Application of oat dextrin for substituting fat in low-fat cream

LUO Shuang-qun; CUI Sheng-wen; ZHOU Jing-qi; LI Cui-cui; ZHANG Cai-fang

doi:10.13386/j.issn1002-0306.2014.15.050

LUO Shuang-qun, CUI Sheng-wen, ZHOU Jing-qi, LI Cui-cui, ZHANG Cai-fang. Application of oat dextrin for substituting fat in low-fat cream[J]. Science and Technology of Food Industry, 2014, (15): 269-273. DOI: 10.13386/j.issn1002-0306.2014.15.050

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Application of oat dextrin for substituting fat in low-fat cream

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The low fat cream of using oat dextrin as fat substitute to replace fat preparation was analyzed with orthogonal test.The results showed that: the optimum parameters of preparing the low fat cream preparation were DE value of oat dextrin 7.5, substitute rate of fat 45%, and whip 10 minutes at 830 r /min. The emulsion, emulsion stability, foam and foaming stability of low fat cream were better than ordinary cream, but a litter hard.The milk fat content and energy value were lower than ordinary cream by 45% and 40.6% respectively.

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Application of oat dextrin for substituting fat in low-fat cream

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