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Evaluation of hydrolyzed oat flour as a replacement for butter and coconut cream in bakery products Evaluación del uso de harina de avena en sustitución de la mantequilla y crema de coco en productos de pastelería

Biopolymer Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, United States Department of Agriculture, Peoria, IL 61604, USA

S. Maneepun

Institute of Food Research and Product Development, Kasetsart University, Bangkok 10903, Thailand

N. Vatanasuchart

Institute of Food Research and Product Development, Kasetsart University, Bangkok 10903, Thailand

Hydrolyzed oat flour, called Oatrim, was found able to cr eate suitable food desserts when partially substituted for butter or coconut cr eam. In bakery pr oducts, a 25% Oatrim gel was substituted for butter in rice cookie, br ownie, and banana cake r ecipes. The cholester ol contents of the rice cookie, banana cake, and br ownie wer e reduced by 24.7%, 13.5%, and 24.1%, r espectively. Coconut cream was replaced with a 15% Oatrim suspension in the Thai desserts coconut custar d, coconut cream spread, and mungbean conserve. In these pr oducts, a substantial r eduction in saturated fat content was found: coconut custar d (60.6% reduction), mungbean conserve (76.4% r eduction), coconut cream spread (83.7% reduction). Although adequate textur e measurements wer e observed for most par- tially substituted products, the breaking strengths of the rice cookie and mungbean conserve wer e significantly increased over control foods. These data suggested that the use of the gel should be limited to less than 50% of the substitution. W ithin the experimental parameters examined, the baked goods and Thai desserts exhibited satisfactory sensory qualities in the 50% to 60% substitution range.

Key Words: Oatrim • oat • coconut cr eam • butter • desserts • bakery pr oducts • sensory • fats

Food Science and Technology International, Vol. 6, No. 6, 457-462 (2000)
DOI: 10.1177/108201320000600604


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