Bombom para dietas especiais: avaliação química e sensorial

Richter, Marissol; Lannes, Suzana Caetano da Silva

doi:10.1590/s0101-20612007000100034

Cited by 7 publications

(7 citation statements)

References 8 publications

(5 reference statements)

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“…In the sensorial analysis, the special chocolate filling confectionery, diet + light, produced with Benefat ® , as a fat substitute, obtained high levels of purchase intention and thus can be considered as a great product from a market potential point of view [37].…”

Section: Functionality Of Fat Substitutesmentioning

confidence: 99%

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Low-Fat Foods

Lannes¹,

Amaral²

2015

Food Production and Industry

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Fats are responsible for performing varied and important functions in the body, such as providing calories, essential fatty acids, and fat-soluble vitamins. They are considered very important among the ingredients and the sensory aspects of the functional properties of the food. They influence the melting point, consistency, and formation of crystals in the spreadability of many foods and are also responsible for flavor, aroma, creamy appearance, aeration, stability, and feeling of fullness after meals. However, the consumption of high amounts of fats and oils has often been associated with obesity and multiple chronic diseases. To reduce fat and caloric value of foods, we can reduce or eliminate fat from the formulation by increasing the amount of proteins, carbohydrates, fibers, and water. However, it is not so easy to treat with fat substitution in a food formulation. The crystallization behavior of lipids has important implications, especially in industrial processing of products whose physical characteristics (consistency and melting point) are affected by the crystal structure of fat, such as chocolate, margarine, and shortenings. Much of the knowledge about the crystal structure of the fat comes from studies performed on diffraction of x-rays. The crystal structure depends on the specific type of triacylglycerol (TAG) present, the composition and distribution of fatty acids, the purity of TAG, and the crystallization conditions (temperature, cooling rate, shear, and solvent). The ideal fat replacers should be a composite of recognized safety and health, which has all the functional and organoleptic properties with the benefit of significant calorie reduction. Fat food processors have been careful about developing and producing low-fat foods due to the problems it could generate in the production, such as an increased risk of unstable products and unconfident production parameters. Some fat foods can be considered as margarines, creams, chocolate products, ice creams, cakes, and some baked goods.

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Section: Functionality Of Fat Substitutesmentioning

confidence: 99%

“…Inulin was tested as a fat substituted by Richter and Lannes [37] and Laguna et al [40] in fillings and biscuit, respectively. Fat replacement with inulin or hydroxypropyl methylcellulose provided acceptable biscuits until determined limit.…”

Section: Functionality Of Fat Substitutesmentioning

confidence: 99%

Low-Fat Foods

Lannes¹,

Amaral²

2015

Food Production and Industry

Self Cite

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“…The yield value obtained for all samples showed that the material does not display flow when submitted to stress (Tables 2, 3 and 4) (MINIFIe, 1983;WeI;WANG;Wu, 2001;SeRVAIS;JONeS;ROBeRTS, 2002;YOuNG;KAPPel;BlADT, 2003;RICHTeR;lANNeS, 2007). …”

Section: Rheologymentioning

confidence: 99%

“…Fruit jellies are made of fruit pulp, water, sugar and gums at less 0.3% of the filling total weight (leNNOX, 2002;RICHTeR;lANNeS, 2007). The fruit pulp can be used fresh or dehydrated giving lower water activity for the final product and a better shelf life (RICHMOND, 2002).…”

Section: Introductionmentioning

confidence: 99%