Data/hora: 09/06/2024 03:45:14

Provedor de dados: | 52
País: | Brazil
Título: | Influence of a protein concentrate used as a fat substitute on the quality of cheese bread
Autores: | Clareto,Silvia Silveira; Nelson,David Lee; Pereira,Accácia Júlia Guimarães.
Data: | 2006-11-01
Ano: | 2006
Palavras-chave: | Cheese bread; Fat substitute; Caloric reduction; Lipid reduction.
Resumo: | The effects of the use of a protein concentrate as a fat substitute on the quality of cheese bread were investigated. Based on a 10% basic fat formulation, the substitution of 10, 25, 50, 75 and 100% of the oil in the formula was tested. Physical characteristics were measured, and sensorial parameters were determined. The products with lower levels of fat substitute had higher levels of acceptability. With the increase in the degree of substitution, the cheese bread products were harder, had a thicker crust and presented a less pleasant appearance, less pronounced cheese flavor and a lower degree of acceptance. The use of a fat substitute resulted in a product with a significantly lower fat content and a caloric reduction greater than 25%.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132006000700020
Editor: | Instituto de Tecnologia do Paraná - Tecpar
Relação: | 10.1590/S1516-89132006000700020
Formato: | text/html
Fonte: | Brazilian Archives of Biology and Technology  v.49 n.6 2006
Fonte: | info:eu-repo/semantics/openAccess