Journal
JOURNAL OF FOOD SCIENCE
Volume 69, Issue 4, Pages C334-C341Publisher
WILEY
DOI: 10.1111/j.1365-2621.2004.tb06336.x
Keywords
beta-cyclodextrin; fat replacer; flavor binding and release; low-fat food
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Headspace gas chromatography analysis of a series of flavored milks and yogurts indicated that addition of beta-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-up sensory evaluation study was carried out with a number of yogurts and salad dressings. Although addition of beta-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 beta-cyclodextrin as a partial fat replacer in salad dressings appears worthy of further study.
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