Development of polydextrose and guar gum-enriched carbo-cookies for improved low-fat content

The increasing demand for low-fat products without compromising sensory attributes has driven interest in carbohydrate-based fat replacers. This study aimed to develop and optimize low-fat soft dough cookies using polydextrose and guar gum as fat substitutes. A central composite rotatable design was employed to determine optimal ingredient ratios, which included 10.5 g fat, 24.2 g polydextrose, and 0.3 g guar gum per 100 g flour. Fat replacers significantly influenced cookie properties, improving spread ratio, reducing specific volume, and enhancing texture crispness. Proximate composition, physical characteristics, color values, rheological properties, and sensory attributes were evaluated. Compared to control cookies, supplemented variants showed up to a 15% increase in spread ratio and a 9% reduction in thickness. Sensory evaluation revealed that T2 (10% polydextrose + 1% guar gum) achieved the highest taste, aroma, and overall acceptability scores. Storage studies indicated a 4-8% increase in water activity and a decline in texture and sensory properties over 30 days. The results demonstrate that polydextrose and guar gum are effective fat replacers, enhancing quality while meeting health-conscious consumer preferences. The study indicates that incorporating low-fat ingredients can significantly reduce the fat content without compromising the sensory qualities of the final product. By maintaining key attributes such as color, aroma, taste, and overall acceptability, these cookies can cater to a growing demand for nutritious and tasty snacks.  Further research is recommended to refine formulations and extend shelf life.