Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products

Patel, Ashok R.; Nicholson, Reed A.; Marangoni, Alejandro G.

doi:10.1016/j.cofs.2019.12.008

Cited by 136 publications

(57 citation statements)

References 41 publications

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“…However, as the concentration of LRF increased beyond 10%, the gluten matrix was disrupted, and starch granules embedded within the broken protein matrix initiate in the development of intercellular spaces, as observed in Figure 1(d-f). The literature revealed that even though microstructural properties of fat mimetics are quite different from fat when they are used to replace fat in food products, the end products show comparable qualities to the standard that is in agreement with our observations (Patel et al, 2020).…”

Section: Scanning Electron Microscopy Of Biscuits Doughsupporting

confidence: 92%

“…Higher WAC might be due to the presence of high fiber, protein, and carbohydrate contents of LRF-WF blends (Kaur & Singh, 2007). Complex carbohydrates, including plant fibers, have proved themselves as successful fat replacers due to their ability to bind water and producing a paste which can mimic the texture and mobility of fats in food system by providing lubrication to enhance viscosity and flow properties similar to fat (Patel et al, 2020). The high amount of water absorption is due to the presence of more numbers of hydroxyl groups in dietary fibers which enhances the rate of interaction of OH groups (Mironeasa et al, 2019).…”

Section: Water Absorption and Oil Absorption Capacitymentioning

confidence: 99%

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Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties

Saeed

Tayyaba

Ali

et al. 2020

CyTA - Journal of Food

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In the present study, an effort was made to incorporate lotus (Nelumbo nucifera) as a fat mimetic for the development of functional biscuits. Functional properties, dough rheology, pasting profile, the microstructure of dough, antioxidant activities, physical, nutritional and sensorial properties of the samples were investigated. The addition of lotus root flour (LRF) resulted in a significant increase (P ≤ 0.05) in water absorption (57.51-72.40%) and dough stability time (7.38-13.10 min), while breakdown (802-554cP) and, setback viscosities (1154-900cP) decreased. Gluten content also decreased with the increased concentration of LRF, hence suggested weaker gluten network, which was further confirmed by scanning electron microscopic images (SEMIs) of biscuits dough. The total phenolic content (17.73-131.37 mg/mL and 14.43-94.67 mg/mL), DPPH radical scavenging activity-IC 50 (477.10 − 153.32 mg/mL and 500.41-94.32 mg/mL), and ferric reducing antioxidant power-IC 50 (348.21-53.62 mg/mL and 350.31-36.32 mg/mL) increased upon increasing the content of LRF in wheat flour and biscuits samples. Nutritional data revealed that protein (11.20-13.40%), ash (0.53-2.86%), and the crude fiber content (0.21-15.60%) of biscuits increased, and calories reduced (497-375kcal/100 gm). Therefore, this study explores the potential of using LRF as a fat mimetic in biscuits with the application on a commercial scale to enhance antioxidant, physical, nutritional, and sensory attributes.

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Section: Scanning Electron Microscopy Of Biscuits Doughsupporting

confidence: 92%

Section: Water Absorption and Oil Absorption Capacitymentioning

confidence: 99%

Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties

Saeed

Tayyaba

Ali

et al. 2020

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…Similarly, Klunklin and Savage [22] showed a decrease in OBC by increasing levels of purple rice in wheat flour. Protein in flour contains both hydrophobic and hydrophilic parts, which are responsible for oil and water absorption capacity [35]. Results suggest that BGF proteins are more likely to be hydrophilic as the incorporation of BGF decreased the OBC.…”

Section: Water Absorption and Oil Binding Capacitymentioning

confidence: 93%

Exploring the potential of black gram (Vigna mungo) flour as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional and sensory attributes

Saeed

Ali

et al. 2020

SN Appl. Sci.

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High fat intake is associated with various health disorders. Therefore, there have been continued efforts to reduce the fat content in food products and replace it with various fat replacers. In the present study, the effect of black gram (Vigna mungo) flour (BGF) as a fat replacer in biscuits at different concentrations (10, 15, 20, 25, and 50% w/w) was explored. The proximate functional, rheological, microstructural, phytochemical, antioxidant, nutritional, and sensory properties of the flour and biscuits samples were evaluated. The inclusion of BGF in the formulation of biscuit altered dough rheology significantly (P ≤ 0.05). The gluten content of the flour blends decreases with the addition of BGF, while the increased water absorption (145.60-162.24%) increases in the gluten development time, and it was increased from 1.67 min for control (without BGF) to 11.50 min for 50% BGF substitution. Furthermore, the addition of BGF resulted in a significant (P ≤ 0.05) decrease in setback (958-162 cP) and breakdown (7561-894 cP) viscosities. The scanning electron microscopy of biscuits dough elaborated after fat replacement at different levels showing that evenly distribution of starch granule was disrupted, and the gluten matrix was often ruptured. Total phenolic content (TPC) and total flavonoid content (TFC) of flour samples increased from 16.73-177.16 mg Gallic acid/100 g dw and 18.56-421.60 mg Catechin/100 dw, respectively. Baking decreased the TPC, whereas TFC was increased in comparison to flour blends. Similarly, biscuits also showed an increment in their antioxidant activity. The crude fiber and protein contents of BGF-WF (Wheat flour) biscuits improved from 0.21 to 3.01% and 15.20 to 26.85%, respectively. Sensory and textural performance exhibited that the biscuits were acceptable for fat replacement up to 15% BGF. Based on this study, BGF may be promoted and commercialized as a highly antioxidative and nutritive edible flour, which can be prospectively used in the development of natural fat replacers, nutraceuticals, and functional foods. The current approach also enhances the economy of legumes processing industries by providing value to BGFs.

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“…Structuring edible oils with an organogel network may lower some of the risk factors for cardio vascular diseases (Hughes et al 2009). Edible oleogels have been used to formulate baked goods, heat resistant chocolate, dairy and meat products (Patel, Nicholson, and Marangoni 2020). It has been demonstrated that oleogels provide higher melting points to chocolate or chocolate derived products (Blake, Co, and Marangoni 2014) as well as are effective in overcoming the fat bloom problems in chocolate and filled chocolate products (Demirkesen and Mert 2020).…”

Section: Addition Of Fat For Structural Modificationmentioning

confidence: 99%

Heat resistant chocolate development for subtropical and tropical climates: a review

Suri

Basu

2021

Critical Reviews in Food Science and Nutrition

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Heat resistant chocolate (HRC) which can retain the desired texture and mouthfeel in tropical and subtropical climatic conditions has become a major research area in the chocolate industry. Liking of the chocolate products keeps on changing with the geographical conditions of the world due to the availability of ingredients from local resources and consumer's taste preferences. The geographical changes also bring about the change in climatic conditions and as such no chocolates have been formulated to withstand the hot tropical or subtropical temperature conditions. Textural issues and various storage related problems faced due to meltability of chocolate in different countries has opened up a broad research field of sustainable HRC manufacturing. Over the years, there are broadly three different approaches (fat modification, sugar structure modification and innovative process approach) to develop the HRC and all these scientific approaches have given different scientific insights about improving the heat resistance characteristics and textural stability of chocolate. There is a lack or coordinated fundamental and applied research related to cocoa butter polymorphism, and thermal-textural issues during product development/storage. This review paper is an attempt to describe the different scientific approaches for developing HRC and how they affect the physical/sensory chocolate attributes.

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Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products

Cited by 136 publications

References 41 publications

Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties

Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties

Exploring the potential of black gram (Vigna mungo) flour as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional and sensory attributes

Heat resistant chocolate development for subtropical and tropical climates: a review

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