Response to Consumer Demand for Reduced-Fat Foods; Multi-Functional Fat Replacers
نویسندگان
چکیده
منابع مشابه
Optimization of Fat Replacers and Sweetener Levels to Formulate Reduced- Calorie Pistachio Butter: A Response Surface Methodology
Consumers' awareness about the nutritional profile of their diets has made the industry to respond their needs seriously. In this study, response surface methodology was used to analyze the effect of three fat replacers and two sweeteners on sensory attributes and viscosity of low- calorie pistachio butter. Balangu seed extract (BSG) (0.01-0.04), Reihan seed gum (RSG) (0.01-0.023), xanthan (0.0...
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...
متن کاملChanges in fat contents of US snack foods in response to mandatory trans fat labelling.
OBJECTIVE Impact of mandatory trans fat labelling on US snack food introductions is examined. DESIGN Using label information, lipid ingredients and fat profiles are compared pre- and post-labelling. SETTING Key products in the US snack food industry contribute significant amounts of artificial trans fat. Industry efforts to reformulate products to lower trans fat may alter the overall fat p...
متن کاملeffects of fat replacers and stabilizers on rheological, physicochemical and sensory properties of reduced-fat ice cream
current interests towards lowering fat content in food products and producing healthier and safer foods, have convinced ice cream manufacturers to substitute milk fat in ice cream with either carbohydrate or protein based fat replacers. in the present work, reduced-fat ice cream (5% fat) was produced using milk protein concentrate (65%) and inulin as fat replacers (0, 2 and 4%) as well as two t...
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ژورنال
عنوان ژورنال: Japan Journal of Food Engineering
سال: 2010
ISSN: 1345-7942,1884-5924
DOI: 10.11301/jsfe.11.147