Journal articles: 'Fat replacer'

1

GOTOH, Naohiro. "Fat Replacer." Journal of Japan Oil Chemists' Society 46, no. 10 (1997): 1299–307. http://dx.doi.org/10.5650/jos1996.46.1299.

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Nugroho, Pulung, Laksmie Hartayanie, and Kartika Puspa Dwiana. "The Role of Mungbean (Phaseolus radiatus) as a Fat Replacer on the Physicochemical Properties of Ice Cream." Indonesian Journal of Agricultural Research 2, no. 3 (January 9, 2020): 111–20. http://dx.doi.org/10.32734/injar.v2i3.2859.

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Fat replacer can be an alternative in the processing of making ice cream. The use of fat replacers can replace the role of fat as forming texture, flavor, and aroma without reducing the quality of the ice cream. In this research, green beans we used as a fat replacer as a substitution to whipped cream. Mung beans are a high source of protein and carbohydrates. The purpose of this study was to determine the physicochemical characteristics of ice cream with the addition of mung bean flour and determine the optimal ratio of whipped cream optimal and mung bean as a fat replacer. Based on the results of research that has been done ice cream with a ratio of green bean flour: whipped cream (50: 50) has the best quality with a fat content of 7.74%, overrun 78.13%, hardness 17.46 kgf, viscosity 1170 cP.S, melting time is 49.17 minutes. It was concluded that the best ice cream was produced from addition of 25% and 50% green bean flour.

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Míčková, K., J. Čopíková, and A. Synytsya. "Determination of polydextrose as a fat replacer in butter." Czech Journal of Food Sciences 25, No. 1 (January 7, 2008): 25–31. http://dx.doi.org/10.17221/738-cjfs.

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Polydextrose is used in several countries as a low caloric sugar and fat substitute (bulking agent). It is prepared by condensation of glucose, D-glucitol, and citric acid (89:10:1). The resulting condensation product has no chemically defined structure but it represents a mixture of polymerisation products. The determination of polydextrose in butter is complicated owing to a large excess of fats and to the presence of other compounds, mainly proteins. FT-IR spectroscopy seems to be a satisfying method for the detection of polydextrose in samples derived from food products. The presence of polydextrose in butter was verified after the removal of fats by extraction with petroleum ether and deproteinisation with Sevag reagent, CHCl3/<i>n</i>-butanol (v/v = 4:1) mixture, or trichlorocetic acid. The solid fraction of butter and butter containing a known amount of polydextrose were prepared and analysed by FT-IR spectroscopy. IR marker bands of polydextrose centred at 1150, 1076 and 1040 cm<sup>−1</sup> were found only in the case of the sample of butter with polydextrose.

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Kebary, K., W. Rajab, and Iman Youssef. "MAKING OF LOW FAT RAS CHEESE USING FAT REPLACER." Journal of Food and Dairy Sciences 2, no. 7 (July 1, 2011): 357–66. http://dx.doi.org/10.21608/jfds.2011.81959.

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Sumonsiri, Nutsuda, Benjaporn Panjun, Supanna Naksuk, Sarisara Boonmawat, Amornrat Mukprasirt, and Pattama Phasuthan. "Effect of Oatmeal as a Fat Replacer on Physical Properties and Sensory Acceptance of Creamy Salad Dressing." E3S Web of Conferences 141 (2020): 02006. http://dx.doi.org/10.1051/e3sconf/202014102006.

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Overconsumption of fat leads to cardiovascular diseases and other health problems; therefore, consumers prefer diets with high fiber and low fat content for their healthy weight management. Fat replacers can be potentially applied in several foods but they can affect appearance, texture, rheology, and flavor of emulsion products. This research aimed to study the effect of oatmeal as a fat replacer on creamy salad dressing (53.39%(w/w) refined soybean oil, 20.20%(w/w) sweetened condensed milk, 12.99% (w/w) distilled vinegar, 8.08%(w/w) egg yolk, 4.33%(w/w) refined sugar, 0.58%(w/w) iodized salt, and 0.43%(w/w) mustard). The oatmeal was used to partially replace soybean oil in the product at 3.61, 7.22, 10.82, 14.43, 18.04, and 21.65%(w/w). After preparation, fat content, protein content, apparent viscosity, and sensory acceptance of control and fat-reduced samples were evaluated. Fat replacing with oatmeal led to decreasing of fat content but increasing of protein content and apparent viscosity. At 21.65% fat replacement, there was 33.13% fat reduction compared to the control sample. In sensory evaluation by 30 untrained panelists, reduced-fat creamy salad dressing had the same or higher acceptance scores in appearance, color, texture, aftertaste, and overall acceptance. Oatmeal can be an alternative fat replacer in reduced-fat creamy salad dressing.

