Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer
This study was conducted to investigate the effects of different fat replacers (i.e. inulin, 0, 2.5, 5 and 7.5% w/w; maltodextrin, 0, 15, 20 and 25% w/w) and agglomeration process on the characteristics of the reduced-fat coffee creamer. In the current work, the partial replacement of the hydrogenat...
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| Language: | English |
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Elsevier
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/54006/ http://psasir.upm.edu.my/id/eprint/54006/1/Effect%20of%20different%20fat%20replacers%20and%20drying%20methods%20on%20thermal%20behaviour.pdf |
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| author | Hedayatnia, Simin Mirhosseini, Hamed Amid, Bahareh Tabatabaee Sarker, Md. Zaidul Islam Velickovska, Sanja Kostadinovic Karim, Roselina |
| author_facet | Hedayatnia, Simin Mirhosseini, Hamed Amid, Bahareh Tabatabaee Sarker, Md. Zaidul Islam Velickovska, Sanja Kostadinovic Karim, Roselina |
| author_sort | Hedayatnia, Simin |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study was conducted to investigate the effects of different fat replacers (i.e. inulin, 0, 2.5, 5 and 7.5% w/w; maltodextrin, 0, 15, 20 and 25% w/w) and agglomeration process on the characteristics of the reduced-fat coffee creamer. In the current work, the partial replacement of the hydrogenated fat with inulin and maltodextrin led to provide the reduced-fat creamer with desirable characteristics as compared to a commercial creamer. In this study, the creamer containing 25% maltodextrin and 7.5% inulin showed the highest glass transition temperature (Tg) and the lowest stickiness and moisture content among all formulated creamers. All instant-creamers from two-stage drying (spray drying followed by fluidized bed drying) had lower moisture content, bulk density, and stickiness as well as higher glass transition temperature (Tg) than the regular-creamer from the one-stage spray drying only. This might confirm the significant positive impact of fluidized bed drying on the physicochemical properties and functional characteristics of the reduced fat creamer. The sensory analysis revealed that the partial replacement of fat with 25% maltodextrin and 7.5% inulin resulted in the most acceptable instant coffee creamer comparable with the commercial product. |
| first_indexed | 2025-11-15T10:37:55Z |
| format | Article |
| id | upm-54006 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:37:55Z |
| publishDate | 2016 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-540062018-03-27T02:54:16Z http://psasir.upm.edu.my/id/eprint/54006/ Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer Hedayatnia, Simin Mirhosseini, Hamed Amid, Bahareh Tabatabaee Sarker, Md. Zaidul Islam Velickovska, Sanja Kostadinovic Karim, Roselina This study was conducted to investigate the effects of different fat replacers (i.e. inulin, 0, 2.5, 5 and 7.5% w/w; maltodextrin, 0, 15, 20 and 25% w/w) and agglomeration process on the characteristics of the reduced-fat coffee creamer. In the current work, the partial replacement of the hydrogenated fat with inulin and maltodextrin led to provide the reduced-fat creamer with desirable characteristics as compared to a commercial creamer. In this study, the creamer containing 25% maltodextrin and 7.5% inulin showed the highest glass transition temperature (Tg) and the lowest stickiness and moisture content among all formulated creamers. All instant-creamers from two-stage drying (spray drying followed by fluidized bed drying) had lower moisture content, bulk density, and stickiness as well as higher glass transition temperature (Tg) than the regular-creamer from the one-stage spray drying only. This might confirm the significant positive impact of fluidized bed drying on the physicochemical properties and functional characteristics of the reduced fat creamer. The sensory analysis revealed that the partial replacement of fat with 25% maltodextrin and 7.5% inulin resulted in the most acceptable instant coffee creamer comparable with the commercial product. Elsevier 2016-10 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/54006/1/Effect%20of%20different%20fat%20replacers%20and%20drying%20methods%20on%20thermal%20behaviour.pdf Hedayatnia, Simin and Mirhosseini, Hamed and Amid, Bahareh Tabatabaee and Sarker, Md. Zaidul Islam and Velickovska, Sanja Kostadinovic and Karim, Roselina (2016) Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer. LWT - Food Science and Technology, 72. pp. 330-342. ISSN 0023-6438 https://www.sciencedirect.com/science/article/pii/S0023643816302638 Reduced-fat coffee creamer; Maltodextrin; Inulin; Stickiness; Fluidized-bed drying 10.1016/j.lwt.2016.05.008 |
| spellingShingle | Reduced-fat coffee creamer; Maltodextrin; Inulin; Stickiness; Fluidized-bed drying Hedayatnia, Simin Mirhosseini, Hamed Amid, Bahareh Tabatabaee Sarker, Md. Zaidul Islam Velickovska, Sanja Kostadinovic Karim, Roselina Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer |
| title | Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer |
| title_full | Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer |
| title_fullStr | Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer |
| title_full_unstemmed | Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer |
| title_short | Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer |
| title_sort | effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer |
| topic | Reduced-fat coffee creamer; Maltodextrin; Inulin; Stickiness; Fluidized-bed drying |
| url | http://psasir.upm.edu.my/id/eprint/54006/ http://psasir.upm.edu.my/id/eprint/54006/ http://psasir.upm.edu.my/id/eprint/54006/ http://psasir.upm.edu.my/id/eprint/54006/1/Effect%20of%20different%20fat%20replacers%20and%20drying%20methods%20on%20thermal%20behaviour.pdf |