USE OF COMMERCIAL SWEETENERS AS AN ALTERNATIVE TO THE REDUCTION OF 5-HYDROXYMETHYL-2-FURFURAL (HMF) IN MODEL COOKIES

• Autores: Huamán Castilla, Nils, Allcca, Erik, León, Nilton, Yupanqui, Gladys
• Formato: artículo
• Fecha de Publicación: 2017
• Institución: Sociedad Química del Perú
• Repositorio: Revista de la Sociedad Química del Perú
• Lenguaje: español
• OAI Identifier: oai:rsqp.revistas.sqperu.org.pe:article/199
• Enlace del recurso: http://revistas.sqperu.org.pe/index.php/revistasqperu/article/view/199
• Nivel de acceso: acceso abierto
• Materia: sacarosa; sucralosa; stevia; HMF

The present study aimed to evaluate the influence of commercial sweeteners such as stevia and sucralose to reduce formation of 5-hydroxymethyl-2-furfural (HMF) in model cookies. Three samples were prepared with sucrose, stevia and sucralose. The results show that the addition of sucrose promotes the formation of HMF with mean values of 15,29 ± 0,34 mg / kg, while the addition of stevia mitigates the formation of HMF in ~ 60% with mean values of 6,49 ± 0,5 mg / kg. However, the addition of sucralose contrary to stevia behavior promotes HMF formation at levels of 55,9 ± 2,99 mg / kg. These results indicate that the use of stevia reduces the HMF content in model cookies, promoting the obtaining of safe foods for human consumption.