Influence of the reformulation of ingredients in bakery products on healthy characteristics and acceptability of consumers

Abstract

Bakery products are highly consumed by children and adults and as cereal-derived foods are considered a fundamental part of a balanced diet, but they are usually high in sugar and saturated and trans fat and low in fibre. This study aimed to develop four different bakery products (cookies, croissants, Spanish muffins and Spanish sponge cake) with healthier properties, such as lower fat and sugar content, healthy fatty acid profile and higher fibre content. Margarine and sunflower oil were replaced with high oleic sunflower oil, and inulin was also added. After the modifications, a significant reduction of fat content and kilocalories in all cases, an increment of monounsaturated fat and a decrease in saturated fatty acids in three products were observed. The sensory analysis resulted similar results in both recipes for cookies and lower acceptability in sponge cake, croissants and muffins. Purchase intention only decreased in sponge cake.

Can Food Reformulation Policy Reduce Calorie Intake and Tackle Childhood Obesity?

“…Four papers using simulation and modeled study method examined the possible impacts of industry-wide food and beverage reformulations in total calorie intake (38)(39)(40)(41)(42)(43)(44)(45)(46)(47)(48)(49)(50), which are not entirely in line with the scope of the review. Five papers had no outcome measure for energy intake and weight change in children (51)(52)(53)(54)(55), one review paper (23,56,57) and two, which were based on the total calorie content of food products rather than their consumption by children (58,59). At the end of the screening, six articles were partially kept for further evaluation; still, three of them did not completely meet our criteria for data extraction as they did not directly address products reformulation, instead examined low-calorie food options' impact on total calorie intake in children (24)(25)(26).…”

From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products

“…Cookies with 50% EFG showed similar microstructure and fracture properties to control and were well accepted by consumers [54] The use of lipidic substitutes (often containing omega 3) involves modifying the ratio SFA:MUFA:PUFA (MUFA = monoinsaturated fatty acids; PUFA = polyinsaturated fatty acids). Sunseed oil, commonly utilized in sponges and muffins, has a 10%:29%:61% ratio, whereas that of margarine in cookies and croissants is 50%:33%:17% [35]. These authors also tried to increase the MUFA content and reduce the level of SFA; for this purpose, they evaluated the replacement of margarine and sunseed oil by oleic-rich sunseed oil in several products (cookies, croissants, muffins, and sponges).…”

Fat Replacers in Baked Food Products

“…Kel-Lite BK, a commercial fat replacer containing xanthan gum, guar gum, cellulose gel, sodium stearoyl lactylate, gum Arabic, dextrin, lecithin, and mono- and diglyceride, resulted in increased bitterness and, oddly increased both crumb firmness and softness in biscuits at 33%, 66% and 100% FR [54]. HOSO and inulin were also successful fat replacers in biscuits at 100% FR [64,73], although HOSO does contain lipids so the biscuits only had reduced saturated fat rather than total fat. However, HOSO and inulin resulted in decreased appearance, flavour, odour, texture, and consumer acceptance in cakes, croissants and muffins [73].…”