Potential for β-Cyclodextrin as Partial Fat Replacer in Low-fat Foods

摘要

Headspace gas chromatography analysis of a series of flavored milks and yogurts indicated that addi-tion of β-cyclodextrin to nonfat products results in flavor-release profiles similar to those of corresponding higher-fat-content products, suggesting the potential for this material as a partial fat replacer. A follow-up sensory evalu-ation study was carried out with a number of yogurts and salad dressings. Although addition of β-cyclodextrin to nonfat yogurt did not result in a product more like a low-fat product (based on flavor and texture), flavor profiles of nonfat Italian-style and ranch-style dressings were indeed more similar to the corresponding full-fat products. Therefore, the use of β-cyclodextrin as a partial fat replacer in salad dressings appears worthy of further study.