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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Use of Modified Starch as Fat Replacer in Reduced Fat Coconut Milk Ice Cream) ผู้เขียน: ดร.สมจิต สุรพัฒน์ ,  Patcharin Rugthavon สื่อสิ่งพิมพ์:pdf AbstractCoconut milk has been added as an ingredient in various Thai food and dessert since ancient times. Coconut ice cream is one of the most popular dessert in Thailand. But nowadays consumers are health conscious and avoid high fat products. So reduced fat coconut ice cream would meet their needs. In this study, the amount of coconut milk fat was reduced to different levels (1-8%) and a carbohydrate-based fat replacer (a-Starch or MT-01) was then added to replace the fat. Samples were kept at –28?C and tested for viscosity, overrun, deforming force, melting rate, pH and sensory evaluation. The results showed that reducing fat level and increasing fat replacer tended to increase the viscosity, overrun and deforming force of ice cream but had no significant effect on the melting rate and pH. When emulsifiers were then added to improve the samples’ quality, sensory evaluations revealed that the ice cream with 1% fat and 0.1% mono- and diglycerides was the most acceptable and had the lowest cost. |
 ที่มา:วารสารวิชาการเกษตรหัวเรื่อง:การพัฒนาแซนด์วิชสเปรดลดไขมันจากน้ำนมถั่วเหลือง |
ที่มา:การประชุมนำาเสนอผลงานวิจัยระดับบัณฑิตศึกษาแห่งชาติ ครั้งที่ 21หัวเรื่อง:การใช้กระเจี๊ยบเขียวผงและโพลีแซคคาไรด์จากกระเจี๊ยบเขียวต่อคุณภาพของไอศกรีมลดไขมัน |
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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Reducing Fat and Using Fat Replacers in the Crust of Flaky Chinese Pastry) ผู้เขียน:Teeranuch Chysirichote, อัญชนีย์ อุทัยพัฒนาชีพ, ดร.วารุณี วารัญญานนท์ สื่อสิ่งพิมพ์:pdf AbstractFlaky Chinese pastry (Pia), is a small Chinese pastry filled with mungbean conserve and is a popular bakery product. Its crust is made from wheat flour, fat, water, sugar and salt, with mungbean conserve stuffed inside. This research aimed to lower the fat content in Pia by using fat replacers in the outer crust that had high liking scores from untrained panelists. Maltodextrin gel and inulin gel were used as fat replacers. The results indicated that the hardness of the product increased slightly with the reduction in fat content, while the extension and puffiness decreased. Panelists liked products in which the fat content in the outer crust was reduced by 45% and replaced by 50% of its weight with inulin gel in the formula. The overall liking of the developed product was at a moderate level, which was not significantly (p > 0.05) different from the control. The chemical composition of this formula was analyzed and showed that the fat, total calories and calories from fat could be reduced by 10.5, 3.02 and 10.05%, respectively. |
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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effects of Fat Replacers on the Physical, Chemical and Sensory Characteristics of Puff Pastry) ผู้เขียน:Kamolchat Pimdit, ดร.นันทวัน เทอดไทย, รองศาสตราจารย์ , ดร.กมลวรรณ แจ้งชัด, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractPuff pastry is a bakery product containing a high fat content. To reduce the fat content in the puff pastry, fat replacer could be used to substitute for some or all of the functions of the fat. The aim of this study was to determine the physical, chemical and sensory characteristics of reduced-fat puff pastry containing different types of fat replacers including: carbohydrate– (maltodextrin gel and powdered cellulose); protein– (WPC-80%); and fat– (salatrim) based fat replacers. The results indicated that the reduced-fat puff pastries contained 12.88-15.86% fat and 318.73-348.80 Kcal/100g, which were less than those of the regular-fat puff pastry. However, the moisture content and water activity of the reducedfat puff pastries were significantly higher than those of the regular-fat puff pastry (p?0.05). The analysis of sensory characteristics indicated that the reduced-fat puff pastry containing salatrim had a rubbery aroma. The use of carbohydrate- and protein- based fat replacers led to a more dense texture, decreased puffiness and an increased aroma of wheat. Using a nine-point hedonic scale, liking scores indicated that the reduced-fat puff pastry with maltodextrin-gel had the highest score compared with other reducedfat puff pastries. |
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