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Registros recuperados: 7
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Application of fats in some food products Ciênc. Tecnol. Aliment.
Rios,Raquel Vallerio; Pessanha,Meibel Durigan Ferreira; Almeida,Poliana Fernandes de; Viana,Clara Leonel; Lannes,Suzana Caetano da Silva.
Fats and oils are very important raw materials and functional ingredients for several food products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings, margarines, and other specially tailored products. Formulated products are made with just about every part of chemistry, but they are not simple chemicals. In general, they consist of several, and often many, components. Each of these components has a purpose. Most formulated products have a micro- or nano-structure that is important for their function, but obtaining this structure is often the big challenge. Due to a rise in overweight or obesity, health concerns have increased. This fact has led to the need to the develop products with low fat content, which have become a market...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fat replacer; Ice cream; Breadmaking; Chocolate; Microstructure; New trends.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100001
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Avaliação da vida-de-prateleira de bebidas lácteas preparadas com "fat replacers" (Litesse e Dairy-lo) Ciênc. Tecnol. Aliment.
Sivieri,Katia; Oliveira,Maricê Nogueira de.
Face ao aumento de peso e ao aparecimento de doenças cardiovasculares na população mundial devido ao consumo de alimentos altamente calóricos, o desenvolvimento de alimentos com baixo ou reduzido teor de gordura torna-se essencial. Estudou-se o efeito da adição de "fat replacers" (Litesse e Dairy-lo) na vida-de-prateleira de bebidas lácteas. No presente trabalho as variáveis independentes Litesse (X1) e Dairy-lo (X2) foram empregadas nas concentrações 0,50,1,50, 2,50% em peso, com 7 combinações calculadas e 3 repetições do ponto central utilizando a metodologia de superfície resposta. As bebidas lácteas foram avaliadas através de análises químicas (valor de pH, acidez total titulável, teores de sólidos totais e tirosina) e sensoriais (aparência, sabor e...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bebida láctea; Vida-de-prateleira; Fat replacer; Litesse; Dairy-lo.
Ano: 2002 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612002000100005
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Development and assessment of acceptability and nutritional properties of a light snack Ciênc. Tecnol. Aliment.
Capriles,Vanessa Dias; Soares,Rosana Aparecida Manólio; Arêas,José Alfredo Gomes.
A light snack was developed using a fat replacer as a flavor fixative agent. The product presented a calorie reduction of up to 47.5% in comparison with products available on the market. The impact of this fat replacer on the sensory properties was determined by comparing this light snack to the traditional ones. No significant difference in texture was observed; however, there was a difference in color (deltaE = 8.67), due mainly to luminosity (deltaL = 7.79). The light snack presented high sensory acceptability (7.27 ± 1.3; 82.5% of grades were > 7 on 9-point hedonic scale); no significant difference in snack acceptability was observed. However, the traditional snack was significantly preferred in sensory terms (p < 0.05). In an opinion survey when...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Light snack; Fat replacer; Consumer acceptance; Food extrusion.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300021
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Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir Ciênc. Tecnol. Aliment.
Montanuci,Flávia Daiana; Pimentel,Tatiana Colombo; Garcia,Sandra; Prudencio,Sandra Helena.
The effect of inulin addition and starters (Kefir grains or commercial starter culture) on the microbial viability, texture, and chemical characteristics of Kefir beverages prepared with whole or skim milk was evaluated during refrigerated storage. The type of starter did not influence microbial viability during the storage of the beverages, but the chemical and textural changes (decreases in pH, lactose concentration, and inulin and increased acidity, firmness, and syneresis) were more pronounced in the formulations fermented with grains than those fermented with the starter culture. The addition of inulin did not influence acidity or viability of lactic acid bacteria, but in general, its effect on the survival of acetic acid bacteria, Lactococcus and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fermented milk; Fat replacer; Storage stability.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400031
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Orange fiber as a novel fat replacer in lemon ice cream Ciênc. Tecnol. Aliment.
Crizel,Tainara de Moraes; Araujo,Rubilene Ramos de; Rios,Alessandro de Oliveira; Rech,Rosane; Flôres,Simone Hickmann.
Orange fiber was used as a novel fat replacer in light lemon ice cream. Nine ice cream formulations were compared: standard control ice cream (IC); ice cream with fiber (F1) from the peel, bagasse, and orange seed (ICA and ICB); ice cream with fiber (F2) from the orange peel alone (ICC and ICD); ice cream with fiber (F3) from the peel, bagasse, and orange seed pretreated with hydro-distillation (ICE and ICF); and ice cream with fiber (F4) from the orange peel pretreated with hydro-distillation (ICG and ICH).The orange fiber reduced the ice cream fat content (50 %) and the overrun ratio and increased the fiber content and the hardness, gumminess, and springiness values, but it did not affect the adhesiveness and odor of the samples. The samples with 1.0 %...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Orange fiber; Fat replacer; Ice cream; Pre-treatment; By-products; Sensory acceptance.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200017
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Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer. Repositório Alice
SCHEUER, P. M.; DI LUCCIO, M.; ZIBETTI, A. W.; MIRANDA, M. Z. de; FRANCISCO, A. de.
Tipo: Separatas Palavras-chave: Bread; Fat replacer; Sensory trained panel; Texture profile; Whole-wheat flour; Substituto da gordura; Grupo de análise sensorial; Padrão de textura; Farinha de trigo integral.; Panificação..
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1051010
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The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product Ciênc. Tecnol. Aliment.
SERIN,Seher; SAYAR,Sedat.
Abstract Pogaca is a traditional high-fat bakery product in Turkey. This study was conducted to evaluate the effect of fat replacement in pogaca formulation by various amounts (5, 10 and 15 g on 100 g wheat flour basis) of inulin, polydextrose and maltodextrin on the properties of dough and quality of pogaca. Dough stickiness values were increased by increasing the amount of fat replacer at the all fat reduction levels (20, 30 and 40%) studied. Extensibility and resistance to extension values of dough were also significantly changed due to the fat replacement. Sensory analysis of pogaca showed that the formulations prepared by maltodextrin and polydextrose generally received higher scores than the formulation prepared by inulin. Overall, it was observed...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Dough stickiness; Fat replacer; Pogaca; Sensory analysis.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100025
Registros recuperados: 7
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