Caloric reduction in mungbean conserve filling of flaky Chinese pastry

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dc.contributor.authorTeeranuch Chysirichote
dc.contributor.authorAnchanee Utaipatanacheep
dc.contributor.authorWarunee Varanyanond
dc.contributor.correspondenceT. Chysirichote; Department of Home Economics, Faculty of Agriculture, Kasetsart University, Bangkok 10900, Thailand; email: Chtnuch@hotmail.com
dc.date.accessioned2025-03-10T07:37:41Z
dc.date.available2025-03-10T07:37:41Z
dc.date.issued2011
dc.description.abstractThis research aimed to develop reduced-calorie flaky Chinese pastry by reducing the oil and sugar contents. Inulin solution (I) was used as a fat replacer combined with sorbitol (Sor) or maltitol (Mal) solution as a sugar replacer in mungbean conserve filling. The factorial completely ramdomized design experiment involved reducing the oil (RF) level by 0, 25, 50 and 75% of the oil weight and sugar (RS) level was reduced by 0, 10, 20 and 30% of the sugar weight. The results showed that the scores for all characteristics tested except for the bean odor of RF25/RS0 (25% fat reduction combined with 0% sugar reduction) were not significantly different from RF0/RS0 (P > 0.05). Then, inulin solution at levels of 80, 90 and 100% (w/w) were combined with sorbitol or maltitol solution at levels of 10, 20 and 30% (w/w). These combinations respectively replaced the oil and sugar in the RF25/RS0 formula. The hardness of the pastry significantly increased as the level of replacement of the fat and sugar increased. However, the overall liking of the pastry from the I80/Mal10 formula was at the moderate level which was not significantly different from RF25/RS0 (P > 0.05). In addition, the fat and energy contents of the I80/Mal10 formula decreased by 69.44 and 25.51%, respectively from those of full-fat formula. Furthermore, the amounts of cholesterol and total saturated fat were 1.57 mg and 1.69 g per serving size (30 g). This product could be claimed to be "reduced-calorie", "reduced-fat" and "cholesterol-free".
dc.identifier.citationKasetsart Journal - Natural Science
dc.identifier.issn755192
dc.identifier.scopus2-s2.0-84859822295
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/5031
dc.languageEnglish
dc.rights.holderScopus
dc.subjectChinese pastry
dc.subjectInulin
dc.subjectMaltitol
dc.subjectReduced-calorie
dc.subjectSorbitol
dc.titleCaloric reduction in mungbean conserve filling of flaky Chinese pastry
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84859822295&partnerID=40&md5=51858245fdaf966cdceb1926a27fa96c
oaire.citation.endPage1137
oaire.citation.issue6
oaire.citation.startPage1127
oaire.citation.volume45
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