Influência de diferentes combinações de substitutos de açúcar: parâmetros tecnológicos de biscoito tipo cookie

Abstract

In order to minimize public health problems related to excessive sugar consump-tion, a national agreement was signed in 2018 to reduce this ingredient in some processed foods. Biscuits, a product contemplated in the Brazilian agreement to reduce sugar, have a great technological impact on this ingredient. This gives flavor and aroma, affects the volume, texture, moisture, color and fermentation process of the product. In order to meet this agreement, the objective of this work was the impact on the technological parameters of sugar substitutes of different classes, such as carbohydrate, enzyme, polyol, protein and aroma, in cookie type biscuits. An optimized experimental design of the fractional factorial design type was used, obtaining 16 formulations plus 3 repetitions of the central point, to be studied. A control formulation (30% sucrose reduction) and a standard formula-tion, without sucrose reduction, which are similar to the formulations practiced by the local food industries, were evaluated together. Through the response surface curve technique to understand the impact of sucrose substitution as well as the interaction of the evaluated substitutes. The statistically more adequate interac-tions that tend to an optimal level for each factor indicate formulations with the highest concentrations of polydextrose and containing thaumatin. Hardness, color, apparent volume, specific volume and expansion factor were evaluated polydextrose and containing thaumatin in intermediate amounts. Erythritol and natural sugar aroma did not show a significant positive effect. Formulations 9, 10 and 12 are closest to the standard by principal component analysis (PCA), a re-sult that corroborates the observations made using the T-Student test. he for-mulations that showed behavior similar to the control are 2, 6 and 16. Finally, treatments 9 (only with polydextrose) and 10 (combining thaumatin, polydextrose and erythritol) are the closest to the standard, both by he T-Student test as by the ACP. Thaumatin and polydextrose were the promising ingredients for the re-placement of sucrose that did not show great technological losses in cookie type biscuits.