LWT 39 (2006) 184–187 Research Note Color measurement in hamburger buns with fat and sugar replacers Mauricio Sergio Esteller, Ana Carolina Orlandi de Lima, Suzana Caetano da Silva Lannes à Biochemical-Pharmaceutical Technology Department, Faculty of Pharmaceutical Sciences, University of Sa˜o Paulo, Av. Prof. Lineu Prestes, 580, Sa˜o Paulo-SP, CEP 05508-900, Brazil Received 29 October 2004; received in revised form 20 December 2004; accepted 23 December 2004 Abstract 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 s ), salatrim (Benefat s ), and sucralose (Splenda s ) 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 DE values, but they can be used as an option to produce low calories baked products. r 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved. Keywords: Hamburger buns; Baked products; Fat and sugar replacers; Food color; Response surface methodology (RSM) 1. Introduction Some sugar and fat substitutes were developed as an effort to produce foods without these ingredients or with reduction of the amount normally used (Esteller, Amaral, & Lannes, 2004). The addition of these ingredients not only produces changes in the nutritional aspect, but also modifies texture, color, and flavor of foods (Esteller, Pitombo, & Lannes, 2004). Color measurement is a critical objective quality parameter that can be used for quality index measure- ments of raw and processed foods, quality control documentation and communication; for determinations of conformity of food quality to specifications; and for analyses of quality changes as a result of food processing, storage, and other factors (Hutchings, 1999). On L, a, b system, values or degree of whiteness or blackness is represented by L and the chromatic portion of the space is plotted on rectangular cartesian coordinates. Red is represented by +a, green is represented by a, yellow by +b, and blue by b (Giese, 2000). An equation for calculating the color difference (DE) in L, a, b system was developed by Scofield (1): DE ¼ ððDLÞ 2 þðDaÞ 2 þðDbÞ 2 Þ 1=2 : It shows the difference in the space between two colors. The sensitivity of the human eye is capable approximately to notice small differences between the colors of the order of 0.2 DE (Clydesdale, 1984). The color in breads appear on the final period of baking. Initially, at 225 1C, the water formed on the final proofer stage evaporates, the volatilization of organic composites and ethanol, an expansion of the carbonic gas and water vapor from the crumb occur, resulting in great dough expansion. An increase in internal tem- perature to 98 1C leads to inactivation of yeast and enzymes, starch gelatinization, and changes on gluten proteins. Finally a golden and fine crust is formed as a function of sugars caramelization and Maillard reaction. Polydextrose is recognized for its versatility as a bulk agent and texture improver and it provides 1kcal/g (4kJ/g). Sucralose is an intense sweetener without caloric value (Hollingsworth, 2002), and Benefat s is a structured lipid with 5kcal/g (21kJ/g) (Danisco-Cultor, 2003). There are few studies related to color measurements on baked products. The objective of this work is to ARTICLE IN PRESS www.elsevier.com/locate/lwt 0023-6438/$30.00 r 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved. doi:10.1016/j.lwt.2004.12.012 à Corresponding author. Tel./fax:+551130913650. E-mail address: scslan@usp.br (S.C. da Silva Lannes).