Structural changes in biscuits made with cellulose emulsions as 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 ...
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: Food Science and Technology International
سال: 2017
ISSN: 1082-0132,1532-1738
DOI: 10.1177/1082013217703273