Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure
| Autor: | Ana Carla Kawazoe Sato, Marina Dello Staffolo, Rosiane Lopes da Cunha |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
food.ingredient
DAIRY DESSERT Otras Ingenierías y Tecnologías Starch Inulin TEXTURE INGENIERÍAS Y TECNOLOGÍAS Industrial and Manufacturing Engineering Alimentos y Bebidas chemistry.chemical_compound 0404 agricultural biotechnology food Fiber Food science Response surface methodology Safety Risk Reliability and Quality Sugar Syneresis Process Chemistry and Technology food and beverages 04 agricultural and veterinary sciences 040401 food science Psyllium Carrageenan SYNERESIS chemistry PLANT FIBERS Food Science |
| DOI: | 10.1007/s11947-017-1872-9 |
| Popis: | Effect of plant fibers, carrageenan, and starch concentration on mechanical properties and syneresis measurements of low-calorie dairy desserts was studied simultaneously using the response surface methodology. Apple, bamboo, inulin, wheat, and psyllium fibers were tested individually, through five distinct experimental designs. Results were compared to a regular dairy dessert, formulated with sugar and whole milk, and a low-calorie formulation with no added fiber. Diet dessert with no added fiber presented higher syneresis and impaired mechanical properties as compared to regular formulation. Results showed that carrageenan, starch, and fibers played distinct roles in compensating the reduction observed on the syneresis test and mechanical properties of low-calorie desserts. While carrageenan and starch showed higher influence on reducing gel syneresis, fiber addition decreased the negative effect on mechanical properties resulting from the fat/sugar removal of the diet formulation. Fil: Dello Staffolo, Marina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Sato, Ana C. K.. Universidade Estadual de Campinas; Brasil Fil: Cunha, Rosiane L.. Universidade Estadual de Campinas; Brasil |
| Databáze: | OpenAIRE |
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