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Chappalwar, Anita M., Vikas Pathak, Meena Goswami, and Arun Kumar Verma. "Development of functional chicken patties with incorporation of mango peel powder as fat replacer." Nutrition & Food Science 50, no. 6 (January 3, 2020): 1063–73. http://dx.doi.org/10.1108/nfs-07-2019-0230.

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Purpose The purpose of this study is to develop functional chicken patties with incorporation of mango peel powder as a fat replacer. Design/methodology/approach Low-fat chicken patties were developed by incorporating mango peel powder as fat replacer at 1.0, 2.0 and 3.0% level to replace 50% vegetable oil in the formulation. The product was evaluated for various physico-chemical properties and sensory attributes. Findings There was a significant difference (p < 0.05) between control and treatments for all physico-chemical properties except product pH and protein content. The emulsion pH, emulsion stability, water activity, fat and cholesterol content of mango peel treated chicken patties were significantly (p < 0.01) lower, however, cooking yield, moisture content, fat retention and moisture retention values were significantly (p < 0.01) higher than control. All mineral content decreased significantly (p < 0.05) in treatments except potassium and phosphorous content. Incorporation of mango peel powder had a significant (p < 0.05) effect on textural and colour parameters. Sensory scores decreased significantly (p < 0.05) in treatments, however, the product was well acceptable up to 2% of mango peel powder incorporation. Originality/value Fat has an important role in comminuted meat products, its reduction results in rubbery and dry textured products and poses difficulties in terms of flavour and texture. Meat products with high-fat content may exert a great harmful effect on human health such as obesity and high blood cholesterol level. Hence, there is a need for using suitable ingredient, which is able to replace fat without affecting quality. Mango peel may be used as suitable fat replacer at 2% to replace 50% added vegetable fat without affecting quality parameters.

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El-kalyoubi, M., M. F. Khallaf, A. Abdelrashid, and Eman M. Mostafa. "Quality characteristics of chocolate – Containing some fat replacer." Annals of Agricultural Sciences 56, no. 2 (December 2011): 89–96. http://dx.doi.org/10.1016/j.aoas.2011.05.009.

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8

Khalil, Ayman Nasr Mahmoud, and Herbert W. Ockerman. "FATTY ACIDS CHEMICAL QUALITY OF COOKED CHICKEN LUNCHEON MEAT PRODUCT PRODUCED BY THE USE OF FAT REPLACERS." International Journal of Engineering Technologies and Management Research 7, no. 2 (March 1, 2020): 31–38. http://dx.doi.org/10.29121/ijetmr.v7.i2.2020.509.

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Nowadays, there is a great interest regarding demand for foods with low-fat meat products to decrease the risk of nutritional diseases. Several strategies had been reported to reduce fat contents of meat products. The term fat replacer is used to describe a wide variety of products that replace some or all of the fat in foods. In the last years, chicken luncheon meat became one of the most commonly widely marketed and distributed meat products all over the world due to its delicious taste and cheap price. In this study, the chemical quality of the chicken luncheon meat produced either by; sun flower oil, sun flower oil and sodium alginate, sun flower oil, sodium alginate and rice flour, sun flower oil, sodium alginate, rice flour and gum Arabic as fat replacers was evaluated according to market reference toward production of new chicken meat luncheon of low fat, cholesterol and calories. The results revealed that application of fat replacers in cooked chicken luncheon meat enhanced the quality of saturated, monounsaturated and polyunsaturated fatty acids improving its nutritional value.

