Evaluation of Agave angustifolia fructans as fat replacer in the cookies manufacture

- The potential of Agave angustifolia fructans as fat replacer is demonstrated.
- The physicochemical and sensorial properties of final products were determined.
- HPAEC-PAD evidence the abundance of A. angustifolia fructans in final products.
- Differences in the fatty acids and carbohydrates FT-IR regions were observed.
- Cookies were classified according to their fat replacer (%) by FT-IR-PCA.

Despite the popularity of agave fructans as a new prebiotic and a functional food ingredient, little is known of its technological properties. This study aims to analyze the technological functionality of Agave angustifolia fructans of the long degree of polymerization as a fat replacement at 10, 20 and 30% of the fat substitution in the cookie production. Rheological measurements, chemical composition, functional properties and sensory evaluation were evaluated. The critical strain value of the linear viscoelastic region was reduced as agave fructans content increased, producing a brittle flour dough, with a predominantly elastic behavior. Sensory data reported similarities in the quality characteristics of cookies containing agave fructans up to 20% replacement respect to control cookies. HPAEC-PAD results showed the presence of agave fructans in the baked products. FT-IR spectra of cookies exhibited strong differences in absorption bands at 2900, 1700, 1150 and 936 1/cm, corresponding to fatty acids, carbohydrates and fructans region. Principal component analysis allowed the classification and discrimination of cookies according to their agavins percent as fat replacement. To conclude, agavins exerted a positive contribution as a fat replacer with nutritional advantages, such as, low caloric content, prebiotic capability and contributing to reducing the energy intake in humans.