Abstract
(Purpose) Acyl esters of plant sterols(PSE) are widely distributed in plant oils and daily ingested from food. Although the chemical structures of plant sterols are similar to that of cholesterol, they are not absorbed from intestine. Focusing on the property of PSE as a solid fat, we evaluated PSE as a low calorie fat-substitute for bread and curry.
(Method) Two types of breads, sliced bread and butter roll, together with curry were prepared using PSE as a fat-substitute. The rheology of breads were analyzed using a rheometer Yamaden RE-3305. The breads and curry prepared using PSE were sensory evaluated.
(Results) In sliced breads which contained 4% fat, the substitution of shortening with PSE did not affect on either rheology nor sensory test. However, in butter roll which contained 16% fat, the substitution with PSE enhanced the coagulation of bread, but not cared for the flavor. The flavor of curry substituted with 100% PSE was not preferred, while the flavor of that substituted at half was acceptable.
