Effect of the addition of young bamboo culm flour as a sugar and/or fat substitute in cookie formulations

Abstract 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 the study, in addition to a control formulation (CF). Moisture content and water activity of the cookies remained low throughout the storage, as recommended for the maintenance of the crispness. Cookies F2 and F3 were light-colored, similar to CF, and presented lower energy value (0.83 and 11.73%, respectively), compared with CF. These results indicate that YBCF may be a promising ingredient for the bakery industry, once it contains high fiber levels and allows the reduction of up to 50% sugar and fat in cookies.摘要 烘焙食品行业的创新策略之一，是采用能够提升产品健康吸引力的新型原料。本研究旨在评估以年轻竹秆粉（young bamboo culm flour, YBCF）按15%的比例部分替代小麦粉应用于曲奇配方中的效果，采用包含两个变量（糖与脂肪减量）的中心复合设计（central composite design），并在中心点设置三次重复实验。配方通过响应面法（surface response methodology）筛选（p<0.10），并在28天的储存周期内对其稳定性与营养组成进行评估。仅糖的减量会对曲奇的直径产生显著影响。本研究选取了糖与脂肪分别减量50%的配方（分别记为F2与F3），同时设置对照组配方（control formulation, CF）。曲奇的水分含量与水分活度（water activity）在整个储存期内均维持在较低水平，符合维持酥脆口感的要求。配方F2与F3的色泽较浅，与对照组CF相近，且相较于CF，其能量值更低（分别降低0.83%与11.73%）。上述结果表明，年轻竹秆粉可作为烘焙食品行业颇具应用前景的新型原料，因其富含膳食纤维，且可实现曲奇中糖与脂肪最高达50%的减量。