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Trehalulose: Exploring its benefits, biosynthesis, and enhanced production techniques

Seevanathan Y, Zawawi N, Salleh AB, Oslan SN, Ashaari NS, Amir Hamzah AS, et al.

Carbohydr Res, 2024 Nov;545:109293.
PMID: 39437465 DOI: 10.1016/j.carres.2024.109293

The increasing concern over sugar-related health issues has sparked research interest in seeking alternatives to sucrose. Trehalulose, a beneficial structural isomer of sucrose, is a non-cariogenic sugar with a low glycemic and insulinemic index. Besides its potential as a sugar substitute, trehalulose exhibits high antioxidant properties, making it attractive for various industrial applications. Despite its numerous advantages and potential application in various sectors, the industrial adoption of trehalulose has yet to be established due to lack of studies on its characteristics and practical uses. This review aims to provide a comprehensive overview of the properties of trehalulose, emphasizing its health benefits. The industrial prospects of trehalulose as sweetener and reducing agent, particularly in food and beverages pharmaceutical, and cosmeceutical sectors, are explored. Additionally, the review delves into the sources of trehalulose and the diverse organisms capable of producing trehalulose. The biosynthesis of this sugar primarily involves an enzyme-mediated process. Thus, these enzymes' properties, mechanisms, and the heterologous expression of genes associated with trehalulose production are explored. The strategies discussed in this review can be improved and applied to establish trehalulose bio-factories for efficient synthesis of trehalulose in the future. With further research and development, trehalulose holds promise as a valuable component across various industries.

Matched MeSH terms: Sweetening Agents/metabolism; Sweetening Agents/chemistry
Fulltext Sugars and sweeteners: science, innovations, and consumer guidance for Asia

Drewnowski A, Tappy L, Forde CG, McCrickerd K, Tee ES, Chan P, et al.

Asia Pac J Clin Nutr, 2019;28(3):645-663.
PMID: 31464412 DOI: 10.6133/apjcn.201909_28(3).0025

BACKGROUND AND OBJECTIVES: Rising obesity in Southeast Asia, one consequence of economic growth, has been linked to a rising consumption of energy from added sugars. This symposium, organized by ILSI Southeast Asia, explored regional issues related to dietary sugars and health and identified ways in which these issues could be addressed by regional regulatory agencies, food producers, and the consumer.
METHODS AND STUDY DESIGN: Papers on the following topics were presented: 1) current scientific evidence on the effects of sugars and non-caloric sweeteners on body weight, health, and eating behaviors; 2) innovations by food producers to reduce sugar consumption in the region; 3) regional dietary surveillance of sugar consumption and suggestions for consumer guidance. A panel discussion explored effective approaches to promote healthy eating in the region.
RESULTS: Excessive consumption of energy in the form of added sugars can have adverse consequences on diet quality, lipid profiles, and health. There is a need for better surveillance of total and added sugars intakes in selected Southeast Asian countries. Among feasible alternatives to corn sweeteners (high fructose corn syrup) and cane sugar are indigenous sweeteners with low glycemic index (e.g., coconut sap sugar). Their health benefits should be examined and regional sugar consumption tracked in detail. Product reformulation to develop palatable lower calorie alternatives that are accepted by consumers continues to be a challenge for industry and regulatory agencies.
CONCLUSIONS: Public-private collaborations to develop healthy products and effective communication strategies can facilitate consumer acceptance and adoption of healthier foods.

Matched MeSH terms: Sweetening Agents*
Studies on the viability of typhoid bacilli in local syrups

Iyer KG

Med J Malaya, 1950;5.

The viability of three recently isolated local strains of Bact. typhosus has been studied on 20 specimens of local hawker’s syrup used for sweetening ice balls and ice water. Precise survival times cannot be stated and only relatively wide limits can be estimated differing possibly in every individual case. Survival is influenced by the following factors : 1. The character of the containing material 2. The presence of other bacteria 3. Temperature 4. The presence of bactericidal agents or substances Significant diminution of the number of bacteria in 2 to 5 days after inoculation to sugar solutions is an important observation although survival up to two weeks has been noticed in repeated experiments. The results of experiments conducted in market syrup samples and on control experiments with laboratory sugar solutions indicate that the survival of the organisms tends to be more prolonged in dilute solutions than in concentrated

Matched MeSH terms: Sweetening Agents
The debate over neurotransmitter interaction in aspartame usage

