Uso de oleogel à base de óleo de macaúba no desenvolvimento de recheio para biscoito

Abstract

The convenience of ready-to-eat food at any time has provided the consumer with the convenience, however, these are in most cases ultra-processed foods that have high levels of fat in their composition, and mostly is trans, in addition to salt and sugars, which promote pleasant attributes sensations to the palate of those who consume it. High consumption of these components can contribute to the development of diseases, such as changes in cholesterol and its fractions, diabetes, and hypertension. Therefore, replacing trans fatty acids and sugars has been a challenge due to the technological and sensorial importance of these ingredients. Several alternatives to replace these ingredients are being investigated to produce healthier food without detracting from sensory characteristics. In this scenario, oleogel has shown itself promising in the development of new products aimed at replacing trans fatty acids. In the preparation of the oleogel, it is desirable to use an oil with positive nutritional attributes, such as the oil of macauba seeds which, containing bioactive compounds, such as phenolics, tocopherols, and carotenoids. Therefore the objective was to develop and characterize physically as well as sensorial a biscuit filling using oleogel based on macauba seed oil with reduced sugar content. We evaluated ten filling formulations with three different structuring agents (paraffin, beeswax, and the mixture of both) in different concentrations (2%, 6%, and 10%), in addition to the commercial filling sample. The standard sample, the commercial filling, showed greater luminosity in comparison to the oleogel samples, which may have occurred due to the color of the macauba oil and reduced sugar. However, all samples were white and slightly yellow. The fillings produced with oleogel proved to be more solid than the commercial filling. The water activity was found to be either similar or less than the commercial sample, which contributes to making the product more solid. Sensory analysis was characterized for taste and texture, resulting in ten judged characteristics. The most similar fillings to the commercial made with oleogel and with greater acceptance were those produced with beeswax and paraffin wax with 2% of the structuring agent. The reduction of sugar from 60% to 35% in fillings had no relevant sensory effect. The results of this study demonstrated that it is possible to replace the fat mixtures used in the production of biscuit fillings to oil with more nutritional advantages, besides reducing the lipid content of these fillings using oleogel, with a low concentration of structuring agent.