Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 9 of 9 for “"Fat replacers"”.
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The utilization and performance of carbohydrate-based fat replacers in southern-style baking powder biscuits
Performance of three carbohydrate-based fat replacers (pectin, gum, and oat fiber) in a southern-style baking powder biscuit was evaluated at substituted levels of 33%, 66%, and 100%. Objectives and sensory tests were conducted on all samples. Results were compared to the control for the …
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Physico-chemical and therapeutic properties of low-fat yogurt as influenced by fat replacers, exopolysaccharides and probiotics
… objective of this research was to develop a low-fat probiotic yogurt using fat replacers and EPS producing strains of Streptococcus thermophilus along with probiotics and to establish its antihypertensive property in vitro and in vivo. The specific aims of this project were: a) to select suitable …
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Impact of pre-acidification, fat replacers and exopolysaccharide producing starter cultures on functionality of low fat mozzarella cheese
This study broadly aimed at developing low fat Mozzarella cheeses containing 6%> fat with improved textural and functional characteristics. The specific aims of this study were to: 1. identify, screen and select strains of EPS producing Streptococcus thermophilus and Lactobacillus delbrueckii …
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The texture and microstructure of mozzarella cheese as affected by fat content, EPS producing starter culture and fat replacers
… main goal of this study was to manufacture low fat mozzarella cheeses using fat replacers having similar texture and microstructure characteristics as full fat mozzarella. To achieve this goal it was essential to analyse the texture characteristics including hardness, cohesiveness, springiness, …
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Rheology and microscopy of low calorie mayonnaise-type emulsions made with stearic acid- modified maize and teff starches
Excessive consumption of diet rich in fat has been identified as a risk factor for lifestyle diseases. Fat replacers which can imitate the functional properties of fats with lower or no calorie contribution have been developed to produce low-calorie foods. Starch (mostly modified) can be used as …
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Development, assessment and optimisation of meat systems for the aging consumer through processing and packaging modification
… assessed the impacts of texture modification, fat and salt-reduction, salt-substitution and flavour enhancement; all of which resulted in the development of the most enhanced product that incorporated aging consumer needs. Part 2 focussed on the decline in cognitive and physical ability which …
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Factors affecting the quality of low-fat cheeses
Low-fat cheeses are associated with defects in appearance, texture and flavour. This thesis aimed to evaluate factors affecting the quality of low fat cheeses based on optical properties, use of fat replacers and controlling the lactose to casein ratio. We studied the effect of low and high …
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Impact of sugar and fat reduction strategies on the sensory and quality properties of bakery products
… of foods and beverages rich in sugar and fat negatively impacts on human health. The primary objective of this thesis was to examine different strategies for the reduction of sugar and fat in Chocolate brownies, Sponge cake and Shortbread biscuits assessed using sensory (hedonic & …