In a groundbreaking study led by Agata Marzec from the Department of Food Engineering and Process Management at the Warsaw University of Life Sciences, researchers have delved into the complexities of reformulating biscuits to enhance their nutritional profile while maintaining consumer acceptance. The research, published in ‘Applied Sciences’, explores the impact of replacing sucrose with alternative sweeteners and incorporating soluble fibres on the quality and sensory attributes of shortbread biscuits.
The study, a comprehensive analysis of dough rheological properties, structure, instrumental texture, and sensory characteristics, reveals critical insights into the challenges and opportunities of reformulating biscuits. “The use of commercial fibres (Nutriose® and PromOat 35) in combination with sucrose positively influenced the sensory quality of shortbread biscuits,” Marzec explains. “These fibres, at a constant amount of sucrose, contributed to an increase in the perception of sweetness in biscuits of approximately 1 point, which were characterized by the best appearance, taste, crispness, and overall acceptability.”
The research highlights the difficulty of replacing sucrose, a crucial ingredient in biscuit formulations, due to its multifaceted roles in determining flavour, texture, and structure. However, the study identifies maltitol combined with wheat fibre as a promising alternative, producing biscuits with sensory qualities comparable to those made with sucrose. “Only the combination of maltitol with wheat fibre produced biscuits with satisfactory sensory quality, texture, and structure similar to those with sucrose alone,” Marzec notes.
The findings also underscore the importance of acoustic emission (AE) events as a reliable parameter for predicting biscuit quality. This instrumental method offers a rapid and objective assessment, which can significantly reduce the need for extensive sensory testing during product development. The study shows that the number of AE events has a strong positive correlation with all tested sensory attributes, making it a valuable tool for predicting consumer acceptance.
The implications of this research are far-reaching for the food industry, particularly for manufacturers aiming to reduce sugar content and enhance the nutritional value of their products. By identifying suitable alternatives to sucrose and understanding their impact on biscuit quality, manufacturers can develop healthier products that meet consumer demands for reduced sugar intake and improved nutritional profiles.
As the demand for healthier snack options continues to grow, this study provides a roadmap for the food industry to innovate and adapt. The insights gained from this research could shape future developments in the field, encouraging the use of alternative sweeteners and fibres in various food products. The potential for reduced sugar content and improved nutritional value opens new avenues for product differentiation and market competitiveness.
The study also highlights the importance of consumer acceptance in the development of new food products. By understanding the correlation between instrumental texture measurements and sensory attributes, manufacturers can better predict consumer preferences and tailor their products accordingly. This approach not only enhances product quality but also fosters consumer trust and loyalty.
In summary, Marzec’s research offers a significant step forward in the quest for healthier, more nutritious biscuits. The findings provide valuable insights into the complexities of reformulating biscuits and underscore the potential of alternative sweeteners and fibres in achieving this goal. As the food industry continues to evolve, this study serves as a guiding light, illuminating the path towards healthier, more sustainable food products.