Submitted to: American Chemical Society Abstracts
Publication Type: Abstract only
Publication Acceptance Date: 8/25/1996
Publication Date: N/A
Citation: Interpretive Summary:
Technical Abstract: To determine the effects of partial replacement of fat and flour in foods with Z-Trim corn and oat fibers, brownies and weiners were evaluated for flavor and texture characteristics. A cake-like brownie formulation containing 26% fat (control) was prepared with 0%, 25%, 50%, 75% and 100% fat replacement using four levels of the Z-Trim corn fiber at 0.18%, 0.36%, 0.55% and 0.73% by weight of total ingredients. Flour was also replaced at the 0%, 25% and 50% levels. The calories/g of brownie for the full-fat product was 3.4 compared to 1.6 for the brownie with 100% fat replacement and 50% flour replacement. A trained, experienced analytical sensory panel reported that replacing either 50%, 75% or 100% of the fat in addition to 50% of the flour with the addition of corn fiber significantly improved the texture characteristics of moistness, density and cohesiveness compared to the control.