Development of sweet preparations with dietary fiber and low energy density

Development of sweet preparations with dietary fiber and low energy density Purpose – The purpose of this study was to reduce the ED of sweet preparations through calorie reduction by replacing sucrose, reducing fat, and increasing the amount of dietary fiber. Design/methodology/approach – Sweet preparations were chosen to reduce ED and increase dietary fiber. Sucrose was replaced by two types of sweeteners, white flour was partially replaced by whole grain flour and fat was reduced. Preparations that had the desired characteristics underwent sensorial analysis to assess their acceptability, and rated by the affective test with hedonic scale. Preparations rated with 50 percent of grades greater than or equal to 7 were considered accepted. Analysis and calculations were performed using FIZZ software. The percentage change in ED was calculated as the difference between the ED of those ingredients replaced and/or reduced. Findings – The preparations butter cookies, lemon pie topped with whipped cream and carrot cake with chocolate frosting were accepted by most of the tasters. It proved possible to reduce ED by approximately 4.0 kcal per gram and to increase the amount of total dietary fiber from 1.8 g/100 g to 3.6 g/100 g, without affecting acceptance. Originality/value – It is an unpublished article that deals with reducing the ED and increasing the dietary fiber of sweet preparations, pointing out their difficulties and differences between different preparations created aiming at the prevention of chronic diseases. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Development of sweet preparations with dietary fiber and low energy density

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Publisher
Emerald Publishing
Copyright
Copyright © 2013 Emerald Group Publishing Limited. All rights reserved.
ISSN
0034-6659
DOI
10.1108/00346651311327837
Publisher site
See Article on Publisher Site

Abstract

Purpose – The purpose of this study was to reduce the ED of sweet preparations through calorie reduction by replacing sucrose, reducing fat, and increasing the amount of dietary fiber. Design/methodology/approach – Sweet preparations were chosen to reduce ED and increase dietary fiber. Sucrose was replaced by two types of sweeteners, white flour was partially replaced by whole grain flour and fat was reduced. Preparations that had the desired characteristics underwent sensorial analysis to assess their acceptability, and rated by the affective test with hedonic scale. Preparations rated with 50 percent of grades greater than or equal to 7 were considered accepted. Analysis and calculations were performed using FIZZ software. The percentage change in ED was calculated as the difference between the ED of those ingredients replaced and/or reduced. Findings – The preparations butter cookies, lemon pie topped with whipped cream and carrot cake with chocolate frosting were accepted by most of the tasters. It proved possible to reduce ED by approximately 4.0 kcal per gram and to increase the amount of total dietary fiber from 1.8 g/100 g to 3.6 g/100 g, without affecting acceptance. Originality/value – It is an unpublished article that deals with reducing the ED and increasing the dietary fiber of sweet preparations, pointing out their difficulties and differences between different preparations created aiming at the prevention of chronic diseases.

Journal

Nutrition & Food ScienceEmerald Publishing

Published: May 17, 2013

Keywords: Energy; Fats; Food products; Health promotion; Brazil

References

  • Energy density of foods affects energy intake in normal‐weight women
    Bell, E.A.; Castellanos, V.H.; Pelkman, C.L.; Thorwart, M.L.; Rolls, B.J.
  • Dietary determinants of obesity
    Jebb, S.A.

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