Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers
نویسندگان
چکیده
منابع مشابه
Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers
Experiments were conducted to develop low-fat soft dough biscuits using carbohydrate-based fat replacers (maltodextrin and guar gum). A central composite rotatable design was used to optimise the level of sugar 24-36%, composite fat (fat 10.5-24.5%, maltodextrin 10.4-24%, and guar gum 0.1-0.5%), ammonium bicarbonate 0.5-2.5%, and water 20-24% for production of low-fat biscuits. Diameter (P < 0....
متن کاملFat Replacers
Rationale for Fat Replacers As a food component, fat contributes key sensory and physiological benefits. Fat contributes to flavor, or the combined perception of mouthfeel, taste, and aroma/odor (Ney, 1988). Fat also contributes to creaminess, appearance, palatability, texture, and lubricity of foods and increases the feeling of satiety during meals. Fat can also carry lipophilic flavor compoun...
متن کاملFat Replacers
Rationale for Fat Replacers As a food component, fat contributes key sensory and physiological benefits. Fat contributes to flavor, or the combined perception of mouthfeel, taste, and aroma/odor (Ney, 1988). Fat also contributes to creaminess, appearance, palatability, texture, and lubricity of foods and increases the feeling of satiety during meals. Fat can also carry lipophilic flavor compoun...
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saturated fat consumption increases the risk of both coronary and cancer diseases. therefore, fat reduction in uf-feta cheese (≈ 45% fdm) is favorable but, unfortunately, it has some negative effects on the texture and sensory characteristics of the cheese. in this research, response surface methodology was employed to study the probably improving effects of wpc80 (0-20 gr kg-1), lecithin (0-2 ...
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ژورنال
عنوان ژورنال: International Journal of Food Science
سال: 2013
ISSN: 2314-5765
DOI: 10.1155/2013/576153