Effect of pre‐emulsified soybean oil as a fat replacer on the physical and sensory attributes of reduced‐fat filling in steamed buns

Abstract In this article, soybean oil in bok choy ( Brassica chinensis L.) fillings was replaced with pre‐emulsified oil by 0, 33, 366.7, and 100% of total oil and its effect on some physical and sensory attributes of reduced‐fat fillings was investigated. The replacement of 33.3 and 66.7% soybean oil (samples 1 and 2, respectively) did not significantly affect water‐ and oil‐binding capacity after steaming and total color difference ( p > .05). Low‐field nuclear magnetic resonance results showed that only with replacement of 100% soybean oil (sample 3), oil–water separation phenomenon occurred. In comparison with the control (100% soybean oil), samples 1 and 2 showed lower hardness ( p < .05) and lower chewiness ( p > .05), as well as similar flavor quality and overall acceptability. These results indicated that when the replacement level of total oil was up to 67%, the reduced‐fat filling presented satisfied sensory quality without sacrificing the original quality. Practical Applications The objective of the study was to investigate the effects of adding pre‐emulsified soybean oil to reduce the fat/oil on water/oil distribution, color, texture, and flavor of bok choy ( B. chinensis L.) fillings in steamed stuffed buns. The replacement of 66.7% of total oil by pre‐emulsified oil showed fine flavor, similar texture, low Δ E value, and small differences in overall sensory acceptability. Therefore, use of pre‐emulsified soybean oil could be a potential fat‐reducing method in leafy vegetable‐based matrix food.