Fat-Based Fat Substitutes

Akoh, C. C.; Chow, C. K.

doi:10.1201/9781420006902.ch17

Cited by 3 publications

(4 citation statements)

References 21 publications

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“…Fat is a major component of ice cream. Fat associated with improving the quality of ice cream, especially texture, mouthfeel, creaminess [22]. In addition, fats also contribute to the formation of flavors ice cream.…”

Section: Resultsmentioning

confidence: 99%

The Role of Mungbean (Phaseolus radiatus) as a Fat Replacer on the Physicochemical Properties of Ice Cream

Nugroho

Hartayanie

Dwiana

2020

InJAR

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Fat replacer can be an alternative in the processing of making ice cream. The use of fat replacers can replace the role of fat as forming texture, flavor, and aroma without reducing the quality of the ice cream. In this research, green beans we used as a fat replacer as a substitution to whipped cream. Mung beans are a high source of protein and carbohydrates. The purpose of this study was to determine the physicochemical characteristics of ice cream with the addition of mung bean flour and determine the optimal ratio of whipped cream optimal and mung bean as a fat replacer. Based on the results of research that has been done ice cream with a ratio of green bean flour: whipped cream (50: 50) has the best quality with a fat content of 7.74%, overrun 78.13%, hardness 17.46 kgf, viscosity 1170 cP.S, melting time is 49.17 minutes. It was concluded that the best ice cream was produced from addition of 25% and 50% green bean flour.

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Section: Resultsmentioning

confidence: 99%

The Role of Mungbean (Phaseolus radiatus) as a Fat Replacer on the Physicochemical Properties of Ice Cream

Nugroho

Hartayanie

Dwiana

2020

InJAR

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“…Even though a variety of fat replacers have been developed, there are unfortunately no ideal fat replacers which completely function like conventional fat [4]. Native starch can sometimes be used to replace fat [1]; however starch modified by acid or enzymatic hydrolysis, oxidation, Abbreviations: NS, native sweet potato starch; CTS, citric acid treated starch; HT, hydrolysis time; AC, acid concentration; DE, dextrose equivalent; WHC, water holding capacity; PV, peak viscosity; BD, break down; TV, trough viscosity; SB, setback; FV, final viscosity; Pt, pasting time; PT, pasting temperature; To, onset temperature; Tp, peak temperature; Tc, final temperatures; H, gelatinization enthalpy.…”

Section: Introductionmentioning

confidence: 99%

“…dextrinization, cross linking, or mono-substitution is more commonly used to achieve desired functional and sensory properties [1]. Generally, acid hydrolysis occurs more rapidly in amorphous regions than in crystalline region and the residue after prolonged acid hydrolysis consists of acid-resistant crystalline parts of amylopectin [5].…”

Section: Introductionmentioning

confidence: 99%

“…With the mounting incidence of diabetes and obesity, low calorie foods have acquired the huge esteem. In general, the best suitable approach in terms of fat reduction diets involves either the use of low-fat foods or fat substitutes or modifications such as trimming of fat from foods [1,2]. Fat Replacers consist of mixtures of lipid-originated fat substitutes, protein-or carbohydrate-originated fat mimetic, or their combinations [3].…”

Section: Introductionmentioning

confidence: 99%

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