Choudhary AK, Lee YY

J Clin Neurosci, 2018 Oct;56:7-15.
PMID: 30318075 DOI: 10.1016/j.jocn.2018.06.043

Aspartame (NutraSweet®, Equal®) is a widely used artificial sweetener, has been reported to be accountable for neurological and behavioural disturbances in people. Upon ingestion, aspartame is hydrolyzed in gut and provides its metabolite; such as essential amino acid phenylalanine (Phy) (50%), aspartic acid (40%), and methanol (10%). Altered brain neurochemical compositions [such as dopamine (DA), norepinephrine (NE), and serotonin (5-HT)] have long been a concern and being involved in observed neurophysiological symptom (such as headaches, memory loss, mood changes, as well as depression) in aspartame consumers. Aspartames might act as chemical stressor through increasing plasma cortisol level. Aspartame consumption similarly altered gut microbiota. Taken together all this factors, we reviewed to search for convincing evidence, in what manner aspartame metabolites, stress hormones (cortisol), and gut dysbiosisis involved in altering brain neurochemical composition. We concluded that aspartame metabolite; mainly Phy and its interaction with neurotransmitter and aspartic acid by acting as excitatory neurotransmitter causes this pattern of impairments. Along with elevated cortisol and gut dysbiosis via interactions with different biogenic amine may also have additional impact to modulate neuronal signaling lead to neurobiological impairments. Hence ongoing research is instantly needed to understand the specific roles of aspartame metabolite, elevated cortisol, and gut dysbiosis with emerging neurophysiological symptom in aspartame consumers to improve healthy life in its consumers.

Matched MeSH terms: Sweetening Agents/administration & dosage*; Sweetening Agents/adverse effects; Sweetening Agents/metabolism*
Sweet waste extract uptake by a mosquito vector: Survival, biting, fecundity responses, and potential epidemiological significance

Dieng H, Satho T, Abang F, Meli NKKB, Ghani IA, Nolasco-Hipolito C, et al.

Acta Trop, 2017 May;169:84-92.
PMID: 28174057 DOI: 10.1016/j.actatropica.2017.01.022

In nature, adult mosquitoes typically utilize nectar as their main energy source, but they can switch to other as yet unidentified sugary fluids. Contemporary lifestyles, with their associated unwillingness to consume leftovers and improper disposal of waste, have resulted in the disposal of huge amounts of waste into the environment. Such refuse often contains unfinished food items, many of which contain sugar and some of which can collect water from rain and generate juices. Despite evidence that mosquitoes can feed on sugar-rich suspensions, semi-liquids, and decaying fruits, which can be abundant in garbage sites, the impacts of sweet waste fluids on dengue vectors are unknown. Here, we investigated the effects of extracts from some familiar sweet home waste items on key components of vectorial capacity of Aedes aegypti. Adult mosquitoes were fed one of five diets in this study: water (WAT); sucrose (SUG); bakery product (remnant of chocolate cake, BAK); dairy product (yogurt, YOG); and fruit (banana (BAN). Differences in survival, response time to host, and egg production were examined between groups. For both males and females, maintenance on BAK extract resulted in marked survival levels that were similar to those seen with SUG. Sweet waste extracts provided better substrates for survival compared to water, but this superiority was mostly seen with BAK. Females maintained on BAK, YOG, and BAN exhibited shorter response times to a host compared to their counterparts maintained on SUG. The levels of egg production were equivalent in waste extract- and SUG-fed females. The findings presented here illustrate the potential of sweet waste-derived fluids to contribute to the vectorial capacity of dengue vectors and suggest the necessity of readdressing the issue of waste disposal, especially that of unfinished sweet foods. Such approaches can be particularly relevant in dengue endemic areas where rainfall is frequent and waste collection infrequent.

Matched MeSH terms: Sweetening Agents/administration & dosage; Sweetening Agents/pharmacology*
Fulltext Characterization of oral disintegrating film containing donepezil for Alzheimer disease

Liew KB, Tan YT, Peh KK

AAPS PharmSciTech, 2012 Mar;13(1):134-42.
PMID: 22167416 DOI: 10.1208/s12249-011-9729-4

