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首页> 外文期刊>The Kasetsart Journal >Effects Of Fat Replacers On The Physical, Chemical And Sensory Characteristics Of Puff Pastry
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Effects Of Fat Replacers On The Physical, Chemical And Sensory Characteristics Of Puff Pastry

机译：脂肪替代剂对油酥点心理化特性的影响

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摘要

Puff pastry is a bakery product containing a high fat content. To reduce the fat content in the puff pastry, fat replacer could be used to substitute for some or all of the functions of the fat. The aim of this study was to determine the physical, chemical and sensory characteristics of reduced-fat puff pastry containing different types of fat replacers including: carbohydrate- (maltodextrin gel and powdered cellulose); protein- (WPC-80%); and fat- (salatrim) based fat replacers. The results indicated that the reduced-fat puff pastries contained 12.88-15.86% fat and 318.73-348.80 Kcal/100g, which were less than those of the regular-fat puff pastry. However, the moisture content and water activity of the reduced-fat puff pastries were significantly higher than those of the regular-fat puff pastry (p≤0.05). The analysis of sensory characteristics indicated that the reduced-fat puff pastry containing salatrim had a rubbery aroma. The use of carbohydrate- and protein- based fat replacers led to a more dense texture, decreased puffiness and an increased aroma of wheat. Using a nine-point hedonic scale, liking scores indicated that the reduced-fat puff pastry with maltodextrin-gel had the highest score compared with other reduced-fat puff pastries.
机译：油酥点心是一种脂肪含量高的烘焙产品。为了减少酥油中的脂肪含量，可以使用脂肪替代品代替脂肪的部分或全部功能。这项研究的目的是确定含有不同类型脂肪替代品的低脂酥油糕点的物理，化学和感官特性，其中包括：碳水化合物-（麦芽糊精凝胶和粉末状纤维素）；蛋白质-（WPC-80％）;和基于脂肪（salatrim）的脂肪替代品。结果表明，减脂酥油酥饼中的脂肪含量为12.88-15.86％，卡路里为318.73-348.80 Kcal / 100g，低于普通脂肪酥油酥饼中的脂肪含量。但是，低脂酥饼的水分含量和水分活度明显高于普通脂肪酥饼（p≤0.05）。感官特征的分析表明，含有萨拉特林的减脂酥油糕点具有橡胶香气。基于碳水化合物和蛋白质的脂肪替代品的使用导致质地更致密，减少浮肿并增加了小麦的香气。使用九点享乐主义量表，喜好评分表明，与其他减脂膨化糕点相比，含麦芽糊精凝胶的减脂膨化糕点得分最高。

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