Color measurement in hamburger buns with fat and sugar replacers

Substitution of fat and sugar in the diet has been the object of intense research as an effort to produce foods without these ingredients or with the reduction of the amount normally used. In this work, hydrogenated fat and sucrose in hamburger buns formulas were replaced by polydextrose (Litesse II®), salatrim (Benefat®), and sucralose (Splenda®) and their effects on crust color were evaluated using response surface methodology (RSM). The results showed that the ingredients used had a great effect on L, a, b and ΔE values, but they can be used as an option to produce low calories baked products.