Effect of lemon pectin gel fat substitutes on processing property and quality of cookies
In order to provide a basis for producing low fat cookies,due to the problem of high fat content in traditional cookies,gel prepared with lemon pectin and carboxymethylcellulose sodium as raw materials was used to prepare a fat substitute,and its effect on the processing property and quality of cookies after replacing part of the butter(0％-30％)was discussed.The results showed that the melting range of the butter with or without fat substitutes was within 40 ℃,suggesting that the addition of fat substitutes did not alter the melt-in-the-mouth feel of the butter.After the substitution of fat substitutes,the weight loss ratio of the cookie dough was reduced,the thermal stability was improved,and the gelatinization temperature increased but did not affect the gelatinization of the dough.The optimum fat substitution ratio was determined to be 25％in combination with the rheological characteristics of the dough,thus producing fat-reduced cookies.Scanning electron microscopy showed a reduction in the cross-sectional porosity of the fat-reduced cookies,and the texture and sensory analysis of the cookies showed nonsignificant difference before and after fat substitution(p＞0.05).The fat content and energy of the cookies were reduced by 21.06％and 7.62％respectively through fat substitution.To sum up,lemon pectin gel will not affect the processing performance and quality of cookies after substituting butter properly,and can effectively reduce its fat content and total energy,which has the potential for fat substitutes in the preparation of high-fat baked goods such as cookies.
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