Effect of Hydrocolloids on the Oil Uptake of Kachori

Awareness of adverse effects of excessive dietary fat intake is virtually universal. Consequently, health conscious individuals are modifying their dietary habits and eating less fat (Miller and Groziak, 1996). Consumer acceptance of any food product depends upon taste which is the most important sensory attribute. Although consumers want food with minimum to no fat or calories, they also want the food to taste good. Because several food items formulated with fat replacers do not compare favorably with the flavor of full-fat counterparts, it is difficult for some people to maintain a reduced fat dietary regime. Food manufacturers continue to search for the elusive “ideal fat replacer” that tastes and functions like conventional fat without the potential adverse health impact.