date:Jun 09, 2012
ble functionalities.
Fat replacement
Researchers used National Starchs ingredient N-Dulge as a shortening replacement at 10 % and 20%. The fat replacer, launched in 2009, is a mixture of tapioca dextrin and starch. Its intended application areas are sweet baked products such as cookies.
Compared with the control sample, replacing 10 or 20% of the shortening with N-Dulge affected the textural attributed most. A significant increase in hardness and crunchiness scores and a significant decrease