Fat replacers in baked products: their impact on rheological properties and final product quality

Yazar, Gamze; Rosell, Cristina M.

doi:10.1080/10408398.2022.2048353

Cited by 27 publications

(21 citation statements)

References 152 publications

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“…Developing healthier, sustainable, and low‐environmental impact alternatives to saturated and trans‐fats is an area of active research interest, which requires immediate action to mitigate the global health and climate crisis we are facing. Due to the technological functionality and contribution to consumer acceptability, reducing fat content is a complex challenge, especially in food products that are high in fat [ 12 ] .…”

Section: Discussionmentioning

confidence: 99%

“…The SFC of commercial fats and margarines play a significant role in shortening as the high melting points enable the shortening to withstand high baking temperatures leading to a more stable batter emulsion [ 12 ] . Fat polymorphism is another property that is important in determining its functionality and behaviour when used in food matrices.…”

Section: Fats Functionality In Bakery Applicationsmentioning

confidence: 99%

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Baking using oleogels

2023

Food Sci and Tech

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Section: Discussionmentioning

confidence: 99%

Section: Fats Functionality In Bakery Applicationsmentioning

confidence: 99%

Baking using oleogels

2023

Food Sci and Tech

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“…Having in mind that high fat intake has adverse effects on human health and leads to the development of several diseases (obesity, diabetes, cancer, high cholesterol levels and coronary heart diseases), many efforts have been made to reduce fat content in foods regardless of the food category (gluten-containing or gluten-free foods) and replace it with various fat replacers [3,4,5].…”

Section: Introductionmentioning

confidence: 99%

Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles

Miličević

Sakač

Šarić

et al. 2023

CI&CEQ

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Soybean bran (SB) was used for partial replacement of fat (30-50%) in a gluten-free cookie formulation. Dough properties, physical (cookie dimension and weight loss), textural (hardness and fracturability), colour and sensory parameters, as well as nutritional profiles were evaluated to characterise full-fat (FFC) and fat-reduced cookies (FRC). Based on the obtained results, it was concluded that the fat reduction in cookie formulation at the level of 30% maintained the sensory properties of the FFC. It was revealed that the fat replacement using SB at the level of 30% resulted in the fat-reduced value-added gluten-free cookies in terms of dietary fibre and minerals. A daily portion of the 30% FRC meets 11.87% and 18.04% of dietary reference intakes (DRIs) for dietary fibres, 26.50% of DRIs for calcium, 35.71% and 46.88% of DRIs for magnesium and 65.43% and 83.61% of DRIs for manganese, for male and female adults, respectively.

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“…For the well‐known health‐related problems, food industries are attempting to accelerate their innovations in the use of fats with a healthier fatty acid profile and generally fat content reduction. Really, the replacing and/or reduction of fats in processed foods could determine technological problems and adverse changes in the rheological properties of the dough, linked to different extensibility, elasticity, and increased spreadability during baking, and of cookies, which can present different hardness (Ashwath Kumar & Sudha, 2021; Yazar & Rosell, 2022). Moreover, a reduction of the typical flavours and odours awarded by the fatty substances can result (Savadogo, 2021).…”

Section: Introductionmentioning

confidence: 99%

Fat type and baking conditions for cookies recipe: a sensomic approach

Merlino

Arena

Cincotta

et al. 2022

Int J of Food Sci Tech

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Summary Fat replacement is a particular challenge for food technologists as it determines changes in the rheological properties, which could be translated into a reduction of the consumer's acceptability. In this context, a sensomic approach has been applied to cookies obtained by using different fats and baking conditions for orienting product development towards end‐consumers’ expectations. The approach included instrumental analyses, gas‐chromatography‐mass‐spectrometry, high‐performance‐liquid‐chromatography, qualitative‐descriptive‐analysis, consumer's acceptability test and Multivariate data analysis. Preference map was applied by combining the analytical with the hedonic sensory data. Cookies made of different fats were characterised by a typical sensory profile which was influenced by the baking conditions; the amount of the aroma volatile and dicarbonyl compounds also distinguished the different cookies samples. The approach allowed to verify the sensory interactions among the different studied chemical compounds and how these influence sensory properties and the main sensory features on which consumers focus their preferences.

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Fat replacers in baked products: their impact on rheological properties and final product quality

Cited by 27 publications

References 152 publications

Baking using oleogels

Baking using oleogels

Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles

Fat type and baking conditions for cookies recipe: a sensomic approach

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