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Potential for β-Cyclodextrin as Partial Fat Replacer in Low-fat Foods

Authors :
T. A. Reineccius
Terry L. Peppard
Gary A. Reineccius
Source :
Journal of Food Science. 69:FCT334-FCT341
Publication Year :
2004
Publisher :
Wiley, 2004.

Abstract

Headspace gas chromatography analysis of a series of flavore milks and yogurts indicated that addition of β-cyclodextrin to nonfat products results to 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 the 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.

Details

ISSN :
00221147
Volume :
69
Database :
OpenAIRE
Journal :
Journal of Food Science
Accession number :
edsair.doi...........207e55cab52e7fa4bf45e8daf8018b1e
Full Text :
https://doi.org/10.1111/j.1365-2621.2004.tb06336.x