Sunflower Oil-Water-Cellulose Ether Emulsions as Trans-Fatty Acid-Free Fat Replacers in Biscuits: Texture and Acceptability Study

Food and Bioprocess Technology

Volumn 6, Issue 9, 2013, Pages 2389-2398

  Tarancon P ^a   Salvador, A ^a   Sanz, T ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Biscuit; Cellulose ether; Shortening replacer; Texture; Trans free

Indexed keywords

BISCUIT; CELLULOSE ETHER; CONSUMER ACCEPTANCE; INSTRUMENTAL TEXTURE; SHORTENING REPLACER; TEXTURE PROPERTIES; THERMAL GELATION; TRANS-FREE;

CELLULOSE; ELASTICITY; ETHERS; FATTY ACIDS; GELATION; HARDNESS; TEXTURES;

EMULSIFICATION;

HELIANTHUS;

EID: 84881543820     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0878-6     Document Type: Article

References (27)

1. Baltsavias, A., Jurgens, A., & van Vliet, T. (1999). Fracture properties of short-dough biscuits: effect of composition. Journal of Cereal Science, 29(3), 235-244.
2. Chevallier, S., Colonna, P., Buléon, A., & Della Valle, G. (2000). Physicochemical behaviors of sugars, lipids, and gluten in short dough and biscuit. Journal of Agricultural and Food Chemistry, 48(4), 1322-1326.
3. Conforti, F. D., Charles, S. A., & Duncan, S. E. (1996). Sensory evaluation and consumer acceptance of carbohydrate-based fat replacers in biscuits. Journal of Consumer Studies and Home Economics, 20(3), 285-296.
4. Drewnowski, A. (1992). Sensory properties of fats and fat replacements. Nutrition Reviews, 50(4 II), 17-20.
5. Drewnowski, A., Nordensten, K., & Dwyer, J. (1998). Replacing sugar and fat in cookies: impact on product quality and preference. Food Quality and Preference, 9(1-2), 13-20.
6. Dunn, P. D., Burton, J. D., Xu, X., & Atkins, A. G. (2007). Paths swept out by initially slack flexible wires when cutting soft solids; when passing through a very viscous medium; and during regelation. Proceedings of the Royal Society A: Mathematical, Physical and Engineering Sciences, 463(2077), 1-20.
7. Forker, A., Zahn S., & Rohm H. (2011). A combination of fat replacers enables the production of fat-reduced shortdough biscuits with high-sensory quality. Food and Bioprocess Technology. doi: 10. 1007/s11947-011-0536-4.
8. Goh, S., Charalambides, M., & Williams, J. (2005). On the mechanics of wire cutting of cheese. Engineering Fracture Mechanics, 72(6), 931-946.
9. Grigelmo-Miguel, N., Carreras-Boladeras, E., & Martín-Belloso, O. (2001). Influence of the addition of peach dietary fiber in composition, physical properties and acceptability of reduced-fat muffins. Food Science and Technology International, 7(5), 425-431.
10. Hadnadev, M., Dokić, L., Hadnadev, T. D., Pajin, B., & Krstonošić, V. (2011). The impact of maltodextrin-based fat mimetics on rheological and textural characteristics of edible vegetable fat. Journal of Texture Studies, 42(5), 404-411.
11. Inglett, G., Warner, K., & Newman, R. (1994). Sensory and nutritional evaluations of oatrim. Cereal Foods World, 39(10), 755.
12. Kobayashi, K., Huang, C.-I., & Lodge, T. P. (1999). Thermoreversible gelation of aqueous methylcellulose solutions. Macromolecules, 32(21), 7070-7077.
13. Labuza, T. P., & Dugan, L. (1971). Kinetics of lipid oxidation in foods. Critical Reviews in Food Science and Nutrition, 2(3), 355-405.
14. Laguna, L., Salvador, A., Sanz, T., & Fiszman, S. M. (2011). Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits. LWT- Food Science and Technology, 44(3), 737-746.
15. Leland, J. V. (1997). Flavor interactions: the greater whole. Food Technology, 51(1), 75-80.
16. Manley, D. (2000). Technology of biscuits, crackers and cookies (3rd ed.). Cambridge: Woodhead.
17. Micha, R., & Mozaffarian, D. (2010). Saturated fat and cardiometabolic risk factors, coronary heart disease, stroke, and diabetes: a fresh look at the evidence. Lipids, 45(10), 893-905.
18. Pareyt, B., & Delcour, J. A. (2008). The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookies. Critical Reviews in Food Science and Nutrition, 48(9), 824-839.
19. Pareyt, B., Wilderjans, E., Goesaert, H., Brijs, K., & Delcour, J. A. (2008). The role of gluten in a sugar-snap cookie system: a model approach based on gluten-starch blends. Journal of Cereal Science, 48(3), 863-869.
20. Piteira, M. F., Maia, J. M., Raymundo, A., & Sousa, I. (2006). Extensional flow behaviour of natural fibre-filled dough and its relationship with structure and properties. Journal of Non-Newtonian Fluid Mechanics, 137(1-3), 72-80.
21. Sabanis, D., & Tzia, C. (2009). Effect of rice, corn and soy flour addition on characteristics of bread produced from different wheat cultivars. Food and Bioprocess Technology, 2(1), 68-79.
22. Sanz, T., Fernández, M. A., Salvador, A., Muñoz, J., & Fiszman, S. M. (2005). Thermogelation properties of methylcellulose (MC) and their effect on a batter formula. Food Hydrocolloids, 19(1), 141-147.
23. Sarkar, N. (1979). Thermal gelation properties of methyl and hydroxypropyl methylcellulose. Journal of Applied Polymer Science, 24(4), 1073-1087.
24. Seker, I. T., Ozboy-Ozbas, O., Gokbulut, I., Ozturk, S., & Koksel, H. (2010). Utilization of apricot kernel flour as fat replacer in cookies. Journal of Food Processing and Preservation, 34(1), 15-26.
25. Sudha, M. L., Srivastava, A. K., Vetrimani, R., & Leelavathi, K. (2007). Fat replacement in soft dough biscuits: its implications on dough rheology and biscuit quality. Journal of Food Engineering, 80(3), 922-930.
26. Zoulias, E., Oreopoulou, V., & Tzia, C. (2000). Effect of fat mimetics on physical, textural and sensory properties of cookies. International Journal of Food Properties, 3(3), 385-397.
27. Zoulias, E. I., Oreopoulou, V., & Kounalaki, E. (2002). Effect of fat and sugar replacement on cookie properties. Journal of the Science of Food and Agriculture, 82(14), 1637-1644.