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Introduction
Different kinds of sweeteners such as natural and artificial ones have been used to make a cake with the reduced amount of sugar. Effect of Polyols and aspartame as the replacements for sucrose on a spongy cake’s properties showed that replacing sucrose with a Polyols can decrease the size, porosity and bulk density of a cake1. Replacing sucrose with aspartame and sorbitol has decreased the cake’s calorie to 24%2. Further, the use of sorbitol as an alternative sweetener to sucrose in the formulation of cookies was investigated and a product with soft tissue was made3. The reduced-calorie cookies were produced because of replacing sucrose with sorbitol, fructose and mannitol in another study4. In addition, replacing sucrose with mannitol, sorbitol and fructose as well as investigating the replacement impact on the cake properties indicated a decrease in calories, and the amount of calories was decreased by increasing the percentage of sucrose as a replacement for these sugars5.
Production of folic acid and iron-fortified biscuits and their impact on the biscuit physic-chemical properties was assessed by replacing the grape juice concentrate with the sugar. The results indicated that replacing grape juice concentrate with the sugar had a significant impact on the physic-chemical properties, as it decreased pH and increased the content of ash and moisture in addition to increasing the shelf life of biscuits6.
Further, the possibility of replacing sugar with grape juice concentrate in a traditional sweet named “Halvay-e Shire” was investigated. The results indicated that the grape juice concentrate can be used as an appropriate replacement for the sugar in “Halvay-e Shire”7.
With regard to the properties of tagatose, the study identified tagatose as a low-calorie sweetener having a low absorption and a taste quality similar to sucrose8. The study show that the effect of tagatose and inulin on a dark chocolate and concluded that the acceptability rate of cookie increased as the amount of tagatose and inulin increased and reduced, respectively9. In another study, focused on the storage stability of tagatose in the solutions including various combinations, the results indicated that a small amount of Tagatose has been lost during the storage phase, and the...