TY  - JOUR
AB  - Purpose– The purpose of this study was to reduce the ED of sweet preparations through calorie reduction by replacing sucrose, reducing fat, and increasing the amount of dietary fiber.Design/methodology/approach– Sweet preparations were chosen to reduce ED and increase dietary fiber. Sucrose was replaced by two types of sweeteners, white flour was partially replaced by whole grain flour and fat was reduced. Preparations that had the desired characteristics underwent sensorial analysis to assess their acceptability, and rated by the affective test with hedonic scale. Preparations rated with 50 percent of grades greater than or equal to 7 were considered accepted. Analysis and calculations were performed using FIZZ software. The percentage change in ED was calculated as the difference between the ED of those ingredients replaced and/or reduced.Findings– The preparations butter cookies, lemon pie topped with whipped cream and carrot cake with chocolate frosting were accepted by most of the tasters. It proved possible to reduce ED by approximately 4.0 kcal per gram and to increase the amount of total dietary fiber from 1.8 g/100 g to 3.6 g/100 g, without affecting acceptance.Originality/value– It is an unpublished article that deals with reducing the ED and increasing the dietary fiber of sweet preparations, pointing out their difficulties and differences between different preparations created aiming at the prevention of chronic diseases.
VL  - 43
IS  - 3
SN  - 0034-6659
DO  - 10.1108/00346651311327837
UR  - https://doi.org/10.1108/00346651311327837
AU  - Tavares Carolina
AU  - Geraldo Ana Paula
AU  - Ramos Jamile
AU  - Elisabeth Pinto e Silva Maria
PY  - 2013
Y1  - 2013/01/01
TI  - Development of sweet preparations with dietary fiber and low energy density
T2  - Nutrition & Food Science
PB  - Emerald Group Publishing Limited
SP  - 196
EP  - 203
Y2  - 2024/09/23
ER  -