The aim of this study was to develop a taste-masked oral disintegrating film (ODF) containing donepezil, with fast disintegration time and suitable mechanical strength, for the treatment of Alzheimer's disease. Hydroxypropyl methylcellulose, corn starch, polyethylene glycol, lactose monohydrate and crosspovidone served as the hydrophilic polymeric bases of the ODF. The uniformity, in vitro disintegration time, drug release and the folding endurance of the ODF were examined. The in vitro results showed that 80% of donepezil hydrochloride was released within 5 minutes with mean disintegration time of 44 seconds. The result of the film flexibility test showed that the number of folding time to crack the film was 40 times, an indication of sufficient mechanical property for patient use. A single-dose, fasting, four-period, eight-treatment, double-blind study involving 16 healthy adult volunteers was performed to evaluate the in situ disintegration time and palatability of ODF. Five parameters, namely taste, aftertaste, mouthfeel, ease of handling and acceptance were evaluated. The mean in situ disintegration time of ODF was 49 seconds. ODF containing 7 mg of sucralose were more superior than saccharin and aspartame in terms of taste, aftertaste, mouthfeel and acceptance. Furthermore, the ODF was stable for at least 6 months when stored at 40°C and 75% relative humidity.

Matched MeSH terms: Sweetening Agents/administration & dosage; Sweetening Agents/metabolism*
Sugar consumption and caries occurrence among Pakistani school children

Taqi M, Razak IA, Ab-Murat N

J Pak Med Assoc, 2018 Oct;68(10):1483-1487.
PMID: 30317346

OBJECTIVE: To estimate the frequency and pattern of sugar intake among Pakistani school going children and its association with early carious lesion and caries history.
METHODS: The cross-sectional study was conducted from January to May 2016 in seven schools of Bhakkar district in the Punjab province of Pakistan, and comprised of school children aged 11-12 years. Diet diaries were used to assess the frequency of sugar intake while caries was assessed using the Modified International Caries Detection and Assessment System. Bivariate analysis was used to assess the association of sugar consumption and early carious lesion with selected sociodemographic variables, and regression analysis was performed to evaluate the factor that matters most in caries occurrence.
RESULTS: Of the 226 subjects, 115(51%) had early carious lesion. Mean frequency of sugar intake was 5.2±3.2 times per day. Children who consumed sugar between main meals (p=0.01) and within two hours before bedtime (p=0.04) had significantly higher history of having caries. Cariogenic intake before bedtime was significantly associated with overall caries risk (p=0.02).
CONCLUSIONS: The frequency of sugar intake among the subjects was slightly higher than the recommended level. .

Matched MeSH terms: Sweetening Agents/administration & dosage; Sweetening Agents/adverse effects
Fulltext A perspective bioproduction of xylitol by enzyme technology and future prospects

Rafiqul, I.S.M., Mimi Sakinah, A.M.

International Food Research Journal, 2012;19(2):405-408.
MyJurnal

Xylitol is a high value sugar alcohol with anticariogenic properties that is used as an ideal sweetener for diabetic patients. Industrially, xylitol is manufactured by catalytic reduction of pure xylose, which has
some disadvantages. The fermentation process has been studied as an alternative, but its viability is dependent on the optimization of several variables. This fermentation process on an industrial-scale is not feasible due to decreased productivity. Compared to the fermentation process, enzymatic method is expected to make a substantial increase in productivity. Enzymatic xylitol production from xylose exist in lignocellulosics is an attractive and promising alternative method to the chemical process. The enzymatic method might be able to overcome the disadvantages of the chemical process. This article reviews the literature on the processes for xylitol production and identifies further ways for improved xylitol production to compete with the current chemical process.

Matched MeSH terms: Sweetening Agents
Fulltext Textural and rheological properties of stevia ice cream

Pon, S.Y., Lee, W.J., Chong, G.H.

International Food Research Journal, 2015;22(4):1544-1549.
MyJurnal

Ice cream contains high sugar content and therefore it is in contradiction with the concept of healthy diet. The objective of this study is to determine the suitability of using stevia as an alternative natural sweetener in making ice cream. In- house ice cream formulation (as the control) and three different concentrations of stevia ice cream formulations of (A, B and C) were used. Physical properties of the ice cream such as the overrun, total soluble solid, meltdown rate, rheology, and textural properties were evaluated. All ice cream samples exhibited a nonNewtonian flow with pseudoplastic behavior. Stevia ice cream has a lower melting rate and has a higher sustainability. The power law also showed that apparent viscosities of stevia ice cream were higher. Therefore, stevia can be used as a natural sugar substitute in ice cream production.

Matched MeSH terms: Sweetening Agents
Fulltext De novo transcriptome dataset of Stevia rebaudiana accession MS007

Samsulrizal NH, Khadzran KS, Shaarani SH, Noh AL, Sundram TC, Naim MA, et al.

