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United States Department of Agriculture

Agricultural Research Service

Title: Health Related Fat Replacers Prepared from Grains for Improving the Functional and Nutritive Value of Asian Foods

item Inglett, George

Submitted to: World Congress of Food Science and Technology
Publication Type: Abstract Only
Publication Acceptance Date: April 27, 2001
Publication Date: N/A

Technical Abstract: The purpose of this study was to prepare health related fat replacers containing soluble beta-glucan dietary fiber. These compositions were studied as partial replacements for saturated lipids in some Asian foods. These foods are commonly prepared from coconut milk, butter, or saturated fat shortenings. The fat replacers were prepared from soluble fiber-rich cereals, namely oats and barley, by two separate procedures. The first method was to gelatinize the cereal flour followed by amylolysis and removal of the insoluble materials before drying to give a product known as Oatrim. The second method was to thermomechanical shear the flour followed by particle separation and drying of the liquid to give a product called Nutrim. Both Oatrim and Nutrim were used in separate studies to replace coconut milk in Asian foods. Both replacers gave satifactory foods with better nutritional value when the substitution was around 50%. In another study, soy flour was thermomechanically co-processed with oat bran to give a product called Soytrim. It could replace 50% or more of coconut cream in four Thai foods. However, only a 30% addition of a 6% Soytrim slurry could be made satisfactorily to soymilk and tofu.

Last Modified: 5/5/2015