Effect of the addition of young bamboo culm flour as a sugar and/or fat substitute in cookie formulations

Autor(es)

Mária Herminia Ferrari FELISBERTO ^[1] ; Patricia Satie Endo MIYAKE ^[2] ; Antonio Ludovico BERALDO ^[3] ; André Rinaldi FUKUSHIMA ; Luís Antônio Baffile LEONI ^[5] ; Maria Teresa Pedrosa Silva CLERICI ^[6]

Afiliação do(s) autor(es)

^[1] Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos. Departamento de Tecnologia de Alimentos - Brasil

^[2] Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos. Departamento de Tecnologia de Alimentos - Brasil

^[3] Universidade Estadual de Campinas. Faculdade de Tecnologia, - Brasil

^[5] Universidade São Judas Tadeu - Brasil

^[6] Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos. Departamento de Tecnologia de Alimentos - Brasil

• Tipo de documento: Artigo Científico
• Fonte: FOOD SCIENCE AND TECHNOLOGY; v. 39, n. 4, p. 867-874, 2019-04-11.

Resumo

Abstract One of the innovation strategies of the bakery industry is the use of new ingredients capable of increasing the health appeal of products. The objective of this study was to evaluate the effect of partial substitution (15%) of wheat flour by young bamboo culm flour (YBCF) in cookies formulations, using a central composite design with two variables (sugar and fat reductions) and three replicates at the central point. Formulations were selected by surface response methodology (p<0.10) and evaluated over 28 days of storage for stability and nutritional composition. Only sugar reduction led to significant differences in the diameter of the cookies. Formulations with 50% of reduction of sugar and fat (F2 and F3, respectively) were selected for the study, in addition to a control formulation (CF). Moisture content and water activity of the cookies remained low throughout the storage, as recommended for the maintenance of the crispness. Cookies F2 and F3 were light-colored, similar to CF, and presented lower energy value (0.83 and 11.73%, respectively), compared with CF. These results indicate that YBCF may be a promising ingredient for the bakery industry, once it contains high fiber levels and allows the reduction of up to 50% sugar and fat in cookies. (AU)

• Processo FAPESP: 16/13533-5 - Estudo comparativo da adição de fibras de bambu (broto e colmo jovem) em formulações de biscoito doce tipo cookies
• Beneficiário: Patricia Satie Endo Miyake
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica
• Processo FAPESP: 15/19637-4 - Obtenção e caracterização da farinha, amido e fibra de colmos jovens de bambu das espécies Dendrocalamus asper, Bambusa vulgaris e Bambusa tuldoides visando aplicações alimentícias
• Beneficiário: Maria Teresa Pedrosa Silva Clerici
• Modalidade de apoio: Auxílio à Pesquisa - Regular