Carbohydrate-based fat replacers in reduced fat sweet pastry: effects on dough, baked and sensory attributes.

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2001 AACC Annual Meeting

Charlotte, North Carolina
October 14-18, 2001
Charlotte Convention Center

377
Carbohydrate-based fat replacers in reduced fat sweet pastry: effects on dough, baked and sensory attributes. E. GALLAGHER, E. Dwyer, and G. Downey. Teagasc, The National Food Centre, Castleknock, Dublin 15, Ireland.

Sweet shortcrust pastry is dense, fragile and crumbly to eat, due to the presence of high levels of fat. However, many consumers are concerned with reducing fat consumption, as dietary fat is associated with weight gain and increased risk of heart disease. The effects of replacing 25% of recipe cake margarine with carbohydrate-based fat replacers on dough, baked quality and sensory characteristics of sweet shortcrust pastry were studied. Control doughs, and reduced fat doughs with 10% Pectose Paste had similar cohesiveness results (as measured by the TAXT2i); however, all other doughs had higher values. Baked products obtained from doughs containing 10% Pectose Paste (23N), Gelite (25N) and N-Lite D (21N) had higher shear values than the value for the control pastry (15N) (Kramer shear system). Inclusion of the fat replacers did not influence pastry surface colour (Hunter meter) in that all L values (brightness/darkness of product) were similar to the control. Sensory analysis (ranking test) of the samples 24 hours after baking revealed no significant difference in the flavour, and the appearance of the reduced fat products was preferred.