SUGAR-FREE AND DAIRY-FREE BRIGADEIRO: DEVELOPMENT AND ANALYSIS OF A FUNCTIONAL ALTERNATIVE IN BRAZILIAN CONFECTIONERY

Abstract

The development of functional sweets aligned with contemporary nutritional needs has driven the reformulation of traditional preparations, such as brigadeiro, especially for consumers with restrictions on sugar and lactose intake. The search for healthier and more inclusive alternatives has encouraged research into plant-based and functional ingredients capable of maintaining desirable sensory characteristics without compromising nutritional quality. In this context, this study aimed to develop a functional brigadeiro formulation free of sugar and milk, using alternative ingredients that enhance nutritional value and meet the demands of consumers with dietary restrictions, such as green banana biomass, cocoa, sweetener, and coconut oil. The preparation was carried out by heating the ingredients over low heat under continuous stirring until a consistency similar to that of traditional brigadeiro was achieved. Subsequently, the product was cooled, refrigerated, shaped, and subjected to sensory evaluation. The results demonstrated that the use of green banana biomass contributed to the texture and creaminess of the product, in addition to providing functional properties due to the presence of resistant starch, which is associated with probiotic effects, glycemic control, and increased satiety. The replacement of sugar with sweeteners proved to be viable, resulting in a product with satisfactory sensory characteristics and suitable for consumers with dietary restrictions. Therefore, it can be concluded that the developed functional brigadeiro shows potential as a healthier and more inclusive alternative within contemporary confectionery.