Research and Development of Fat Replacer Citrus Fiber Applied in the Baking Products
| Autor: | Chun-Hao Su, 蘇醇浩 |
|---|---|
| Rok vydání: | 2013 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 101 In recent years, high fiber, low fat and low calorie are the major research trends In recent years, high fiber, low fat and low calorie are the major research trends in baking industry. Decreasing the content of saturated fatty acids in baking products could lower the risk of obesity, hyperlipidemia, cardiovascular diseases and colon cancer. In this study, citrus fiber was used to replace baking lipids for the development of baking products, and we aimed (1) to evaluate the effects of baking lipids on the physical properties of breads; (2) to investigate the physicochemical properties and texture of breads with fat replacer citrus fiber or fat before and after baking; and (3) to develop bread and muffin products using fat replacer citrus fiber. The physical properties of breads with different lipid compositions (0％, 5％, 10％, 15％ and 20％ of fat or oil) were evaluated. Results indicated that the best baking lipid was fat, and compared with 15% oil, dough with 15% fat showed significantly better agitating quality, bread specific volume, color and hardness, but the breads with 20% fat or oil showed adverse effects on bread quality. The physicochemical properties and texture of breads with 0％, 2％, 4％, 6％ and 8％ fat replacer citrus fiber or fat before and after baking were evaluated. Results indicated that the bread quality would decrease when the citrus fiber content increased. Compared with 8% fat, bread with 8% fat replacer citrus fiber showed significantly lower agitating quality, color, volume and hardness but higher moisture content; besides, bread with 8% citrus fiber also could lower the hardness increasing rate and the product volume was acceptable. Therefore, for the similar quality as using fat, the optimal citrus fiber replacing ratios were 2% and 4%. The potential of fat replacer citrus fiber applied in the development of bread and muffin products with different replacing ratios was investigated. Results showed that for both bread and muffin products, the product quality would decrease when the citrus fiber replacing ratio increased. The sensory evaluation indicated that there was no significant difference in products with fat only and fat replaced with 2% and 4% citrus fiber; besides, fat replaced with 2%, 4% and 6% citrus fiber were acceptable for evaluators. In conclusion, fat was the best baking lipid, and the product with higher citrus fiber content possessed a relative smaller volume, which might adversely affect the consumer buying behavior; however, citrus fiber could lower the hardness increasing rate and had a significantly higher moisture content than fat. Therefore, using fat replacer citrus fiber to replace fat could not only reduce the use of fat but also increase the intake of dietary fiber, which corresponds to the trend of baking industry to produce healthy products, suggesting that the fat replacer citrus fiber has the potential to be applied in the bread-related products. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
| Externí odkaz: |
|