Factors influencing the sensory perception of reformulated baked confectionary products.
Crit Rev Food Sci Nutr
; 60(7): 1160-1188, 2020.
Article
em En
| MEDLINE
| ID: mdl-30668147
ABSTRACT
Baked confectionary products such as cakes, biscuits, cookies, and muffins are consumed globally as they are coveted for their sensory attributes. However, due to their high sugar and fat content, baked confectionary products are also considered major contributors to the prevalence of obesity and the rise of type II diabetes in industrialized nations and in emerging economies. Both sugar and fat have multiple roles in baked confectionary products in terms of structure, texture, shelf-life, aroma, and taste. Considerable efforts have been undertaken to modify product formulations to decrease sugar and fat contents without compromising on product or sensory quality, and this review focuses on relevant research undertaken to date. Aspects addressed include the impact of decreasing sugar and fat content, the impact of sugar or fat substitutes in relation to sensory perception, with a focus on the role of key product constituents, processing parameters, flavor reactions, aromatic compounds, and flavor chemical and sensory techniques.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Paladar
/
Alimentos
/
Análise de Alimentos
Tipo de estudo:
Risk_factors_studies
Limite:
Humans
Idioma:
En
Ano de publicação:
2020
Tipo de documento:
Article