Volume 8, Issue 32 (2011)
FSCT 2011, 8(32): 45-52 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Use of gelatin as a fat replacer for low fat cream production. FSCT 2011; 8 (32) :45-52
URL: http://fsct.modares.ac.ir/article-7-7449-en.html
URL: http://fsct.modares.ac.ir/article-7-7449-en.html
Abstract: (9671 Views)
In this study gelatin was used as a fat replacer in the production of a low fat cream. The fat content of the control cream was reduced from 30% to 20%. Gelatin was used at 5 levels: 0, 0.25, 0.5, 0.75 and 1%. Viscosity, Bostwick consistency, textural hardness, color parameters(L, a, b) and sensory characteristics of the five low fat cream samples with 20% fat were compared with the 30% fat control. The results indicated that gelatin was able to improve the properties of low fat cream samples towards the 30% control. In terms of color parameters the low fat creams with 0.5% gelatin and more were similar to the control with 30% fat. Sensory evaluation tests showed that the perception scores of the low fat creams with 0.75 and 1% gelatin were the same as the 30% fat control.
Received: 2009/07/26 | Accepted: 2010/07/17 | Published: 2012/06/27
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |