalore, India) were used in
the study.

Physicochemical Characteristics
Moisture (method 44-16), ash (method 08-01), dry gluten (method
38-10), Hagberg’s falling number (method 56-81B), Zeleny’s sedimentation
value (method 56-61A) and rheological characteristics, such as farinograph
(method 54-21), amylograph (method 22-10) and extensograph (method
54-10), were determined using the American Association of Cereal Chemists
(AACC 2000) methods.
608 Y.S. SAVITHA ET AL.

Biscuit-making Procedure
Biscuit dough was prepared according to the following formula: flour
(100 g); sugar powder (30 g) or sucralose (0.05 g) and MD (10, 20, 30 or
40 g); shortening (20 g); skimmed milk powder (2 g); sodium chloride (1 g);
ammonium bicarbonate (1 g); sodium bicarbonate (0.5 g); and vanilla essence
(0.2 g). The amount of water (on 100-g flour weight basis) used for control
dough was 17.5%, 10% MD (37.5%), 20% MD (34%), 30% MD (30%) and
40% MD (27.5%). Sugar/sucralose and MD, fat, milk powder, and essence
were creamed in a Hobart N-50 mixer (Hobart, North York, Ontario, Canada)
for 1 min at 61 rpm, 2 min at 112 rpm and 3–4 min at 173 rpm. Water con-
taining sodium chloride, ammonium bicarbonate and sodium bicarbonate was
added to the cream and was mixed for 1 min at 61 rpm, 2 min at 112 rpm and
3–4 min at 173 rpm to obtain a homogeneous cream. Finally, flour was added
and mixed for 3 min at 61 rpm. Dough was sheeted using a rolling pin to a
thickness of 3.5 mm with the help of an aluminum platform and frame.
Biscuits were shaped with a cutter of 55-mm diameter and were baked on an
aluminum tray at 200C for 9–10 min. The biscuits were cooled for 30 min,
packed in polypropylene pouches, sealed and stored in an airtight container.
Objective and sensory evaluation of biscuits was carried out after 24 h of
storage.

Evaluation of Biscuits

Physical Characteristics. Diameter (D) and thickness (T) of four bis-

cuits were measured by placing them edge-to-edge and stacking, respectively.
The average weight (W) of the four biscuits was noted. The objective evalu-
ation of texture expressed as breaking strength (g, force) was measured using
the triple beam snap (three-point break) technique of Gaines (1991) using
Universal Testing Instrument (Model 4301, Instron, Bucks, U.K.). The biscuits
were rearranged and measurements were made. The spread ratio, D/T, was
calculated. The spread factor was calculated by using the following formula:

D T of experimental × 100
D T of control

Sensory Analysis. Sensory analysis of the biscuits was carried out by a

panel of experienced judges assigning scores as follows: crust color: 1 = pale/
dark brown and 10 = golden brown; surface character: 1 = rough and
10 = smooth; crumb color: 1 = brownish and 10 = creamy white; texture:
1 = soft/hard/brittle and 20 = crisp; and mouthfeel: 1 = doughy/lumpy and
 REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN 609

30 = no residue. The overall quality score (80) was taken as the combined
score of all the previous attributes.

Statistical Analysis. Data were statistically analyzed using analysis of

variance with five experimental groups appropriate to the completely random-
ized design with four replicates each. The experimental groups were then
separated statistically by using Duncan’s new multiple-range test, as described
by Steel and Torrie (1960).

RESULTS AND DISCUSSIONS

Physicochemical Characteristics
The wheat flour used in the present study had 0.52% ash, 9.2% dry gluten,
20 mL Zeleny’s sedimentation value and 450 falling number.

Effect of Replacement of Sugar with Sucralose and MD on Rheological

Characteristics of Biscuit Dough

Farinograph Characteristics. The farinograph water absorption of the

control dough with 30% sugar on flour weight basis was 49.6%; it increased to
50–54.2% when sugar was replaced with sucralose and MD up to 20% on flour
weight basis, and decreased to 47.8–46.2% above 20% MD (Fig. 1). These
results show that MD can bind the maximum amount of water in the process
of formation of gel only up to 20%. According to Kasapis et al. (1993), MDs
with lower dextrose equivalent show higher tendency to form gels because of
higher percentage of long oligosaccharide chains. It is clear from Fig. 1 that
addition of above 30% MD adversely affected the shape of the farinogram. The
initial farinograph consistency and bandwidth of the dough containing 40%
MD was relatively lower and much narrower than the doughs with sugar and
10–30% MD. Lower consistency and narrow bandwidth indicate the presence
of more water in the dough. Using a farinograph, Olewnik and Kulp (1984)
also observed that an increase in the sugar concentration in a cookie dough
reduces its consistency and cohesion. The dough development time was
9.8 min for the control dough, and it decreased to 5.3–8.7 min with 10 and
20% MD and increased to 11 and 20 min with 30 and 40% MD, respectively.
The increase in the dough development time above 20% MD shows that it
takes more time for gluten to develop in the presence of MD. The stability
value was highest for the dough with 30% MD (10.2 min) when compared to
control (7.1 min), 10% MD (5.1 min), 20% MD (6.8 min) and 40% MD
(4.0 min). The mixing tolerance index ranged between 13 and 57 Brabender
units (BU) with 10–40% MD as against the control (41 BU).
610 Y.S. SAVITHA ET AL.

