title: New hydrocolloid-based emulsions for replacing fat in panna cottas: a structural and sensory study.
abstract: BACKGROUND
  Dairy desserts are popular traditional products, but because of their high calorie or fat content, they can be unsuitable for people who have certain dietary requirements. The aim of this study was to design panna cottas with similar organoleptic and textural properties to the traditional ones but with a lower fat content, by replacing part of the cream with new emulsions prepared with hydrocolloids (cellulose ethers), namely methylcellulose (MC) and hydroxypropyl methylcellulose (HPMC).
  
  
  RESULTS
  Incorporating the MC and HPMC emulsions modified the textural properties (firmness and stiffness) of the panna cottas. Regarding the sensory results, the panna cottas prepared with the MC and HPMC emulsions were considered lumpy and soft respectively.
  
  
  CONCLUSIONS
  Considering the results as a whole, the cellulose type and the amount of cream are factors to take into account. Although the texture and taste of the control panna cotta are better than those of the panna cottas prepared with the MC and HPMC emulsions, it is possible to replace 75% of the cream in traditional panna cottas with HPMC emulsion and obtain good consumer acceptance and purchase intention. The panna cottas with 75% substitution by HPMC emulsion were described as creamy, with smooth appearance and moist mouth feel. © 2017 Society of Chemical Industry.
authors.affiliation: Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain.
authors.forename: Jennifer
authors.identifier: http://orcid.org/0000-0002-1518-1727
authors.initials: J
authors.lastname: Borreani
authors.affiliation: Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain.
authors.forename: Isabel
authors.initials: I
authors.lastname: Hernando
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Valencia, Spain.
authors.forename: Ana
authors.initials: A
authors.lastname: Salvador
authors.affiliation: Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain.
authors.forename: Amparo
authors.initials: A
authors.lastname: Quiles
mesh_terms: D003102:Colloids / Q000737:chemistry*; D003296:Cooking; D003611:Dairy Products / Q000032:analysis*; D004655:Emulsions / Q000032:analysis; D019358:Fat Substitutes / Q000737:chemistry*; D006801:Humans; D065347:Hypromellose Derivatives / Q000737:chemistry; D008747:Methylcellulose / Q000737:chemistry; D013649:Taste
chemical_list: D003102:Colloids; D004655:Emulsions; D019358:Fat Substitutes; D065347:Hypromellose Derivatives; D008747:Methylcellulose
keywords: cellulose ether emulsion; dairy dessert; microstructure; reduced fat; sensory properties; texture