|Maneepun, S. - KASETSART UNIV, BANGKOK|
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: June 15, 2003
Publication Date: March 10, 2005
Citation: Inglett, G.E., Carriere, C.J., Maneepun, S. 2005. Health related fat replacers prepared from grain for improving functional and nutritive values of Asian foods. In: Shi, J., Ho, C., Shahidi, F. editors. Asian Functional Foods. Boca Raton, FL:CRC Press. p. 103-127. Technical Abstract: Carbohydrate-based fat substitutes such as Oatrim or Nutrim OB from oats, prepared by incorporating water into gel-type structures, can result in lubricant or flow properties similar to the texture of fats. Nutrim OB had similar rheological properties to coconut cream based on the results of thixotropic loop experiments of a Nutrim OB suspension compared to a commercial coconut cream. The results of the data from the fitted model parameters indicated that the Nutrim OB suspension exhibited less pronounced shear thinning behavior over the shear rate range studied than did the commercial coconut cream sample. Eight Thai desserts were evaluated using 5 % Nutrim OB (OB for oat bran) suspension as a substituted for coconut milk. Sensory evaluation of the products was performed by 25 panelists using a 9-point hedonic scale for color, appearance, odor, taste, texture and, acceptability. The desserts were crispy pancake, taro conserve, steamed banana cake, coconut pudding, steamed glutinous rice with coconut cream, coconut jelly, coconut cantaloupe ice cream and pumpkin in coconut milk. Total substitution of Nutrim OB for coconut milk was possible in most formulations. At acceptable levels of Nutrim OB substitution, total and saturated fats exhibited reductions of 83.4, 97.4, 85.4, 55.4, 73.1, 75.1, 74.6 and 49.9 %, and 95.5, 99.4, 86.3, 46.2, 80.4, 87.7, 79.8 and 58.3 %, respectively.