Effect Of Fat Replacement Research Articles

Effects of fat replacement on properties of whole wheat bread

Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet. The aims of this study were to determine the centesimal composition of wheat flour samples (whole, refined, and flour blends) along with their farinographic parameters (water absorption, development time and stability) and also to verify the specific volume, crumb texture profile and digital imaging of bread loaves made with 60% whole wheat flour and 3% fat or fat replacer. Increasing the whole wheat flour percentage in the blends also increased levels of protein, ash and insoluble fiber. All the farinographic parameters were also increased. Enzymatically modified starch was found to be an effective fat replacer in whole wheat loaves. The loaves made using fat replacer had the same specific volume and higher cell density as those made with fat, but exhibited different texture profile parameters such as higher hardness value and lower springiness value.

The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers

The objective of this study was to examine the effect of inulin as a fat replacer on selected physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers. Meltability generally decreased, whereas textural properties such as hardness, adhesiveness, viscosity and density increased with increasing protein concentrations. In general, partial replacement of milk fat with inulin increased meltability, density, cohesiveness and viscosity (the latter only for 1% inulin), but it decreased sample hardness and adhesiveness. At the first stage of heating, the values of storage and loss moduli decreased with an increase in temperature, but increased at >41 °C in cheese analogues, in particular in products with lower milk fat levels and higher inulin content. All of the tested samples exhibited good melting properties. The addition of inulin to cheese samples did not influence their water activity, but altered their color. Confocal microscopy revealed that the highest hardness values could be attributed to more intense distribution of fat droplets in the sample with the highest fat content. Our results suggest that milk fat in processed cheese analogues can be partially replaced with inulin to improve the functional properties of the final product.

The Effect of Fat Replacers on Batter and Cake Properties

Fat was replaced at 35% to 100% in cakes by maltodextrin (dextrose equivalent = 3), inulin (high performance and granulated), oligofructose, citrus pectin, and microparticulated protein. Fat replacement by 35% did not induce significant differences in general. Above 65% fat replacement resulted in statistically significant (P < 0.05) decreased viscosity (except for pectin) that was followed by statistically significant decrease in air incorporation and broader bubble size distribution. The starch gelatinization temperature showed a statistically significant increase when fat was replaced by fructose oligosaccharides. The cakes presented statistically significant increase of hardness, elasticity, and decrease of volume development as fat replacement increased above 65%. Also cakes with increased fat replacement received lower scores on taste and flavor, whereas at total fat replacement they were evaluated as not acceptable. Nevertheless, at 65% fat replacement, the samples presented acceptable textural, physical, and sensorial attributes.

Effect of Nutriose on Rheological, Textural and Sensorial Characteristics of Spanish Muffins

The effect of fat replacement with Nutriose on the physical properties of Spanish muffin batter and baked muffins and on consumer acceptability was studied. In the muffin batter, replacement of fat by Nutriose increased the number of larger air bubbles, although the bubbles were not retained during baking. DSC analysis of the muffin batters revealed that the starch gelatinization temperature rose with increased fat replacement with Nutriose (100 % fat replacement with Nutriose increased T o values by 6 °C in comparison to the control) (p ≤ 0.05). The presence of Nutriose decreased the height and volume of the muffins and significantly reduced their hardness and springiness (p ≤ 0.05). No significant differences between the control and the 50-%-fat-replacement muffin were found in the consumer acceptability test (p > 0.05), indicating that Nutriose can be a suitable fat replacer up to the 50 % level.

Effect of Fat Replacement by Inulin on Textural and Structural Properties of Short Dough Biscuits

The aim of this study was to evaluate the effects of inulin as fat replacer on short dough biscuits and their corresponding doughs. A control formulation, with no replacement, and four formulations in which 10, 20, 30, and 40 % of shortening was replaced by inulin were studied. In the dough, shortening was observed surrounding flour components. At higher fat replacement levels, flour was more available for hydration leading to significant (P < 0.05) harder doughs: from 2.76 (0.12) N in 10 % fat-replaced biscuits to 5.81 (1.56) N in 30 % fat-replaced ones. Biscuit structure was more continuous than dough structure. A continuous fat layer coated the matrix surface, where starch granules were embedded. In general, weight loss during baking and water activity decreased significantly (P < 0.05) as fat replacement increased. Biscuit dimensions and aeration decreased when fat replacement increased, e.g., width gain was +1.20 mm in 10 % fat-replaced biscuits and only +0.32 mm in 40 % fat-replaced ones. Panelist found biscuits with 20 % of fat replacement slightly harder than control biscuits. It can be concluded that shortening may be partially replaced, up to 20 %, with inulin. These low fat biscuits are similar than the control biscuits, and they can have additional health benefits derived from inulin presence.

