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The aim of the study was to reduce the fat content in bakery products by adding apple fiber. Two types of fat differing in the content of trans-fatty acid isomers (<1 g TFA/100 g FA and >58 g TFA/100 g FA) were used during this study. On basis of physical properties of the bakery product, limited potential to substitute fat with apple fiber in bakery products was found, with a maximum level of 24%. Independently of the kind of eliminated fat, the apple fiber had a negative influence on most physical and sensory parameters of products. The influence of this ingredient on the quality of the products was dependent on the kind of eliminated fat. With the increase of the substitution of fat with high TFA content a distinct decrease of the quality of bakery products occurred. It was easier to eliminate fat with TFA content < 1 g/100 g FA. Practical application The obtained products with decreased fat content may be an alternative to classical bakery products, and at the same time they can be a factor supporting the prevention of numerous diet-related diseases. Manufacture of this kind of product enables the utilization of 'valuable' by products of the fruit and vegetable industry. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the effect of enzymatic interesterification of rabbit fat and pumpkin seed oil blends on selected physicochemical properties of the emulsions, in which interesterified blends were used as a fatty bases. Fatty acids composition, polar and nonpolar fraction content, acid value, slip melting point, texture, and crystalline microstructure were determined for the noninteresterified and interesterified fat blends. The proposed modified fat blends were used as a fatty base of emulsion systems. The microscopic structure, viscosity, and color changes of the dispersion systems during storage were also assessed. Turbiscan test was applied for stability evaluation. On the basis of the obtained results, it was found that the enzymatically interesterified fat blends revealed increased content of the polar fraction, decreased slip melting point, as well as a little changes in fatty acid composition. The variations of fat blends crystal morphology were also observed, decrease in the number of crystals and their greater fragmentation after the interesterification reaction. The study also showed that the greatest stability was obtained for emulsion containing an equal amount of fats, 1% w/w of carboxymethylcellulose, 18.3% w/w of diacylglycerols, and 4.2% w/w of monoacylglycerols. Practical applications: In our opinion, the obtained new fats as well as new model emulsion systems may be used as a basis for the food or cosmetic products. However, the further study should be extended toward the use of more effective viscosity modifiers, either by modification of the interesterification process to obtain more efficient ratio of emulsifiers in the fat blends. [ABSTRACT FROM AUTHOR]

The objective of this paper was to evaluate the effectiveness of ultrasound application through stability assessment of proposed emulsion systems based on novel fats. Emulsions based on modified fat and containing various amount of a thickener were assessed. Stability testing consisted of measurement of mean particle sizes, particle distribution and in determining dispersion indexes of emulsions subjected and not subjected to sonication. Emulsions containing the highest ratio of hemp oil in a fat blend exhibited the lowest mean particle size, most favorable particle size distribution, and minimum dispersity index in measurements both with and without sonication. Reasons for applying ultrasounds to the emulsification process and the advantage of this method over other techniques of emulsification were reconfirmed. The emulsion with interesterified blend of mutton tallow and hemp oil (1:3) wt/wt and 1% wt. of a thickener was found the most stable in mean particle size determination using ultrasounds. Practical application: In the authors' opinion, it is justified to use ultrasounds in preparation of emulsions containing modified fats. Due to the absence of additional compounds like emulsifiers, use of effective homogenization methods is necessary. The authors believe that the limitation of additional components allows us to use proposed products as model emulsion systems in food, cosmetic or even pharmaceutical industries. [ABSTRACT FROM AUTHOR]

Quality of shortcrust biscuits with reduced fat content, with and without gel or powder microcrystalline cellulose (MCC) in the recipe composition, was assessed. The products were also enriched with psyllium additions. Replacement of (between 25 and 75%) fat in the biscuits was proven to impair their sensory and physical qualities. Degree of fat replacement was found to have more impact on sensory and physical parameters of the products than presentation of a fat replacer (13, 17, and 24% gel or powder). Powdered MCC with 25% fat replacement was the most effective as a substitute of fat. Average weight of biscuits increased by 6%, their thickness by 11%, and maximum cutting force by 23%, whereas side length was reduced by 9% and volume by 12% compared to the reference samples. Addition of (3 and 5%) psyllium to low‐fat biscuits including MCC increased their hardness and impaired their sensory quality. Practical applications: Reducing fat content in confectionery products can help fight overweight, obesity, atherosclerosis, and hyperlipidemia. Use of such fat substitutes as microcrystalline cellulose, and psyllium will produce new pastry products with a higher nutritional value than their conventional replacements. [ABSTRACT FROM AUTHOR]