FLAVOR AND TEXTURE CHARACTERISTICS OF FOODS CONTAINING Z-TRIM CORN AND OAT FIBERS AS FAT AND FLOUR REPLACERS

To determine the effects of partial replacement of fat and flour in fo ods with Z-Trim corn and oat fibers, brownies and ground beef patties containing Z-Trim were evaluated for flavor and texture characteristic s. A cake-like brownie formulation containing 26% fat (control) was pr epared 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 ful l-fat product was 3.4 compared to 1.6 for the brownie with 100% fat re placement 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 increa sed moistness, density, and cohesiveness compared to the control. The fat content of 89% fat-free ground beef was reduced to 93% fat-free wi th 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 inc reases in texture characteristics of tenderness and juiciness.