Effect of Oatmeal as a Fat Replacer on Physical Properties and Sensory Acceptance of Creamy Salad Dressing
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چکیده
منابع مشابه
The use of inulin as fat replacer and its effect on texture and sensory properties of emulsion type sausages
The present study aimed to investigate the possibility of reducing energy content in emulsion type sausages by replacing fat with inulin. In the manufactured product, the fat content was reduced to 6%-18% and replaced by inulin and water. The quality of the resulting product was determined by chemical and texture profile analyses (TPA), color measurement and sensory evaluation. The results show...
متن کاملInvestigating the Effects of Inulin as a Carbohydrate Based Fat Replacer on Rheological and Sensory Properties of UHT Cream
The problems associated with the consumption of high-fat foods have increased the requirement to use new formulations based on fat replacer. Inulin has textural properties and it’s a prebiotic source. Due to the cream’s wide usage in dairy industry, it is tried to make cream with textural and organoleptic characteristics that contains the least amount of calories. Meanwhile, Table cream (30%) w...
متن کاملInvestigating the Effects of Inulin as a Carbohydrate Based Fat Replacer on Rheological and Sensory Properties of UHT Cream
The problems associated with the consumption of high-fat foods have increased the requirement to use new formulations based on fat replacer. Inulin has textural properties and it’s a prebiotic source. Due to the cream’s wide usage in dairy industry, it is tried to make cream with textural and organoleptic characteristics that contains the least amount of calories. Meanwhile, Table cream (30%) w...
متن کاملeffect of gum tragacanth as a fat replacer on rheological, sensory and texture properties of low fat mayonnaise
mayonnaise is a popular product which is consumed in large amounts. however, many consumers consider it as a unhealthy product as it contains high amounts of oil. therefore, production of low fat mayonnaise with a quality close to that of traditional one might respond to consumer demand. in the present study, gum tragacanth was used as a fat replacer for the preparation of low fat (lf) mayonnai...
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ژورنال
عنوان ژورنال: E3S Web of Conferences
سال: 2020
ISSN: 2267-1242
DOI: 10.1051/e3sconf/202014102006