Evaluation of a maltodextrin gel as a partial replacement for fat in a high‐ratio white‐layer cake

Conforti, Frank D.; Archilla, Leslie

doi:10.1046/j.1470-6431.2001.00178.x

Cited by 12 publications

(3 citation statements)

References 6 publications

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“…Fat replacers that are used in food products have the same properties as of fat (Claudia et al, 2006). On dry basis carbohydrates supplying 4 Kcal/g but when hydrates they give 1-2 Kcal/g of energy however in some cases it is equal to zero Kcal (Conforti and Archilla, 2001). …”

Section: Introductionmentioning

confidence: 99%

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Use of Solar Drier Papapya Lather as a Fat Replacer in Cakes

Ansari

Aghar

Shahid

et al. 2014

Journal of Food Technology Research

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Fat is a major constituent of food that softens the food product in addition toKeywords: Fat repalacer, Papaya lather, Low energy foods, Baked food products, Heart diseases, Obesity, Antioxidants. INTRODUCTIONFat replacers are responsible for the low calories products with similar functional properties.Tropical fruits constitute a major nutritional and economic resource for developing countries including banana, papaya, pineapple, mango and avocado are generally the most important in economic and trading terms in developing countries especially Pakistan. Fresh fruits owing to vitamins, essential minerals, phenolic antioxidants, glucosinolates and other bioactive substances/nutrients help to prevent micronutrient deficiencies. Intakes of high fat foods are a reason of certain cancer (Krauss et al., 2001) and linked with other factors such as more energy intake, positive energy balance, and the development of obesity (Wylie-Rosett, 2002). To overcome these problems fat replacers are used. Fat replacers that are used in food products have the same properties as of fat (Claudia et al., 2006). On dry basis carbohydrates supplying 4 Kcal/g but when hydrates they give 1-2 Kcal/g of energy however in some cases it is equal to zero Kcal (Conforti and Archilla, 2001).Fat is a major food component and plays important role in sensory and physiological benefits.It is important in developing flavor, mouth feel, taste, and aroma (Mistry, 2001;Sampaio et al., 2014 Vol. 1, No. 1, pp. 27-44 ISSN(e): 2312-3796 ISSN(p): 2312-6426 DOI: 10.18488/journal.58/2014.1.1/58.1.27.44 © 2014 2004). It is also responsible for creaminess, appearance, palatability, texture, and lubricity of foods and during meal enhance the satiety. Due to lipophilic flavor it act as originator of flavor development (e.g., by lipolysis or frying), and stabilize flavor (Romeih et al., 2002). Fat-soluble vitamins and essential fatty acids are derived from fat and it is also a carrier for lipophilic drugs (Cooper et al., 1997). In diet provides more energy as compared to other nutrients and supplying 9 kcal/g of energy as compared to the 4 kcal/g for proteins and carbohydrates. Fat soluble vitamins and other phytochemicals are absorbed by the aid of fat in adipose tissues that helps the body to maintain its temperature and serve as energy reserve (Stretch, 2006). During cooking fat have different purposes i.e. its heat transfer quality enable speedy heating and achievement of very high temperatures. Due to its high temperature during frying many Journal of Food Technology Research

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Section: Introductionmentioning

confidence: 99%

“…Functional properties of fat can be copied by polydextrose when hydrated (Swanson et al, 2002). Without changing sensory attributes of cookies, maltodextrins can be replaced with 25 -35% of fat in cookies, whereas indigestible fiber, can replace 50% of fat in bakery products without altering the taste of product (Conforti and Archilla, 2001). …”

mentioning

confidence: 99%

Use of Solar Drier Papapya Lather as a Fat Replacer in Cakes

Ansari

Aghar

Shahid

et al. 2014

Journal of Food Technology Research

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“…Attempts have been made to use various fat replacers to reduce the fat in the baked goods. Various ingredients like mono and di glycerides, xanthan gum, polydextrose, maltodextrins, corn dextrins, pectin, apple pomace, fruit purees, fluffy cellulose, nutrim, high fructose corn syrup have been used as fat replacers in cakes [4][5][6][7][8][9][10][11][12][13][14][15].…”

Section: Introductionmentioning

confidence: 99%

Effect of Flour-Oil Composite as Powdered Fat Source in Low-Fat Cake Mixes

Singh¹

2012

J Food Process Technol

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Cake mixLow-fat cake mix formulation based on AACC 10-90 method [23] was determined using several trials at different fat levels. A 75% AbstractThe use of flour-oil composites as a source of fat in dry cake mixes was investigated. Wheat flour and canola oil were jet-cooked under excess steam to form composites. The composites were drum dried and milled to form a free flowing powder with 33 to 56% oil. The dried composites were used to replace fat, and part of flour in low-fat cake mix formulations. Specific gravity of cake batters was measured. The cakes were analyzed for crumb grain, color, texture, and water activity. The effects of storage were determined by evaluating cakes stored for 1, 4, and 7 days at ambient temperature. Cakes made with the composites were softer and had more spring as measured by the texture analyzer. Similar differences in texture were observed with cakes stored for a week. The cakes made with composites retained their softness and moisture better than control cakes made with equivalent flour and oil. The composites have great potential for delivery of fat in a dried form in bake mixes. High oil composites in dry form offer new avenues for its applications in food industry. This study provides the development of complete bake mixes by delivering fat in a dry form.

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Cake Manufacture

Conforti¹

2006

Bakery Products

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Evaluation of a maltodextrin gel as a partial replacement for fat in a high‐ratio white‐layer cake

Cited by 12 publications

References 6 publications

Use of Solar Drier Papapya Lather as a Fat Replacer in Cakes

Use of Solar Drier Papapya Lather as a Fat Replacer in Cakes

Effect of Flour-Oil Composite as Powdered Fat Source in Low-Fat Cake Mixes

Cake Manufacture

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