Fat Replacers in Baked Food Products
Fat provides important sensory properties to baked food products, such as colour, taste, texture and odour, all of which contribute to overall consumer acceptance. Baked food products, such as crackers, cakes and biscuits, typically contain high amounts of fat. However, there is increasing demand fo...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2018-11-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/7/12/192 |
| _version_ | 1818652008388755456 |
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| author | Kathryn Colla Andrew Costanzo Shirani Gamlath |
| author_facet | Kathryn Colla Andrew Costanzo Shirani Gamlath |
| author_sort | Kathryn Colla |
| collection | DOAJ |
| description | Fat provides important sensory properties to baked food products, such as colour, taste, texture and odour, all of which contribute to overall consumer acceptance. Baked food products, such as crackers, cakes and biscuits, typically contain high amounts of fat. However, there is increasing demand for healthy snack foods with reduced fat content. In order to maintain consumer acceptance whilst simultaneously reducing the total fat content, fat replacers have been employed. There are a number of fat replacers that have been investigated in baked food products, ranging from complex carbohydrates, gums and gels, whole food matrices, and combinations thereof. Fat replacers each have different properties that affect the quality of a food product. In this review, we summarise the literature on the effect of fat replacers on the quality of baked food products. The ideal fat replacers for different types of low-fat baked products were a combination of polydextrose and guar gum in biscuits at 70% fat replacement (FR), oleogels in cake at 100% FR, and inulin in crackers at 75% FR. The use of oatrim (100% FR), bean puree (75% FR) or green pea puree (75% FR) as fat replacers in biscuits were equally successful. |
| first_indexed | 2024-12-17T02:15:10Z |
| format | Article |
| id | doaj.art-194d9a41be27462680cea3c40afaed26 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-17T02:15:10Z |
| publishDate | 2018-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-194d9a41be27462680cea3c40afaed262022-12-21T22:07:25ZengMDPI AGFoods2304-81582018-11-0171219210.3390/foods7120192foods7120192Fat Replacers in Baked Food ProductsKathryn Colla0Andrew Costanzo1Shirani Gamlath2Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 1 Gheringhap Street, Geelong 3220, AustraliaCentre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 1 Gheringhap Street, Geelong 3220, AustraliaCentre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 1 Gheringhap Street, Geelong 3220, AustraliaFat provides important sensory properties to baked food products, such as colour, taste, texture and odour, all of which contribute to overall consumer acceptance. Baked food products, such as crackers, cakes and biscuits, typically contain high amounts of fat. However, there is increasing demand for healthy snack foods with reduced fat content. In order to maintain consumer acceptance whilst simultaneously reducing the total fat content, fat replacers have been employed. There are a number of fat replacers that have been investigated in baked food products, ranging from complex carbohydrates, gums and gels, whole food matrices, and combinations thereof. Fat replacers each have different properties that affect the quality of a food product. In this review, we summarise the literature on the effect of fat replacers on the quality of baked food products. The ideal fat replacers for different types of low-fat baked products were a combination of polydextrose and guar gum in biscuits at 70% fat replacement (FR), oleogels in cake at 100% FR, and inulin in crackers at 75% FR. The use of oatrim (100% FR), bean puree (75% FR) or green pea puree (75% FR) as fat replacers in biscuits were equally successful.https://www.mdpi.com/2304-8158/7/12/192fat replacersbaked productscarbohydratesgumsgelswhole foods |
| spellingShingle | Kathryn Colla Andrew Costanzo Shirani Gamlath Fat Replacers in Baked Food Products Foods fat replacers baked products carbohydrates gums gels whole foods |
| title | Fat Replacers in Baked Food Products |
| title_full | Fat Replacers in Baked Food Products |
| title_fullStr | Fat Replacers in Baked Food Products |
| title_full_unstemmed | Fat Replacers in Baked Food Products |
| title_short | Fat Replacers in Baked Food Products |
| title_sort | fat replacers in baked food products |
| topic | fat replacers baked products carbohydrates gums gels whole foods |
| url | https://www.mdpi.com/2304-8158/7/12/192 |
| work_keys_str_mv | AT kathryncolla fatreplacersinbakedfoodproducts AT andrewcostanzo fatreplacersinbakedfoodproducts AT shiranigamlath fatreplacersinbakedfoodproducts |