Muffins Obtained with Some Vegetal Powders as Fat Replacers
نویسندگان
چکیده
منابع مشابه
Fat Replacers
Rationale for Fat Replacers As a food component, fat contributes key sensory and physiological benefits. Fat contributes to flavor, or the combined perception of mouthfeel, taste, and aroma/odor (Ney, 1988). Fat also contributes to creaminess, appearance, palatability, texture, and lubricity of foods and increases the feeling of satiety during meals. Fat can also carry lipophilic flavor compoun...
متن کاملFat Replacers
Rationale for Fat Replacers As a food component, fat contributes key sensory and physiological benefits. Fat contributes to flavor, or the combined perception of mouthfeel, taste, and aroma/odor (Ney, 1988). Fat also contributes to creaminess, appearance, palatability, texture, and lubricity of foods and increases the feeling of satiety during meals. Fat can also carry lipophilic flavor compoun...
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Fabiana Ribeiro Viana1, Carolina Schaper Bizzotto1, Disney Ribeiro Dias2, Afonso L. Oliveira3 and Marialice Pinto Coelho Silvestre1* Departamento de Alimentos, Faculdade de Farmácia, UFMG, Av. Olegário Maciel, 2360 – CEP 30180-112, Belo Horizonte, MG, Brazil Centro Universitário de Lavras – UNILAVRAS, Lavras, MG, Brasil Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Escola ...
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Flaxseed consumption has been linked to lowering the risk for certain cancers and heart disease, which are leading causes of death in the United States. By using flaxseed in a baked product, such as muffins or bread, the nutritional value is higher and taste may be increased. Flaxseed can be used as a fat substitution or egg substitution in common recipes. To further research, this experiment u...
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The aim of this study was to identify the optimal and superior type of natural calcium for replacing phosphate in cooked ground pork products. To achieve this, 0.5% eggshell calcium (ESC), oyster shell calcium (OSC), marine algae calcium (MAC), or milk calcium (MC) was added to ground pork meat products. The effect of this substitution was studied by comparing the substituted products with prod...
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ژورنال
عنوان ژورنال: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies
سال: 2018
ISSN: 1843-536X,1843-5262
DOI: 10.15835/buasvmcn-asb:000317