Diseño de desarrollo de una galleta light: valoración físico-química y sensorial

Abstract

This work intended to develop a light biscuit, replacing sugars and part of the fat from a traditional recipe of fiber by substitutes of sugars and fat replacers. With the help of a RECIPE software, there were three types of recipes (GL1, GL2, GL3), performing quantitative descriptive analysis chose GL3 recipe as featuring a sensory profile more fencing to the traditional biscuit (GTF) fiber sample. Proceeding to perform the physicochemical and sensory ratings chosen sample to sample GTF. Obtaining the sample GL3 instrumentals; higher values humidity, activity of water, colour and texture, but lower radial growth during baking. With regard to the sensory evaluation, acceptability test results showed that the sample GL3 has a slightly pleasant acceptability for consumers, while the sample GTF has a nice acceptability for consumers. Conclusion has been getting a biscuit with reduced calorie content, but with degree of acceptability of slightly pleasant light.