Effect of Avocado Fruit Puree as Fat Replacer on the Physical, Textural and Sensory Properties of Shortened Cakes

Nguyen, D.; Carotenuto, Marco; Khan, Sheeraz Ahmad; Bhaduri, Sikha; Ghatak, R.; Navder, Khursheed

doi:10.1016/j.jand.2013.06.206

Cited by 2 publications

(3 citation statements)

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“…However, the use of HOSO as a fat replacer was not considered successful as it has significant impact on the volume, colour and texture of the biscuits. The use of avocado puree as a fat replacer in cake and biscuits was successful at 50% FR, as it did not impact consumer acceptance [51,65]. However, at 75–100% FR, acceptance of the low-fat cake decreased compared to the control cake containing shortening [65].…”

Section: Summary Of the Current Fat Replacers Used In Baked Productsmentioning

confidence: 99%

“…The use of avocado puree as a fat replacer in cake and biscuits was successful at 50% FR, as it did not impact consumer acceptance [51,65]. However, at 75–100% FR, acceptance of the low-fat cake decreased compared to the control cake containing shortening [65]. Apple puree or pomace was the only whole food fat replacer to result in a reduction in sensory quality and consumer acceptance, even at low FR levels (10%) [66,67].…”

Section: Summary Of the Current Fat Replacers Used In Baked Productsmentioning

confidence: 99%

“…However, there were significant changes to the physical properties of cake when using oleogels at FR levels ≥50% [58] which might lead to difficulty during cake production. An alternative could be avocado puree which was only successful at 50% FR but had less of an impact on the physical properties of cake [65], or inulin which was successful up to 75% FR but had an impact on the physical and textural properties of cake [34].…”

Section: Industry Recommendations and Conclusionmentioning

confidence: 99%

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Fat Replacers in Baked Food Products

Colla

Costanzo

Gamlath

2018

Foods

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Fat provides important sensory properties to baked food products, such as colour, taste, texture and odour, all of which contribute to overall consumer acceptance. Baked food products, such as crackers, cakes and biscuits, typically contain high amounts of fat. However, there is increasing demand for healthy snack foods with reduced fat content. In order to maintain consumer acceptance whilst simultaneously reducing the total fat content, fat replacers have been employed. There are a number of fat replacers that have been investigated in baked food products, ranging from complex carbohydrates, gums and gels, whole food matrices, and combinations thereof. Fat replacers each have different properties that affect the quality of a food product. In this review, we summarise the literature on the effect of fat replacers on the quality of baked food products. The ideal fat replacers for different types of low-fat baked products were a combination of polydextrose and guar gum in biscuits at 70% fat replacement (FR), oleogels in cake at 100% FR, and inulin in crackers at 75% FR. The use of oatrim (100% FR), bean puree (75% FR) or green pea puree (75% FR) as fat replacers in biscuits were equally successful.

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Section: Summary Of the Current Fat Replacers Used In Baked Productsmentioning

confidence: 99%