Evaluation of hydrolyzed oat flour as a replacement for butter and coconutcream in bakery products

Hydrolyzed oat flour, called Oatrim, was found able to create suitable food desserts when partially substituted for butter or coconut cream. In bakery products, a 25% Oatrim gel was substituted for butter in rice cookie, brow nie, and banana cake recipes. The cholesterol contents of the rice cookie, banana cake, and brownie were reduced by 24.7%, 13.5%, and 24.1%, respectiv ely. Coconut cream was replaced with a 15% Oatrim suspension in the Thai de sserts coconut custard, coconut cream spread, and mungbean conserve. In the se products, a substantial reduction in saturated fat content was found: co conut custard (60.6% reduction), mungbean conserve (76.4% reduction), cocon ut cream spread (83.7% reduction). Although adequate texture measurements w ere observed for most partially substituted products, the breaking strength s of the rice cookie and mungbean conserve were significantly increased ove r control foods. These data suggested that the use of the gel should be lim ited to less than 50% of the substitution. Within the experimental paramete rs examined, the baked goods and Thai desserts exhibited satisfactory senso ry qualities in the 50% to 60% substitution range.