Colla Kathryn, Costanzo Andrew, Gamlath Shirani
Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 1 Gheringhap Street, Geelong 3220, Australia.
Foods. 2018 Nov 25;7(12):192. doi: 10.3390/foods7120192.
Fat provides important sensory properties to baked food products, such as colour, taste, texture and odour, all of which contribute to overall consumer acceptance. Baked food products, such as crackers, cakes and biscuits, typically contain high amounts of fat. However, there is increasing demand for healthy snack foods with reduced fat content. In order to maintain consumer acceptance whilst simultaneously reducing the total fat content, fat replacers have been employed. There are a number of fat replacers that have been investigated in baked food products, ranging from complex carbohydrates, gums and gels, whole food matrices, and combinations thereof. Fat replacers each have different properties that affect the quality of a food product. In this review, we summarise the literature on the effect of fat replacers on the quality of baked food products. The ideal fat replacers for different types of low-fat baked products were a combination of polydextrose and guar gum in biscuits at 70% fat replacement (FR), oleogels in cake at 100% FR, and inulin in crackers at 75% FR. The use of oatrim (100% FR), bean puree (75% FR) or green pea puree (75% FR) as fat replacers in biscuits were equally successful.
脂肪为烘焙食品提供重要的感官特性，如色泽、味道、质地和气味，所有这些都有助于提高消费者的整体接受度。饼干、蛋糕和曲奇等烘焙食品通常含有大量脂肪。然而，对脂肪含量降低的健康休闲食品的需求日益增加。为了在降低总脂肪含量的同时保持消费者的接受度，人们采用了脂肪替代品。在烘焙食品中已经研究了多种脂肪替代品，包括复合碳水化合物、胶类和凝胶、全食物基质及其组合。每种脂肪替代品都有不同的特性，会影响食品的质量。在这篇综述中，我们总结了关于脂肪替代品对烘焙食品质量影响的文献。不同类型的低脂烘焙产品的理想脂肪替代品分别是：饼干中70%脂肪替代率（FR）的聚葡萄糖和瓜尔胶组合、蛋糕中100% FR的油凝胶，以及薄脆饼干中75% FR的菊粉。在饼干中使用燕麦葡聚糖（100% FR）、豆泥（75% FR）或豌豆泥（75% FR）作为脂肪替代品同样成功。
