Archivos Latinoamericanos de Nutrición (Mar 2000)
Optimización de formulaciones para productos dietéticos de pastelería
Abstract
Se optimizó la formulación de premezclas en polvo de queque y bizcocho dietéticos, aplicando la metodología superficie de respuesta (MSR). La calidad sensorial fue determinada para ambas formulaciones utilizando el método de puntaje compuesto con un panel entrenado de 18 jueces. Las variables seleccionadas para queque fueron: % agente emulsionante y tiempo de horneo; y para bizcocho % agente emulsionante y % harina clorada. Analizando el mapa de contorno y teniendo en cuenta aspectos económicos se determinó que la mejor respuesta para la formulación de queque dietético, estuvo dada por la combinación de variables: agente emulsionante 2% y 48 minutos de tiempo de horneo. Para el caso del bizcocho dietético, los niveles óptimos fueron agente emulsionante 6.2% y harina clorada 48.2%. Ambos productos demostraron ser estables bajo condiciones aceleradas de almacenamiento de 30°C durante 75 días, no encontrándose diferencias sensoriales significativas (pOptimization of dietetic formulations for pastry products. Optimized formulations of dietetic pastry products such as cake and sponge cake premixes were formulated using the surface response methodology. % Emulsifier agent and baking time were the selected independent variables for cake, as well as % emulsifier agent % chlorinated flour the variables selected for sponge cake. Three different level of each variable summing up thirteen experimental formulae of each product were assessed to optimize the variables that could have some influence in the sensory characteristics of these dietetic products. The total sensory quality was determined for both dietetic products using the composite scoring test and a panel of 18 trained jugdes. Lookin at the contour graphic and considering economic aspects the best combination of variables for cake formulation was 2% emulsifier agent and 48 minutes for baking time, With respect to sponge cake, the best combination was 6% emulsifier agent and 48% chlorinated flour. Shelf life studies showed that both dietetic formulations remained stable during storage conditions of 75 days at 30°C. During this period, significant differences in sensory characteristics were not found (p<0.05). Data of peroxide values were kept under the critical value reported for detection of organoleptic rancidity. Reported values of hedonic test showed that these dietetics pastry products had good acceptability, and open up marketing opportunities for new produtcs with potencial health benefits to consumers.
