Color measurement in hamburger buns with fat and sugar replacers

被引：15

作者：

Esteller, MS ^{[1
]}

de Lima, ACO ^{[1
]}

Lannes, SCD ^{[1
]}

机构：

[1] Univ Sao Paulo, Fac Pharmaceut Sci, Biochem Pharmaceut Technol Dept, BR-05508900 Sao Paulo, Brazil

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2006年 / 39卷 / 02期

关键词：

hamburger buns; baked products; fat and sugar replacers; food color; response surface methodology (RSM);

D O I：

10.1016/j.lwt.2004.12.012

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Substitution of fat and sugar in the diet has been the object of intense research as an effort to produce foods without these ingredients or with the reduction of the amount normally used. In this work, hydrogenated fat and sucrose in hamburger buns formulas were replaced by polydextrose (Litesse II (R)), salatrim (Benefat (R)), and sucralose (Splenda (R)) and their effects on crust color were evaluated using response surface methodology (RSM). The results showed that the ingredients used had a great effect on L, a, b and Delta E values, but they can be used as an option to produce low calories baked products. (c) 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

引用

页码：184 / 187

页数：4

共 10 条

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[2] Cake baking in tunnel type multi-zone industrial ovens - Part II. Evaluation of quality parameters [J].