Effect of pre‐emulsified soybean oil as a fat replacer on the physical and sensory attributes of reduced‐fat filling in steamed buns

In this article, soybean oil in bok choy (Brassica chinensis L.) fillings was replaced with pre-emulsified oil by 0, 33, 366.7, and 100% of total oil and its effect on some physical and sensory attributes of reduced-fat fillings was investigated. The replacement of 33.3 and 66.7% soybean oil (samples 1 and 2, respectively) did not significantly affect water- and oil-binding capacity after steaming and total color difference (p >.05). Low-field nuclear magnetic resonance results showed that only with replacement of 100% soybean oil (sample 3), oil–water separation phenomenon occurred. In comparison with the control (100% soybean oil), samples 1 and 2 showed lower hardness (p .05), as well as similar flavor quality and overall acceptability. These results indicated that when the replacement level of total oil was up to 67%, the reduced-fat filling presented satisfied sensory quality without sacrificing the original quality. Practical Applications: The objective of the study was to investigate the effects of adding pre-emulsified soybean oil to reduce the fat/oil on water/oil distribution, color, texture, and flavor of bok choy (B. chinensis L.) fillings in steamed stuffed buns. The replacement of 66.7% of total oil by pre-emulsified oil showed fine flavor, similar texture, low ΔE value, and small differences in overall sensory acceptability. Therefore, use of pre-emulsified soybean oil could be a potential fat-reducing method in leafy vegetable-based matrix food.