In this study, a face central composite design -FCCD- was applied to optimize the formulation of reduced fat o/w emulsions containing cornstarch nanocrystal -CSNC- as a novel fat replacer. Data analysis showed that independent variables including...

reduction resulted in some defects which to some extent compensated by increasing levels of fat replacers. BSG & MGB exhibited a more shear-sensitive thixotropic nature than GG mixes and strongly

favored perception of creaminess which was more than...

contains a minor fragment of glucan. BSG offers a great potential for use as a emulsifying, foaming, thickening, gelling, binding, fat replacing, binding and stabilizing agent in food and pharmaceutical industries. It also can be used as a source of fiber...

In this study, some rheological, physical and sensory properties of light (5% fat) ice cream in comparison with the control sample (10% fat) were investigated as functions of fat replacer type [guar gum (GG), basil seed gum (BSG) and their mixture...

The objective of this study was to evaluate cornstarch nanocrystals (CSNC) suspensions (10, 12 and 14%) as a fat replacer in reduced fat emulsions (25% fat reduced: 25FR, 50% fat reduced: 50FR and 75%fat reduced: 75FR). Atomic force microscopy (AFM...

Consumers\\' awareness about the nutritional profile of their diets has made the industry to respond their needs seriously. In this study, response surface methodology was used to analyze the effect of three fat replacers...

چربی منبعی از انرژی مورد نیاز بدن و ویتامین‌های محلول در آن بوده و برکیفیت و ویژگی‌های تکنولوژیک محصول نهایی مانند بافت و عطر و طعم موثر است. اما به دلیل اثرات زیانبار چربی بر سلامتی، امروزه محصولات کم‌چرب مورد استقبال ...