Effect of Chickpea Puree as a Fat Replacer on the Physical, Textural and Sensory Properties of Cheesecake

Deng et al examine the effectiveness of chickpea puree as a fat replacer in cheesecake, a popular American dessert. Compared to the control, cheesecake fillings with the chickpea puree were less fluid as indicated by line spread tests. Physical measurements showed that there was less reduction in we...

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Bibliographic Details
Published in:Journal of the American Dietetic Association 2011-09, Vol.111 (9), p.A63-A63
Main Authors: Deng, J.W, Bhaduri, S, Ghatak, R, Navder, K.P
Format: Article
Language:English
Subjects:
Comparative analysis
Desserts
Effectiveness
Gastroenterology and Hepatology
Internal Medicine
Oils & fats
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Summary:Deng et al examine the effectiveness of chickpea puree as a fat replacer in cheesecake, a popular American dessert. Compared to the control, cheesecake fillings with the chickpea puree were less fluid as indicated by line spread tests. Physical measurements showed that there was less reduction in weight associated with baking with increasing incorporation of chickpea puree in the filling. Texture analysis of the filling using the TA.XT Plus Texture Analyzer showed chickpea variations to be less hard compared to the control.
ISSN:0002-8223
2212-2672
1878-3570
2212-2680
DOI:10.1016/j.jada.2011.06.231