Journal of Food Processing & Technology

Effect of fat replacers on physicochemical properties and thermal behavior of reduced-fat regular and instant coffee creamer

11^th Global Summit on Food & Beverages

September 22-24, 2016 Las Vegas, USA

Simin Hedayatnia and Hamed Mirhosseini

Universiti Putra Malaysia, Malaysia

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

This study was conducted to investigate the effects of different fat replacers (i.e. inulin, 0, 2.5, 5 and 7.5% w/w; maltodextrin, 0, 15, 20 and 25% w/w) and agglomeration process on the characteristics of the reduced-fat coffee creamer. In the current work, the partial replacement of the hydrogenated fat with inulin and/or maltodextrin led to provide the reduced-fat creamer with desirable characteristics. The results indicated that the creamer containing 25% maltodextrin and 7.5% inulin exhibited the highest glass transition temperature (Tg) and the lowest stickiness among all samples. The new formulated-creamers had higher glass transition (Tg) than the control and commercial creamer. This could be due to the addition of components (i.e. maltodextrin and inulin) with high molecular weight to the creamer formulation. The bulk density of regular-and-instant creamers ranged from 0.29 to 0.86 (g/cm3) depending on the drying stage and method. All instant-creamers from two stage drying had lower moisture content, bulk density, and stickiness as well as higher solubility and glass transition temperature (Tg) than the regular-creamer from the single stage drying. This indicated the significant positive impact of fluidized bed drying on physicochemical and functional properties of the reduced fat creamer.

Biography :

Email: hamedmi@upm.edu.my