Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality?
Visualitza/Obre
Data de publicació
2021-08-18ISSN
0950-5423
Resum
Replacing fat and saturated fat in baked goods without affecting their quality characteristics is a challenging task. This study evaluated complete and partial substitution of saturated fats (butter and palm oil) by structured emulsions [SE, oil (sunflower) – in – water (fibre-water) emulsion] in cookies by investigating its impact on product quality. Nutritional labelling underlined a drastic reduction in saturated fatty acids [−35% (50% substitution) and −73% (100% substitution)] compared to their conventional counterparts (butter and palm oil). Partial substitution did not markedly affect physicochemical properties, while complete substitution resulted in thinner, harder and darker cookies compared to the controls. Particularly, cookies made with (50:50) structured emulsion – palm oil had the highest sensory scores, and they were perceived as soft, buttery and crunchy. Thus, the use of structured emulsion might be a valuable alternative to develop a potentially healthier product with acceptable sensory properties.
Tipus de document
Article
Versió del document
Versió publicada
Llengua
English
Matèries (CDU)
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Pàgines
9
Publicat per
Wiley
Publicat a
International Journal of Food Science and Technology
Citació
Boukid, Fatma, Eleonora Carini, Elena Curti, Agoura Diantom, Roberto Corte, and Elena Vittadini. 2021. "Can A Structured Emulsion (Fat In Water‐Fibre System) Substitute Saturated Fat In Cookies Without Hampering Their Quality?". International Journal Of Food Science & Technology 56 (10): 5071-5079. doi:10.1111/ijfs.15301.
Programa
Funcionalitat i Seguretat Alimentària
Aquest element apareix en la col·lecció o col·leccions següent(s)
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