The use of guar and xanthan gums in the production of 'light' low fat cakes

International Journal of Food Science and Technology

Volumn 39, Issue 9, 2004, Pages 959-966

  Zambrano, Francy ^a   Despinoy, P ^a   Ormenese, R C S C ^a   Faria, E V ^a  

^a INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Acceptability test; Fat substitutes; Hydrocolloids

Indexed keywords

ACCEPTABILITY TESTS; FAT SUBSTITUTES; HYDROCOLLOIDS;

CRYSTALLIZATION; CRYSTALS; ELASTICITY; EMULSIONS; FOOD PROCESSING; GELS; ICE; TEXTURES;

OILS AND FATS;

CYAMOPSIS TETRAGONOLOBA;

EID: 9744221174     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00864.x     Document Type: Article

References (17)

1. Alabaster, O. (1997). O papel das fibras alimentares na alimentação ocidental. Boletim Informativo da Kellogg's sobre Nutrição e Saúde, 7, 2-6.
2. American Association of Cereal Chemists (AACC) (1995). Approved Methods of the American Association of Cereal Chemists, 9th edn, Vol. 1, 2. St Paul: American Association of Cereal Chemists.
3. Cunniff, P. (1998). Official Methods of Analysis of the Association of Official Analytical Chemists, 16th edn. AOAC: Arlington.
4. Firestone, D. (1998). Official Methods Recommended Practices of the American Oil Chemists Society - AOCS. 5th edn, Vol. 1, 2. Champaign: AOCS.
5. Hudnall, M.J., Connor, S.L. & Connor, W.E. (1991). Position of the American Association: fat replacement. Journal of the American Dietetics Association, 91, 1285-1288.
6. Lucca, P.A. & Tepper, B.J. (1994). Fat replacers and the functionality of fat foods. Trends in Food Science and Technology, 5. 12-19.
7. Meilgaard, M., Civille, G.V. & Carr, B.T. (1999). Sensory Evaluation Techniques, 3rd edn. Florida: CRC Press.
8. Ministry of Health (1998a). Brasil. Portaria no 27 de 13 de Janeiro de 1998. Informação Nutricional Complementar. Diário Oficial da União. Brasília, 16 de Janeiro de 1998.
9. Ministry of Health (1998b). Brasil. Portaria no 41 de 13 de Janeiro de 1998. Rotulagem Nutricional de Alimentos Embalados. Diário Oficial da União. Brasília, 21 de Janeiro de 1998.
10. National Association of Surveying Agencies (1997). Critério de classificacão econômica Brasil, 1997, Available from http://www.anep.org.br (accessed April 13 1998).
11. Pizzinatto, A. & Campagnolli, D.M.F. (1993). Avaliação tecnológica de produtos derivados de farinha de trigo (pão, macarrão, biscoito). Campinas: ITAL.
12. SAS (1985). Statistical Analysis System, Version 6.12. Cary, USA: SAS. Singhai, R.S., Gupta, A.K. & Kulkarni, P.R. (1991). Low calorie fat substitutes. Trends in Food Science and Technology, 2, 241-244.
13. SAS (1985). Statistical Analysis System, Version 6.12. Cary, USA: SAS. Singhai, R.S., Gupta, A.K. & Kulkarni, P.R. (1991). Low calorie fat substitutes. Trends in Food Science and Technology, 2, 241-244.
14. Stable Micro Systems (1997). User Manual. Textura Analyser modela TA-XT2i, Godalming, version 6.10 e 7.10. Fasdfafas: Stable Micro Systems.
15. Summerkamp, B. & Hesser, M. (1990). Fat substitute up date. Food Technology, 44, 92-97.
16. Ward, F.M. (1997). Hydrocolloid systems as fat mimetic in bakery products: icings, glazes and fillings. Cereal Foods World, 42, 386-390.
17. Waring, S. (1988). Shortening replacement in cakes. Food Technology, 42, 114. 116-117.