This document provides recommendations for substituting fat in home baking to reduce calories and fat content. It explains that fat in recipes acts as a barrier and contributes tenderness and moisture. Several fat substitutes are recommended including fruit and vegetable purees, low-fat cottage cheese, tofu, and non-fat yogurt. These substitutes do not replicate the structure created by fat, so the texture of baked goods will change. The document recommends starting with a one-third fat substitution and experimenting to find an acceptable texture. Specific substitution recommendations and amounts are provided for various purees and alternatives.
Not only are jams, jellies and fruit preserves easy to make, but is often a favorite of summer.
With the end of summer nearing, farmer's markets and home gardens are now offering fruit and berries. And the season for summer fruits which can be deliciously preserved as jam or jelly. So now's a good time to review the basics of this quick and easy food preservation method.
Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive value
Fruit Jelly means the product prepared by boiling fruit juice or fruit(s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinization takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.
Marmallade
This is a citrus fruit product prepared by cooking fruit pulp or extract with sufficient amount of sugar and using shreds of peel as suspended material.
Marmalades are classified into :
1. Jelly marmalade
2. Jam marmalade
Preserves
A mature fruit/ vegetable or its piece impregnated with heavy sugar syrup till it becomes tender and transparent is known as preserve. When fruits are placed in a concentrated sugar syrup, the water moves out of the fruit and sugar moves into it until equilibrium is reached by osmosis. Apple, Cherry, anola, pineapple, pear, mango, papaya, strawberry, etc., can be used for making preserves. FPO specifications for preserves are given in Quality section
Candies Vegetable & fruits
A fruit or vegetable impregnated with cane sugar or glucose syrup, and subsequently drained free of syrup and dried, is known as candied fruit/vegetable. The most suitable fruits for candying are pineapple, cherry, aonla, karonda, papaya, apple, peach, peels of orange, ginger etc.
Not only are jams, jellies and fruit preserves easy to make, but is often a favorite of summer.
With the end of summer nearing, farmer's markets and home gardens are now offering fruit and berries. And the season for summer fruits which can be deliciously preserved as jam or jelly. So now's a good time to review the basics of this quick and easy food preservation method.
Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive value
Fruit Jelly means the product prepared by boiling fruit juice or fruit(s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinization takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.
Marmallade
This is a citrus fruit product prepared by cooking fruit pulp or extract with sufficient amount of sugar and using shreds of peel as suspended material.
Marmalades are classified into :
1. Jelly marmalade
2. Jam marmalade
Preserves
A mature fruit/ vegetable or its piece impregnated with heavy sugar syrup till it becomes tender and transparent is known as preserve. When fruits are placed in a concentrated sugar syrup, the water moves out of the fruit and sugar moves into it until equilibrium is reached by osmosis. Apple, Cherry, anola, pineapple, pear, mango, papaya, strawberry, etc., can be used for making preserves. FPO specifications for preserves are given in Quality section
Candies Vegetable & fruits
A fruit or vegetable impregnated with cane sugar or glucose syrup, and subsequently drained free of syrup and dried, is known as candied fruit/vegetable. The most suitable fruits for candying are pineapple, cherry, aonla, karonda, papaya, apple, peach, peels of orange, ginger etc.
It Is Always Essential To Make Use Of The Right Baking Flour For Making Any Specific Items. Read This PPT Further To Know What Are The Four Main Types Of Flour Used In Baking.
Jam:
• Jam is a solid gel made from the pulp of a single fruit or combination of fruits with a fruit content of at least 40% and a total sugar content of not less than 68% to prevent mould growth after opening the jar. In mixed fruit jams the first-named fruit should be at least 50% of the total fruit added.
Jelly:
• Jelly is a crystal-clear jam, made from filtered juice instead of fruit pulp.
Shelf-life: The principles of preservation are heating to destroy enzymes and micro-organisms, com- bined with high acidity and sugar content to prevent re-contamination. Jams and jellies can be kept for several months when stored in a cool dry place, away from direct sunlight.
- Tools and equipment
- Sources of Starch
- Classification of Starch
- The Starch Molecule
- Starch Properties and Reactions
- Functional Properties of Starches
Basic Cake Ingredients by luisa b. nicolasluisa nicolas
cake is america's most loved dessert since time immemorial! start knowing the basic ingredients and procedure and begin to bake your own kind of cake :)
Ingredients for Pies and Pastries- With Facts!Ainsley Agustin
Pie and pastry ingredients in a very informative way and reliable facts.
