DEVELOPING AND TESTING LOW CALORLE PRODUCTS
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Date
1999
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Professor Jayashankar Telanagana State Agricultural University
Abstract
The relationship of diet to development of cardiovascular
diseases and cancer has resulted in formulation of dietary guidelines
that recommend reduction in calories and fat consumption. Consequently.
interest has been intensified in the area of development of low calorie
food products. Fat substitutes are designed to enable it development of
low fat foods keeping taste and texture of high fat foods unaltered.
Two ingredients which can be manipulated in foods to develop
low calorie recipes are sugar and fat. In the present study an attempt
was made to develop low calorie products by using appropriate food
additives. Cellulose has been incorporated at 5% and 10% levels in
fried snack foods to reduce the oil uptake during frying. Maltodextrin
has been added to replace fat at 15, 30, 50 and 100% levels in dairy
products. Sugar was substituted with Aspartame (Equal tablets) in the
products of low calorie content.
All the prepared products were subjected to sensory and
objective evaluation. Fried products such as Muruku and Chakkalu with
5% cellulose were equally acceptable to the control with an overall
acceptability of 4.1 and 4.0 respectively. 15 per cent and 30 per cent
fat substituted icecream products were rated almost similar to the control
for quality attributes of flavour and body and texture. In case of Yoghurt
samples, products with 15% and 30% fat substitution were closely
similar to the control samples. Products with 100% fat substitution were
rated well but had slightly lower scores. Same trend was observed in
case of chakka spread products. Aspartame sweetened lolly was equally
acceptable as the control sample upto 50% level of sugar substitution.
Overall acceptability score of modified gelatin mix and lemonade were
3.0 and 4.0 respectively and were rated almost similar to the control.
Objective parameters of the products were assessed. in
icecream, melt down time (ranging from 52.3 to 83.1 minutes) and
relative viscosity (ranging from 75 to 195) increased and overrun (ranging
from 37.66% to 28.06%) decreased with increased level of fat substitution
with maitodextrin. Values of titratable acidity ranged from 0.55 to 0.64
and curd tension ranged from 54.8 to 87.4 and values were found to
increase with increased level of substitution. Wheying off and pH
decreased with 100% fat substituted yoghurt having the lowest values
of 0.5% and 4.3 respectively. Among Chakka spread products, increased
level of fat substitution resulted in a decrease in pH and oiling off and
an increase in titratable acidity, being 5.6, 13.5% and 0.98 and 6.91,
43.1% and 0.038 respectively for the 100% fat substituted products and
control products. Percentage gel sag of control gelatin mix and jelly was
13.41% and 6.43% respectively and was found to decrease with increased
level of sugar substitution. 100% sugar substituted products
had a-percentage gel sag of 9.26% and 5.24% respectively.
Reduétion of fat in the modified products resulted in a reduction
in calories. Percentage reduction of calories in fried snacks ranged
from 15% to 25%, increasing with increase in cellulose levels. in dairy
products, percentage reduction in calories increased with increased levels
of fat substitution, ranging from 5% to 40% for the different products.
Percentage decrease in calorie contents in aspartame sweetened products
ranged from 30% to 80% varying for the different products and increased
with increased substitution of sugar.
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Citation
D5670