RECABO Project

Hedonic calorie reduction in pastry products

Participating entities:

  • Siro El Espinar, S.L.

Funding:

Centre for Industrial and Technological Development (CDTI) of the Spanish Ministry of Economic Affairs, Industry and Competitiveness and co-financed by the European Union (ERDF Funds) through the Operational Programme for Smart Growth (2014-2020).

Call for applications:

CDTI-Proyectos individuales de I+D

Overall objective

To produce pastry products with fewer calories based on a holistic approach. The products obtained had to maintain similar organoleptic properties to the benchmark products, so the new products would be accepted by the consumer.

Partial objectives

  • To reduce the total calorie count by reducing or eliminating the free sugars usually used in traditional pastries.
  • To reduce the total calorie count by reducing the oils or fats used in pastries.

Results

A traditional pastry product was obtained with 30% fewer calories and acceptable sensory values.