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The synergistic effects of maltodextrin and high‐fructose corn sweetener 90 in a fat‐reduced muffin
Author(s) -
Conforti Frank D.,
Nee Patricia,
Archilla Leslie
Publication year - 2001
Publication title -
international journal of consumer studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 1470-6423
DOI - 10.1111/j.1470-6431.2001.00138.x
Subject(s) - maltodextrin , food science , chemistry , fructose , high fructose corn syrup , sucrose , water activity , water content , organic chemistry , geotechnical engineering , engineering , spray drying
Low‐fat muffins were prepared using as fat substitutes a combination of maltodextrin and high‐fructose corn sweetener 90 (HFCS‐90), which replaced sucrose at a rate of 25%, 50%, 75% and 100%. The focus of the investigation was to determine the synergistic effects of these two ingredients on the physical properties in a low‐fat muffin. Results indicated that maltodextrin and HFCS‐90 were effective in maintaining moisture and water activity (a w ) levels similar ( P > 0.05) to the full‐fat muffin. Texture profiles indicated that the low‐fat variations were firmer ( P < 0.05) than the full‐fat counterpart. Increased levels of HFCS‐90 had a significant effect ( P < 0.05) on crust and crumb darkening. Maltodextrin alone significantly ( P < 0.05) impeded the staling rate during storage. However, when maltodextrin was combined with increased levels of HFCS‐90, the staling rate accelerated. The two ingredients were found to be effective in maintaining product quality, but HFCS‐90 could only be used up to a 50% replacement before any adverse effects in product quality were observed.