Skip to main content
SpringerLink
Log in

The incorporation of sourdough in sugar-reduced biscuits: a promising strategy to improve techno-functional and sensory properties

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

The demand for sugar-reduced, low-sugar, or even sugar-free food products is increasing. Sweet bakery products are the second main source of added sugar after sugary drinks. The reduction of sugar causes a loss of product quality, since sugar contributes to structure and flavour. The most common sugar replacers on the market are polyols, which act as sweet bulking agents. However, alternatives, which can be considered as ‘clean-label’ are in high demand. Sourdough technology was applied using the bi-functional lactic acid bacteria strain Leuconostoc citreum TR116. This strain is able to produce mannitol, which contributes to sweetness, and/or exopolysaccharides to compensate structure loss in sugar-reduced products. Besides the full-sugar biscuit (C1), biscuits reduced in sugar by 75% by wheat starch (C2) or by commercially available mannitol (C3) were considered as controls. Wheat starch as a sugar replacer created a lower biscuit firmness (− 10.7 N), while mannitol increased the hardness significantly (+ 12.9 N). Both sugar replacers caused less biscuit spreading and a poorer sensory profiles. The addition of sourdough (5% or 10%) in a sugar-reduced biscuit by wheat starch (C2) improved the viscoelastic properties, dough stickiness and dough hardness, as well as biscuit firmness. Furthermore, it contributed to colour (lowered the ΔE value) and increased sweetness and flavour intensity (+ 140%; + 139%). The predicted GI of C2-biscuits (73.5) were lower than C3-biscuits (80.8). Sourdough did not influence the release of reducing sugars during digestion. In conclusion, 10% sourdough incorporation represents a useful tool to overcome quality loss caused by the reduction of sugar by improving texture, taste and flavour.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  1. World Health Organization (2015) Guideline: sugars intake for adults and children, p 4. https://apps.who.int/iris/bitstream/handle/10665/149782/9789241549028_eng.pdf;jsessionid=7F35C6CDFA89B49A9ED8E68B05C0B749?sequence=1

  2. Wilderjans E, Luyts A, Brijs K, Delcour J (2013) Ingredient functionality in batter type cake making. Trends Food Sci Technol 30:6–15. https://doi.org/10.1016/j.tifs.2013.01.001

    Article  CAS  Google Scholar 

  3. Vetter JL (1984) Selection of fat for cookies. Technical Bulletin. American Institute of Baking, Manhattan

    Google Scholar 

  4. Miller RA, Mathew R, Hoseney RC (1996) Use of thermomechanical analyzer. Study of an apparent glass transition in cookie dough. J Therm Anal 47:1329–1338

    Article  Google Scholar 

  5. Sumnu SG, Sahin S (2008) Food engineering aspects of baking sweet goods. CSR Press, Boca Raton

    Book  Google Scholar 

  6. Pareyt B, Talhaoui F, Kerckhofs G et al (2009) The role of sugar and fat in sugar-snap cookies: structural and textural properties. J Food Eng 90:400–408. https://doi.org/10.1016/j.jfoodeng.2008.07.010

    Article  CAS  Google Scholar 

  7. van der Sman RGM, Renzetti S (2018) Understanding functionality of sucrose in biscuits for reformulation purposes. Crit Rev Food Sci Nutr 8398:1–15. https://doi.org/10.1080/10408398.2018.1442315

    Article  CAS  Google Scholar 

  8. Gallagher E, O’Brien CM, Scannell AGM, Arendt EK (2003) Evaluation of sugar replacers in short dough biscuit production. J Food Eng 56:261–263. https://doi.org/10.1016/S0260-8774(02)00267-4

    Article  Google Scholar 

  9. Pourmohammadi K, Habibi Najafi MB, Majzoobi M et al (2017) Evaluation of dough rheology and quality of sugarfree biscuits: isomalt, maltodextrin, and stevia. Carpathian J Food Sci Technol 9:119–130

    CAS  Google Scholar 

  10. Laguna L, Vallons KJR, Jurgens A, Sanz T (2013) Understanding the effect of sugar and sugar replacement in short dough biscuits. Food Bioprocess Technol 6:3143–3154. https://doi.org/10.1007/s11947-012-0968-5

