the effect of fat substitutes on the emulsion stability and sensory characteristics of reduced fat sesame paste/date syrup blends (reduced fat halwa-ardeh)
نویسندگان
چکیده
abstract halwa-ardeh is a traditional food in iran and middle east countries, which is produced by crushing the dehulled sesame seeds and then mixing with a proper sweetener such as grape concentrate, date syrup, and honey. the oil content of this product is on the average of 57-65% (w/w). in this research, the effect of different levels of fat substitutes including guar gum (of 0.1, 0.15 and 0.2%), xanthan (0.01, 0.015 and 0.02%), and modified starch (0.75, 1.25 and 1.75%) on the emulsion stability and sensory characteristics (oiliness, firmness, spreadability, adhesiveness, color, mouth coating, taste, and total acceptance) of reduced fat sesame paste/date syrup blends have been investigated. the results showed that all fat replacers at each substitution level (except for 0.02% substitution of xanthan gum) increased the emulsion stability of samples in comparison with the control. in addition, the sensory evaluation by panelists showed that the effect of fat substitutes at each level of substitution on sensory properties of many samples was not significant (α=5%), but all fat replacers improved the spreadability and firmness of samples compared to the control.
منابع مشابه
Research on Fat Substitutes
Fodd Scientists and technologists have long been searching for fat su bstitutes, i.e. compounds with physical and organoleptic properties similar to conventional dietary fats and oils but with as few calories as possible. After many years of persistant efforts, they have recently achieved considerable sussess in this field. Since a diet high in fat and cholesterol is regarded as an important fa...
متن کاملThe effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture.
This study investigated the effects of aging and fat content on the texture of Cheddar cheese, both mechanical and sensory aspects, over a 9-mo aging period. Cheeses of 6, 16, and 33% fat were tested at 0.5, 3, 6, and 9 mo of aging. Cheeses were evaluated by a trained sensory panel using an established texture lexicon as well as instrumental methods, which were used to probe cheese structure. S...
متن کاملThe 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 کاملeffect of flaxseed powder incorporating on some physicochemical and sensory properties of fat reduced mayonnaise
0
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...
متن کاملمنابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
عنوان ژورنال:
پژوهش های علوم و صنایع غذایی ایرانجلد ۱، شماره ۲، صفحات ۰-۰
میزبانی شده توسط پلتفرم ابری doprax.com
copyright © 2015-2023