Effect of a carbohydrate-based fat substitute and emulsifying agents on reduced-fat peanut butter cookies

被引：22
|
作者：
Swanson, RB
Carden, LA
Parks, SS
机构：
[1] Univ Georgia, Dept Foods & Nutr, Athens, GA 30602 USA
[2] Univ Tennessee, Dept Human Environm Sci, Martin, TN 38238 USA
来源：
JOURNAL OF FOOD QUALITY | 1999年 / 22卷 / 01期
关键词：
D O I：
10.1111/j.1745-4557.1999.tb00923.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Oatrim replaced 75 and 100% of the butter in peanut butter cookies. Emulsifiers [diacetyl-tartaric esters of monoglycerides (DATEM) and sodium stearoyl-lactylate (SSL)] were incorporated (0.0, 0.1 and 0.2% formula-weight-basis) in combination with oatrim. Data were analyzed with PROC MIXED and contrast statements. Water activity increased as oatrim increased. Oatrim increased Color L. Cookie spread was reduced, cookies with 75% butter replacement with oatrim and 0% emulsifier equaled the control. Oatrim decreased hardness and brittleness, 0.1% SSL moderated the brittleness decrease but resulted in a hard cookie. Cookies with 75% oatrim most closely matched the control, fat Kcal decreased 36%.
引用
收藏
页码：19 / 29
页数：11
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