首页|Physico-chemical properties of reduced-fat biscuits prepared using O/W cellulose-based pickering emulsion

Physico-chemical properties of reduced-fat biscuits prepared using O/W cellulose-based pickering emulsion

扫码查看
原文链接
  • NSTL
  • Elsevier
This study was aimed at evaluating the potential of oil-in-water (O/W) Pickering emulsions stabilized with dietary fibers as fat substitutes to prepare low-calorie baked foods. The chewy biscuits were used as a research model to evaluate the feasibility of Pickering emulsions with different oil phase volume fractions (10%-50%) as fat substitutes. The dough mixing characteristics and biscuit quality with different fat replacement rates (0%- 90%) were assessed. The bacterial cellulose (BC) and bamboo shoot water-insoluble dietary fiber (BSDF) were used to provide good stabilization of O/W emulsions against coalescence over a period of one month. In the reduced-fat doughs, dietary fiber increased the viscoelasticity of the dough by altering the gluten network structure and forming a discontinuous, irregular matrix. The overall appearance and texture of the biscuits were better when the fat replacement rate was 35%. Moreover, the reduced fat energy was 12.5 kJ/g, and the amount of dietary fiber increased to 1.05 mg/g. The fingdings might expand the potential application of Pickering emulsion stabilized with dietary fibers as fat substitutes in the development of low-fat baked foods.

AppearanceBiscuitDietary fiberFat substitutePickering emulsion

Liang, Hongshan、Li, Yan、Li, Bin、Fang, Zhicai、Luo, Xiaogang、Pei, Ying、Zhong, Chunyan、Liu, Shilin、Xie, Yunxiao、Lei, Yujie、Rong, Jianhua、Zhang, Xingzhong、Li, Jing、Chen, Yijie

展开 >

Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China

Zhejiang Heye Hlth Technol Co Ltd, Anji 313300, Zhejiang, Peoples R China

Wuhan Inst Technol, Sch Chem Engn & Pharm, Wuhan 430073, Peoples R China

Zhengzhou Univ, Sch Mat & Engn, 100 Sci Ave, Zhengzhou 450001, Henan, Peoples R China

Yeguo Food Co Ltd, Haikou 570000, Hainan, Peoples R China

展开 >

2021

10.1016/j.lwt.2021.111745

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.148
  • 14
  • 43