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The use of apple fiber as a fat substitute in the manufacture of bakery products
Author(s) -
Żbikowska Anna,
Kowalska Małgorzata
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13241
Subject(s) - food science , fat substitute , ingredient , chemistry , dietary fiber , fiber , organic chemistry
The aim of the study was to reduce the fat content in bakery products by adding apple fiber. Two types of fat differing in the content of trans‐fatty acid isomers (<1 g TFA/100 g FA and >58 g TFA/100 g FA) were used during this study. On basis of physical properties of the bakery product, limited potential to substitute fat with apple fiber in bakery products was found, with a maximum level of 24%. Independently of the kind of eliminated fat, the apple fiber had a negative influence on most physical and sensory parameters of products. The influence of this ingredient on the quality of the products was dependent on the kind of eliminated fat. With the increase of the substitution of fat with high TFA content a distinct decrease of the quality of bakery products occurred. It was easier to eliminate fat with TFA content < 1 g/100 g FA. Practical application The obtained products with decreased fat content may be an alternative to classical bakery products, and at the same time they can be a factor supporting the prevention of numerous diet‐related diseases. Manufacture of this kind of product enables the utilization of “valuable” by products of the fruit and vegetable industry.