EFFECT OF FAT MIMETICS ON PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF COOKIES

摘要

Soft-type cookies were prepared with up to 35/100 fat replacement by fat mimetics, namely Litesse (improved polydextrose), C deLight MD 01970 (maltodextrins), Darirytrim (b-glucans), pectin and Simplesse Dry 100 (a blend of micropatriculated Whey proteins and emulsifiers). Physical, textural and sensory properties of the cookies Were measured.