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首页> 外文期刊>Journal of Food Science >The Effect of Fat Replacers on Batter and Cake Properties
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The Effect of Fat Replacers on Batter and Cake Properties

机译：脂肪替代物对面糊和蛋糕特性的影响

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摘要

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.
机译：麦芽糊精（右旋糖当量= 3），菊粉（高效能和颗粒状），低聚果糖，柑橘果胶和微粒蛋白以35％至100％的脂肪代替了蛋糕中的脂肪。 35％的脂肪替代一般不会引起显着差异。高于65％的脂肪替代导致黏度（果胶除外）统计学上显着降低（P ＜0.05），随后空气掺入和更宽的气泡尺寸分布显着降低。当脂肪被果糖寡糖替代时，淀粉糊化温度显示出统计学上显着的增加。随着脂肪替代量增加超过65％，这些蛋糕的硬度，弹性和体积发展的统计显着增加。同样，脂肪替代增加的蛋糕在口味和风味上得分较低，而脂肪替代总量被评估为不可接受。尽管如此，在脂肪替代率为65％时，样品仍具有可接受的质地，物理和感觉属性。

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  • 来源
    《Journal of Food Science》 |2013年第12期|C1495-C1502|共8页
  • 作者

    Vassiliki Psimouli; Vassiliki Oreopoulou;

  • 作者单位

    Laboratory of Food Chemistry and Technology, School of Chemical Engineering, Natl.Technical Univ. of Athens, 5 Iroon Polytechniou Str., 15780, Athens, Greece;

    Laboratory of Food Chemistry and Technology, School of Chemical Engineering, Natl.Technical Univ. of Athens, 5 Iroon Polytechniou Str., 15780, Athens, Greece;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    batter; cake; fat replacers;

    机译：面糊;蛋糕;脂肪替代品;

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