Zamenjivači masti na bazi pšeničnih i ovsenih mekinja i njihova primena u formulaciji keksa / Wheat and oat bran based fat replacers and their application in cookie formulation
2018
Milićević, Nataša (https://orcid.org/0000-0003-1773-939X)
Wheat and oat brans, by-products of grain processing, were processed by hydrothermal treatments into the form of gels for partial replacement of fat in food products. Response surface methodology (RSM) approach was applied to examine the effects and to optimize process parameters (bran concentration, homogenization time and homogenization temperature). Wheat and oat bran gels prepared according to the previously determined optimal parameters (for wheat bran: 22.0% bran concentration, homogenization time of 11.7 min and homogenization temperature of 83.2 °C; for oat bran: 22.0 % bran concentration, homogenization time of 10.0 min and homogenization temperature of 95.0 °C) were further incorporated as fat substitutes into the cookie formulation at different levels of substitution (30%, 40% and 50%). The physical, texture and sensory properties of cookies with fat replacers were examined in comparison with the control (full fat) cookies, and the fat replacement level of 30% was chosen as the most suitable in terms of reducing the fat, on the one hand, and achieving the desired mentioned characteristics, on the other. Knowing that the produced fat replacers are nutritionally valuable and rich in functional components, it has been found that the addition of these two functional fat replacers at the level of 30% contributed to the improvement of the nutritional properties of cookies in terms of higher content of dietary fibers, minerals and more favourable ratio of PUFA/SFA, as well as higher content of antioxidant components.
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