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Monoglyceride oleogels as fat replacers in filling creams for sandwich cookies
(John Wiley & Sons Ltd, 2020-10-04)
BACKGROUND: Many food products need to be reformulated to reduce the intake of saturated and trans fats which are considered unhealthy. In particular, the reformulation of filling creams (FCs) is challenging as these fats ...
Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low-fat burgers
(John Wiley & Sons Ltd, 2020-08)
BACKGROUND: Numerous non-meat ingredients, such as hydrocolloids, starches, and fibers, have been studied to improve texture characteristics and increase the ability to bind water in low-fat meat products. In this sense, ...
Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks
(London, 2009)
To develop a convenience healthy food snack the partially hydrogenated vegetable fat, used as the flavour fixative agent, was replaced by a non-fat-flavouring solution enriched with inulin and oligofructose. The effects ...
Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings
(Universidad Nacional de Colombia - Sede Palmira, 2017-10-01)
The effects of replacing cocoa butter with different percentages and proportions of a mango kernel fat/palm olein (MKF/POL) blend, are reported. Samples were prepared by melting together mango kernel fat, palm olein, cocoa ...
Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón
(2020-01-01)
The substitution of dietary fiber and probiotic strains to reduce fat content of fermented sausages has been used for the development of innovative and healthier meat products. For this study, pork back fat was partially ...