Can a structured emulsion (fat in water‐fibre system) substitute saturated fat in cookies without hampering their quality?
Author:
Affiliation:
1. Department of Food and Drug University of Parma Parco Area delle Scienze 47/a Parma 43124 Italy
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15301
Reference34 articles.
1. Formulation of reduced-calorie biscuits using artificial sweeteners and fat replacer with dairy–multigrain approach
2. Check-All-That-Apply (CATA) with semi-trained assessors: Sensory profiles closer to descriptive analysis or consumer elicited data?
3. The impact of sugar and fat reduction on perception and liking of biscuits
4. Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach
5. Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.
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1. Fat reduced cookies using an olive oil-alginate gelled emulsion: Sensory properties, storage stability and in vitro digestion;Food Research International;2023-05
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