Sensory Evaluation of Fat Reduction in Foods

Le résumé fourni par la source

In this chapter the sensory impact of fat reduction on food products is discussed, focusing on those studies where there was a strategy for fat replacement by fat substitutes and mimetics. The relevant research carried out and main sensory methodologies used to evaluate the sensory effect of fat replacement are described. Even though fat reduction has been studied in many types of foods, meat and dairy products were those more explored. In general, hedonic tests have been widely used for this purpose; however, selected studies have complemented the information about the sensory impact of fat substitution or mimetics using conventional descriptive methodologies and some alternative profiling methods such as Check all That Apply (CATA) and Temporal CATA (TCATA). A general summary, conclusions and recommendations are presented as a strategy to understand fat reduction-substitution from a consumer-sensory integral approach.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.