Modificazione della formulazione di un prodotto da forno iposodico e valutazione degli effetti su parametri chimico-fisici e sensoriali

Baked goods are a very important protagonist of the alimentation and a source mainly of carbohydrates. Biscuits are part of this category, as which hard biscuits called ‘gallette’. It is important for the alimentary companies to obtain products with a standard quality that is appreciated by the consumers. This standard analytical quality must be therefore steadily controlled and it can be measured objectively by physico-chemical analyses. This work carried out the characterization of low-salt ‘gallette’ biscuits of different technological pilot scale trials changing, some ingredients such as sweeteners. This multidisciplinary study dealt with the analysis of the volatiles compounds, the texture analysis, the evaluation of the color and the consumer’s hedonistic test, that it was a powerful tool for the research of the improvement of the baked good product.