Zero <em>trans</em> biscuits with soybean-based fats formulated using an artificial neural network

A. A.T. Penteado; A. C. Nogueira; K. M.B. Gandra; D. Barrera-Arellano; C. J. Steel

doi:10.3989/gya.1216172

Autores/as

A. A.T. Penteado Department of Food Technology, School of Food Engineering, University of Campinas https://orcid.org/0000-0003-1030-7076
A. C. Nogueira Department of Food Technology, School of Food Engineering, University of Campinas https://orcid.org/0000-0002-1450-5574
K. M.B. Gandra Food Department, School of Nutrition, Federal University of Ouro Preto https://orcid.org/0000-0002-7934-9218
D. Barrera-Arellano Department of Food Technology, School of Food Engineering, University of Campinas https://orcid.org/0000-0002-8217-8392
C. J. Steel Department of Food Technology, School of Food Engineering, University of Campinas https://orcid.org/0000-0002-0911-5889

DOI:

https://doi.org/10.3989/gya.1216172

Palabras clave:

Cookie, Grasa interesterificada, Grasas trans, Red neuronal, Tipo María

Resumen

Este estudio aplicó la tecnología de Redes Neuronales Artificiales (RNA) para formular mezclas de grasas cero trans derivadas de soja y evaluar su papel cuando se usan en el procesamiento de galletas dulces laminadas. Para la formulación de las mezclas se usaron como base dos grasas de soja interesterificadas así como aceite de soja. Se caracterizaron en términos de punto de fusión, contenido de grasa sólida y composición de ácidos grasos, y a las galletas se les determinó sus características tecnológicas (dimensiones, masa, volumen, color, textura, gradiente de humedad así como otros controles) y fisicoquímicas (contenidos de grasa total, humedad, actividad de agua y composición de ácidos grasos). Fue posible verificar el uso de RNA para desarrollar grasas cero trans derivadas de soja, para su aplicación en galletas dulces laminadas, lo que representa una ventaja operativa y financiera. Además, mostramos la viabilidad de usar grasas/aceite de soja, materias primas de mayor disponibilidad y menor costo, para la producción de galletas.

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