Textural properties of low-fat cookies containing carbohydrate- or protein-based fat replacers

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	2014-03-01T01:18:24Z
dc.date.available	2014-03-01T01:18:24Z
dc.date.issued	2002	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/14983
dc.subject	Fat replacers	en
dc.subject	Low-fat cookies	en
dc.subject	Textural properties	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Brittleness	en
dc.subject.other	Carbohydrates	en
dc.subject.other	Mathematical models	en
dc.subject.other	Oils and fats	en
dc.subject.other	Proteins	en
dc.subject.other	Textures	en
dc.subject.other	Viscoelasticity	en
dc.subject.other	Fat replacers	en
dc.subject.other	Food products	en
dc.title	Textural properties of low-fat cookies containing carbohydrate- or protein-based fat replacers	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0260-8774(02)00111-5	en
heal.identifier.secondary	http://dx.doi.org/10.1016/S0260-8774(02)00111-5	en
heal.language	English	en
heal.publicationDate	2002	en
heal.abstract	Carbohydrate- or protein-based fat mimetics were used to replace up to 50% of fat in cookies. The effect of the type of fat mimetic and of the percentage of fat replacement on textural behaviour of the products was studied by compression tests. The stress-strain curves obtained were fitted by an exponential equation containing as parameters the maximum stress (sigma(max)), the maximum strain (epsilon(max)) and a viscoelastic exponent (f), A simple mathematical model for sigma(max) and the ratio sigma(max)/epsilon(max). indicative of hardness and brittleness of the cookies, respectively. vas developed. Both these values depended on the percentage of fat replacement and the type of fat replacer used. Hardness and brittleness of the cookies generally increased with fat replacement, but a moderate increase was obtained by some of the fat mimetics. resulting in products with better textural characteristics than their low fat, no mimetic-added counterparts. The viscoelastic exponent increased also with fat replacement and the model parameters depended on the type of the fat mimetic. (C) 2002 Published by Elsevier Science Ltd.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.doi	10.1016/S0260-8774(02)00111-5	en
dc.identifier.isi	ISI:000179242700008	en
dc.identifier.volume	55	en
dc.identifier.issue	4	en
dc.identifier.spage	337	en
dc.identifier.epage	342	en