Development of Sandwich Cookies with Application of Low Absorption Fat

• Grant number: 24/04731-4
• Support Opportunities: Scholarships in Brazil - Master
• Start date: April 01, 2024
• End date: March 31, 2026
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Valdecir Luccas
• Grantee: Lara Lima Cornejo
• Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
• Associated research grant: 20/07015-7 - PBIS - Integrated Biotechnological Platform of Healthy Ingredients, AP.NPOP

Abstract

Sandwich cookies are present in over 90% of Brazilian households; however, their sugar and fat high levels composition poses a health risk to consumers. With the growing need to produce healthier food products, this project aims to study the development of sandwich cookies applying low-absorption structured lipids with anti-obesogenic properties. Structured lipids are obtained through interesterification reactions, either chemical or enzymatic, and can partially inhibit pancreatic lipase and control triglyceride hydrolysis, resulting in reduced lipid absorption by the body and leading to healthier food products with lower caloric intake. In this context, total or partial substitution of fats in the dough and filling of the cookies will be carried out, followed by an evaluation of their technological properties, including expansion index, volume, color, texture, water activity, and sensory characteristics. Additionally, a stability study of the products regarding loss of crispiness, oxidation, and fat migration will be conducted. It is expected to conclude this project with at least one new product developed and its production process to be transferred to the private sector, contributing to the availability of healthier foods for the population.