Effect of fat mimetics on physical, textural and sensory properties of cookies

Zoulias, EI; Oreopoulou, V; Tzia, C

dc.contributor.author	Zoulias, EI	en
dc.contributor.author	Oreopoulou, V	en
dc.contributor.author	Tzia, C	en
dc.date.accessioned	2014-03-01T01:15:34Z
dc.date.available	2014-03-01T01:15:34Z
dc.date.issued	2000	en
dc.identifier.issn	1094-2912	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/13594
dc.subject	Sensory Properties	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	REPLACERS	en
dc.subject.other	FOODS	en
dc.title	Effect of fat mimetics on physical, textural and sensory properties of cookies	en
heal.type	journalArticle	en
heal.identifier.primary	10.1080/10942910009524643	en
heal.identifier.secondary	http://dx.doi.org/10.1080/10942910009524643	en
heal.language	English	en
heal.publicationDate	2000	en
heal.abstract	Soft-type cookies were prepared with up to 35% fat replacement by fat mimetics, namely Litesse (improved polydextrose), CdeLight MD 01970 (maltodextrins), Dairytrim (b-glucans), pectin and Simplesse Dry 100 (a blend of micropatriculated whey proteins and emulsifiers). Physical, textural and sensory properties of the cookies were measured. All formulations with fat replacement up to 23% showed properties similar to control cookies except hardness. Cookies with 35% fat replacement by Litesse, a combination of Litesse and CdeLight MD 01970 and a combination of Litesse and Simplesse Dry 100 (50% each) presented a greater hardness, but physical properties as well as flavor and general acceptance comparable to the control cookies.	en
heal.publisher	MARCEL DEKKER INC	en
heal.journalName	INTERNATIONAL JOURNAL OF FOOD PROPERTIES	en
dc.identifier.doi	10.1080/10942910009524643	en
dc.identifier.isi	ISI:000165336400005	en
dc.identifier.volume	3	en
dc.identifier.issue	3	en
dc.identifier.spage	385	en
dc.identifier.epage	397	en