Fat replacers in baked food products

Colla, Kathryn, Costanzo, Andrew and Gamlath, Shirani 2018, Fat replacers in baked food products, Foods, vol. 7, no. 12, pp. 1-12, doi: 10.3390/foods7120192.

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Title Fat replacers in baked food products
Author(s) Colla, Kathryn
Costanzo, Andrew
Gamlath, ShiraniORCID iD for Gamlath, Shirani orcid.org/0000-0002-2053-2624
Journal name Foods
Volume number 7
Issue number 12
Article ID 192
Start page 1
End page 12
Total pages 12
Publisher MDPI
Place of publication Basel, Switzerland
Publication date 2018-11-25
ISSN 2304-8158
Keyword(s) baked products
carbohydrates
fat replacers
gels
gums
whole foods
Science & Technology
Life Sciences & Biomedicine
Food Science & Technology
Summary Fat provides important sensory properties to baked food products, such as colour, taste, texture and odour, all of which contribute to overall consumer acceptance. Baked food products, such as crackers, cakes and biscuits, typically contain high amounts of fat. However, there is increasing demand for healthy snack foods with reduced fat content. In order to maintain consumer acceptance whilst simultaneously reducing the total fat content, fat replacers have been employed. There are a number of fat replacers that have been investigated in baked food products, ranging from complex carbohydrates, gums and gels, whole food matrices, and combinations thereof. Fat replacers each have different properties that affect the quality of a food product. In this review, we summarise the literature on the effect of fat replacers on the quality of baked food products. The ideal fat replacers for different types of low-fat baked products were a combination of polydextrose and guar gum in biscuits at 70% fat replacement (FR), oleogels in cake at 100% FR, and inulin in crackers at 75% FR. The use of oatrim (100% FR), bean puree (75% FR) or green pea puree (75% FR) as fat replacers in biscuits were equally successful.
Language eng
DOI 10.3390/foods7120192
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2018, the authors
Persistent URL http://hdl.handle.net/10536/DRO/DU:30117102

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