Influence of a protein concentrate used as a fat substitute on the quality of cheese bread

Brazilian Archives of Biology and Technology

Silvia Silveira Clareto¹  David Lee Nelson¹  Accácia Júlia Guimarães Pereira¹ 

[1] ,Universidade Federal de Minas Gerais Faculdade de Farmácia Departamento de AlimentosBelo Horizonte MG ,Brasil

关键词: Cheese bread;    fat substitute;    caloric reduction;    lipid reduction;   

DOI  :  10.1590/S1516-89132006000700020

来源: SciELO

【 摘 要 】

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%.

【 授权许可】

CC BY-NC   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License