Volume 10, Issue 2 And Supplement (supplement; Spring 2021)
aumj 2021, 10(2 And Supplement): 7-13 |
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Hosseini Sajedi A, Azarikia M, Borhani B, Gholami R. Maltodextrin As Fat Replacer in Food Products:
A Review. aumj 2021; 10 (2) :7-13
URL: http://aums.abzums.ac.ir/article-1-1261-en.html
URL: http://aums.abzums.ac.ir/article-1-1261-en.html
1- MSc of Chemical Engineering Farhikhtegan Zarnam Research & Industrial Group (Knowledge-Based Research Center) , A.Hoseini@zarholding.com
2- MSc of Nutrition Tabriz University of Medical Sciences
3- PhD of Physical Chemistry Farhikhtegan Zarnam Research & Industrial Group (Knowledge-Based Research Center)
4- MSc of Food Engineering Farhikhtegan Zarnam Research & Industrial Group (Knowledge-Based Research Center)
2- MSc of Nutrition Tabriz University of Medical Sciences
3- PhD of Physical Chemistry Farhikhtegan Zarnam Research & Industrial Group (Knowledge-Based Research Center)
4- MSc of Food Engineering Farhikhtegan Zarnam Research & Industrial Group (Knowledge-Based Research Center)
Abstract: (2967 Views)
Partial hydrolysis of starch yields a product called maltodextrin, which has a dextrose equivalent of less than 20. Maltodextrin with a dextrose equivalent of less than 10 is used as a fat replacer in various products. Industries are constantly developing low-fat products or reducing the fat content of products as much as possible according to the wishes and tastes of consumers so that the caloric content of the final product is reduced to one-third of the typical sample. In addition, the low-calorie product should not be deficient in nutrition and quality compared to the regular sample. One possible way to reduce fat or calories in commercial products is to replace some of the fat with carbohydrates such as maltodextrin and modified starch. Using maltodextrin as a fat replacer while reducing the fat and calories of the product creates better flavor, color, and texture; and increases consumer satisfaction. In this paper application of maltodextrin in different products is investigated.
Type of Study: Research |
Subject:
Special
Received: 2021/02/05 | Accepted: 2021/03/30 | Published: 2021/03/30
Received: 2021/02/05 | Accepted: 2021/03/30 | Published: 2021/03/30
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