Influence of the Addition of Peach Dietary Fiber in Composition, Physical Properties and Acceptability of Reduced-Fat Muffins

Using Vegetable Puree as a Fat Substitute in Cakes

“…These results agree with work by GrigelmoMiguel et al [26] and Zahn et al [66] who reported that fiber-based fat replacers increased the hardness (firmness) in muffins. Indrani and Rao [29] and Sahin [52] referred the increase in hardness to the decrease in the amount of air bubbles, which are incorporated in the batter during beating and expand during baking, as a result of fat reduction.…”

“…Wekwete and Navder [63] referred this increase to the high moisture content of squash and cantaloupe purees (94.74 and 88.77) compared to only 17.94% moisture of butter. Also, the high fiber content of purees could affect the moisture content as reported by Grigelmo-Miguel et al [26] when studying the influence of the peach dietary fiber in reduced-fat muffins. Khouryieh et al [36] reported that the high water-holding capacity of dietary fiber contributed to water retention in formulations and prevented evaporation during baking, resulting in high moisture content.…”

“…The replacement of 50% baking at significantly increased springiness of the crumb of the cakes, Zahn et al [66] explained this by the increase in the strength of the bonds in the crumb network. While Grigelmo-Miguel et al [26] reported that there was no effect on either cohesiveness or springiness have been observed when replacing lower amounts of baking fat in muffins (≤10%) by peach dietary fiber. Zahn et al [66] suggested that this might be an effect that depends on concentration.…”

The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product

“…In the case of using polydextrose as fat replacer, firmness values were higher than the firmness of control sample. Previous studies in the literature were also indicated that the substitution of fat with carbohydrate based fat replacers caused harder texture in the bakery products (Grigelmo-Miguel et al, 2001;Khouryieh et al, 2005;Zahn et al, 2010;Zoulias et al, 2002). Lee et al (2008) stated that, tiny air bubbles were detained in the fat during dough preparation.…”

Influencia de la adición de un ingrediente funcional en la calidad de un producto de bollería. Aspectos reológicos y texturales y su relación con la aceptación sensorial

“…Isolated fibres from wheat, pineapple and field bean seed hulls were included (5% w/w) in a sponge cake preparation without altering the volume and sensory properties of the final product (Sreenath et al, 1996). Grigelmo-Miguel et al (2001) studied the feasibility of peach dietary fibre to replace oil in a standard muffin recipe; acceptability studies revealed no differences between the control and muffins with 4% of peach fibre. In comparison to traditional fibre, RS possesses the advantage of its white colour and low water retention properties , so it should cause less alteration to the sensory properties of the final baked product as well as to its manufacturing process (Wepner et al, 1999).…”