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- W1993437543 abstract "Oatrim replaced 75 and 100% of the butter in peanut butter cookies. Emulsifiers [diacetyl-tartaric esters of monoglycerides (DATEM) and sodium stearoyl-lactylate (SSL)] -were incorporated (0.0, 0.1 and 0.2% formula-weight-basis) in combination with oatrim. Data were analyzed with PROC MIXED and contrast statements. Water activity increased as oatrim increased. Oatrim increased Color L. Cookie spread was reduced; cookies with 75% butter replacement with oatrim and 0% emulsifier equaled the control. Oatrim decreased hardness and brittleness; 0.1% SSL moderated the brittleness decrease but resulted in a hard cookie. Cookies with 75% oatrim most closely matched the control; fat Kcal decreased 36%." @default.
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- W1993437543 date "1999-03-01" @default.
- W1993437543 modified "2023-09-26" @default.
- W1993437543 title "EFFECT OF A CARBOHYDRATE-BASED FAT SUBSTITUTE AND EMULSIFYING AGENTS ON REDUCED-FAT PEANUT BUTTER COOKIES" @default.
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- W1993437543 doi "https://doi.org/10.1111/j.1745-4557.1999.tb00923.x" @default.
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