MALTODEXTRIN AS FAT REPLACER IN LOW FAT SAUSAGE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 31, Issue 1, January 2006, Page 339-349 PDF (3.14 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2006.236440 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Amal A. Gab Alia, | ||||
| Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt. | ||||
| Abstract | ||||
| The effect of maltodextrin as fat replacer on the cholesterol content, thiobarbituric acid (TBA). colour. physical and chemical properties of low fat sausage were studied. The obtained results indicated that addition of 10% maltodextrin resulted in the energy value reduced by 27.37% and total cholesterol by 70.19, physical properties were improved and sensory properties were unaltered. The data also showed that reducing changes in colour and TBA value') as compared to control sausage at any given time of cold storage. The results indicated that maltodextrin can be used as a suitable fat replacer in meat products. | ||||
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