    Article  CAS  Google Scholar 

  11. Sahin AW, Rice T, Zannini E et al (2018) Leuconostoc citreum TR116: in-situ production of mannitol in sourdough and its application to reduce sugar in burger buns. Int J Food Microbiol. https://doi.org/10.1016/j.ijfoodmicro.2018.06.026 (in press)

    Article  PubMed  Google Scholar 

  12. Wehrle K, Gallagher E, Neville DP et al (1999) Microencapsulated high-fat powders in biscuit production. Zeitschrift für Leb und Forsch A 208:388–393. https://doi.org/10.1007/s002170050435

    Article  CAS  Google Scholar 

  13. AACC International. Approved methods of analysis, 11th edn. Method 44‐15.02. Moisture – Air‐Oven Methods. AACC International, St. Paul, MN, USA

  14. WHO/FAO (2003) Food energy—methods of analysis and conversion factors. Food Nutr Pap 77:7–11

    Google Scholar 

  15. Hager A, Czerny M, Bez J et al (2013) Starch properties, in vitro digestibility and sensory evaluation of fresh egg pasta produced from oat, teff and wheat flour. J Cereal Sci 58:156–163. https://doi.org/10.1016/j.jcs.2013.03.004

    Article  CAS  Google Scholar 

  16. Goni I, Garcia-Alonso A, Saura-Calixto F (1997) A starch hydrolysis procedure to estimate glycemic index. Nutr Res 11:427–437

    Article  Google Scholar 

  17. Wolter A, Hager A-S, Zannini E, Arendt EK (2014) Influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads. Food Funct 5:564–572. https://doi.org/10.1039/c3fo60505a

    Article  CAS  PubMed  Google Scholar 

  18. Sahin AW, Axel C, Zannini E, Arendt EK (2018) Xylitol, mannitol and maltitol as potential sucrose replacers in burger buns. Food Funct 9:2201–2212. https://doi.org/10.1039/c8fo00066b

    Article  CAS  PubMed  Google Scholar 

  19. Abellana M, Sanchis V, Ramos AJ (2001) Effect of water activity and temperature on growth of three Penicillium species and Aspergillus flavus on a sponge cake analogue. Int J Food Microbiol 71:151–157. https://doi.org/10.1016/S0168-1605(01)00596-7

    Article  CAS  PubMed  Google Scholar 

  20. Chang R (2005) Physical chemistry for the biosciences. University Science Books, Sausalito

    Google Scholar 

  21. Lynch KM, Zannini E, Coffey A, Arendt EK (2018) Lactic acid bacteria exopolysaccharides in foods and beverages: isolation, properties, characterization, and health benefits. Annu Rev Food Sci Technol 9:155–176. https://doi.org/10.1146/annurev-food-030117-012537

    Article  CAS  PubMed  Google Scholar 

  22. Handa C, Goomer S, Siddhu A (2012) Physicochemical properties and sensory evaluation of fructoligosaccharide enriched cookies. J Food Sci Technol 49:192–199. https://doi.org/10.1007/s13197-011-0277-4

    Article  CAS  PubMed  Google Scholar 

  23. Martins SIFS, Jongen WMF, Van Boekel MAJS (2000) A review of Maillard reaction in food and implications to kinetic modelling. Trends Food Sci Technol 11:364–373. https://doi.org/10.1016/S0924-2244(01)00022-X

    Article  CAS  Google Scholar 

  24. Sahin AW, Axel C, Arendt EK (2017) Understanding the function of sugar in burger buns: a fundamental study. Eur Food Res Technol 243:1905–1915. https://doi.org/10.1007/s00217-017-2895-1

    Article  CAS  Google Scholar 

  25. Laguna L, Sanz T, Sahi S, Fiszman SM (2014) Role of fibre morphology in some quality features of fibre-enriched biscuits. Int J Food Prop 17:163–178. https://doi.org/10.1080/10942912.2011.619024

    Article  Google Scholar 

  26. Zoulias EI, Piknis S, Oreopoulou V (2000) Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies. J Sci Food Agric 80:2049–2056. https://doi.org/10.1002/1097-0010(200011)80:14%3c2049:AID-JSFA735%3e3.0.CO;2-Q

    Article  CAS  Google Scholar 

  27. Soria AC, Villamiel M (2012) Non-enzymatic browning in cookies, crackers and breakfast cereals. In: Simpson BK, Nollet LML, Toldrá F, et al. (eds) Food biochemistry and food processing, 2nd edn. Wiley, Hoboken, pp 584–594

