Fat substitute, Oatrim-5, Use in bakery products and Thai desserts

Oatrim-5 or beta-amylodextrins was tested as fat substitute for butter in bakery products and for coconut cream in Thai desserts. 25 percent oatrim-5 gel was replaced for butter in puffed rice cookie, banana cake and brownie, while coconut cream in coconut custard, mungbean conserve and coconut cream spread was substituted with 15 percent oatrim-5 solution. The results indicated very high acceptance of using oatrim-5 as fat substitute in preparation of both bakery products and Thai desserts. The total replacement of coconut cream with oatrim-5 solution was well accepted in mungbean conserve and coconut cream spread, showing scores of characteristics and acceptability more than 6 (6=like slightly). In particular mungbean conserve and coconut cream spread with 60 percent oatrim-5 replacement had no significantly difference (alpha=0.05) in color, taste, texture and acceptability from their standard formula. Maximum use of oatrim-5 gel was found at 70 percent substitution for butter in banana cake and brownie and of 60 percent in puffed rice cookie. Moreover puffed rice cookie with 50 percent oatrim-5 substitution showed no statistical changes in color appearance, taste and texture when compared to the control. Chemical analysis exhibited reduction in total fat, saturated fat and chloesterol contents. Total fats were decreased at a range of 25.19 percent in brownie to 95.08 percent in mungbean conserve from the controls. Total saturated fats in coconut custard (80 percent oatrim) mungbean conserve (100 percent oatrim) and coconut cream spread (100 percent oatrim) were distinctively lower than the controls at 60.6 , 83.7 and 76.4 percent respectively. Likewise puffed rice cookie (60 percent oatrim), banana cake (70 percent oatrim) and brownie (70 percent oatrim) showed cholesterol reduction at 24.7, 13.5 and 24.1 percent, respectively. For compression force measurement puffed rice cookie and mungbean conserve at the 70 and 100 percent oatrim-5 substitution were greatly increased in maximum force over the standard formula.