Effect of fat replacement on sensory attributes of chocolate chip cookies

Amylose-Lipid Complex as a Fat Replacement in the Preparation of Low-Fat White Pan Bread

Amylose-lipid complex (ALC) was prepared with corn starch and stearic acid and used as a shortening replacement in white pan bread preparation. ALCs were prepared using various concentrations of stearic acid to corn starch (1%, 3%, 5%, and 7%) under different temperatures (55, 65, and 75 °C) and for different durations of time (30, 60, and 120 min); then, their complexing properties were assessed using iodine reagent and X-ray diffraction. The complexing reaction at 75 °C for 60 min showed the highest complexing index of the tested conditions; the in vitro digestibility of ALC was lower than that of corn starch. White pan bread was prepared with ALCs and their characteristics, including appearance, loaf volume, and starch retrogradation during storage at room temperature for four days, were compared with those of control bread. With increasing ALC replacement concentrations, loaf volume and shape were significantly affected; however, starch retrogradation was significantly retarded and energy value decreased by ALC replacement. Overall, 50% replacement of shortening by ALC appeared to be a reasonable level for retaining the basic characteristics of the bread while retarding the staling process. These results indicate that ALCs may be potentially useful in the bakery industry for preparing low calorie and low-fat products.

Pureed cannellini beans can be substituted for shortening in brownies

Studies have shown white beans to be an effective fat replacer in dropped cookies. However, research is needed to determine whether legumes may be an effective replacement for fat in other types of cookies. This study determined the overall acceptability, sensory characteristics, and nutrient content of brownies (bar cookie) made using cannellini beans as a replacement for shortening. Cannellini beans were used to replace 25%, 50%, and 75% of the shortening (by weight) in a control brownie formula. One hundred twenty untrained panelists participated in rating the brownies on a seven-point hedonic scale. Analysis of variance conducted on the acceptability and sensory characteristics indicated a statistically significant effect when replacing fat with beans for acceptability, tenderness, texture, and flavor (P<.05). Post-hoc testing (Scheffe's test) indicated that neither the 25% nor the 50% bean brownies were significantly different from the control in overall acceptability, tenderness, texture, or flavor. Also, the 50% bean brownies, compared with control, had 2.6 g less fat and 21 fewer kcal per 1.4-oz serving. This study demonstrated that pureed cannellini beans can replace as much as 50% of the fat (by weight) in brownies, while yielding an acceptable and more nutritious product.