Functionality of low digestibility emulsions in cocoa creams. Structural changes during in vitro digestion and sensory perception

被引：9

作者：

Espert, M. ^{[1
]}

Bresciani, A. ^{[1
,2
]}

Sanz, T. ^{[1
]}

Salvador, A. ^{[1
]}

机构：

[1] CSIC, IATA, Lab Propiedades Fis & Sensoriales & Ciencia Consu, Avda Agustin Escardino 7, Valencia 46980, Spain

[2] Univ Milan, Dept Food Environm & Nutr Sci DeFENS, Via G Celoria 2, I-20133 Milan, Italy

来源：

JOURNAL OF FUNCTIONAL FOODS | 2019年 / 54卷

关键词：

Filling cream; Hydrocolloids; Free fatty acids; Texture; Acceptability; DIETARY FIBER; FAT REPLACERS; OAT BRAN; CELLULOSE; VISCOSITY; TEXTURE; DESSERTS; INULIN; FOODS; DOUGH;

D O I：

10.1016/j.jff.2019.01.013

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this work was to evaluate the application of low digestibility oil/water emulsions as fat source in a cocoa cream. Emulsions were composed by water, sunflower oil and cellulose ethers or xanthan gum. Back extrusion assays were measured before and after in vitro digestion and free fatty acids release were measured to evaluate the fat digestibility. Finally consumer acceptability was carried out to determine the degree of liking of each system. The results revealed that all the emulsions confer a suitable consistency to the creams and the structure provided by the hydrocolloids was resistant to digestion, reducing the fat digestibility. However, after gastric digestion only cream with xanthan gum showed a significant increase in consistency what it could be related with an increase in satiety. Regarding the sensory characteristics, the cream elaborated with xanthan gum was rated close to the control cream that received the highest scores.

引用

页码：146 / 153

页数：8

共 43 条

[21] BALANCING TEXTURE AND OTHER SENSORY FEATURES IN REDUCED FAT SHORT-DOUGH BISCUITS [J].

Laguna, Laura ;

Varela, Paula ;

Salvador, Ana ;

Sanz, Teresa ;

Fiszman, Susana M. .

JOURNAL OF TEXTURE STUDIES, 2012, 43 (03) :235-245

[22] Factors affecting lipase digestibility of emulsified lipids using an in vitro digestion model: Proposal for a standardised pH-stat method [J].

Li, Yan ;

Hu, Min ;

McClements, David Julian .

FOOD CHEMISTRY, 2011, 126 (02) :498-505

[23] FAT REPLACERS AND THE FUNCTIONALITY OF FAT IN FOODS [J].

LUCCA, PA ;

TEPPER, BJ .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1994, 5 (01) :12-19

[24] Gastrointestinal effects of oat bran and oat gum -: A review [J].

Mälkki, Y ;

Virtanen, E .

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2001, 34 (06) :337-347

[25] Cellulose ether emulsions as fat replacers in muffins: Rheological, thermal and textural properties [J].

Martinez-Cervera, Sandra ;

Salvador, Ana ;

Sanz, Teresa .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 63 (02) :1083-1090

[26]

McClements DJ, 2007, WOODHEAD PUBL FOOD S, P483, DOI 10.1533/9781845693671.3.483

[27] Reduced-Fat Foods: The Complex Science of Developing Diet-Based Strategies for Tackling Overweight and Obesity [J].

McClements, David J. .

ADVANCES IN NUTRITION, 2015, 6 (03) :338S-352S

[28] Comparison of food boluses prepared in vivo and by the AM2 mastication simulator [J].

Mishellany-Dutour, Anne ;

Peyron, Marie-Agnes ;

Croze, Jocelyn ;

Francois, Olivier ;

Hartmann, Christoph ;

Alric, Monique ;

Woda, Alain .

FOOD QUALITY AND PREFERENCE, 2011, 22 (04) :326-331

[29] Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: A review [J].

Mudgil, Deepak ;

Barak, Sheweta .

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2013, 61 :1-6

[30] Functionality and nutritional aspects of microcrystalline cellulose in food [J].

Nsor-Atindana, John ;

Chen, Maoshen ;

Goff, H. Douglas ;

Zhong, Fang ;

Sharif, Hafiz Rizwan ;

Li, Yue .

CARBOHYDRATE POLYMERS, 2017, 172 :159-174

← 1 2 3 4 5 →