Torres Palacios, LM1; FlÃ³rez Pallares, I2; Tarazona DÃaz, MP1
Introduction and objective: Nowadays, overweight and obesity are considered such as serious public health problems around the world. Therefore, the objective of this study was to develop a sweet biscuit with amaranth flour and, partially reduced in sugar and fat with the use of sucralose and fibersol-2.
Methods: beginning with a biscuit with amaranth recipe (Fi ), were designed three formulations with reductions of 40% sugar – 30% fat (F1), 50% sugar – 50% fat (F2) and 60% sugar – 40% fat (F3), and then, caloric content, physicochemical, microbiological and sensory analysis were determined for all samples.
Results and discussion: The biscuit’s caloric content was reduced until 12.28% with formulation F3. Moreover, all samples showed physicochemical and microbiological parameters within the regulatory levels established for biscuits without filling. In sensory characterization, only in aroma and the residual sweetener parameter determined significative differences; on one hand, differences in aroma can be explained by the volatile compounds than margarine can provide during baking process; on the other hand, differences in residual sweetener parameter can be attributed to the use of sucralose. However, those differences do not greatly affect product acceptance.
Conclusions: It is possible to develop a sweet biscuit with amaranth flour and, partially reduced in sugar and fat with the use of sucralose and 2-fibersol. The above provides a product to the growing demand of food with low caloric content and, the use of new raw materials such as amaranth.