Estudio comparativo de endulzantes bajos en calorías en la formulación de brownies y su impacto en las características sensoriales, textura e índice glucémico

Abstract

That can maintain the sensory and technological quality of baked goods without compromising their nutritional value. In this context, this study developed five formulations by replacing sucrose with allulose and erythritol in different proportions, in order to evaluate their effects on sensory properties, physicochemical characteristics, instrumental texture, color, and glycemic index. Sensory results showed that the formulation with partial allulose substitution maintained high overall acceptance, comparable to the sugar-based control, with favorable ratings in aroma, texture, and flavor. In contrast, the formulation with full erythritol substitution exhibited a significant decrease across all sensory attributes evaluated. Texture analysis revealed that partial allulose incorporation improved parameters such as elasticity and cohesiveness without increasing hardness, whereas full erythritol use resulted in a firmer and less pleasant texture. Regarding color, allulose formulations produced darker and less saturated tones, while full erythritol addition resulted in lighter and more saturated colors, likely due to its limited involvement in Maillard reactions. It is concluded that allulose, particularly in partial substitutions, offers a suitable balance between technological functionality and consumer preference, representing a viable alternative for the development of healthier baked goods without compromising product quality.