Akademik Veri Yönetim Sistemi
International Food Innovation and Sustainability Congress , İstanbul, Türkiye, 16 - 18 Mayıs 2024, ss.107
The quest for sustainable alternatives to replace fat in food products while maintaining desired textural and
rheological properties, alongside significant nutritional value, presents a considerable challenge in the food
industry. Lemon fiber, a by-product of the citrus industry rich in dietary fiber and bioactive compounds, has
garnered attention due to its beneficial health properties and favorable rheological characteristics. This study
explores the potential of incorporating lemon fiber (at levels ranging from 0.5g to 1.5g per 100g) as a fat substitute
in filling creams, utilizing response surface methodology to optimize formulations with reduced fat content while
preserving spreadability and firmness. The findings indicate that the addition of lemon fiber led to a significant
decrease in the aw (water activity) and pH values of the samples as fiber content increased, highlighting its impact
on the physicochemical properties of the creams. Samples with a fiber-to-fat ratio of 1.5:25 exhibited the highest
firmness and work of shear values, closely followed by the control sample. Encouraged by these results, the fiber
content was increased to 3g per 100g, resulting in further improvements in rheological behavior, with the 3:10
fiber-to-fat ratio sample showing no significant difference compared to the control. The study also assessed the
impact of lemon fiber-shortening ratio on textural properties using various analyses, including viscosity, frequency
sweep, temperature sweep, and physicochemical evaluations. The results underscored the importance of
optimizing this ratio to achieve desirable textural and rheological properties in fat-reduced filling creams. Notably,
a sample comprising 10% oil and 3% fiber demonstrated the most favorable results, effectively reducing fat
content from 30% to 10% while maintaining comparable textural properties to the control sample. Furthermore,
the study contextualizes the growing trend of utilizing industrial gelling agents such as gelatin and gums in the
gastronomy and food industry to enhance textural attributes. Lemon fiber emerges as a promising alternative to
traditional fat replacers, offering the potential to contribute to the creation of more sustainable and healthier food
products aligned with industry demands. In conclusion, the incorporation of lemon fiber as a fat replacement in
filling creams presents an innovative approach to address the dual objectives of reducing fat content and enhancing
nutritional quality without compromising on texture or rheological properties. Future research may delve deeper
into optimizing lemon fiber formulations across a broader range of food applications, further solidifying its role
as a viable and sustainable ingredient in the food industry.