González Álvarez, DubánValencia García, Francia Elena2014-10-212014-10-212014-10-212256-3903http://hdl.handle.net/10567/1187Introduction. 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.esCorporación Universitaria LasallistaFacultad de IngenieríasArticle