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United States Department of Agriculture

Agricultural Research Service

Title: Sensory Properties of Low-Fat Bakery Products and Thai Desserts Prepared with Hydrolyzed Oat Flour

Authors
item Maneepun, S - KASETSART UNIVERSITY
item Vatanasuchart, N - KASETSART UNIVERSITY
item INGLETT, GEORGE

Submitted to: Food Science and Technology International
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: February 2, 1998
Publication Date: N/A

Interpretive Summary: Many diets are recognized to be high in saturated fat and low in dietary fiber. Oatrim, a commercialized ARS/USDA invention, is a fat replacer that can be used to decrease fat and increase soluble dietary fiber in foods. It is called Oatrim because it is prepared from oat flour or oat bran. By using Oatrim, foods are designed to give desirable taste and mouthfeel properties similar to the usual full-fat foods. Oatrim is suitable for meats, cheeses, baked foods and desserts. In this joint study with Thai researchers, Oatrim was used to replace saturated fats from coconut cream and butter in some typical Asian foods. Large calorie reductions in these foods was possible with Oatrim. The farmer, manufacturer, exporter, and consumer all benefit from this research.

Technical Abstract: Alpha-amylase hydrolyzed oat flour, called Oatrim-5, was found to give acceptable foods when substituted for butter in bakery products and for coconut cream in Thai desserts. An Oatrim gel was substituted for butter in puffed-rice cookie, brownie, and banana cake. Coconut cream was replaced with an Oatrim suspension in baked coconut custard, mungbean conserve, and coconut cream spread. A total replacement by Oatrim could be made for coconut cream in the Thai desserts tested. Analysis of the foods showed reductions in their fat contents from 95% to 25%. The cholesterol levels were also reduced in the rice cookie, banana cake, and brownie. A substantial reduction in the saturated fat contents were found for coconut custard, mungbean conserve, and coconut cream spread. At high Oatrim substitution levels, breaking strengths of the cookie and mungbean conserve were significantly increased over controls.

Last Modified: 9/10/2014