Cereal Foods World 42(10):821-825

Full-text article: Publication no. W-1997-0905-03R

Flavor and Texture Characteristics of Foods Containing Z-Trim Corn and Oat Fibers as Fat and Flour Replacers (1). K. Warner (2,3) and G. E. Inglett (2). (1) Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by USDA implies no approval of the product to the exclusion of others that may also be suitable. (2) Food Quality and Safety Research and Biopolymer Research, respectively, National Center For Agricultural Utilization Research, Agricultural Research Service, U.S. Department of Agriculture, Peoria, IL 61604. (3) To whom correspondence should be addressed: National Center For Agricultural Utilization Research, 1815 North University Street, Peoria, IL 61604; 309/681-6584/-6555; Fax 309/681-6679; E-mail warnerk@mail.ncaur.usda.gov. This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. American Association of Cereal Chemists, Inc., 1997.

To determine the effects of partial replacement of fat and flour in foods with Z-Trim corn and oat fibers, brownies and ground beef patties containing Z-Trim 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 Z-Trim corn fiber at 0.18, 0.36, 0.55, and 0.73% by weight of total ingredients. In samples containing fat replacer, the flour level was half that of the control. The calories per gram 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 sensory panel reported that replacing either 50, 75, or 100% of the fat in addition to 50% of the flour with the addition of Z-Trim corn fiber significantly increased moistness, density, and cohesiveness compared to the control. The fat content of 89% fat-free ground beef was reduced to 93% fat-free with Z-Trim oat fiber or a Z-Trim/oatrim blend at 1 and 1.5% addition by weight with 10% water. Sensory analysis of flavor and texture of the beef patties showed slight decreases in beef and fatty flavors and increases in texture characteristics of tenderness and juiciness.