粘液
食品科学
化学
脂肪替代品
食品
植物
生物
作者
Sibele Santos Fernandes,Myriam de las Mercedes Salas‐Mellado
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2017-01-19
卷期号:227: 237-244
被引量:196
标识
DOI:10.1016/j.foodchem.2017.01.075
摘要
In this study, breads and chocolate cakes were prepared with different levels of chia mucilage dried at 50°C or lyophilized as fat, resulting in healthier products. Results indicated that breads and chocolate cakes made with chia mucilage can replace up to 50% of fat without affecting the technological and physical characteristics. The replacement of 75% of fat, for both types of mucilage, had a significant reduction in fat content of 56.6% in breads and 51.6% in cakes, producing a slight decrease in the technological characteristics of the products. Sensorial parameters showed good acceptability, with greater purchase intent for both products when added with chia mucilage dried at 50°C. Therefore, chia mucilage proved to be a new alternative for replacing fat in food products, preserving the quality attributes and making them healthier foods.
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