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Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure

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Abstract

Effect of plant fibers, carrageenan, and starch concentration on mechanical properties and syneresis measurements of low-calorie dairy desserts was studied simultaneously using the response surface methodology. Apple, bamboo, inulin, wheat, and psyllium fibers were tested individually, through five distinct experimental designs. Results were compared to a regular dairy dessert, formulated with sugar and whole milk, and a low-calorie formulation with no added fiber. Diet dessert with no added fiber presented higher syneresis and impaired mechanical properties as compared to regular formulation. Results showed that carrageenan, starch, and fibers played distinct roles in compensating the reduction observed on the syneresis test and mechanical properties of low-calorie desserts. While carrageenan and starch showed higher influence on reducing gel syneresis, fiber addition decreased the negative effect on mechanical properties resulting from the fat/sugar removal of the diet formulation.

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Acknowledgements

This work was supported by CAPES/CAPG-BA Program (no. 09/02) and CONICET (PIP 5395). M. Dello Staffolo gratefully acknowledges the following fiber suppliers: Saporiti, Imperial Sensus, CFF, Procter & Gamble, and JRS.

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Authors and Affiliations

  1. CIDCA, CICPBA, CONICET, Facultad de Ingeniería, UNLP, Centro de Investigación y Desarrollo en Criotecnología de Alimentos, B 1900 AJJ, calle 1 y 47, La Plata, Argentina

    Marina Dello Staffolo

  2. Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, 13083-862, Brazil

    Ana C. K. Sato & Rosiane L. Cunha

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  1. Marina Dello Staffolo
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Correspondence to Marina Dello Staffolo.

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Dello Staffolo, M., Sato, A.C.K. & Cunha, R.L. Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure. Food Bioprocess Technol 10, 914–925 (2017). https://doi.org/10.1007/s11947-017-1872-9

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  • DOI: https://doi.org/10.1007/s11947-017-1872-9

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