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9

Nayak, N. K., and V. Pathak. "Development of low fat chevon patties using poppy seed as fat replacer." Indian Journal of Small Ruminants (The) 23, no. 2 (2017): 236. http://dx.doi.org/10.5958/0973-9718.2017.00038.1.

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Nayak, N. K., and V. Pathak. "Development of low-fat chevon patties using sago flour as fat replacer." Indian Journal of Small Ruminants (The) 24, no. 2 (2018): 329. http://dx.doi.org/10.5958/0973-9718.2018.00069.7.

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11

Reineccius, T. A., G. A. Reineccius, and T. L. Peppard. "Potential for β-Cyclodextrin as Partial Fat Replacer in Low-fat Foods." Journal of Food Science 69, no. 4 (May 2004): FCT334—FCT341. http://dx.doi.org/10.1111/j.1365-2621.2004.tb06336.x.

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12

J. Ruthig, Drew Sider, Kelly A. Mec, Derek. "Health benefits of dietary fat reduction by a novel fat replacer: Mimix." International Journal of Food Sciences and Nutrition 52, no. 1 (January 2001): 61–69. http://dx.doi.org/10.1080/09637480020027237.

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13

Sayed, M. E. El, A. S. Bakr, A. M. Gaafar, Awatef I. Ismaiel, and M. M. Salem. "PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER." Menoufia Journal of Food and Dairy Sciences 5, no. 3 (May 1, 2020): 17–33. http://dx.doi.org/10.21608/mjfds.2020.170550.

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14

Grasso, Simona, Tatiana Pintado, Jara Pérez-Jiménez, Claudia Ruiz-Capillas, and Ana Maria Herrero. "Potential of a Sunflower Seed By-Product as Animal Fat Replacer in Healthier Frankfurters." Foods 9, no. 4 (April 7, 2020): 445. http://dx.doi.org/10.3390/foods9040445.

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Upcycled defatted sunflower seed flour (SUN), a by-product obtained from sunflower oil extraction, was used as an animal fat replacer to develop healthier frankfurters. For that end, animal fat was replaced (~50%) with water and 2% or 4% of SUN. Nutritional composition, technological, structural and sensorial properties were evaluated. SUN incorporation led to a significant increase in protein, minerals (magnesium, potassium, copper and manganese) and a decrease in fat content (~37% less than control with all animal fat). The incorporation of SUN in frankfurters promoted the presence of phenolic compounds. Increasing SUN addition lead to an increasingly (p < 0.05) darker frankfurter colour. Samples with SUN at 4% were firmer than the control according to TPA and sensory analysis results and showed the highest lipid disorder attributed to more lipid interactions in the meat matrix. SUN addition as an animal fat replacer in frankfurters is a feasible strategy to valorise sunflower oil by-products and obtain healthier frankfurters.

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dos Santos, Bibiana Alves, Paulo Cezar Bastianello Campagnol, Maria Teresa Bertoldo Pacheco, and Marise Aparecida Rodrigues Pollonio. "Fructooligosaccharides as a fat replacer in fermented cooked sausages." International Journal of Food Science & Technology 47, no. 6 (April 4, 2012): 1183–92. http://dx.doi.org/10.1111/j.1365-2621.2012.02958.x.

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16

ERCOŞKUN, HÜDAYI, and TUĞBA DEMIRCI-ERCOŞKUN. "WALNUT AS FAT REPLACER AND FUNCTIONAL COMPONENT IN SUCUK." Journal of Food Quality 33, no. 5 (October 2010): 646–59. http://dx.doi.org/10.1111/j.1745-4557.2010.00341.x.

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17

Jalal, Heena, Mir Salahuddin, and SyedArshid Hussain. "STORAGE STABILITY OF LOW FAT GOSHTABA INCORPORATED WITH SODIUM ALGINATE AS FAT REPLACER." International Journal of Advanced Research 5, no. 8 (August 31, 2017): 115–20. http://dx.doi.org/10.21474/ijar01/5041.

