Effect of the addition of young bamboo culm flour as a sugar and/or fat substitute in cookie formulations
- Ferrari Felisberto, Maria Herminia
- Endo Miyake, Patricia Satie
- Beraldo, Antonio Ludovico
- Fukushima, Andre Rinaldi
- Baffile Leoni, Luis Antonio
- Pedrosa Silva Clerici, Maria Teresa
DOIAbstract
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 t...
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