Color measurement in hamburger buns with fat and sugar replacers

Substitution of fat and sugar in the diet has been the object of intense research as an effort to produce foods without these ingredients or with the reduction of the amount normally used. In this work, hydrogenated fat and sucrose in hamburger buns formulas were replaced by polydextrose (Litesse II...

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Bibliographic Details
Published in:Food science & technology 2006-01, Vol.39 (2), p.184-187
Main Authors: Esteller, Mauricio Sergio, Orlandi de Lima, Ana Carolina, da Silva Lannes, Suzana Caetano
Format: Article
Language:English
Subjects:
Baked products
breadmaking
breadmaking quality
breads
color
dextrins
Fat and sugar replacers
fat substitutes
Food color
Hamburger buns
hamburgers
polydextrose
response surface methodology
Response surface methodology (RSM)
salatrim
sucralose
sugar substitutes
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Summary:Substitution of fat and sugar in the diet has been the object of intense research as an effort to produce foods without these ingredients or with the reduction of the amount normally used. In this work, hydrogenated fat and sucrose in hamburger buns formulas were replaced by polydextrose (Litesse II ®), salatrim (Benefat ®), and sucralose (Splenda ®) and their effects on crust color were evaluated using response surface methodology (RSM). The results showed that the ingredients used had a great effect on L, a, b and Δ E values, but they can be used as an option to produce low calories baked products.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2004.12.012