Drying and stability of edible coatings made with oil and sugar substitutes
DOI:
https://doi.org/10.64876/radi.v27.4Keywords:
confectionery coatings, commercial biscuits, water activit, maltodextrin, polydextroseAbstract
In this work, confectionery coatings for baked goods were developed using traditional ingredients, including cocoa powder, milk, vegetable oil and sucrose, together with oil and sugar substitutes such as maltodextrin, polydextrose and sucralose, which have not been previously addressed in the literature. The formulations were dried under controlled conditions at 50°C and 19% relative humidity, and the resulting drying curves were mathematically described. To evaluate stability, the coatings were applied to commercial sweet biscuits, which were stored at 25°C under saturated conditions (water activity equal to 1). Water adsorption was measured as a function of time. Physicochemical properties, including pH, viscosity, water activity, film thickness and moisture content, were also determined. The results indicate that the proposed coatings represent a viable alternative for baked goods, enabling the development of reduced-calorie products.
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