Search results for "reduced fat"
showing 3 items of 3 documents
Effect of sensory exposure on liking for fat- or sugar-reduced biscuits
2015
This study investigates the effect of exposure to fat- or sugar-reduced biscuits on liking for these products. Two sets of biscuits were manufactured, each including a standard variant and 4 variants differing by the level of reduction of either fat or sugar content, to 33% of fat content or 28% of sugar content. Biscuit consumers were recruited to eat either the fat (n ¼ 113) or the sugar-reduced set of biscuits (n ¼ 106). They participated in 5 testing sessions, once a week, in laboratory conditions. During each session, they rated their liking of the 5 variants. At the end of each of the 4 first sessions, consumers were given 16 biscuits for their home consumption during the week. Partic…
Effects of different emulsifiers and refining time on rheological and textural characteristics of compound chocolate
2018
The purpose of this study was to investigate the possibility of producing reduced fat dark compound chocolate in the ball mill refiner and using some selected emulsifiers. The effects of selected emulsifiers including lecithin, Polyglycerol polyricinoleate (PGPR) and citrem in two levels and two refining times on the characteristics such as moisture, particle size, hardness and rheological properties of the samples was examined. Data analysis revealed that the Casson model was appropriate to describe the rheological behavior of the samples containing lecithin and citrem; however, Power law model was appropriate for the samples containing PGPR. The results showed that citrem is the most effe…
The impact of sugar and fat reduction on perception and liking of biscuits
2014
Abstract Reducing the fat and/or sugar content in biscuits can be a way to improve their nutritional composition. Seventy-nine consumers of biscuits were recruited to study the impact of these reductions on liking and perception. Four categories of products were selected from a wide range of biscuits available at the French market. Three to six variants of each type of biscuit were produced based on reduced content of sugar, fat or both. Consumers tested the samples under laboratory conditions (6 sessions), recording their liking during initial sessions and crispiness, sweetness and fat perception during latter sessions. Sugar-reduced biscuits were perceived as less sweet than standard bisc…