Evaluación del comportamiento de sustitutos de grasa y edulcorantes en la formulación de galletas light
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Date
2014-10-21
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitaria Lasallista
Facultad de Ingenierías
Facultad de Ingenierías
Abstract
Introduction. Cookies are food with a high
energetic value, and they are obtained by
toasting a mass elaborated with flour, fat
(vegetable or animal) sugar and diverse
aromatic food. Current trends aim to reduce
this energetic value due to the consequences
the high consumption of fat and sugar have
on human health. Therefore, it is necessary
to formulate products with lower caloric
content but maintaining characteristics
similar to those of the traditional product.
Objective. To reduce the caloric content by
the use of three fat substitutes and two
sweeteners in a formula for light cookies.
Materials and methods. A reference
formulation (R) and four formulations with
fat substitutes and sweeteners were used:
Sorbitol-inulin (F1), Sucralose-Maltodextrin
(F2), sucralose–inulin (F3) and sucralose-
Z-Trim (F4). Aqueous activity, humidity,
total soluble solids (°Brix), pH, diameter
and thickness were measured. Results. In
general, there was a caloric reduction in
a range of 29-33% for the formulations
compared to the reference. The cookies
of the different formulations had values
between the ranges of 0,41 - 0,78;7,75-
14; 17-24; 9,25-10,41; 45,07-52,90;
10,13-15,44 for aqueous activity,
humidity (%), total soluble solids (°Brix),
pH , diameter (mm) and thickness (mm),
respectively. Conclusion. For the cookie
made with the Z-trm-sucralose (F4), a 33%
reduction of the calories was achieved,
thus obtaining a product with physical
chemical characteristics similar to those of
the reference cookie. It can be, therefore,
said that this is the best combination of fat
substitute and sweetener to develop a light
cookie.
Description
Keywords
Corporación Universitaria Lasallista, Facultad de Ingenierías