Data Brief, 2020 Feb;28:104811.
PMID: 31871974 DOI: 10.1016/j.dib.2019.104811

Stevia rebaudiana (S. rebaudiana) is a herbaceous and perennial plant belonging to Asteraceae family. The genus stevia is well known as a natural producer of sweetener comprising non-caloric and non-carcinogenic steviol glycosides. In recent years, the capability in producing natural sweetner has increased the demand for S. rebaudiana as substitute of processed sugars. Flowering phase of S. rebaudiana has shown to affect the content of steviol glycosides in the leaves. Steviol glycosides level is the highest at the time of flower bud formation and lowest at time preceding and following flower bud formation. Therefore, sequencing and analysing the genes that are involved in flowering phase will provide platform for gene manipulation in increasing steviol glycosides content. The Stevia transcriptome data that include two stages of growth (before flowering and after flowering), were obtained using Illumina RNA-seq technology and can be accessed at NCBI Sequence Read Archive under Accession No. SRX6362785 and SRX6362784.

Matched MeSH terms: Sweetening Agents
Fulltext Bioconversion of rebaudioside I from rebaudioside A

Prakash I, Bunders C, Devkota KP, Charan RD, Ramirez C, Snyder TM, et al.

Molecules, 2014 Oct 28;19(11):17345-55.
PMID: 25353385 DOI: 10.3390/molecules191117345

To supply the increasing demand of natural high potency sweeteners to reduce the calories in food and beverages, we have looked to steviol glycosides. In this work we report the bioconversion of rebaudioside A to rebaudioside I using a glucosyltransferase enzyme. This bioconversion reaction adds one sugar unit with a 1→3 linkage. We utilized 1D and 2D NMR spectroscopy (1H, 13C, COSY, HSQC-DEPT, HMBC, 1D TOCSY and NOESY) and mass spectral data to fully characterize rebaudioside I.

Matched MeSH terms: Sweetening Agents/metabolism
In vitro evaluation of chitosan coated- and uncoated-calcium alginate beads containing methyl salicylate-lactose physical mixture

Tamilvanan S, Karmegam S

Pharm Dev Technol, 2012 Jul-Aug;17(4):494-501.
PMID: 21609308 DOI: 10.3109/10837450.2010.550622

Methyl salicylate-lactose physical mixture (1:1 and 1:1.5 ratios) was incorporated into calcium alginate beads by a coacervation method involving an ionotropic gelation/polyelectrolyte complexation approach.

Matched MeSH terms: Sweetening Agents/administration & dosage
Fulltext Effect of added carbohydrates on glycemic and insulin responses to children’s milk products

Brand-Miller J, Atkinson F, Rowan A

Nutrients, 2013 Jan;5(1):23-31.
PMID: 23306187 DOI: 10.3390/nu5010023

Powdered milk products for children (Growing Up Milk Powders or GUMPs) containing added carbohydrates such as glucose and sucrose are now well established in parts of Asia. We surveyed GUMPs in Malaysia and Indonesia to determine the content of added carbohydrates. The ingredient lists and nutrition information panels were used to calculate the percentage of declared carbohydrates contributed by added carbohydrates and a subset of seven products was tested for their glycemic index (GI) and insulin responses in healthy adults. The glycemic load for each product was calculated. In total, 58 products (n = 24 in Malaysia and n = 34 in Indonesia) were surveyed. Added carbohydrate content (excluding fibre) ranged from 0 to 21.5 g per serve. Milk powders without added sources of carbohydrate had similar GI values to standard liquid whole milk. Products containing maltodextrins, corn or glucose syrups increased the GI by more than 2-fold, and glycemic load (GL) by 7-fold compared to milk powders with no added carbohydrates. Insulin responses were significantly but not strongly correlated with glucose responses (r = 0.32, p < 0.006). Children's milk powders containing higher levels of added carbohydrate ingredients elicit higher glucose and insulin responses than liquid or powdered whole milk.

