EFFECTS OF MALTODEXTRIN AS FAT REPLACER ON THE CHEMICAL AND SENSORY PROPERTIES OF BARAZEQ, GHURIBEH AND MA'AMUL
Abstract
ABSTRACT
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 Objective: The objective of this study is to assess the effect of maltodextrinas fat replacer at various levels on some structural and sensory properties of Ma'amul, Barazeq and Ghuribeh.
Methods: This study was conducted to evaluate the effects of fat replacing with maltodextrin at various levels (i.e., 10, 20, 30, and 40%) on Ma'amul, Barazeq and Ghuribeh chemical and quality characteristics
Results:Fat and energy were significantly (P<0.05) reduced with the increase of maltodextrin level in these bakery products. Overall acceptance, flavor, color and softness of Ma'amul, Barazeq and Ghuribeh were not significantly affected by the replacement in ratio ranging from 10-20% when compared to controls. Greater replacements (i.e., 30 and 40% maltodextrin) showed significant reduction on sensory acceptability of the three products.
Conclusion:Ma'amul, Barazeq and Ghuribeh are rich fat traditional sweet bakery products that are usually consumed in the Middle East. The maximum fat level that could be replaced in Ma'amul, Barazeq and Ghuribeh were 40%, 30% and 20%, respectively.
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Keyword: Fat Replacer, Brazzaq, Ma'amul, Ghuribeh, Maltodextrin, Sensory properties.
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