Influence of a protein concentrate used as a fat substitute on the quality of cheese bread
Autor(a) principal: | |
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Data de Publicação: | 2006 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Archives of Biology and Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132006000700020 |
Resumo: | The effects of the use of a protein concentrate as a fat substitute on the quality of cheese bread were investigated. Based on a 10% basic fat formulation, the substitution of 10, 25, 50, 75 and 100% of the oil in the formula was tested. Physical characteristics were measured, and sensorial parameters were determined. The products with lower levels of fat substitute had higher levels of acceptability. With the increase in the degree of substitution, the cheese bread products were harder, had a thicker crust and presented a less pleasant appearance, less pronounced cheese flavor and a lower degree of acceptance. The use of a fat substitute resulted in a product with a significantly lower fat content and a caloric reduction greater than 25%. |
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Influence of a protein concentrate used as a fat substitute on the quality of cheese breadCheese breadfat substitutecaloric reductionlipid reductionThe effects of the use of a protein concentrate as a fat substitute on the quality of cheese bread were investigated. Based on a 10% basic fat formulation, the substitution of 10, 25, 50, 75 and 100% of the oil in the formula was tested. Physical characteristics were measured, and sensorial parameters were determined. The products with lower levels of fat substitute had higher levels of acceptability. With the increase in the degree of substitution, the cheese bread products were harder, had a thicker crust and presented a less pleasant appearance, less pronounced cheese flavor and a lower degree of acceptance. The use of a fat substitute resulted in a product with a significantly lower fat content and a caloric reduction greater than 25%.Instituto de Tecnologia do Paraná - Tecpar2006-11-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132006000700020Brazilian Archives of Biology and Technology v.49 n.6 2006reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132006000700020info:eu-repo/semantics/openAccessClareto,Silvia SilveiraNelson,David LeePereira,Accácia Júlia Guimarãeseng2007-02-26T00:00:00Zoai:scielo:S1516-89132006000700020Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2007-02-26T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false |
dc.title.none.fl_str_mv |
Influence of a protein concentrate used as a fat substitute on the quality of cheese bread |
title |
Influence of a protein concentrate used as a fat substitute on the quality of cheese bread |
spellingShingle |
Influence of a protein concentrate used as a fat substitute on the quality of cheese bread Clareto,Silvia Silveira Cheese bread fat substitute caloric reduction lipid reduction |
title_short |
Influence of a protein concentrate used as a fat substitute on the quality of cheese bread |
title_full |
Influence of a protein concentrate used as a fat substitute on the quality of cheese bread |
title_fullStr |
Influence of a protein concentrate used as a fat substitute on the quality of cheese bread |
title_full_unstemmed |
Influence of a protein concentrate used as a fat substitute on the quality of cheese bread |
title_sort |
Influence of a protein concentrate used as a fat substitute on the quality of cheese bread |
author |
Clareto,Silvia Silveira |
author_facet |
Clareto,Silvia Silveira Nelson,David Lee Pereira,Accácia Júlia Guimarães |
author_role |
author |
author2 |
Nelson,David Lee Pereira,Accácia Júlia Guimarães |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Clareto,Silvia Silveira Nelson,David Lee Pereira,Accácia Júlia Guimarães |
dc.subject.por.fl_str_mv |
Cheese bread fat substitute caloric reduction lipid reduction |
topic |
Cheese bread fat substitute caloric reduction lipid reduction |
description |
The effects of the use of a protein concentrate as a fat substitute on the quality of cheese bread were investigated. Based on a 10% basic fat formulation, the substitution of 10, 25, 50, 75 and 100% of the oil in the formula was tested. Physical characteristics were measured, and sensorial parameters were determined. The products with lower levels of fat substitute had higher levels of acceptability. With the increase in the degree of substitution, the cheese bread products were harder, had a thicker crust and presented a less pleasant appearance, less pronounced cheese flavor and a lower degree of acceptance. The use of a fat substitute resulted in a product with a significantly lower fat content and a caloric reduction greater than 25%. |
publishDate |
2006 |
dc.date.none.fl_str_mv |
2006-11-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132006000700020 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132006000700020 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1516-89132006000700020 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
dc.source.none.fl_str_mv |
Brazilian Archives of Biology and Technology v.49 n.6 2006 reponame:Brazilian Archives of Biology and Technology instname:Instituto de Tecnologia do Paraná (Tecpar) instacron:TECPAR |
instname_str |
Instituto de Tecnologia do Paraná (Tecpar) |
instacron_str |
TECPAR |
institution |
TECPAR |
reponame_str |
Brazilian Archives of Biology and Technology |
collection |
Brazilian Archives of Biology and Technology |
repository.name.fl_str_mv |
Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar) |
repository.mail.fl_str_mv |
babt@tecpar.br||babt@tecpar.br |
_version_ |
1750318271441141760 |