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<p>To reduce the sugar content in mooncakes and explore the feasibility of applying polydextrose in mooncake crust production, this study investigated the potential of polydextrose as a substitute for invert syrup in reduced-sugar mooncake crust. The effects of polydextrose incorporation on dough properties—including texture, rheology, crystallinity, and protein secondary structure—as well as on crust color and sensory characteristics were analyzed. Results showed that a moderate polydextrose content (60%) increased dough hardness and chewiness. Polydextrose addition also enhanced the storage and loss moduli of the dough, with highest values observed at a 40% substitution level. Furthermore, dough crystallinity decreased in a dose-dependent manner with increasing polydextrose content. Color analysis revealed that polydextrose elevated lightness (L<sup>*</sup>) and yellowness (b<sup>*</sup>) while reducing redness (a<sup>*</sup>) of the baked crust. The crust containing 40% polydextrose displayed a golden-brown color, a delicate texture, and the highest overall acceptability. In conclusion, partial replacement of invert syrup with polydextrose improves the physicochemical and sensory properties of reduced-sugar mooncake crust, suggesting that polydextrose can serve as a promising alternative to invert syrup in reduced-sugar mooncake products.</p>

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Polydextrose as an alternative to invert syrup in mooncake crust: impacts on physicochemical properties and sensory quality

  • 期刊论文

  • 发表日期：

    2026年5月20日

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  • Shuang Yan,
  • Yan Liu,
  • Dengpan Wang,
  • Chuanjiang Ding,
  • Hongshuai Zhu,
  • Bobo Zhang,
  • Xinhua Xie

摘要

To reduce the sugar content in mooncakes and explore the feasibility of applying polydextrose in mooncake crust production, this study investigated the potential of polydextrose as a substitute for invert syrup in reduced-sugar mooncake crust. The effects of polydextrose incorporation on dough properties—including texture, rheology, crystallinity, and protein secondary structure—as well as on crust color and sensory characteristics were analyzed. Results showed that a moderate polydextrose content (60%) increased dough hardness and chewiness. Polydextrose addition also enhanced the storage and loss moduli of the dough, with highest values observed at a 40% substitution level. Furthermore, dough crystallinity decreased in a dose-dependent manner with increasing polydextrose content. Color analysis revealed that polydextrose elevated lightness (L*) and yellowness (b*) while reducing redness (a*) of the baked crust. The crust containing 40% polydextrose displayed a golden-brown color, a delicate texture, and the highest overall acceptability. In conclusion, partial replacement of invert syrup with polydextrose improves the physicochemical and sensory properties of reduced-sugar mooncake crust, suggesting that polydextrose can serve as a promising alternative to invert syrup in reduced-sugar mooncake products.