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Maltodextrin as fat replacer in low fat sausage [electronic resource].

By:

Gab-Alla, Amal A

Language: English Summary language: Arabic Description: p.339-349Other title:

استخدام المالتودكسترين كبديل للدهن فى السجق منخفض الدهن [Added title page title]

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Mansoura university journal of agricultural sciences, 2006 v. 31 (1) [electronic resource].

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In: Mansoura Unviersity Journal of Agricultural Sciences 2006.v.31(1)Summary: 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% rnaltodextrin 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 values 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 product.

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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% rnaltodextrin 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 values 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 product.

Summary in Arabic.

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