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Hu, Shih-Ming, and Hung-Sheng (Herman) Lai. "Developing Low-Fat Banana Bread by Using Okra Gum as a Fat Replacer." Journal of Culinary Science & Technology 15, no. 1 (July 6, 2016): 36–42. http://dx.doi.org/10.1080/15428052.2016.1188192.

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19

Park, Jong Jin, Ibukunoluwa Fola Olawuyi, and Won Young Lee. "Characteristics of low-fat mayonnaise using different modified arrowroot starches as fat replacer." International Journal of Biological Macromolecules 153 (June 2020): 215–23. http://dx.doi.org/10.1016/j.ijbiomac.2020.02.331.

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Sahan, Nuray, Kurban Yasar, Ali A. Hayaloglu, Oya B. Karaca, and Ahmet Kaya. "Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese." Journal of Dairy Research 75, no. 1 (October 26, 2007): 1–7. http://dx.doi.org/10.1017/s0022029907002786.

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Changes in chemical composition, proteolysis, lipolysis, texture, melting and sensory properties of low-fat Kashar cheese made with three different fat replacers (Simplesse® D-100, Avicel Plus® CM 2159 or β-glucan) were investigated throughout ripening. The low-fat cheeses made with fat replacers were compared with full- and low-fat counterparts as controls. Reduction of fat caused increases in moisture and protein contents and decreases in moisture-in-non fat substance and yield values in low-fat cheeses. The use of fat replacers in the manufacture of low-fat Kashar cheese increased water binding capacity and improved overall quality of the cheeses. Use of fat replacer in low-fat cheese making has enhanced cheese proteolysis. All samples underwent lipolysis during ripening and low-fat cheeses with fat replacers had higher level of total free fatty acid than full- or low-fat control cheeses. Texture attributes and meltability significantly increased with addition of fat replacers. Sensory scores showed that the full-fat cheese was awarded best in all stages of ripening and low-fat variant of Kashar cheeses have inferior quality. However, fat replacers except β-glucan improved the appearance, texture and flavour attributes of low-fat cheeses. When the fat replacers are compared, the low-fat cheese with Avicel Plus® CM 2159 was highly acceptable and had sensory attributes closest to full-fat Kashar cheese.

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Murad, H. A., Sahar H. Mohamed, Asmaa G. Abu-El Khair, E. A. Azab, and Maha A. Khalil. "Impact of Xanthan Gum as Fat Replacer on Characteristics of Low Fat Kariesh Cheese." International Journal of Dairy Science 11, no. 3 (June 15, 2016): 106–13. http://dx.doi.org/10.3923/ijds.2016.106.113.

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ZIPRIN, Y. A., K. S. RHEE, L. M. BRAVO-GUTIERREZ, and W. N. OSBURN. "Antioxidative Fat Replacer and High-Monounsaturated Oil Used for Pork Fat in Precooked Sausage." Journal of Food Science 59, no. 5 (September 1994): 933–36. http://dx.doi.org/10.1111/j.1365-2621.1994.tb08161.x.

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CONFORTI, FRANK D., STACEY A. CHARLES, and SUSAN E. DUNCAN. "EVALUATION OF A CARBOHYDRATE-BASED FAT REPLACER IN A FAT-REDUCED BAKING POWDER BISCUIT." Journal of Food Quality 20, no. 3 (July 1997): 247–56. http://dx.doi.org/10.1111/j.1745-4557.1997.tb00468.x.

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Bang, Joo H., Hong C. Lee, and Koo B. Chin. "Quality Characteristics of Low-fat Sausages containing Lentinus edodes powder and a Fat Replacer." Journal of Agriculture & Life Science 49, no. 5 (October 30, 2015): 257–65. http://dx.doi.org/10.14397/jals.2015.49.5.257.

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Lim, Kyeong Hoon, and Koo Bok Chin. "Product Quality of Low-fat Sausages Manufactured with Chestnut Powder as a Fat Replacer." Journal of Agriculture & Life Science 52, no. 3 (June 30, 2018): 81–89. http://dx.doi.org/10.14397/jals.2018.52.3.81.

