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Inulin and maltodextrin can replace fat in baked savoury legume snacks

Colla, Kathryn and Gamlath, Shirani 2015, Inulin and maltodextrin can replace fat in baked savoury legume snacks, International journal of food science and technology, vol. 50, no. 10, pp. 2297-2305, doi: 10.1111/ijfs.12892.

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Title Inulin and maltodextrin can replace fat in baked savoury legume snacks
Author(s) Colla, Kathryn
Gamlath, Shirani
Journal name International journal of food science and technology
Volume number 50
Issue number 10
Start page 2297
End page 2305
Total pages 9
Publisher Blackwell Publishing
Place of publication Chichester, Eng.
Publication date 2015
ISSN 0950-5423
1365-2621
Keyword(s) Consumer
Cracker
Fat replacement
Legume
Nutritional
Physical
Product development
Snack
Yellow split peas
Summary A baked yellow split pea cracker was developed with fat replacement (0%, 25%, 50%, 75% and 100%) using inulin, hydroxypropyl methylcellulose and maltodextrin. Effects of fat replacement on physical (water activity, moisture content, colour and hardness), nutritional properties and consumer acceptance (nine-point hedonic rating) of snacks were investigated. Water activity (0.15-0.32) and moisture (1.28-3.16%) readings were consistent, and products were considered shelf stable. High levels of fat replacement (100%) were detrimental to snack colour and hardness. Snacks with 75% fat replacement using inulin and maltodextrin received similar mean overall acceptability scores (6.40 ± 1.36 and 6.26 ± 1.37, respectively) to the control and a similar commercial product. These snacks were eligible to claim that they were a 'good source' of protein (requirement; ≥10 g per serve) and an 'excellent source' of dietary fibre (requirement; ≥7 g per serve) while providing 'reduced' fat content (≤25% than reference food) based on the Australian Food Standards Code.
Language eng
DOI 10.1111/ijfs.12892
Field of Research 090899 Food Sciences not elsewhere classified
Socio Economic Objective 920411 Nutrition
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2015, Wiley
Persistent URL http://hdl.handle.net/10536/DRO/DU:30078061

Document type: Journal Article
Collection: School of Exercise and Nutrition Sciences
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Created: Thu, 17 Sep 2015, 13:54:14 EST

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