Redução de açúcar em biscoito wafer

Abstract

The concern of the Ministry of Health with the health of the Brazilian population due to the excessive consumption of sugar, evidenced through research, led to the establishment of goals between the organizations and associations representing the food industries to reduce the amount of sugar in foods from different categories. Cookies represented the food group most impacted by this reduction. As it is a very important raw material for the industry due to its properties, sugar cannot simply be removed or replaced from formulations. Tests must be carried out with other raw materials, so that the characteristics of the product are not lost, especially in terms of flavor. In view of this fact, f this research consisted in the elaboration of filled wafer with a reduction in the amount of sugar, maintaining its main characteristics of flavor and texture. The sugar contents of the filled wafer that were reduced and those of the standard filled wafer were quantified by means of the triplicate titrimetric method and the values obtained were analyzed using the statistical technique Analysis of Variance (ANOVA), proving that there was a significant difference between the samples and that the reduction was 33%, reaching the goal established by the Ministry of Health.