Effects of Fat Replacers on the Physical, Chemical and Sensory Characteristics of Puff Pastry

Abstract

Puff pastry is a bakery product containing a high fat content. To reduce the fat content in the puff pastry, fat replacer could be used to substitute for some or all of the functions of the fat. The aim of this study was to determine the physical, chemical and sensory characteristics of reduced-fat puff pastry containing different types of fat replacers including: carbohydrate– (maltodextrin gel and powdered cellulose); protein– (WPC-80%); and fat– (salatrim) based fat replacers. The results indicated that the reduced-fat puff pastries contained 12.88-15.86% fat and 318.73-348.80 Kcal/100g, which were less than those of the regular-fat puff pastry. However, the moisture content and water activity of the reducedfat puff pastries were significantly higher than those of the regular-fat puff pastry (p≤0.05). The analysis of sensory characteristics indicated that the reduced-fat puff pastry containing salatrim had a rubbery aroma. The use of carbohydrate- and protein- based fat replacers led to a more dense texture, decreased puffiness and an increased aroma of wheat. Using a nine-point hedonic scale, liking scores indicated that the reduced-fat puff pastry with maltodextrin-gel had the highest score compared with other reducedfat puff pastries.