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Optimize fat Replacers in food
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M HassaniMoosaAbadi *   |
| food science & technology field of Food technology, Agriculture Faculty, Kar Non-profit institute , Rafsanjan, Kerman, Iran |
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Abstract: (3977 Views) |
BACKGROUND: Fat is obtained from plant and animal sources and exists in most nutritious products which affects their sensory properties. The growing trend of diseases such as high cholesterol, heart disease and obesity made the nutrition experts look for the alternative fat with lower-calorie.
METHODS:In this review study, a comprehensive search has been conducted in national and international databases such as Magiran، SID، ، IranDoc، Scopus، Science Direct،and Web of Science and Google Scholar since Farvardin to Khordad in 1395 using the keywords alternative, fat and nutrition. 15 Persian and English papers were investigated.
FINDINGS: meanwhile reviewing the very papers, all the alternative fat in dairy products, cereals, meat, etc. were scrutinized. Regarding the type of food, organoleptic characteristics and quality, a particular type of fat alternative in techniques such as Remove the direct method, formulation optimization, changes in processing techniques and holistic methods can be used.
CONCLUSION: In order to solve some problems related to the elimination or reduction of fat , cardiovascular diseases prevention and health improvement, it is possible to use fat alternatives in communities’ food, furthermore, the obtained results indicated that the production of low-calorie foods is similar to the texture of high fat products. |
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| Keywords: Replacers, Fat, nutrition |
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Full-Text [PDF 105 kb]
(1017 Downloads)
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Type of Study: Review |
Subject:
Vascular Surgery
Received: 2018/03/17 | Accepted: 2018/03/17 | Published: 2018/03/17
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