Table 2.

Sugar substitutes and their potential effect on biscuit quality

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