共查询到19条相似文献,搜索用时 83 毫秒
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淀粉基质的脂肪替代品的应用 总被引:1,自引:0,他引:1
淀粉基质的脂肪替代品的应用冯一兵郑冬梅(东北农业大学,哈尔滨150030)冯一新(黑龙江省园艺所)目前消费者对食品的追求是那些高纤维、低钠、低脂食品,当然这些食品也应具备甜而油感、风味好的特性。为了向消费者提供低脂食品,食品加工业已在食品加工中用淀粉... 相似文献
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本文主要介绍了脂肪替代品的生产方法,原料及产品的质量要求和应用,说明了脂肪替代品在食品工业中具有广泛的应用前景。 相似文献
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Carole S. Setser Wendi L. Racette 《Critical reviews in food science and nutrition》1992,32(3):275-297
Traditional macromolecules and other recently synthesized materials have been accepted by consumers for use as low‐calorie replacements for fats and sugars in food products. These include carbohydrates such as polydextrose, maltodextrins, modified starches, gums, and fibers. Protein and lipid‐based replacements, including fat analogs and emulsifiers, are also available and some have been approved for use in food products. This article presents the properties of each of the macromolecule replacers, some uses that have been reported in food products, and speculative thoughts regarding functionality. Because control of water in the food product, added solids, and the mouthfeel characteristics associated with micropaiticles are three of the critical functions that must be provided by replacers, effectiveness of usage from a sensory perspective is also considered. 相似文献
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碳水化合物型模拟脂肪 总被引:6,自引:0,他引:6
简要介绍了脂肪替代品的发展及模拟脂肪,并概述了各种来源的碳水化合物型模拟脂肪的组成、特点及应用范围等,总结了碳水化合物型模拟脂肪的营养功能。 相似文献
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简要介绍了脂肪替代品的发展及模拟脂肪,并概述了各种来源的碳水化合物型模拟脂肪的组成、特点、及应用范围等,总结了碳水化合物型模拟脂肪的营养功能. 相似文献
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Because a high fat content in foods is associated with health disorders, consumers demand low fat products, but without any loss of their texture quality. The instrumental texture and sensory properties of biscuits in which 15 and 30 g/100 g of the fat has been replaced by two different carbohydrate-based fat replacers (inulin and hydroxypropyl methylcellulose) were studied. The instrumental texture measurements showed that inulin and hydroxypropyl methylcellulose (HPMC) biscuits were harder and the sound emissions were higher than for the control biscuits. The trained sensory panel rated the biscuit with 15 percent fat replacement by inulin as crisper than the control. The consumer study revealed that fat replacement up to 15 g/100 g with inulin or HPMC provided acceptable biscuits, but higher replacement decreased the overall acceptability. 相似文献
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OYA BERKAY KARACA MEHMET GÜVEN KURBAN YASAR SEVIM KAYA TALIP KAHYAOGLU 《International Journal of Dairy Technology》2009,62(1):93-99
The effects of fat replacers (Simplesse® D-100, N-Lite D, and inulin) on the melting characteristics, overruns, hardness, rheological parameters and sensory attributes of reduced (RF, 60.0 g/kg), low (LF, 40.0 g/kg), and nonfat (NF, 1.0 g/kg) ice creams were investigated. The magnitudes of the melting rates were in the order RF>LF>NF for samples that contained Simplesse® D-100 or inulin, but the reverse order was found for samples with N-Lite D. The nonfat ice creams had lowest overrun values of around 10%. Inulin-containing ice creams possessed higher overrun values than others ( P > 0.05). The use of fat replacer decreased the hardness of ice creams. All ice cream samples showed pseudoplastic (shear-thinning) behavior. The addition of N-Lite D and inulin decreased the flow behaviour index of ice cream samples. The reduced and low fat ice cream samples were rated as similar to the control by a sensory panel. On the other hand, no correlations ( P > 0.05) were observed between rheological parameters and sensory texture and mouthfeel. 相似文献