Effect of Fat Replacement with Tahena on the Quality Properties of Shortened Cake

The objective of this research was to investigate the effect of replacing fat(shortening) with different percentages of tahena on the quality properties (physiochemical and sensory ) of shortened cake.The percentages of moisture,protein ,fat and ash of cake increased significantly(p

Effect of Fat Replacement with Tahena on the Quality Properties of Shortened Cake

The objective of this research was to investigate the effect of replacing fat(shortening) with different percentages of tahena on the quality properties (physiochemical and sensory ) of shortened cake.The percentages of moisture,protein ,fat and ash of cake increased significantly(p

Effects of Fat Replacers and Sweeteners on the Time-Dependent Rheological Characteristics and Emulsion Stability of Low-Calorie Pistachio Butter: A Response Surface Methodology

The effect of three fat replacers (xanthan gum, Reihan seed gum, and Balangu seed gum) and two sweeteners (sucrose and isomalt) on time-dependent rheological properties of low-calorie pistachio butter were analyzed using response surface methodology. The steady shear behavior of all samples was shear thinning (n = 0.156–0.6175), and power law model was fitted the upward and downward curves properly (R 2 = 0.847–0.998). Balangu seed gum (0.01–0.04 wt.%), Reihan seed gum (0.01–0.023 wt.%), xanthan gum (0.06–0.1 wt.%), isomalt (0–1 wt.%), and sucrose (0.25–1 wt.%) were the levels investigated. A central composite design was used to develop models for the responses. The obtained experimental data were fitted to a second-order polynomial equation and also analyzed by appropriate statistical methods. In most cases, increasing the sweetener level led to a significant decrease in consistency coefficients. However, the effect on the flow behavior index was not significant. The effect of gum concentration on the rheological parameters was not significant (p ≤ 0.1), except for formulas prepared using Balangu seed gum. All formulas studied were stable on shelf.

The functional, rheological and sensory characteristics of ice creams with various fat replacers

The effects of fat replacers (Simplesse® D‐100, N‐Lite D, and inulin) on the melting characteristics, overruns, hardness, rheological parameters and sensory attributes of reduced (RF, 60.0 g/kg), low (LF, 40.0 g/kg), and nonfat (NF, 1.0 g/kg) ice creams were investigated. The magnitudes of the melting rates were in the order RF&gt;LF&gt;NF for samples that contained Simplesse® D‐100 or inulin, but the reverse order was found for samples with N‐Lite D. The nonfat ice creams had lowest overrun values of around 10%. Inulin‐containing ice creams possessed higher overrun values than others (P &gt; 0.05). The use of fat replacer decreased the hardness of ice creams. All ice cream samples showed pseudoplastic (shear‐thinning) behavior. The addition of N‐Lite D and inulin decreased the flow behaviour index of ice cream samples. The reduced and low fat ice cream samples were rated as similar to the control by a sensory panel. On the other hand, no correlations (P &gt; 0.05) were observed between rheological parameters and sensory texture and mouthfeel.

The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature

The rheological behavior of reduced fat sesame paste/date syrup blends were determined using Brookfield rotational viscometer and the effect of fat replacers with guar gum, xanthan and starch at three substitution levels, and temperatures at 25, 35, 45, and 55 °C were investigated. All sesame paste/date syrup blends were found to exhibit non-Newtonian, pseudo-plastic behavior at all temperatures and fat substitute levels. Shear stress versus shear rate data was successfully fitted to the Power-law model. The flow behavior index, n, varied in the range of 0.35–0.51. The consistency coefficient, k, was in the range 108–240.04 Pa s n . In addition, the fat substitutes led to the apparent viscosity increasing for all blends in comparison with the control. An Arrhenius equation was also used to describe the effect of temperature and E a value appeared in the range of 16010.3–24330.1 J/mol.

Effect of maltodextrin and emulsifiers on the viscosity of cake batter and on the quality of cakes

AbstractThe effect of fat replacement by maltodextrin on cake batter viscosity and the quality of the resultant cakes was studied. The viscosity of batter was reduced significantly when fat was replaced with equal quantities of maltodextrin. Cakes prepared from this batter had low volume and firmer texture. Relatively better cakes were obtained when lower quantities of maltodextrin were used in the formulation. Viscosity of the above cake batter was relatively higher. A relationship between batter viscosity and cake volume was observed. Further improvement in cake volume could be achieved using emulsifiers. In the presence of glycerol monostearate little improvement in cake batter was observed, but the resultant cake volume was improved. However, sodium steroyl lactylate, which improved the batter viscosity, did not improve the cake volume or texture. Copyright © 2005 Society of Chemical Industry

Effect of fat replacers on the nutritive value and acceptability of beef frankfurters

This study determined the effect of fat replacers on the nutritive value and consumer acceptability of beef frankfurters. Four fat replacers, carrageen gum, modified cassava starch, microparticulated whey protein, and oat bran, were used to replace pork back fat (control). Use of whey protein resulted in a 71.7% decrease in total lipids, followed by oat bran, carrageen, and cassava starch with decrease of 70.6%, 70.0%, and 69.49%, respectively. The cholesterol and energy of frankfurters with carrageen were decreased by 32.0% and 29.0%, respectively. The panelists indicated that the formulation with cassava starch was similar to the control in terms of acceptability, thus suggesting that the lipid content was not the main deciding factor. Further work in this area is necessary to identify the ideal fat-replacer.

Effect of fat replacement by inulin or lupin-kernel fibre on sausage patty acceptability, post-meal perceptions of satiety and food intake in men

The present study examined whether replacing fat with inulin or lupin-kernel fibre influenced palatability, perceptions of satiety, and food intake in thirty-three healthy men (mean age 52 years, BMI 27.4 kg/m(2)), using a within-subject design. On separate occasions, after fasting overnight, the participants consumed a breakfast consisting primarily of either a full-fat sausage patty (FFP) or a reduced-fat patty containing inulin (INP) or lupin-kernel fibre (LKP). Breakfast variants were alike in mass, protein and carbohydrate content; however the INP and LKP breakfasts were 36 and 37 % lower in fat and 15 and 17 % lower in energy density respectively compared with the FFP breakfast. The participants rated their satiety before breakfast then evaluated patty acceptability. Satiety was rated immediately after consuming the breakfast, then over the subsequent 4.5 h whilst fasting. Food consumed until the end of the following day was recorded. All patties were rated above 'neither acceptable or unacceptable', however the INP rated lower for general acceptability (P=0.039) and the LKP lower for flavour (P=0.023) than the FFP. The LKP breakfast rated more satiating than the INP (P=0.010) and FFP (P=0.016) breakfasts. Total fat intake was 18 g lower on the day of the INP (P=0.035) and 26 g lower on the day of the LKP breakfast (P=0.013) than the FFP breakfast day. Energy intake was lower (1521 kJ) only on the day of the INP breakfast (P=0.039). Both inulin and lupin-kernel fibre appear to have potential as fat replacers in meat products and for reducing fat and energy intake in men.

Effect of some fat replacers on the release of volatile aroma compounds from low-fat meat products.

The effect of fat content and carbohydrate fat-replacers on the release of volatile odor compounds from beefburger, salami, and frankfurter has been investigated. The reduction in fat content in any of the three meat products studied resulted in a tendency toward an increase in the quantities of volatiles released in the headspace. Tapioca starch and maltodextrin appear to delay the release of certain classes of compounds selectively; for instance, tapioca starch appears to slow the release of some Maillard products while maltodextrin has a similar effect on terpenes. In contrast, oat fiber decreases the release of most of the compounds analyzed. Thus, the addition of carbohydrate fat-replacers to low-fat meat products could assist the flavor qualities of low-fat meat products by slowing down the release of odor compounds.

Effects of Fat Replacers on the Sensory Properties, Color, Melting, and Hardness of Ice Cream

Abstract We examined the effects of individual fat replacers on the physical and sensory properties of fat-free ice cream. Ice creams (≤0.5% milk fat) were formulated with maltodextrin, milk protein concentrate, or polydextrose. Lactose-reduced, freeze-concentrated skim milk was used to prepare a 1.6% fat ice cream mix. Experimental mixes were formulated to maintain the sweetness intensity and freezing characteristics of a 10% fat ice cream mix. Ice creams with 10 or 0.1% fat were prepared as controls. Composition, color, hardness, and melting characteristics were measured, and descriptive sensory analysis was used to score the ice creams. Only the maltodextrin sample was as white as 10% fat ice cream, whereas the polydextrose and lactose-reduced, freeze-concentrated skim milk samples were more yellow. Except for milk protein concentrate ice cream, products containing fat replacers were less hard than 0.1% fat ice cream. Products made with fat replacers melted faster and were judged by the sensory panel to have less cream flavor than 10% fat ice cream. Although the lactose-reduced, freeze-concentrated skim milk product had the lowest level of undesirable flavors (i.e., corn syrup, milk powder, and aftertaste) relative to the products prepared with the other fat replacers, its textural characteristics were scored as the least desirable. The sensory analysis panel scored maltodextrin as best overall as a single fat replacer in fat-free ice cream. These results suggest the need for development of fat replacer blends to optimize quality of fat-free frozen desserts.

Effect of Fat Replacement on Sensory Attributes of Chocolate Chip Cookies

Diets that are rich in fat and low in fiber and carbohydrates have been associated with serious health conditions such as heart disease, obesity, liver dysfunction, and cancer (1–6). In accordance with current nutrition guidelines (7) that recommend that fats constitute 30% or less of total daily energy intake, some consumers are choosing to purchase and eat snacks that have a reduced fat content. To encourage their consumption, products must be appealing to the eye and have other acceptable sensory qualities. Research has found that some foods produced using less fat have acceptable sensory qualities (8,9). An alternative way to lower total fat content is by means of fat replacements. These products have been shown to produce several positive effects, among them reduction of cholesterol absorption (10–12). Few studies, however, have evaluated the effects of these replacements on sensory attributes that are believed to be important to consumers. The purpose of this study was to determine the palatability and overall acceptability of chocolate chip cookies made using fat replacement products and to compare their sensory attributes with those of cookies made with a traditional fat.