Abstract
A new vegetable, and trans-fatty acid-free, fat replacer consisting of a sunflower oil–water–cellulose ether emulsion was employed to replace 100 % of the shortening in a short dough biscuit recipe, and the dough and biscuit texture properties were evaluated. In comparison to the shortening dough, the cellulose emulsion dough was significantly (p < 0.05) softer and more elastic. However, the cellulose emulsion biscuits had higher spreadability, implying that the increase in dough elasticity was not affecting this property, probably because of the decrease in dough hardness. Although the cellulose emulsion biscuits contained 33 % total less fat than the shortening biscuits, their instrumental texture properties were very similar, implying that the cellulose emulsion avoids the increase in hardness associated with fat reduction. This was associated with the thermal gelation ability of the cellulose ethers, which develops during baking. The overall consumer acceptance was significantly (p < 0.05) higher in the shortening biscuits, but their scores were very similar to those of the cellulose emulsion biscuits (maximum difference 1.1/9 points).
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Acknowledgments
The authors are grateful to The Dow Chemical Co. for kindly supplying the cellulose ethers and to Mary Georgina Hardinge for assistance with the English language of the manuscript.
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Tarancón, P., Salvador, A. & Sanz, T. Sunflower Oil–Water–Cellulose Ether Emulsions as Trans-Fatty Acid-Free Fat Replacers in Biscuits: Texture and Acceptability Study. Food Bioprocess Technol 6, 2389–2398 (2013). https://doi.org/10.1007/s11947-012-0878-6
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DOI: https://doi.org/10.1007/s11947-012-0878-6