FIG. 1. EFFECT OF REPLACEMENT OF SUGAR WITH SUCRALOSE (0.05 %) AND

MALTODEXTRIN ON FARINOGRAPH CHARACTERISTICS OF WHEAT FLOUR
SG-30, sugar (30%); SU, sucralose; SU-MD10, maltodextrin (10%); SU-MD20, maltodextrin
(20%); SU-MD30, maltodextrin (30%); SU-MD40, maltodextrin (40%).

Extensograph Characteristics. Replacement of 30% sugar with sucral-

ose and 10–40% MD decreased the resistance to extension from 1,000 to
270–710 BU (Table 1). This indicates that addition of MD decreased the
elasticity of the dough. Because MD forms gels in the presence of water, it
would immobilize a part of the water, markedly reducing the water available
for gluten to hydrate and develop elasticity. The extensibility values did not
change much up to 30% MD; however, it decreased at 40% level when
compared to different levels of MD, the area values indicating that the strength
of the dough was highest for 30% MD.
 REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN 611

TABLE 1.
EFFECT OF REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN ON
EXTENSOGRAPH CHARACTERISTICS OF WHEAT FLOUR

Characteristics Sugar (30%) Sucralose (0.05%)

Maltodextrin (%)

10 20 30 40

Resistance to extension, R (BU) 1,000 710 660 480 270

Extensibility, E (mm) 131 130 132 136 89
Ratio figure (R/E) 7.6 5.5 5.0 3.5 3.0
Area (cm2) 229 128 134 168 31

BU, Brabender unit.

TABLE 2.
EFFECT OF REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN ON
AMYLOGRAPH CHARACTERISTICS OF WHEAT FLOUR

Characteristics Sugar (30%) Sucralose (0.05%)

Maltodextrin (%)

10 20 30 40

Gelatinization temperature (C) 63 61.5 64.5 66 73.5

Peak viscosity (AU) 1,020 1,070 1,110 1,150 1,160
Hot-paste viscosity (AU) 1,020 1,070 1,100 1,140 1,160
Cold-paste viscosity (AU) 1,880 1,580 1,560 1,540 1,520
Total setback 860 510 460 400 360

AU, absorbance unit.

Amylograph Characteristics. The results presented in Table 2 show

that as the level of MD increased from 10 to 40%, the gelatinization tempera-
ture increased from 61.5 to 73.5C and the gelatinization temperature of wheat
flour with 30% sugar was 63C. The aforementioned results show that an
increase in the gelatinization temperature could be as a result of the ability of
MD to form a gel in the presence of water and thus markedly reducing water
availability for starch to gelatinize. According to Spies and Hoseney (1982),
sugar delays gelatinization through a combination of two independent mecha-
nisms: lowering the water activity of the solution and interacting with starch
chains to stabilize the amorphous regions of the granule. The peak viscosity
increased with an increase in MD from 10 to 40% from 1,020 to 1,160
amylograph unit (AU). The increase in viscosity of starch and MD systems is
caused by the release of amylose and low-molecular-weight amylopectin,
612 Y.S. SAVITHA ET AL.

which promotes the formation of polymer complexes and significantly adds to

the viscosity of the system. The cold-paste viscosity and total setback values
decreased from 1,880 to 1,520–1,580 AU and from 860 to 360–510 AU with
an increase in MD from 10 to 40%, respectively. The aforementioned results
indicate that MD is preventing the amylose molecules to reassociate and form
a gel, leading to a decreased viscosity as the wheat flour paste is cooled.

Effect of Replacement of Sugar with Sucralose and MD on the Quality

of Biscuits

Physical Characteristics. The results showed that the sucralose and MD

biscuits were lighter in color than the control. The diameter of the control was
52.4 mm (Fig. 2); it decreased to 47.6 mm when sugar was replaced with 10%
MD and showed a gradual improvement with further increase in MD up to
40%. The thickness value of the biscuits with 30% MD was 5.5 mm and close
to the control biscuits (5.3 mm). The spread factor increased from 71.7 to
106% with an increase in MD from 10 to 40%. This may be as a result of the
decrease in the viscosity of the biscuit dough when MD was added. The
breaking strength values showed that the biscuits with 10 and 20% MD were
harder, the biscuits with 40% MD were fragile, and the biscuits with 30% MD
showed a breaking strength value of 1,250 g as against the control (1,220 g),