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Dai, Shuhong, Harold Corke, and Nagendra P. Shah. "Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt." Journal of Dairy Science 99, no. 9 (September 2016): 7063–74. http://dx.doi.org/10.3168/jds.2016-11131.

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Hulshof, Toine, Cees De Graaf, and Jan A. Weststrate. "Short-term satiating effect of the fat replacer sucrose polyester (SPE) in man." British Journal of Nutrition 74, no. 4 (October 1995): 569–85. http://dx.doi.org/10.1079/bjn19950159.

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The effects of different amounts of the non-absorbable fat replacer sucrose polyester (SPE), water, and fat added to six warm preload lunches on feelings of appetite and food intake were investigated in two studies that were replicates of each other. In the first study thirty-nine subjects consumed rice preloads; in the second study thirty-five subjects consumed macaroni preloads. The six preloads were fixed on three energy levels: 1·8, 2·7, or 3·7MJ. At 2 h after preload consumption a test-meal buffet of thirty-one products was presented. Food intake was recorded on the study day, and the day after the study day. For women no energy compensation occurred in either study. Men showed a tendency to compensate for the energy differences between the preloads. However, when the fat of the preloads was replaced by SPE, energy compensation was less than 50% and non-significant. Statistically significant energy-compensation (66 %) was found when fat was replaced by water. No macronutrient-specific compensation occurred in men or women in either study. Lower total fat and energy intakes were found with the preloads where fat was replaced by SPE compared with the preloads containing fat. The appetite ratings were in line with the energy intake values, with no differences in women, and higher appetite ratings after the lower energy preloads in men. This short-term study indicates that SPE may be a useful aid to reduce fat and energy intakes.

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Mahmoud, Khaled F., Waffa M. M. Abo-zeid, Yousef A. El Shattor, O. S. El Kinawy, and Manal F. Salama. "Micro Sunflower Oil-Water-Emulsion as Fat Replacer in Biscuits." American Journal of Food Technology 11, no. 1-2 (December 15, 2015): 54–62. http://dx.doi.org/10.3923/ajft.2016.54.62.

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Vasilev, Dragan, Vesna Djordjević, Nedjeljko Karabasil, Mirjana Dimitrijević, Zoran Petrović, Branko Velebit, and Vlado Teodorović. "INULIN AS A PREBIOTIC AND FAT REPLACER IN MEAT PRODUCTS." Theory and practice of meat processing 2, no. 2 (January 1, 2017): 4–13. http://dx.doi.org/10.21323/2414-438x-2017-2-2-4-13.

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de Moraes Crizel, Tainara, André Jablonski, Alessandro de Oliveira Rios, Rosane Rech, and Simone Hickmann Flôres. "Dietary fiber from orange byproducts as a potential fat replacer." LWT - Food Science and Technology 53, no. 1 (September 2013): 9–14. http://dx.doi.org/10.1016/j.lwt.2013.02.002.

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SEKER, I. T., O. OZBOY-OZBAS, I. GOKBULUT, S. OZTURK, and H. KOKSEL. "UTILIZATION OF APRICOT KERNEL FLOUR AS FAT REPLACER IN COOKIES." Journal of Food Processing and Preservation 34, no. 1 (February 2010): 15–26. http://dx.doi.org/10.1111/j.1745-4549.2008.00258.x.

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32

Zettel, Viktoria, and Bernd Hitzmann. "Chia (Salvia hispanicaL.) as fat replacer in sweet pan breads." International Journal of Food Science & Technology 51, no. 6 (May 6, 2016): 1425–32. http://dx.doi.org/10.1111/ijfs.13110.

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Rios, Raquel V., Raquel Garzón, Suzana C. S. Lannes, and Cristina M. Rosell. "Use of succinyl chitosan as fat replacer on cake formulations." LWT 96 (October 2018): 260–65. http://dx.doi.org/10.1016/j.lwt.2018.05.041.

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Harris, Donald W., and Gary A. Day. "Structureversus Functional Relationships of a New Starch-Based Fat Replacer." Starch - Stärke 45, no. 7 (1993): 221–26. http://dx.doi.org/10.1002/star.19930450703.

