OPTIMIZATION OF MANUFACTURE OF ALMOND PASTE COOKIES USING RESPONSE SURFACE METHODOLOGY

The response surface methodology (RSM) was used in the optimization of a modified recipe of almond paste cookies to pinpoint the best combination of the most important factors, in order to obtain an enhanced product with quality characteristics similar to the typical one. In this modified recipe, bamboo fiber and fructose were added as humectant and anticrystallizing agents to extend the shelf life of the cookies. Five quantitative controllable factors were selected for the experimental design: weight of bamboo fiber, fructose/saccharose ratio (F/S) and weight of egg white as ingredients, and baking time and temperature as process parameters. To assess the product quality, texture, moisture content and color were considered as dependent variables. The three second-order polynomial models obtained by RSM and the subsequent optimization step indicated that a formulation with 28.95 g of fiber, 252.5 g of egg white, an F/S equal to 0.1, baking time and temperature of 21.5 min and 185.5C, respectively, represents the best recipe to manufacture a new product with quality attributes very similar to the typical one and, in addition, with an extended shelf life.