Matched MeSH terms: Sweetening Agents/administration & dosage*
A polyol-stevia blended sugar replacer exhibits low glycemic response among human subjects

Ng AWR, Loh KK, Gupta N, Narayanan K

Clin Nutr ESPEN, 2019 10;33:39-41.
PMID: 31451273 DOI: 10.1016/j.clnesp.2019.07.014

BACKGROUND & AIMS: Consumption of sugars in food and beverages has increased at an alarming rate. While excessive daily sugar intake has been well-associated as the onset of medical complications, additional sugars are still used in manufactured food products just to satisfy the consumers' needs. Hence, there is a need to develop sugar replacers that have low glycemic response without compromising the organoleptic characteristics of food products. This study aimed to determine if SUITENA™, a novel sweetener containing erythritol, xylitol, and Stevia, has low glycemic response upon consumption by human subjects.
METHODS: Six human subjects were randomly chosen and were healthy at the point of experimentation. Capillary blood was collected via finger-prick method to monitor the glycemic response of every individual for 90 min after ingestion of sugar solution.
RESULTS: It was found that the mean area under the curve (AUC) of the dextrose standard was 11.8-fold higher (p

Matched MeSH terms: Sweetening Agents/administration & dosage*
Formulation and in vivo evaluation of ondansetron orally disintegrating tablets using different superdisintegrants

Sheshala R, Khan N, Chitneni M, Darwis Y

Arch Pharm Res, 2011 Nov;34(11):1945-56.
PMID: 22139694 DOI: 10.1007/s12272-011-1115-y

The aim of this study was to formulate cost effective taste-masked orally disintegrating tablets of ondansetron, a bitter drug using different superdisintegrants by a wet granulation technique. Microcrystalline cellulose (Avicel) as a diluent and disintegrant in addition to aspartame as a sweetener were used in all formulations. The prepared tablets were evaluated for weight variation, thickness, hardness, friability, drug content, water content, in vitro disintegration time and in vitro drug release. The tablets' hardness was maintained in the range of 2-3 kg and friability was <1% for all batches. All tablet formulations disintegrated rapidly in vitro within 5.83 to 33.0 sec. The optimized formulation containing 15% Polyplasdone XL-10 released more than 90% of drug within 5 min and the release was comparable to that of a commercial product. In human volunteers, optimized formulation was found to have a pleasant taste and mouth feel and they disintegrated in the oral cavity within 12 sec. The stability results were also satisfactory. A pharmacokinetic study with the optimized formulation was performed in comparison with a reference (Zofer MD 8®) and they were found to be bioequivalent. In conclusion, a cost effective ondansetron orally disintegrating tablet was successfully prepared with acceptable hardness, desirable taste and rapid disintegration in the oral cavity.

Matched MeSH terms: Sweetening Agents/pharmacology; Sweetening Agents/chemistry
Children's exposure to food advertising on free-to-air television: an Asia-Pacific perspective

Kelly B, Hebden L, King L, Xiao Y, Yu Y, He G, et al.

Health Promot Int, 2016 Mar;31(1):144-52.
PMID: 24997194 DOI: 10.1093/heapro/dau055

There is an established link between food promotions and children's food purchase and consumption. Children in developing countries may be more vulnerable to food promotions given the relative novelty of advertising in these markets. This study aimed to determine the scope of television food advertising to children across the Asia-Pacific to inform policies to restrict this marketing. Six sites were sampled, including from China, Indonesia, Malaysia and South Korea. At each site, 192 h of television were recorded (4 days, 16 h/day, three channels) from May to October 2012. Advertised foods were categorized as core/healthy, non-core/unhealthy or miscellaneous, and by product type. Twenty-seven percent of advertisements were for food/beverages, and the most frequently advertised product was sugar-sweetened drinks. Rates of non-core food advertising were highest during viewing times most popular with children, when between 3 (South Korea) and 15 (Indonesia) non-core food advertisements were broadcast each hour. Children in the Asia-Pacific are exposed to high volumes of unhealthy food/beverage television advertising. Different policy arrangements for food advertising are likely to contribute to regional variations in advertising patterns. Cities with the lowest advertising rates can be identified as exemplars of good policy practice.

Matched MeSH terms: Sweetening Agents
An analysis of sugar content of commonly used pediatric liquid medicines--its relevance to dentistry

Nik-Hussein NN, Razak IA, Karim MN

Singapore Dent J, 1988 Dec;13(1):24-6.
PMID: 3154999

The sugar content of twenty-four liquid medicines commonly prescribed for infants and young children were measured and the type of sugars present were also identified in four randomly selected samples. All the liquid medicines tested contained sugar, in the range of 29.4% to 61.2%. Sucrose appeared to be the most commonly used sugar. Whilst it is agreed that sucrose makes the medicine more acceptable to children, its continual use by the pharmaceutical industry should be discontinued due to its harmful effect on the dental health of children, particularly those taking these syrup-based medicines on prolonged basis. Sugar-free alternatives such as sorbitol or saccharin should be used instead.

