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Celem pracy przedstawianej w artykule była eliminacja tłuszczu z wyrobów biszkoptowo-tłuszczowych poprzez zamianę go preparatem błonnika jabłkowego a także ustalenie wpływu tego preparatu na wybrane cechy produktów. W składzie recepturowym dokonano substytucji tłuszczu na poziomie 8, 24 i 48%. Zastosowano 2 rodzaje tłuszczu piekarskiego różniące się znacząco zawartością izomerów trans kwasów tłuszczowych...
Effects of inuline used as partial fat replacement in cookies containing three different fats were studied. During experiment sensory and instrumental attributes of reference cookies and low fat formulation in which 50% of fat was replaced with inuline were compared. Shortenings used for preparation of cookies differed greatly in saturated fatty acids (SFA) (29.9–57.5%), trans fatty acids (TFA) (0...
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