Effect of different fat replacers and drying methods on thermal behaviour,morphology and sensory attributes of reduced-fat coffee creamer

Hedayatnia, Simin and Mirhosseini, Hamed and Tabatabaee Amid, Bahareh and Islam Sarker, Zaidul and Kostadinovic Veličkovska, Sanja and Karim, Roselina (2016) Effect of different fat replacers and drying methods on thermal behaviour,morphology and sensory attributes of reduced-fat coffee creamer. LWT - Food Science and Technology. ISSN 0023-6438

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Abstract

This study was conducted to investigate the effects of different fat replacers (i.e.inulin,0,2.5,5 and 7.5% w/w; maltodextrin,0,15,20 and 25% w/w) and agglomeration process on the characteristics of the reduced-fat coffee creamer. In the current work,the partial replacement of the hydrogenated fat with inulin and maltodextrin led to provide the reduced-fat creamer with desirable characteristics as compared to a commercial creamer. In this study, the creamer containing 25% maltodextrin and 7.5% inulin showed the highest glass transition temperature (Tg)and the lowest stickiness and moisture content among all formulated creamers.

Item Type: Article
Subjects: Natural sciences > Chemical sciences
Divisions: Faculty of Agriculture
Depositing User: Sanja Kostadinovik
Date Deposited: 09 May 2016 09:41
Last Modified: 09 May 2016 09:41
URI: http://eprints.ugd.edu.mk/id/eprint/15784

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