Volume 20, Issue 143 (2023)
FSCT 2023, 20(143): 30-44 |
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nazari Z. Production of low-calorie shortening from high internal phase emulsion gel and its application in the food system. FSCT 2023; 20 (143) :30-44
URL: http://fsct.modares.ac.ir/article-7-69463-en.html
URL: http://fsct.modares.ac.ir/article-7-69463-en.html
Food quality and Safety Research Group. Food Science and Technology Research Institute ACECR Mashhad, Iran. , nazari4@gmail.com
Abstract: (757 Views)
Abstract: The current research was conducted to produce a gel emulsion with reduced saturated and Trans fatty acids that can be used as shortening. Hydrocolloids of guar gum, κ-carrageenan, CMC, and maltodextrin were used to prepare gel emulsion. For emulsion stability, PGPR (1%) was used as an emulsifier. In the first phase of the research, for the production of gel emulsion using guar gum from 0 to 0.25%, κ-carrageenan from 0 to 2%, CMC from 0 to 3%, and maltodextrin from 0 to 20%, different formulations were determined by Design Expert software and by Response surface method and optimal design, and samples formulations were produced. Sensory and hardness evaluation tests were performed and regression models for predicting hardness (sensory) responses, overall acceptance, and hardness were presented and the optimal formulation was determined. In the second phase of the research, the optimal formulation of gel emulsion at the levels of 25, 50, 75, and 100% was used to produce biscuits, and the physicochemical, sensory, and peroxide value were investigated. The results showed that by replacing 50% of shortening with biscuit gel emulsion with less amount of fat and saturated fatty acid and without Trans and in terms of physicochemical and sensory properties, it is obtained similar to the sample containing shortening.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2023/05/27 | Accepted: 2023/09/27 | Published: 2023/11/1
Received: 2023/05/27 | Accepted: 2023/09/27 | Published: 2023/11/1
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