Structural and Sensory Changes in Short-Dough Biscuits: Addition Thaumatin and Sucrose Reduction Effects

The objective of this research was to study the mechanical properties of the biscuit dough and baked biscuits with sucrose reductions and the addition of thaumatin, as well as the consumers' sensory perceptions. The analyses were related to dough and baked biscuits rheology as back extrusion and texture profile analysis, moreover, structure and sensory analyses were performed. The dough cohesiveness increased proportionally with the sucrose reduction in the formulation and the viscosity index results showed the same behavior. Structure analysis revealed greater compaction of biscuits with sucrose reduction and a greater amount of free starch, not properly incorporated into the mixture. Sensorially, the texture attributes were similar, but the taste attributes were different. The sucrose reduction tests of 25% and 35% led to minimal changes in rheological characteristics and provided better physical quality.