Maltodextrins as starch-based fat replacers
Marek Gibiński
ktw@urk.edu.plKatedra Technologii Węglowodanów, Akademia Rolnicza w Krakowie (Poland)
Jarosław Korus
Katedra Technologii Węglowodanów, Akademia Rolnicza w Krakowie (Poland)
Abstract
Blood circulation diseases, which are known to be frequently due to obesity, make us search for diets with a reduced content of lipids. Maltodextrins obtained from starch of various plant origin (potato, corn, tapioca, rice, oat or pea) may be successfully used as fat replacers. Their application greatly diminishes the content of lipid components in foodstuffs, at the same time making possible to remain textural and sensory characteristics of food. Maltodextrins have an influence upon food moisture, both by co-acting with some food components (fibre and gums) and by affecting the ability of water binding and retention. However, they can decrease the duration of food storage, and enhance the food susceptibility to infestation by microorganisms. Moreover, when applied in the excessive doses, maltodextrins can make the food have a starchy aftertaste. Nevertheless, both harmlessness of maltodextrins as food compounds, their availability and a broad spectrum of applications make these components very useful as fat replacers in foodstuffs industry.
Keywords:
hydrolizate, maltodextrin, overweight, obesity, starch, fat replacersReferences
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Authors
Marek Gibińskiktw@urk.edu.pl
Katedra Technologii Węglowodanów, Akademia Rolnicza w Krakowie Poland
Authors
Jarosław KorusKatedra Technologii Węglowodanów, Akademia Rolnicza w Krakowie Poland
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