Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure View Full Text


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Article Info

DATE

2017-05

AUTHORS

Marina Dello Staffolo, Ana C. K. Sato, Rosiane L. Cunha

ABSTRACT

Effect of plant fibers, carrageenan, and starch concentration on mechanical properties and syneresis measurements of low-calorie dairy desserts was studied simultaneously using the response surface methodology. Apple, bamboo, inulin, wheat, and psyllium fibers were tested individually, through five distinct experimental designs. Results were compared to a regular dairy dessert, formulated with sugar and whole milk, and a low-calorie formulation with no added fiber. Diet dessert with no added fiber presented higher syneresis and impaired mechanical properties as compared to regular formulation. Results showed that carrageenan, starch, and fibers played distinct roles in compensating the reduction observed on the syneresis test and mechanical properties of low-calorie desserts. While carrageenan and starch showed higher influence on reducing gel syneresis, fiber addition decreased the negative effect on mechanical properties resulting from the fat/sugar removal of the diet formulation. More... »

PAGES

914-925

References to SciGraph publications

  • 1997-06. Fortification of sweetened plain yogurt with insoluble dietary fiber in EUR FOOD RES TECHNOL
  • 2012-06. Dietary fibre in foods: a review in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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    http://scigraph.springernature.com/pub.10.1007/s11947-017-1872-9

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