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 5 of 5 for “"fat replacement"”.
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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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Delivering β-glucan via selected bakery systems : cake
… western world intake of dietary fibre is low and fat consumption is high. This leads to many diet related diseases, such as, type 2 diabetes, colorectal cancer and cardiovascular disease. Fibre enrichment and fat replacement are effective ways in developing a health-promoting diet. β-glucan, a …
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Effect of fat quality on sausage processing, texture, and sensory characteristics
Fat quality is important in sausage products and can be altered through the swine diet or at the processing level. The ethanol by-product dried distillers grains with solubles (DDGS) continues to be used widely in swine diets and is known to affect pork fat quality. Changes in swine diet or …
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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 & …
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Evaluation of a Maltodextrin Gel as a Partial Replacement for Fat in a High-Ratio White-Layer Cake Formulation
The performance of a maltodextrin gel as a replacement (25, 50, 75, and 100%) for shortening along with high-fructose corn syrup-90 (HFCS-90), adjusted for sweetness in each treatment, were evaluated in a high-ratio white-layer cake formulation. Two controls were used to compare to fat-replaced …