-Wheat Flour
-Fats (vegetable shortening butter, etc)
-water
-Milk
-Leaveners (baking powder and baking soda)
-Salt
(Credits to the owners of the images)
Bakery Trends in India 2015 by Innova Market InsightsNutriPR
New bakery trends report by Innova market Insights. The Indian bakery market is becoming increasingly dynamic to meet the demands of the country’s burgeoning middle class. Innovation is being reported in both health and premium quality products. Sweet biscuits/cookies is the largest sub-category for Indian bakery launches, accounting for about 65% share of overall bakery category launches tracked over the last 3 years. “Vegetarian” is the leading positioning for bakery launches in India, with the claim appearing on over two-thirds the bakery category launches in 2014.
Introduction to various types of food ingredients commonly used in food products — chemistry, physical and functional properties and applications in food products.
It Is Always Essential To Make Use Of The Right Baking Flour For Making Any Specific Items. Read This PPT Further To Know What Are The Four Main Types Of Flour Used In Baking.
Jam:
• Jam is a solid gel made from the pulp of a single fruit or combination of fruits with a fruit content of at least 40% and a total sugar content of not less than 68% to prevent mould growth after opening the jar. In mixed fruit jams the first-named fruit should be at least 50% of the total fruit added.
Jelly:
• Jelly is a crystal-clear jam, made from filtered juice instead of fruit pulp.
Shelf-life: The principles of preservation are heating to destroy enzymes and micro-organisms, com- bined with high acidity and sugar content to prevent re-contamination. Jams and jellies can be kept for several months when stored in a cool dry place, away from direct sunlight.
- Tools and equipment
- Sources of Starch
- Classification of Starch
- The Starch Molecule
- Starch Properties and Reactions
- Functional Properties of Starches
Basic Cake Ingredients by luisa b. nicolasluisa nicolas
cake is america's most loved dessert since time immemorial! start knowing the basic ingredients and procedure and begin to bake your own kind of cake :)
Ingredients for Pies and Pastries- With Facts!Ainsley Agustin
Pie and pastry ingredients in a very informative way and reliable facts.
-Wheat Flour
-Fats (vegetable shortening butter, etc)
-water
-Milk
-Leaveners (baking powder and baking soda)
-Salt
(Credits to the owners of the images)
Bakery Trends in India 2015 by Innova Market InsightsNutriPR
New bakery trends report by Innova market Insights. The Indian bakery market is becoming increasingly dynamic to meet the demands of the country’s burgeoning middle class. Innovation is being reported in both health and premium quality products. Sweet biscuits/cookies is the largest sub-category for Indian bakery launches, accounting for about 65% share of overall bakery category launches tracked over the last 3 years. “Vegetarian” is the leading positioning for bakery launches in India, with the claim appearing on over two-thirds the bakery category launches in 2014.
Introduction to various types of food ingredients commonly used in food products — chemistry, physical and functional properties and applications in food products.
arbohydrate-based. These are made from starchy foods, such as corn, cereals, and grains. Most fat replacers today are made from carbohydrate. Examples include cellulose, gelatin, dextrins, gums, and modified dietary fibres.
Sweeteners are a highly functional ingredient, adding more than just a sweet bite. They can be natural, artificial, nutritive, caloric, or zero-calorie, depending on desired taste or nutritional value. Here are a few commonly used it the baking industry.
You're here because you already know a vegan diet is healthier than any other diet that exists. Research shows there's been a 600% increase in the number of people who have made the switch to a vegan diet.
With the growing number of plant-based enthusiasts constantly on the rise, there has never been a better time to eliminate meat and dairy from your diet.
If you’ve spent any time at all on social media, you’d probably think a good portion of the world was vegan.
And why not? With over 90 million #vegan posts on Instagram alone, it's easy to say why Plant-based foods are one of the hottest trends in the food industry right now.
If you are looking to cleanse or a change of diet, this 7 Day Vegan Meal plan is right for you.
It not only comes with meal plans and recipes. This plan also includes a shopping list, so you are never left guessing on what to buy.
It only takes 7 days for a better you.
Hotel management involves overseeing all aspects of a hotel's operations to ensure smooth functioning and exceptional guest experiences. This multifaceted role includes tasks such as managing staff, handling reservations, maintaining facilities, overseeing finances, and implementing marketing strategies to attract guests. Effective hotel management requires strong leadership, communication, organizational, and problem-solving skills to navigate the complexities of the hospitality industry and ensure guest satisfaction while maximizing profitability.
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Food Processing and Preservation Presentation.pptxdengejnr13
The presentation covers key areas on food processing and preservation highlighting the traditional methods and the current, modern methods applicable worldwide for both small and large scale.
