González Prieto, Ramón L.

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    Mejoras a la calidad en galletas de soda baja en grasa
    (2018) González Prieto, Ramón L.; Pérez Muñoz, Fernando; College of Arts and Sciences – Sciences; Plaza Delestre, María L.; Huertas Miranda, Javier; Department of Food Science and Technology; Argüelles Ramos, Mireille
    This research proposes the quality improvement of low fat soda crackers with the purpose of reducing the incidence of cracked crackers. The first experimental phase involved the change of shortening in the formulation from one with trans fats to one without trans fats. pH parameters were evaluated in the stages of sponge fermentation, dough and cooked product. The results showed that the use of shortening without trans fat maintains the evaluated parameters within the defined quality specifications. In the second phase of the experiment the use of a vibratory machine mechanism was standardized to evaluate the quality of the crackers. The machine was adjusted to different vibration frequencies (30, 60 and 90 Hz) and different time lapses (2, 5 and 7 minutes). Crackers were divided into three groups where the final humidity of the product was in a high (4 %), intermediate (2.7 %) and low (2 %) range; all within the defined quality specification from 2 % to 4 %. When evaluating cracker quality on days 1 and 7, it was obtained that the time and frequency of test vibration to evaluate the product were seven minutes at 90 Hz respectively. The third phase of experimentation evaluated the effect of varying the amount of shortening and cracker crumble in the quality of the low-fat soda cracker. pH values (sponge, mass and cooked product) were significantly different between treatments when the shortening was increased, but they remained within the defined quality specifications. The specification with three times the original amount of shortening and 1/3 of GAMO quantity produced optimum pH parameters. Under these conditions and maintaining the humidity of the cooked product in the low range of the specification (2-2.5 %), the incidence of cracker cracked from 15 % to 4 % was reduced when compared with the Control formulation.