Skip to main content

Table 2 Sugar substitutes and their potential effect on biscuit quality

From: Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits

Sugar substitute Nature Sugar rate (%) Results References
Maltitol and FOS-Sucralose   100   Aggarwal et al. 2016
Raftilose Oligofructose 20 Reduce sugar content Gallagher et al. 2003
Stevia S. rebaudiana leaves 0.06–0.08-0.1-0.14, 25, 50, 75, and 100 High fiber content, angiotensin-converting enzyme and α-amylase inhibitory activity, and antioxidant effect Vatankhah et al. 2015; Pourmohammadi et al. 2017; Góngora Salazar et al. 2018
Erythritol Sweetener 25, 50, 75, and 100 Partial replacement of sucrose with up to 50% erythritol had sensory and physical quality characteristics comparable with cookies prepared with 100% sucrose Lin et al. 2010
Arabinoxylan oligosaccharides Complex carbohydrates 30 Reduction of sucrose and increase of fiber levels Pareyt et al. 2011
Isomalt Polyol 3, 6, 9, and 12 Reduction of sucrose Pourmohammadi et al. 2017
Maltodextrin Starch 2.5–5–7.5-10 Reduction of sucrose Pourmohammadi et al. 2017
Isomalt, maltodextrin, stevia 6–2.5-0.06 Biscuits were more comparable to one elaborate with sucrose, and with the highest acceptance level in sensory evaluations Pourmohammadi et al. 2017