    Chapter  Google Scholar 

  28. Saha BC, Racine FM (2011) Biotechnological production of mannitol and its applications. Appl Microbiol Biotechnol 89:879–891. https://doi.org/10.1007/s00253-010-2979-3

    Article  CAS  PubMed  Google Scholar 

  29. Gänzle MG (2015) Lactic metabolism revisited: Metabolism of lactic acid bacteria in food fermentations and food spoilage. Curr Opin Food Sci 2:106–117. https://doi.org/10.1016/j.cofs.2015.03.001

    Article  Google Scholar 

  30. Arendt EK, Ryan LAM, Dal Bello F (2007) Impact of sourdough on the texture of bread. Food Microbiol 24:165–174. https://doi.org/10.1016/j.fm.2006.07.011

    Article  CAS  PubMed  Google Scholar 

  31. Wang S, Copeland L (2015) Effect of acid hydrolysis on starch structure and functionality: a review. Crit Rev Food Sci Nutr 55:1081–1097. https://doi.org/10.1080/10408398.2012.684551

    Article  CAS  PubMed  Google Scholar 

  32. Galal AM, Varriano-Marston E, Johnson JA (1978) Rheological dough properties as affected by organic acids and salt. Cereal Chem 55:683–691

    CAS  Google Scholar 

  33. Wehrle K, Grau H, Arendt EK (1997) Effects of lactic acid, acetic acid, and table salt on fundamental rheological properties of wheat dough. Cereal Chem 74:739–744. https://doi.org/10.1094/CCHEM.1997.74.6.739

    Article  CAS  Google Scholar 

  34. Mamat H, Abu Hardan MO, Hill SE (2010) Physicochemical properties of commercial semi-sweet biscuit. Food Chem 121:1029–1038. https://doi.org/10.1016/j.foodchem.2010.01.043

    Article  CAS  Google Scholar 

  35. Slaughter SL, Ellis PR, Butterworth PJ (2001) An investigation of the action of porcine pancreatic α-amylase on native and gelatinised starches. Biochim Biophys Acta - Gen Subj 1525:29–36. https://doi.org/10.1016/S0304-4165(00)00162-8

    Article  CAS  Google Scholar 

  36. Sluimer P (2005) Principles of Breadmaking. American Association of Cereal Chemists, Minnesota

    Google Scholar 

  37. Saulo AA (2005) Sugars and sweeteners in foods. Honolulu Univ Hawaii Food Saf Technol 16:1–7

    Google Scholar 

  38. Kato H, Rhue MR, Nishimura T (1989) Role of free amino acids and peptides in food taste. Flavor Chem 388:158–174. https://doi.org/10.1021/bk-1989-0388

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This research is funded by the Irish Department of Agriculture, Food and the Marine under the Food Institutional Research Measure (F.I.R.M.), Project code 14/F/803. The authors want to thank Mr. Viraj Salvi for his contribution to this study, Mr. Tom Hannon for his technical support and Mr. Jonas Atzler for the operation of the Scanning electron microscope.

Author information

Authors and Affiliations

  1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    Aylin W. Sahin, Emanuele Zannini & Kieran M. Lynch

  2. Department of Biological Sciences, Cork Institute of Technology, Cork, Ireland

    Tom Rice & Aidan Coffey

  3. School of Food and Nutritional Sciences and APC Microbiome Ireland, University College Cork, Western Road, Cork, Ireland

    Elke K. Arendt

Authors
  1. Aylin W. Sahin
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Tom Rice
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Emanuele Zannini
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Kieran M. Lynch
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Aidan Coffey
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Elke K. Arendt
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Elke K. Arendt.

Ethics declarations

Conflict of interest

The authors declare that they have no conflict of interest.

Compliance with ethics requirements

All sensory trials involving human participants were performed in compliance with the relevant national laws in Ireland and the institutional guidelines of University College Cork.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Sahin, A.W., Rice, T., Zannini, E. et al. The incorporation of sourdough in sugar-reduced biscuits: a promising strategy to improve techno-functional and sensory properties. Eur Food Res Technol 245, 1841–1854 (2019). https://doi.org/10.1007/s00217-019-03302-3

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-019-03302-3

Keywords

Search

Navigation