Investigation on the effect of sucrose replacement with sucralose - maltodextrin on physicochemical characteristics of traditional Nanberenji pastry

Nanberenji, an Iranian traditional cookie, is a well-reputed one containing high saccharose and calorievalue. Its consumption has beenrestricted to people suffering from obesity. In this study, the effect of sucrose replacement by sucralose-maltodextrin mixture on physiochemical properties of Nanberenji evaluated in 4 replacing levels including 25, 50, 75 and 100% has been studied. Results of texture evaluation revealed that the hardness increases due to adding sucralose-maltodextrin (p < 0.05). Color analysis exhibits the reduction of the browning index and increases in color changes by adding more replacer mixture. Panelists declared that treatment containing 25% sucralose-maltodextrin was found to be the most similar sample to control, therefore its physiochemical properties (peroxide, acidity, chemical comp ounds and hardness) measured, besides calorie amount decreased 7.14%. While there was no significant difference in acidity of the aforesaid sample, peroxide results exhibited significant differences. Analysis of Farinograph plot revealed more water binding in comparison to control sample and a 21.46% reduction of sugar in this level of replacement.