Effectiveness of White Bean Puree as a Fat Replacer on the Physical, Textural and Sensory Properties of Cheesecake

An abstract of a study examining the effectiveness of white bean puree as a fat replacer on the physical, textural and sensory properties of cheesecake is presented. The results showed that because of their nutritional value, low cost and availability, white bean puree can be used as an acceptable f...

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Bibliographic Details
Published in:Journal of the American Dietetic Association 2010-09, Vol.110 (9), p.A74-A74
Main Authors: LoConte, M, Paglia Tanzman, J, Rangraj, S, Tanaka, S, Wekwete, B, Ghatak, R, Navder, K.P
Format: Article
Language:English
Subjects:
Baked goods
Beans
Dietetics
Gastroenterology and Hepatology
Internal Medicine
Nutrition
Online Access:Get full text
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Summary:An abstract of a study examining the effectiveness of white bean puree as a fat replacer on the physical, textural and sensory properties of cheesecake is presented. The results showed that because of their nutritional value, low cost and availability, white bean puree can be used as an acceptable fat replacer up to 30% level in cheesecakes and its effectiveness should be investigated in other baked products.
ISSN:0002-8223
2212-2672
1878-3570
2212-2680
DOI:10.1016/j.jada.2010.06.279