Flavor and Texture Characteristics of Foods Containing Z- Trim Corn and Oat Fibers as Fat and Flour Replacers!

To detennine the effects of panial 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 pre· pared 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 reponed 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-Trimloatrim blend at I 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.