Orange albedo flour as a fat replacer in beef burgers: adding value to citrus industry by-products

Maltodextrin As Fat Replacer in Food Products: A Review

Partial hydrolysis of starch yields a product called maltodextrin, which has a dextrose equivalent of less than 20. Maltodextrin with a dextrose equivalent of less than 10 is used as a fat replacer in various products. Industries are constantly developing low-fat products or reducing the fat content of products as much as possible according to the wishes and tastes of consumers so that the calo...

Effect of Potato Flakes as Fat Replacer on the Quality Attributes of Low-Fat Beef Patties

The objective of this study was to evaluate the chemical, physical and sensory characteristics of lowfat beef patties formulated by replacing different levels (25, 50, 75 and 100%) of fat with hydrated potato flakes. Uncooked and cooked beef patties formulated with potato flakes had higher (p#0.05) moisture, carbohydrate and ash content and lower (p#0.05) fat contents than that of the control. ...

Adding value to cull cow beef

A soluble fibre gel produced from rice bran and barley flour as a fat replacer in Asian foods

A hydrocolloidal fibre composite made from rice bran and barley flour, called Ricetrim, was found to have similar rheological properties to coconut cream. Coconut cream displayed a very narrow region of linear viscoelastic behaviour, both above and below strain values of 0.1%, the oscillatory shear modulus dropped sharply with increasing strain, indicating non-linear viscoelastic behaviour. Thi...

Adding Linseed to Feed enhAnces the FAt ProFiLe oF BeeF

Feeding beef cattle a ration containing whole flax seeds (linseeds), flax (linseed) oil, rolled linseed or milled linseed increases the alpha-linolenic acid (ALA) and conjugated linoleic acid (CLA) content and decreases the omega-6/ omega-3 ratio, but has little effect on the saturated fat content of beef. Adding linseed to feedlot diets has been shown to increase the internal fat of heifers an...