EFFECTS OF MALTODEXTRIN AS FAT REPLACER ON THE CHEMICAL AND SENSORY PROPERTIES OF BARAZEQ, GHURIBEH AND MAâ€™AMUL
Â 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 Maâ€™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 Maâ€™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 Maâ€™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:Maâ€™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 Maâ€™amul, Barazeq and Ghuribeh were 40%, 30% and 20%, respectively.
Keyword: Fat Replacer, Brazzaq, Maâ€™amul, Ghuribeh, Maltodextrin, Sensory properties.
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