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Potential for β‐Cyclodextrin as Partial Fat Replacer in Low‐fat Foods
Author(s) -
Reineccius T. A.,
Reineccius G. A.,
Peppard T. L.
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb06336.x
Subject(s) - flavor , food science , fat substitute , chemistry , cyclodextrin , chromatography
Headspace gas chromatography analysis of a series of flavored milks and yogurts indicated that addition of β‐cyclodextrin to nonfat products results in flavor‐release profiles similar to those of corresponding higher‐fat‐content products, suggesting the potential for this material as a partial fat replacer. A follow‐up sensory evaluation study was carried out with a number of yogurts and salad dressings. Although addition of β‐cyclodextrin to nonfat yogurt did not result in a product more like a low‐fat product (based on flavor and texture), flavor profiles of nonfat Italian‐style and ranch‐style dressings were indeed more similar to the corresponding full‐fat products. Therefore, the use of β‐cyclodextrin as a partial fat replacer in salad dressings appears worthy of further study.