Effect of Maltodextrin on Quality Attributes of Reduced Fat Brownies
Keywords:Reduced Fat Brownie, Maltodextrin, Physical Quality, Texture Attributes
The objective of this study was investigated the effect of maltodextrin on quality
attributes of reduced fat brownies. Maltodextrin gel (Maltodextrin: water equal to
1:1) was used as a fat substitute in full butter fat brownies at levels of 25, 50 and 75%.
Texture attributes, volume, color, water activity, sensory acceptability and reduction of fat
content were explored. The results showed that increasing maltodextrin gel increased the
cohesiveness (0.16-0.20) but reduced the firmness (8.4-9.2 kg/sec) and springiness
(0.41-0.44); full butter fat brownie values were 0.10, 10.1 kg/sec and 0.45, respectively.
The cake volume trend declined (p≥0.05). The color values of L*, a* and b* increased
according to the appearance of reduced fat brownies presenting as light dark brown.
The water activity values of all samples were similar (0.72-0.75). The sensory results
showed the scores of overall acceptability, taste and odor declined, except for texture
and color, which increased compared to the full butter fat brownie. Higher levels of
maltodextrin gel used as fat replacer resulted in reductions of total fat and saturated fat in
brownies. Considering the quality of the reduced fat brownie, health benefits and product
acceptability, it could be summarized that an appropriated level of maltodextrin gel to
use for fat substitution in brownies was less than 50%.