Composition and process useful for reducing the fat caloric content of foodstuffs containing fats and oils
2000
Solis, L.R.K. | Hahn, L.A.K.
The fat caloric content of foodstuffs containing fats or oils can be reduced by adding to the foodstuffs an acidic amylaceous fermented composition resulting from a process wherein: a.) a slurry of cereal flour and at last one additional non-cereal starch material is first subjected to gelatinization and further homogenized; b.) inoculated with an acidifying strain or a mixture of acidifying strains selected from Lactobacillus species, Streptococcus thermophilus and Bifidobacterium species; c.) then subjected to a fermentation over a period and at a temperature such as to afford a pH of about 3.5 to 4.6 of the fermented material; and d.) finally stabilized
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