Cookies and muffins containing biosurfactant: textural, physicochemical and sensory analyses

Beatriz Galdino Ribeiro; Viviane Lansky Xavier de Souza Leão; Jenyffer Medeiros Campos Guerra; Leonie Asfora Sarubbo

doi:10.1007/s13197-023-05745-9

Cookies and muffins containing biosurfactant: textural, physicochemical and sensory analyses

J Food Sci Technol. 2023 Aug;60(8):2180-2192. doi: 10.1007/s13197-023-05745-9. Epub 2023 Apr 21.

Authors

Beatriz Galdino Ribeiro^{1

2

3}, Viviane Lansky Xavier de Souza Leão⁴, Jenyffer Medeiros Campos Guerra², Leonie Asfora Sarubbo^{5

3}

Affiliations

¹ Northeast Biotechnology Network (RENORBIO), Federal Rural University of Pernambuco, Recife, PE Brazil.
² Department of Chemical Engineering, Federal University of Pernambuco, Recife, PE Brazil.
³ Advanced Institute of Technology and Innovation (IATI), Recife, PE Brazil.
⁴ Department of Nutrition, Federal University of Pernambuco, Recife, PE Brazil.
⁵ UNICAP Icam Tech School, Catholic University of Pernambuco, Recife, PE Brazil.

PMID: 37273570
PMCID: PMC10232712 (available on 2024-08-01)
DOI: 10.1007/s13197-023-05745-9

Abstract

Interest in products with more natural ingredients increases the potential for application of Biosurfactants in foods. The aim of the present study was to assess the toxicity of biosurfactant produced by Saccharomyces cerevisiae URM6670 and the effect of the incorporation of this biosurfactant on the physicochemical and textural characteristics of cookies and muffins, performing unprecedented assessment of the sensorial effects of this application. The toxicity analysis revealed that the biosurfactant is classified as a mild irritant, with irritation indices lower than 4.9. The physical analysis of the incorporation of the biosurfactant in the formulation revealed that the addition of 1% to cookies significantly increased the diameter and spread factor. In muffins, significant changes in these properties were found beginning at 0.25% biosurfactant. The moisture content in cookies was reduced by a maximum of 74%, while in muffins this reduction was approximately 6%. The lipid content increased significantly with the addition of 1% of the biosurfactant (11% in cookies and 25% in muffins). The textural analysis revealed that the biosurfactant at 1% led to a significant increase in firmness as a consequence of the reduction in the moisture content. In muffins, the same concentration increased the firmness and variables related to chewability. The sensory analysis revealed that the muffins with biosurfactant had greater acceptance compared to the cookies. Thus, the biosurfactant demonstrated potential application in bakery products due to low toxicity and positive evaluation in important sensorial parameters for its commercialisation.

Keywords: Bakery products; Biosurfactant; Biotechnology; Saccharomyces cerevisiae URM 6670; Toxicity.

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