Food Processing and Preservation Presentation.pptx
Fat substitutes
1. Cooperative Extension Service
Department of Home Economics
College of Agriculture
B-990
January 1995
FAT SUBSTITUTION IN HOME BAKING
Rhoda Schantz and Judiann McNulty 1
Health recommendations to reduce fat con-
sumption have sparked consumer interest in
reducing fat content in baked products. Besides
increasing risk of heart disease and some forms
of cancer, fats and oils provide 9 calories per
gram and thus contribute a large number of
calories to cakes, cookies, or muffins.
Fat (shortening, margarine, butter, lard) or oil
in recipes acts as a barrier, making the flour less
likely to absorb water. This gives the moist,
tender baked product that seems to melt in your
mouth. Fat or oil in recipes can be replaced with
other food ingredients. Ingredients commonly
used to replace fat include fruit or vegetable
purees, low-fat cottage cheese, tofu, or non-fat
yogurt. These ingredients partially combine with
flour. A structure forms, but it is not the same as
the fat/oil structure. Therefore, the texture of the
new baked product with substitutions will not
have the same texture as the original product.
This change in texture may be worth the savings
in fat and calories consumed. The more fat is
replaced, the more texture changes.
Experiment with different levels of substitu-
tion to see which gives the most acceptable
product. Start out by substituting one-third of the
fat called for in the recipe.
Recommendations:
1. Applesauce--causes the least flavor and
color change to baked products. It works well in
light-colored cakes, cookies, and muffins. Sub-
stitute applesauce for equal amounts of fat or oil.
Measure in a standard measuring cup designed
for liquid ingredients. Products will be very
moist. Sometimes it is necessary to reduce water
if it is an ingredient in a recipe.
2. Bananas--substitute for equal amounts of
fat or oil. Mash bananas first, then measure into
a standard measuring cup designed for dry in-
gredients. Substitution in chocolate products such
as cakes or brownies works best because the
banana flavor and aroma are masked by the
chocolate. Bananas work well in banana bread,
banana muffins, banana cookies, and spice cakes.
3. Prunes--puree before using in recipes.
Puree 1/2 cup in a food processor or blender with
2 tablespoons water or prune juice. Substitute for
equal amounts of fat or oil using a standard dry
measuring cup. Products tend to be dry so add
moisture in the form of prune juice, milk, or
water. A brown color predominates; use in dark
baked products such as spice or chocolate cook-
ies and cakes.
4. Pumpkin--heavy pigment imparts an orange
color in baked products. Use in chocolate cakes,
brownies, and cookies, or any product where
1 Assistant professor, and university extension educator, respec-
tively, College of Agriculture, University of Wyoming.
2. pumpkin color and flavor might be desirable.
Measure cooked and mashed pumpkin in a
standard dry measuring cup. Substitute for equal
amounts of fat or oil.
5. Zucchini--grate when added in raw form. If
cooked, mash and remove seeds. Measure grated
zucchini in a standard dry measuring cup. Mea-
sure cooked zucchini in a standard liquid measur-
ing cup. Zucchini works well in quick breads
like muffins and coffee cakes. It does not change
flavor or color of product.
6. Low-fat cottage cheese--blend in a food
processor or blender until smooth. Measure in a
standard dry measuring cup. Substitute for only
half of fat or oil called for in recipe. Cottage
cheese works reasonably well in muffins, but
gives a rubbery texture. Use in cheesecake as a
substitute for cream cheese.
7. Tofu--blend in a food processor or blender to
form a smooth texture. Measure in a standard
liquid measuring cup. Substitute for up to half of
fat or oil called for in the recipe. Tofu works
well in muffins, but gives a rubbery texture and a
somewhat beany flavor.
8. Non-fat yogurt--substitute for equal amounts
of fat or oil. Yogurt makes the product moist.
Sometimes reduction of water is necessary.
Drain yogurt to make product less moist. Yogurt
works well in muffins, cakes, cookies, and
brownies.
You may wish to combine these substitutes in
whatever combination is appropriate for the
recipe. Several food companies have developed
recipes for consumers to use in their products to
replace fat or oil. These recipes can be found in
consumer magazines or by requesting the recipes
from the several food companies.
References:
Handbook of Food Preparation, Ninth
Edition, 1993. American Home Economics
Association, Kendall/Hunt Publishing Co.
Dubuque, Iowa.
Food Theory and Applications, Second
Edition, 1992. J. Bowers, Macmillan Pub-
lishing Co. New York.
Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Jim DeBree,
Director, Cooperative Extension Service, University of Wyoming, Laramie 82071.
Persons seeking admission, employment, or access to programs of the University of Wyoming shall be considered without regard to race, color, national origin,
sex, age, religion, political belief, disability, veteran status and marital or familial status. Persons with disabilities who require alternative means for
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UW Employment Practices/Affirmative Action Office, University of Wyoming, P.O. Box 3354, Laramie Wyoming 82071-3354
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