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11th Global Summit on Food & Beverages

Las Vegas, USA

Shirani Gamlath

Shirani Gamlath

Deakin University, Australia


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Title: Fat replacement in snack foods: Recent developments

Biography

Biography: Shirani Gamlath

Abstract

Snack foods are typically nutrient poor and energy dense. Reducing the fat content of snacks can provide nutritious alternatives to consumers. Fat typically provides appealing texture and mouthfeel to baked products, where in some cases the functional and pasting properties of biscuits were improved in Gluten free formulations. Reduced fat biscuits and crackers have increased hardness, crunchiness and dryness and reduced moistness and tenderness. Therefore, it is not beneficial to simply reduce the fat content of products. It is important to replace fat with alternative low calorie ingredients and to understand how different fat replacers can influence on snacks. This review presents recent development in application of fat replacers such as vegetable gums in wheat based and no-wheat based snack product development especially legume based products and their effect on sensory properties of foods.


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