NZ Baking Industry

Beta-glucan-rich fat replacers pass taste test for cookies: Study

Bakeryandsnacks.com (02/02/09)reported that hydrocolloids containing beta-glucan could be used to replace fat in cookies and peanut spreads, according to a new study. The study ws conducted by Korea’s Sejong University, and the United States Department of Agriculture’s Agricultural Research Service. The replacement of fat in food products is an area of great interest for many in the food industry. However ingredients have been limited mostly to baked or dairy products. According to the findings of the study, commercially available hydrocolloids Nutrim-OB and C-Trim20 could be used in cookies at a level of up to 20 and 10 per cent, respectfully, without detrimentally affecting the flavour and texture of the finished product. These would mean that these formulations would provide a beta-glucan ‘dose’ of 0.5 grams per 100 grams of cookie. Although this would not constitute a sufficient amount of b-glucan to make an FDA-approved health claim , adding b-glucan-rich hydrocolloids to foods instead of fat/flour is a good way to improve health by increasing dietary fibres and reducing the calories. The research is based on the trend of fat reduction in products as consumers continue to want low-fat and low-calorie versions of their favourite foods. Source: LWT - Food Science and Technology Volume 42, Issue 1, Pages 350-357 “Flavor and texture attributes of foods containing β-glucan-rich hydrocolloids from oats” Authors: S. Lee, G.E. Inglett, D. Palmquist, K. Warner