Headspace gas chromatography analysis of a series of flavored milks and yogurts indicated that addition of β-cyclodextrin to nonfat products results in flavor-release profiles similar to those of corresponding higher-fat-content products, suggesting the potential for this material as a partial fat replacer. A follow-ap sensory evaluation study was carried out with a number of yogurts and salad dressings. Although addition of β-cyclodextrin to nonfat yogurt did not result in a product more like a low-fat product (based on flavor and texture), flavor profiles of nonfat Italian-style and ranch-style dressings were indeed more similar to the corresponding full-fat products. Therefore, the use of β-cyclodextrin as a partial fat replacer in salad dressings appears worthy of further study.
|Original language||English (US)|
|Journal||Journal of food science|
|State||Published - May 1 2004|
- Fat replacer
- Flavor binding and release
- Low-fat food