Development of a good quality honey biscuit filling: Optimization, sensory properties and shelf life analysis

Abstract

The main ingredients of biscuit fillings are sugar and lipids. Any modification of their formulation is a gastronomical challenge as it may affect the properties and the acceptability of the product. The objective of the present work was to develop a new filling formulation by partially replacing refined sugar and lipids with honey. In order to obtain a good quality cream, different formulations were evaluated. For the first time, the effects of each component were detailed studied by specific statistical tools and the predictive models of the texture characteristics were developed. The statistical analysis showed that honey significantly increased the antioxidant content in the biscuit fillings (P ≤ 0.05) and played a major role in their adhesiveness, cohesiveness, firmness and elasticity suggesting that it significantly contributed to structure of the cream (P ≤ 0.05). The predictive models were successfully applied to optimize a new cream formulation with honey addition and low levels of lipids and sugar. This formulation presented an excellent sensory acceptability and a high purchase intention. Besides, the shelf life evaluation indicated that the product was secure after 6 months at 20 °C and the texture and the antioxidants amount remained stable (P > 0.05). In conclusion, new biscuits fillings similar to the ones commercially available were developed. Besides, results showed that this food matrix would be an excellent alternative to preserve bioactive compounds such as antioxidants.