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| Healthy Diet Plans >> Questions Asked >> Food Nutrition | |
Question on fat and sugarfree biscuits
Name few fat replacer and sugar replacer which can be used in biscuit without much affecting texture taste and bite
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Fat Replacers Fat replacers are also known as fat substitutes. They are used to take the place of certain fats in the diet. Fat replacers in food are known to provide a similar texture and taste to original dietary fats. Fat substitutes offer two advantages; they lower fat levels in the diet and also lower the calorie content of food. Fat is actually an important component of the diet. It is a group of various compounds all which are composed of a glycerol molecule and 3 different fatty acids. Fat helps to provide essential fatty acids to the body which are necessary for controlling cholesterol metabolism. Fat also aids in the transport of carotenoids and fat soluble vitamins throughout the body and are necessary for the creation of prostaglandins, hormones which are involved in bodily functions. There are 9 calories contained in each gram of fat and these calories provide energy to the body. Excess consumption of fat can have a detrimental effect on the body. The recommended intake of fat should not exceed 30 percent of the total daily calories. Those who consume too much fat may be at risk of diabetes, obesity and heart disease. Today we have a wide variety of low fat and reduced fat products in the market. Low fat foods have 3 grams of fat or less in each serving. Reduced fat foods have 25 percent less fat than the original product. There are also light foods available which contain about half the fat present in the original product. Foods which have less than 0.5 grams in each serving are termed as fat-free foods. Fat is so popular in the diet because it improves the flavor of food. It also lends volume and a characteristic texture. Elimination of fat from foods can cause a reduction in taste and appeal of the food. Such foods may also not sell well in the market. Therefore to enhance the taste of foods and to lower calorie and fat content, manufacturers use fat replacers. There are different types of fat replacers. Protein based fat replacers are created from egg white or milk protein. Protein contains 4 calories per gram and hence use of such replacers lowers the calorie content in food. They are used in salad dressings and soups. Carbohydrate based fat replacers include oat fiber, wheat fiber, guar gum and carrageenan. They are usually used in baked foods. There are also fat based fat replacers which are created from fat molecules. These molecules are altered do that they are only partially absorbed or not absorbed at all in the body. Sugar replacers have also become quite popular today as they aid in weight loss and help to regulate blood sugar levels. Sugar substitutes can be natural or artificial. Honey is an example of a natural substitute for sugar. Other natural sweeteners that can replace sugar include agave nectar, maple syrup and stevia. Natural sweeteners are a healthier choice for people with diabetes. They also prevent weight gain and hence protect the body from many illnesses associated with obesity. |
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| Submitted by A V on March 1, 2011 at 12:44 | |
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While preparing any product that is fat free or sugar free including biscuits, a 'systems approach' should be considered to get a desired texture and taste. That means the variety and the combination of the ingredients used in these biscuits should work synergistically to give a desired palatable end product. Fat replacers can be either carbohydrate based. Protein based or fat based itself for example raftiline, simplesse or polydextrose. Sugar replacers can be polyols like sorbitol, mannitol, lactitol or natural sweetner like sucralose. Remember besides aspartame all the other artificial or natural sweeteners are stable to heat and thus can be used for cooking or baking. |
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| Submitted by S M on August 22, 2007 at 05:14 | |
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