Submitted to: American Chemical Society Abstracts
Publication Type: Abstract only
Publication Acceptance Date: 8/23/1998
Publication Date: N/A
Citation: Interpretive Summary:
Technical Abstract: To determine the effects of the addition of NuTrim oat bran (OB) hydrocolloid as a texturizer in no fat, low fat, and reduced fat foods, muffins and frozen desserts were formulated with various levels of fat and/or flour replacement. In muffins, fat and wheat flour were fully and/or partially replaced with NuTrim and/or oat flour. A standard muffin formulation containing 10% fat (control) was prepared with 0%, 50%, and 100% fat replacement using three levels of NuTrim OB. All purpose wheat flour was replaced at the 0%, 50%, and 100% levels with oat flour. A trained sensory panel evaluated flavor and texture characteristics and reported that replacing either 50% or 100% of the fat in the muffins with 2.5% NuTrim OB (based on weight of flour) significantly improved the texture and volume compared to muffins without NuTrim. Muffins prepared with unmodified oat bran produced low volume and grainy texture. Muffins containing 5% NuTrim and 50% replacement of wheat flour with oat flour contained 0.8g beta glucans per 56g muffin. Dairy free soft serve and yogurt frozen desserts were also prepared using NuTrim OB to produce a serving portion with high levels of beta glucans.