Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulations

Majzoobi, Mahsa; Mohammadi, Mahshid; Mesbahi, Gholamreza; Farahnaky, Asgar

doi:10.1111/jtxs.12330

Cited by 26 publications

(25 citation statements)

References 29 publications

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“…Samples with 50% substitution presented the lowest Aw, an effect that could be attributed to the inulin and chia mucilage present in the functional ingredient with high water binding capacity. This fact was also described by Majzoobi, Mohammadi, Mesbahi, and Farahnaky (2018) when using inulin as fat replacer, where >50% substitutions had higher Aw probably due to the higher water content in the formulations. It has also been described in cake matrices that fat can encapsulate pockets of high water ingredients resulting in lower water activity.…”

Section: Resultssupporting

confidence: 73%

Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations

Gutiérrez‐Luna

Ansorena

Astiasarán

2020

Journal of Food Science

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The addition of different amounts of a functional ingredient composed of water, inulin, chia seeds, and hemp or flaxseed oil was examined as butter replacer to improve the nutritional value of muffins. Nutritional, technological, and sensory characteristics of the reformulated products were assessed, as well as the stability under storage at room temperature. One control and six modified formulations with three levels of butter replacement (50%, 75%, and 100%) were analyzed. Modified muffins improved their nutritional profile, reducing up to 78% of fat and increasing fiber (up to 62.5%) and omega-3 fatty acids content (from 0.12 g/100 g of product to 0.62 g and 1.55 g in hemp and flaxseed oil samples, respectively). Sensory analysis revealed that flaxseed oil samples were indistinguishable from the control in all evaluated attributes, even in the highest level of replacement. During storage, texture of modified samples behaved similar to the control and no oxidation problems were observed in any of the formulations. Therefore, the functional ingredient proved to be a feasible alternative for replacing butter in muffins, preserving the quality attributes and making them healthier foods.

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Section: Resultssupporting

confidence: 73%

Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations

Gutiérrez‐Luna

Ansorena

Astiasarán

2020

Journal of Food Science

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“…As a fat substitute, inulin has been used in different products, such as: cake (Majzoobi, Mohammadi, Mesbahi, & Farahnaky, 2018); processed cheese analogues (Solowiej et al, 2015); shortbread cookies (Giarnetti, Paradiso, Caponio, Summo, & Pasqualone, 2015); dough and biscuit (Krystyjan, Gumul, Ziobro, & Sikora, 2015); cheese (Karimi, Azizi, Ghasemlou, & Vaziri, 2015); ice cream (Tiwari, Sharma, Kumar, & Kaur, 2014;Akalin et al, 2008), and pork meatballs (Flaczyk, Gorecka, Kobus, & Szymandera-Buszka, 2009).…”

Section: Introductionmentioning

confidence: 99%

Effects of inulin and canistel addition in the physical characteristics of fat-reduced processed cheese

Saraiva

Licci

Anjo

et al. 2020

RSD

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Processed cheese is characterized as a homogeneous mixture, formed mainly by protein and fat, which directly influence its texture. When using fat substitute ingredients, such as hydrocolloids, it is important to evaluate their effect on the physical properties of the final product. The inulin was used as a fat substitute, and canistel, an exotic fruit, as a natural dye and source of bioactive compounds, with the aim of developing processed cheese reduced in fat by 50% (R50) and 100% (R100) and evaluate the effect of this reduction on rheological and texture properties compared to a Standard (S) formulation. Carotenoid content, color, texture and dynamic rheological properties (frequency and temperature scanning) were evaluated. Fat-reduced processed cheeses showed a yellowish color, an increase of more than 10x in the carotenoid content and hardness value reduction in relation to the S. All formulations demonstrated the viscoelastic behavior and the elastic properties were predominant throughout the temperature sweep, mainly for the R50, showing greater stability. The use of inulin and canistel in a product with reduced fat has potential for the food industry, since the first maintains the physical characteristics of the product while the second, increases the content of bioactive compounds and gives natural coloring.

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“…Inulin is widely used in the food industry for various purposes such as gel forming, low calorie sweetener and as dietary fiber [14]. Mostly, inulin is utilized as fat replacer and various studies examined addition of inulin to decrease fat level in different food products such as cheese, milk, yogurt and ice cream, meat and poultry products, bread, biscuits and cereal [15][16][17][18][19]. The ability of inulin in fat substituting goes back to its particle gel properties.…”

Section: Introductionmentioning

confidence: 99%

Effect of corn bran as a fat replacer on quality characteristics of low-fat mayonnaise sauce

2019

Biointerface Res Appl Chem

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Background: Nowadays, obesity, hypertension and cardiovascular diseases are increasing because of using foodstuffs with high fat content. Therefore, attention has been drawn to produce low calorie foods by reducing or eliminating fat through application of fat replacers. Different levels of corn bran as a fat replacer were utilized to manufacture low-fat mayonnaise. Four treatments were prepared including control without corn bran (IZ1), low-fat with 25% corn bran (IZ2), low-fat with 50% corn bran (IZ3) and low-fat with 75% corn bran (IZ4). Finally, the effect of this replacement on chemical composition, viscosity, color, total phenolic content and sensory properties were investigated. Physicochemical analysis showed that the low-fat mayonnaise samples had higher water activity and acid value during storage and lower pH values in storage time than the full-fat samples. The apparent viscosity of samples containing corn bran increased by increasing the level of corn bran. Also, sensory evaluation indicated that IZ1 obtained the highest scores in some properties such as texture, mouth feel, viscosity and intent to purchase compared to other sample. Moreover, the lightness value (L*) of low-fat mayonnaise decreased by increasing the level of corn bran. It can be concluded that corn bran can be used in the formulation of low-fat mayonnaise as a fat replacer with acceptable physicochemical and sensory properties.

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Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulations

Cited by 26 publications

References 29 publications

Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations

Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations

Effects of inulin and canistel addition in the physical characteristics of fat-reduced processed cheese

Effect of corn bran as a fat replacer on quality characteristics of low-fat mayonnaise sauce

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