ISSN:
1470-6431
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Wirtschaftswissenschaften
Notizen:
Low-fat muffins were prepared using as fat substitutes a combination of maltodextrin and high-fructose corn sweetener 90 (HFCS-90), which replaced sucrose at a rate of 25%, 50%, 75% and 100%. The focus of the investigation was to determine the synergistic effects of these two ingredients on the physical properties in a low-fat muffin. Results indicated that maltodextrin and HFCS-90 were effective in maintaining moisture and water activity (aw) levels similar (P〉 0.05) to the full-fat muffin. Texture profiles indicated that the low-fat variations were firmer (P〈 0.05) than the full-fat counterpart. Increased levels of HFCS-90 had a significant effect (P〈 0.05) on crust and crumb darkening. Maltodextrin alone significantly (P〈 0.05) impeded the staling rate during storage. However, when maltodextrin was combined with increased levels of HFCS-90, the staling rate accelerated. The two ingredients were found to be effective in maintaining product quality, but HFCS-90 could only be used up to a 50% replacement before any adverse effects in product quality were observed.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1470-6431.2001.00138.x
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