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Siraj, Naila, Muhammad Asim Shabbir, Tanweer Ahmad, Aamir Sajjad, Moazzam Rafiq Khan, Muhammad Issa Khan, and Masood Sadiq Butt. "Organogelators as a Saturated Fat Replacer for Structuring Edible Oils." International Journal of Food Properties 18, no. 9 (January 20, 2015): 1973–89. http://dx.doi.org/10.1080/10942912.2014.951891.

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36

Ercoşkun, Hüdayi. "Effect of cheese as a fat replacer in fermented sausage." Journal of Food Science and Technology 51, no. 8 (March 3, 2012): 1588–93. http://dx.doi.org/10.1007/s13197-012-0670-7.

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Nieto, Gema, and José M. Lorenzo. "Use of olive oil as fat replacer in meat emulsions." Current Opinion in Food Science 40 (August 2021): 179–86. http://dx.doi.org/10.1016/j.cofs.2021.04.007.

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M. Saidin, Saadah, Nazaruddin Ramli, Tan Y. Nee, and Md K. Ayob. "The Effect of Milk Replacer Incorporation on the Physicochemical Properties of Milk Chocolate." Open Food Science Journal 8, no. 1 (October 3, 2014): 9–17. http://dx.doi.org/10.2174/1874256401408010009.

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This study investigated the effect of milk replacer incorporation on the physicochemical properties of milk chocolate. The formulations were developed using Mixture Design of Design Expert® version 6.0. through a binary mixing of skimmed milk powder and milk replacer at following ratios: 100:0, 75:25, 50:50, 25:75 and 0:100. Results demonstrated that milk chocolate which comprised of 100% milk replacer significantly had the darker colour and more viscous compared to the other milk chocolate samples (P≤0.05). On the other hand, the milk chocolate which consisted of 75% skimmed milk powder and 25% milk replacer had better resistance to fat bloom formation throughout the 10 weeks of storage at room temperature (25°C). This study suggested the feasibility of incorporating milk replacer in milk chocolate. The milk chocolate with milk replacer had softer texture and less fat bloom formation compared to the milk chocolate with skimmed milk powder alone.

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De Graaf, C., T. Hulshof, J. A. Weststrate, and J. G. Hautvast. "Nonabsorbable fat (sucrose polyester) and the regulation of energy intake and body weight." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 270, no. 6 (June 1, 1996): R1386—R1393. http://dx.doi.org/10.1152/ajpregu.1996.270.6.r1386.

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A substantial number of people have difficulties in controlling their body weight and energy/fat intake. Fat substitutes may be helpful in solving these problems. We here report the first study on the longer-term effects of the nonabsorbable fat sucrose polyester (SPE) on energy intake in normal-weight subjects. We studied the longer-term (12 days) effects of the consumption of warm meals with normal dietary fat (5.0 MJ, 1,195 kcal) or meals in which 52 g of fat were replaced by the fat replacer SPE (3.1 MJ, 740 kcal) on spontaneous food intake (measured by dietary records), body weight, and gastrointestinal complaints in healthy volunteers in two studies. In the first study the 48 subjects were unaware of the treatment, whereas in the second study the 47 subjects were informed of what they received. In both studies men and women consumed less energy per day during the SPE (11.2 MJ) compared with the fat treatment (12.7 MJ) (P values < 0.0001) for the whole 12-day period. This was accompanied by equivalent changes in body weight. The percentage of energy from fat decreased from 43% during the fat treatment to 32% during the SPE treatment. During the SPE treatment, more gastrointestinal complaints and a higher frequency of defecation were reported. Information about the treatment did not affect. the outcomes. It is concluded that the use of a fat replacer such as SPE helps in reducing fat and energy intake in normal-weight people.

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Scheuer, Patrícia Matos, Bruna Mattioni, Pedro Luiz Manique Barreto, Flávio Martins Montenegro, Cristiane Rodrigues Gomes-Ruffi, Sílvia Biondi, Mariana Kilpp, and Alicia de Francisco. "Effects of fat replacement on properties of whole wheat bread." Brazilian Journal of Pharmaceutical Sciences 50, no. 4 (December 2014): 703–12. http://dx.doi.org/10.1590/s1984-82502014000400005.