FIG. 2. EFFECT OF REPLACEMENT OF SUGAR WITH SUCRALOSE (0.05 %) AND

MALTODEXTRIN ON PHYSICAL CHARACTERISTICS OF BISCUITS
SG-30, sugar (30%); SU, sucralose; SU-MD10, maltodextrin (10%); SU-MD20, maltodextrin
(20%); SU-MD30, maltodextrin (30%); SU-MD40, maltodextrin (40%).
 REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN 613

indicating that the texture of the biscuits with 30% MD is comparable to that
of the control. There may be a similar mechanism by which sugar and MD
control the texture of biscuits. Bean and Setser (1992) reported that sugar
influences the texture because it controls hydration and tends to disperse the
protein and starch molecules, thereby preventing the formation of a continuous
mass. Bullock et al. (1992) studied the effect of replacement of sugar in
cookie dough with the high intensity non-nutritive sweetener acesulfame-K
and bulking agents such a polydextrose, cellulose and soya fiber. They reported
that the breaking force of control cookies was 582 g; it decreased with poly-
dextrose cookies (280 g), powdered cellulose cookies (270 g), followed by soy
fiber cookies (190 g). Sensory evaluation of cookies based on 7-point hedonic
scale showed that cookies made with polydextrose received the highest rating
of 4.4, followed by cellulose powder (3.3) and soya fiber (2.8). Olinger and
Velasco (1991) found softening effects when they substituted sugar with sugar
alcohols during biscuit manufacture.

Sensory Characteristics. Sensory evaluation showed that the control

biscuits had golden brown crust color, smooth surface character and creamy
white crumb color. The texture was crisp and the eating quality showed a clean
mouthfeel without any residue. Sensory evaluation of the experimental bis-
cuits (Fig. 3) showed that the crust color became slightly dull when sugar was
replaced with sucralose and MD up to 20%; however, at 30 and 40% level, the
color of the biscuits showed significant improvement. The surface character-
istics of the biscuits containing 10 and 20% MD (Fig. 4) were uneven, and they
improved with addition of 30 or 40% MD. The crumb color of the biscuits
containing different levels of MD was almost similar to that of the control.
Among different levels of MD tried, the sensory score for the texture of the
biscuits containing 10% MD was least (13.0) and highest (17.5) with 30%
MD. The biscuits containing 30% MD had the highest score for mouthfeel.
The overall quality score of the biscuits containing 30% MD was the highest,
followed in decreasing order by 40, 20 and 10% MD. The sweetness of the
biscuits with sucralose (0.05%) and 30% MD was perceptible and similar in
intensity to that of the control biscuits. Gallagher et al. (2003) used raftilose,
an oligofructose to replace sugar, by 20–30% in short dough biscuits. They
reported that the sugar replacer decreased the dough hardness and peak force
values of the sugar-replaced biscuits, indicating lower snapping characteristics
and therefore softer characteristics.

Relationship between Rheological Characteristics of Dough and

Quality of Biscuits. The dough properties containing 30% MD as against 10,
20 and 40% MD showed characteristics such as farinograph water absorption,
dough development time close to dough with 30% sugar and better than 10, 20
614 Y.S. SAVITHA ET AL.

15 80

13 70

60
11
CR-COL; SF; CB-COL

TEX; MF; OQS

50
9
40
7
30

5
20

3 10

1 0
SG - 30 SU - MD10 SU - MD20 SU - MD30 SU - MD40
Sugar/Maltodextrin and Sucralose

CR-COL SF CB-COL TEX MF OQS

FIG. 3. EFFECT OF REPLACEMENT OF SUGAR WITH SUCRALOSE (0.05%) AND

MALTODEXTRIN ON SENSORY CHARACTERISTICS OF BISCUITS
SG-30, sugar (30%); SU, sucralose; SU-MD10, maltodextrin (10%); SU-MD20, maltodextrin
(20%); SU-MD30, maltodextrin (30%); SU-MD40, maltodextrin (40%); CR-COL, crust color; SF,
surface character; CB-COL, crumb color; TEX, texture; MF, mouthfeel; OQS, overall quality score.

FIG. 4. PHOTOGRAPH OF BISCUITS WITH SUGAR, SUCRALOSE AND MALTODEXTRIN

(1) Control with sugar (30%); (2) sucralose and maltodextrin (10%); (3) sucralose and maltodextrin
(20%); (4) sucralose and maltodextrin (30 %); (5) sucralose and maltodextrin (40%).
 REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN 615

and 40% MD. The strength of the dough as indicated by farinograph stability
and extensograph area was highest for 30% MD. This resulted in biscuits from
30% MD possessing characteristics similar to the control.

CONCLUSIONS

It can be concluded from the present study that the use of 30% sugar in
biscuit formulation could be replaced by using a combination of sucralose
(0.05%) and MD (30%). The quality characteristics of the biscuits prepared
using sucralose and MD are comparable to the control biscuits with 30% sugar,
and the sweetness of the sugar-replaced biscuits was acceptable.

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