The effects of the use of a protein concentrate as a fat substitute on the quality of cheese bread were investigated. Based on a 10% basic fat formulation, the substitution of 10, 25, 50, 75 and 100% of the oil in the formula was tested. Physical characteristics were measured, and sensorial parameters were determined. The products with lower levels of fat substitute had higher levels of acceptability. With the increase in the degree of substitution, the cheese bread products were harder, had a thicker crust and presented a less pleasant appearance, less pronounced cheese flavor and a lower degree of acceptance. The use of a fat substitute resulted in a product with a significantly lower fat content and a caloric reduction greater than 25%.
Cheese bread; fat substitute; caloric reduction; lipid reduction