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Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet. The aims of this study were to determine the centesimal composition of wheat flour samples (whole, refined, and flour blends) along with their farinographic parameters (water absorption, development time and stability) and also to verify the specific volume, crumb texture profile and digital imaging of bread loaves made with 60% whole wheat flour and 3% fat or fat replacer. Increasing the whole wheat flour percentage in the blends also increased levels of protein, ash and insoluble fiber. All the farinographic parameters were also increased. Enzymatically modified starch was found to be an effective fat replacer in whole wheat loaves. The loaves made using fat replacer had the same specific volume and higher cell density as those made with fat, but exhibited different texture profile parameters such as higher hardness value and lower springiness value.

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K N, Krishna, and Bikash C Ghosh. "Development of reduced fat cream cheese by using inulin and WPC as a fat replacer." Indian Journal of Dairy Science 72, no. 06 (January 1, 2020): 590–98. http://dx.doi.org/10.33785/ijds.2019.v72i06.003.

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Tilmon, R. W., and J. E. Romanchik-Cerpovicz. "Feasibility of using okra exudate as a fat replacer in low fat chocolate dropped cookies." Journal of the American Dietetic Association 101, no. 9 (September 2001): A—23. http://dx.doi.org/10.1016/s0002-8223(01)80055-9.

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Aydinol, Pinar, and Tulay Ozcan. "Production of reduced-fat Labneh cheese with inulin and β-glucan fibre-based fat replacer." International Journal of Dairy Technology 71, no. 2 (September 20, 2017): 362–71. http://dx.doi.org/10.1111/1471-0307.12456.

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Shin, Woo-Kyoung, Louise Wicker, and Yookyung Kim. "HPMC (hydroxypropyl methylcellulose) as a fat replacer improves the physical properties of low-fat tofu." Journal of the Science of Food and Agriculture 97, no. 11 (March 8, 2017): 3720–26. http://dx.doi.org/10.1002/jsfa.8233.

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Torres, Isabel Celigueta, José Manuel Amigo, Jes Christian Knudsen, Alexander Tolkach, Bente Østergaard Mikkelsen, and Richard Ipsen. "Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer." International Dairy Journal 81 (June 2018): 62–71. http://dx.doi.org/10.1016/j.idairyj.2018.01.004.

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soltani, Shilan, leila Roufegarinejad, haleh hemmati, and Roghieh Ashrafi yourghanloo. "Feasibility of low fat butter production using Gelatin and Sodium-Alginate as a fat replacer." Food Science and Technology 18, no. 115 (September 1, 2021): 69–81. http://dx.doi.org/10.52547/fsct.18.115.6.

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Rodriguez, A., S. DePinto, and D. Hersh. "Assessing the Acceptability of Non-fat Greek Yogurt as a Fat Replacer to Produce a Low Saturated Fat Cookie." Journal of the Academy of Nutrition and Dietetics 119, no. 10 (October 2019): A123. http://dx.doi.org/10.1016/j.jand.2019.08.078.

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Crizel, Tainara de Moraes, Rubilene Ramos de Araujo, Alessandro de Oliveira Rios, Rosane Rech, and Simone Hickmann Flôres. "Orange fiber as a novel fat replacer in lemon ice cream." Food Science and Technology (Campinas) 34, no. 2 (June 2014): 332–40. http://dx.doi.org/10.1590/fst.2014.0057.

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Allgood, Gregory S., Drew C. McAvoy, and Daniel M. Woltering. "Environmental assessment of a new food ingredient, the fat replacer olestra." Environmental Toxicology and Chemistry 16, no. 3 (March 1997): 586–600. http://dx.doi.org/10.1002/etc.5620160328.

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Saygi, Deray, Hüdayi Ercoşkun, and Ekin Şahin. "Hazelnut as functional food component and fat replacer in fermented sausage." Journal of Food Science and Technology 55, no. 9 (July 11, 2018): 3385–90. http://dx.doi.org/10.1007/s13197-018-3129-7.

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Journal articles on the topic 'Fat replacer'

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