THE FACILITIES OF SPRAY DRIED HONEY POWDER USE AS A SUBSTITUTE FOR SUGAR IN COOKIE PRODUCTION

Abstract

The cookie stands out as a high sugar content product. Recently, with the discussion of the adverse effects of sugar on health, a high number of food materials have been used as a sugar substitute. One of these is honey which was also used as sweeteners in the past. Honey might be regarded as a good alternative due to its natural origin, and its high content of vitamins, minerals and antioxidants. In this study, the mixture of honey maltodextrin (60/40%) resulting from spray-drying was incorporated in different proportions (0, 20, 40, 60, 80, 100%) instead of sugar, so the target was both to minimize the negative effect of sugar on health and to create a functional food product, enriched by nutrients. In the cookies produced, some physical, sensory, chemical and nutritional properties were investigated. With the substitution of honey powder, the diameter of the cookies and spread ratio decreased, it was found that the thickness values did not change. In addition, the hardness and a* values have increased and L* and b* values have decreased. In terms of chemical properties; moisture, ash, mineral, total phenolic contents increased with the increasing amount of honey powder but there were not significant changes in water activity, crude protein, crude fat values of cookie samples. Thus, energy values were decreased. Consequently, it was found that substitution of sugar with 100% honey powder is suitable to improve cookies chemical and nutritional characteristics and up to 60% is suitable to protect sensory and physical properties.