IMPACTO DE DIFERENTES SUBSTITUTOS DE AÇÚCAR NOS PARÂMETROS TECNOLÓGICOS DE BISCOITO TIPO COOKIE

• DOI: 10.22533/at.ed.1152310108

• Palavras-chave: Açúcar. Cor. Textura. Volume. Biscoito.

• Keywords: Sugar. Color. Texture. Volume. Biscuit.

• Abstract: Excessive consumption of sugar is a public health problem and therefore, there is a national agreement to reduce this ingredient in biscuits. Sugar imparts flavor and aroma, impacts volume, texture, moisture, color and the fermentation process of the product. The aim of this study was to evaluate the impact on hardness, color, apparent volume, specific volume and expansion factor of sugar substitutes of different classes (polydextrose, enzyme, erythritol, thaumatin, T-sweet aroma) in cookie type biscuits. A fractional factorial design with five factors was applied, obtaining 17 cookie formulations. Furthermore, a control formulation (30% sucrose reduction) and a standard formulation that resembled commercial formulations were used. The response surface curves technique was used to understand the impact of sucrose replacement as well as the interaction of the evaluated substitutes. The statistically more adequate interactions indicate formulations with the highest concentrations of polydextrose and containing thaumatin. There are three formulations that showed behavior similar to the control: the one that included only thaumatin (2), the one that contained thaumatin, T-sweet and erythritol (6) and the one with all sucrose substitutes tested (16). Treatments with polydextrose (9) and with thaumatin, polydextrose and erythritol (10) are closest to the standard. Thaumatin and polydextrose were the promising ingredients for replacing sucrose, as they did not trigger significant technological losses in the cookie type biscuit due to the reduction of sucrose.