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Type: Artigo
Title: Effect of the addition of young bamboo culm flour as a sugar and/or fat substitute in cookie formulations
Author: Ferrari Felisberto, Maria Herminia
Endo Miyake, Patricia Satie
Beraldo, Antonio Ludovico
Fukushima, Andre Rinaldi
Baffile Leoni, Luis Antonio
Pedrosa Silva Clerici, Maria Teresa
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.
Subject: Alimentação
Country: Brasil
Editor: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Rights: Aberto
Identifier DOI: 10.1590/fst.12418
Date Issue: 2019
Appears in Collections:FEAGRI - Artigos e Outros Documentos
FEA - Artigos e Outros Documentos

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