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Fat Replacers in Baked Food Products.

Kathryn Colla1, Andrew Costanzo2, Shirani Gamlath3

  • 1Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 1 Gheringhap Street, Geelong 3220, Australia. k.colla@deakin.edu.au.

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|November 28, 2018
PubMed
Summary
This summary is machine-generated.

Reducing fat in baked goods requires effective fat replacers to maintain quality. Combinations like polydextrose and guar gum, or ingredients such as oleogels and inulin, are ideal for low-fat biscuits, cakes, and crackers.

Keywords:
baked productscarbohydratesfat replacersgelsgumswhole foods

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Area of Science:

  • Food Science
  • Nutritional Science
  • Consumer Product Development

Background:

  • Fat significantly impacts sensory attributes (color, taste, texture, odor) crucial for consumer acceptance in baked goods like crackers, cakes, and biscuits.
  • Growing consumer demand for healthier snack options necessitates reduced fat content in these products.
  • Fat replacers are essential for maintaining product quality and consumer appeal in low-fat baked formulations.

Purpose of the Study:

  • To review and summarize existing literature on the impact of various fat replacers on the quality of baked food products.
  • To identify optimal fat replacers for different types of low-fat baked goods.
  • To provide insights into maintaining sensory properties while reducing fat content.

Main Methods:

  • Literature review of studies investigating fat replacers in baked goods.
  • Analysis of different categories of fat replacers, including carbohydrates, gums, gels, and whole food matrices.
  • Evaluation of the effectiveness of specific fat replacers at various fat replacement levels (FR).

Main Results:

  • Specific fat replacer combinations and ingredients were identified as ideal for different baked products.
  • Optimal fat replacers included polydextrose and guar gum for biscuits (70% FR), oleogels for cake (100% FR), and inulin for crackers (75% FR).
  • Oatrim, bean puree, and green pea puree were also successful fat replacers in biscuits (75% FR).

Conclusions:

  • Effective fat replacers can be utilized to create successful low-fat baked products without compromising quality.
  • The choice of fat replacer is dependent on the specific baked product type and desired fat reduction level.
  • Further research and application of these findings can support the development of healthier baked snack options.