Fat Replacers in Baked Food Products
نویسندگان
چکیده
منابع مشابه
Fat 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...
متن کاملMaltodextrin As Fat Replacer in Food Products: A Review
Partial hydrolysis of starch yields a product called maltodextrin, which has a dextrose equivalent of less than 20. Maltodextrin with a dextrose equivalent of less than 10 is used as a fat replacer in various products. Industries are constantly developing low-fat products or reducing the fat content of products as much as possible according to the wishes and tastes of consumers so that the calo...
متن کاملImpact of sodium chloride and different sodium replacers on the retrogradation kinetics of baked goods
The traditional use of sodium chloride (NaCl) fulfils various important rheological, technological and sensory properties while manufacturing of baked goods. However, using NaCl in the production of food has been controversially discussed since a high intake of sodium is discussed to be associated with hypertension. Retrogradation of starch in bread crumb is defined for changes that take place ...
متن کاملBovine Blood Constituents as Fat Replacers in Ham Pâté
Fabiana Ribeiro Viana1, Carolina Schaper Bizzotto1, Disney Ribeiro Dias2, Afonso L. Oliveira3 and Marialice Pinto Coelho Silvestre1* Departamento de Alimentos, Faculdade de Farmácia, UFMG, Av. Olegário Maciel, 2360 – CEP 30180-112, Belo Horizonte, MG, Brazil Centro Universitário de Lavras – UNILAVRAS, Lavras, MG, Brasil Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Escola ...
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ژورنال
عنوان ژورنال: Foods
سال: 2018
ISSN: 2304-8158
DOI: 10.3390/foods7120192