Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

This study was conducted to investigate the effects of different fat replacers (i.e. inulin, 0, 2.5, 5 and 7.5% w/w; maltodextrin, 0, 15, 20 and 25% w/w) and agglomeration process on the characteristics of the reduced-fat coffee creamer. In the current work, the partial replacement of the hydrogenat...

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Main Authors:	Hedayatnia, Simin, Hamed, Mirhossein, Amid, Bahareh Tabatabaee, Sarker, Md. Zaidul Islam, Veličkovska, Sanja Kostadinovic, Karim, Roselina
Format:	Article
Language:	English English
Published:	Academic Press 2016
Subjects:	Q Science (General) T Technology (General)
Online Access:	http://irep.iium.edu.my/51505/ http://irep.iium.edu.my/51505/ http://irep.iium.edu.my/51505/ http://irep.iium.edu.my/51505/4/51505_Effect%20of%20Different%20Fat%20Replacers_SCOPUS_WOS.pdf http://irep.iium.edu.my/51505/9/51505_Effect%20of%20different%20fat%20replacers%20and%20drying%20methods.pdf

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spelling	iium-515052018-02-14T07:15:44Z http://irep.iium.edu.my/51505/ Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer Hedayatnia, Simin Hamed, Mirhossein Amid, Bahareh Tabatabaee Sarker, Md. Zaidul Islam Veličkovska, Sanja Kostadinovic Karim, Roselina Q Science (General) T Technology (General) This study was conducted to investigate the effects of different fat replacers (i.e. inulin, 0, 2.5, 5 and 7.5% w/w; maltodextrin, 0, 15, 20 and 25% w/w) and agglomeration process on the characteristics of the reduced-fat coffee creamer. In the current work, the partial replacement of the hydrogenated fat with inulin and maltodextrin led to provide the reduced-fat creamer with desirable characteristics as compared to a commercial creamer. In this study, the creamer containing 25% maltodextrin and 7.5% inulin showed the highest glass transition temperature (Tg) and the lowest stickiness and moisture content among all formulated creamers. All instant-creamers from two-stage drying (spray drying followed by fluidized bed drying) had lower moisture content, bulk density, and stickiness as well as higher glass transition temperature (Tg) than the regular-creamer from the one-stage spray drying only. This might confirm the significant positive impact of fluidized bed drying on the physicochemical properties and functional characteristics of the reduced fat creamer. The sensory analysis revealed that the partial replacement of fat with 25% maltodextrin and 7.5% inulin resulted in the most acceptable instant coffee creamer comparable with the commercial product. Academic Press 2016-10 Article PeerReviewed application/pdf en http://irep.iium.edu.my/51505/4/51505_Effect%20of%20Different%20Fat%20Replacers_SCOPUS_WOS.pdf application/pdf en http://irep.iium.edu.my/51505/9/51505_Effect%20of%20different%20fat%20replacers%20and%20drying%20methods.pdf Hedayatnia, Simin and Hamed, Mirhossein and Amid, Bahareh Tabatabaee and Sarker, Md. Zaidul Islam and Veličkovska, Sanja Kostadinovic and Karim, Roselina (2016) Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer. LWT - Food Science and Technology, 72. pp. 330-342. ISSN 0023-6438 E-ISSN 1096-1127 https://www.sciencedirect.com/science/article/pii/S0023643816302638 10.1016/j.lwt.2016.05.008
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English
topic	Q Science (General) T Technology (General)
spellingShingle	Q Science (General) T Technology (General) Hedayatnia, Simin Hamed, Mirhossein Amid, Bahareh Tabatabaee Sarker, Md. Zaidul Islam Veličkovska, Sanja Kostadinovic Karim, Roselina Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer
description	This study was conducted to investigate the effects of different fat replacers (i.e. inulin, 0, 2.5, 5 and 7.5% w/w; maltodextrin, 0, 15, 20 and 25% w/w) and agglomeration process on the characteristics of the reduced-fat coffee creamer. In the current work, the partial replacement of the hydrogenated fat with inulin and maltodextrin led to provide the reduced-fat creamer with desirable characteristics as compared to a commercial creamer. In this study, the creamer containing 25% maltodextrin and 7.5% inulin showed the highest glass transition temperature (Tg) and the lowest stickiness and moisture content among all formulated creamers. All instant-creamers from two-stage drying (spray drying followed by fluidized bed drying) had lower moisture content, bulk density, and stickiness as well as higher glass transition temperature (Tg) than the regular-creamer from the one-stage spray drying only. This might confirm the significant positive impact of fluidized bed drying on the physicochemical properties and functional characteristics of the reduced fat creamer. The sensory analysis revealed that the partial replacement of fat with 25% maltodextrin and 7.5% inulin resulted in the most acceptable instant coffee creamer comparable with the commercial product.
format	Article
author	Hedayatnia, Simin Hamed, Mirhossein Amid, Bahareh Tabatabaee Sarker, Md. Zaidul Islam Veličkovska, Sanja Kostadinovic Karim, Roselina
author_facet	Hedayatnia, Simin Hamed, Mirhossein Amid, Bahareh Tabatabaee Sarker, Md. Zaidul Islam Veličkovska, Sanja Kostadinovic Karim, Roselina
author_sort	Hedayatnia, Simin
title	Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer
title_short	Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer
title_full	Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer
title_fullStr	Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer
title_full_unstemmed	Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer
title_sort	effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer
publisher	Academic Press
publishDate	2016
url	http://irep.iium.edu.my/51505/ http://irep.iium.edu.my/51505/ http://irep.iium.edu.my/51505/ http://irep.iium.edu.my/51505/4/51505_Effect%20of%20Different%20Fat%20Replacers_SCOPUS_WOS.pdf http://irep.iium.edu.my/51505/9/51505_Effect%20of%20different%20fat%20replacers%20and%20drying%20methods.pdf
first_indexed	2023-09-18T21:12:55Z
last_indexed	2023-09-18T21:12:55Z
_version_	1777411371989729280

Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

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