Matched MeSH terms: Sweetening Agents
Fulltext Separation of steviol glycosides from stevia rebaudiana using different aqueous extraction techniques

Mustapha bin Akil, Chong, Saw Peng, Norellia binti Bahari

Borneo International Journal of Biotechnology, 2020;1(1):77-87.
MyJurnal

Stevia rebaudiana has recently gained the attention of the food industry as one of the natural sweeteners. The sweet flavour is contributed by the glycoside compounds, especially the rebaudioside A and stevioside, which are the stevia main chemical markers. The aim of the work reported here was to compare the different extraction techniques of stevia leaves using different technologies such as the high pressure and ultrasonic on the extraction of steviol glycosides. In this paper, the extraction techniques yielding the highest glycosides from the leaves of Stevia rebaudiana were determined using hot water extraction (HWE), pressurised liquid extraction (PLE) and ultrasound-assisted extraction (UAE). The steviol glycoside yields were quantified by two chemical markers, rebaudioside A and stevioside of Stevia rebaudiana using highperformance liquid chromatography (HPLC) analysis. The result showed that the HWE managed to obtain 1,110 mg of steviol glycosides. The PLE obtained 294 mg steviol glycosides and the UAE obtained 427.5 mg steviol glycosides. As a conclusion, the results suggested the most efficient technique for stevia extraction in this study was the HWE.

Matched MeSH terms: Sweetening Agents
Fulltext Health benefits of Stevia rebaudiana Bertoni as zero calorie natural sweetener: a review

Haida, Z., Asikin, A., Hakiman, M.

International Food Research Journal, 2020;27(5):783-789.
MyJurnal

Stevia rebaudiana Bertoni is a perennial herbal species with a number of therapeutic properties. The leaves of S. rebaudiana are the most important part of the plant as they contain high
level of sweetener compounds known as steviol glycosides; which are known to possess
antioxidant, antimicrobial, and antifungal activities. Among the steviol glycosides, stevioside
and rebaudioside A are the most abundant sweetening compounds of interest, documented to
be 30 - 250 folds sweeter than sucrose or refined sugar. The therapeutic properties of the
species make it more interesting as they play important roles as anti-hyperglycaemic agent to
lower glucose levels in the blood, thus commonly used in the treatment of diabetes mellitus
and obesity. Known to have sweet tasting leaves, its extract which contains antioxidant
compounds have been used to treat cancer, reduce inflammatory, and hypertension. S. rebaudiana has drawn the attention of health-conscious fitness lovers all over the world as non-caloric sweetener, and has been widely cultivated for being the most suitable sweetening substitution.

Matched MeSH terms: Sweetening Agents
Fulltext Effect of cinnamon powder addition to nutritional composition, physical properties and sensory acceptability of butter biscuits

Ng, S.H., Wan Rosli, W.I.

Malays J Nutr, 2014;20(2):245-253.
MyJurnal

Introduction: Demand for dietary fibre-enriched and low sugar bakery products is rapidly increasing due to the current high incidence of Type 2 diabetes mellitus. Cinnamon, a spice which acts as a natural sweetener and insulin mimetic is believed to have health benefits. The objective of this study was to determine the properties of butter biscuits containing cinnamon powder (CP) that partially replaced sucrose at levels of 0 (control), 2, 4 or 6%. Methods: Nutritional composition, physical properties and sensory acceptability of the biscuits were analysed using AOAC methods, texture profile analyser and 7-point hedonic scaling method, respectively. Results: Protein, ash and dietary fibre contents of the biscuits increased significantly (P < 0.05) whereas the moisture and sucrose contents were reduced significantly, proportionately to the increasing levels of CP. In texture profile analyses, increment of firmness and reduction of crispiness of the biscuits were detected with increasing levels of CP, but not significantly. The sensory scores for control and 2% CP biscuits were not significantly different for all the sensory attributes. Biscuits with 4% CP received lower scores only for aroma and appearance whereas the scores for colour, crispiness and flavour showed no significant differences compared to the control and 2% CP biscuit. Conclusion: The addition of 4% CP in biscuit could be an effective way to produce nutritious butter biscuits without any apparent change to its desirable physical properties and sensory acceptability.

Matched MeSH terms: Sweetening Agents

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