THE EFFECTS OF SUGAR AND FAT SUBSTITUTION ON THE TEXTURAL PROPERTIES OF THE PIE DOUGH

Understanding the current technologies related to the food industry, which deal with the reduction of sugar in processed foods, research made on the subject and the consumers response to the reduction of sugar in food, has become a very important pillar for food producers in the mission, to design a...

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Autores principales:	Dana HUȚU, Sonia AMARIEI
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2021
Materias:	apple puree sugar fat substitution texture dough development Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/14ccd326c8524fa0bba5ded3542a30c6
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spelling	oai:doaj.org-article:14ccd326c8524fa0bba5ded3542a30c62021-12-02T18:18:25ZTHE EFFECTS OF SUGAR AND FAT SUBSTITUTION ON THE TEXTURAL PROPERTIES OF THE PIE DOUGH2068-66092559-6381https://doaj.org/article/14ccd326c8524fa0bba5ded3542a30c62021-06-01T00:00:00Zhttp://fens.usv.ro/index.php/FENS/article/view/796/736https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381Understanding the current technologies related to the food industry, which deal with the reduction of sugar in processed foods, research made on the subject and the consumers response to the reduction of sugar in food, has become a very important pillar for food producers in the mission, to design and produce low sugar products. Due to the multiple functions that sugar has in food, reducing it is a difficult task in itself, but progress is still being made in order to make the products acceptable to future consumers. In this quest, the process of identifying ways to incorporate apple puree as a healthy food ingredient in a diet is a must because it could offer many advantages for a healthy diet, mainly due to the reduction of sugar and respectively the fat, beneficial for both categories: adults and especially children, whose health may be affected by added sugar from pastries, for instance. In addition, apple puree brings an increased nutritional value to bakery and pastry products, through its composition which has a rich content of nutrients. Apple puree could be considered an alternative source of dietary fiber needed for muscle strengthening and permanent burns in the body activity, which can be included in the daily diet as a special food ingredient used in pastries. Therefore, the potential exploitation of apple puree in the industry as a healthy food ingredient, due to its benefits, is higher ranked, with a high degree of interest, being more and more common in the bakery industry and selected functional foods, which allows it to have a promising future in this industry.Dana HUȚU Sonia AMARIEIStefan cel Mare University of Suceavaarticleapple pureesugarfatsubstitutiontexturedough developmentFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 20, Iss 2, Pp 149-159 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	apple puree sugar fat substitution texture dough development Food processing and manufacture TP368-456
spellingShingle	apple puree sugar fat substitution texture dough development Food processing and manufacture TP368-456 Dana HUȚU Sonia AMARIEI THE EFFECTS OF SUGAR AND FAT SUBSTITUTION ON THE TEXTURAL PROPERTIES OF THE PIE DOUGH
description	Understanding the current technologies related to the food industry, which deal with the reduction of sugar in processed foods, research made on the subject and the consumers response to the reduction of sugar in food, has become a very important pillar for food producers in the mission, to design and produce low sugar products. Due to the multiple functions that sugar has in food, reducing it is a difficult task in itself, but progress is still being made in order to make the products acceptable to future consumers. In this quest, the process of identifying ways to incorporate apple puree as a healthy food ingredient in a diet is a must because it could offer many advantages for a healthy diet, mainly due to the reduction of sugar and respectively the fat, beneficial for both categories: adults and especially children, whose health may be affected by added sugar from pastries, for instance. In addition, apple puree brings an increased nutritional value to bakery and pastry products, through its composition which has a rich content of nutrients. Apple puree could be considered an alternative source of dietary fiber needed for muscle strengthening and permanent burns in the body activity, which can be included in the daily diet as a special food ingredient used in pastries. Therefore, the potential exploitation of apple puree in the industry as a healthy food ingredient, due to its benefits, is higher ranked, with a high degree of interest, being more and more common in the bakery industry and selected functional foods, which allows it to have a promising future in this industry.
format	article
author	Dana HUȚU Sonia AMARIEI
author_facet	Dana HUȚU Sonia AMARIEI
author_sort	Dana HUȚU
title	THE EFFECTS OF SUGAR AND FAT SUBSTITUTION ON THE TEXTURAL PROPERTIES OF THE PIE DOUGH
title_short	THE EFFECTS OF SUGAR AND FAT SUBSTITUTION ON THE TEXTURAL PROPERTIES OF THE PIE DOUGH
title_full	THE EFFECTS OF SUGAR AND FAT SUBSTITUTION ON THE TEXTURAL PROPERTIES OF THE PIE DOUGH
title_fullStr	THE EFFECTS OF SUGAR AND FAT SUBSTITUTION ON THE TEXTURAL PROPERTIES OF THE PIE DOUGH
title_full_unstemmed	THE EFFECTS OF SUGAR AND FAT SUBSTITUTION ON THE TEXTURAL PROPERTIES OF THE PIE DOUGH
title_sort	effects of sugar and fat substitution on the textural properties of the pie dough
publisher	Stefan cel Mare University of Suceava
publishDate	2021
url	https://doaj.org/article/14ccd326c8524fa0bba5ded3542a30c6
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THE EFFECTS OF SUGAR AND FAT SUBSTITUTION ON THE TEXTURAL PROPERTIES OF THE PIE DOUGH

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