Flavor and texture characteristics of foods containing Z-trim corn and oat fibers as fat and flour replacers

Cereal Foods World

Volumn 42, Issue 10, 1997, Pages 821-825

  Warner, K ^a   Inglett, G E ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

MIMULUS DOUGLASII; SCOMBEROMORUS SEMIFASCIATUS; ZEA MAYS;

EID: 0031478791     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (19)

1. Brewer, M. S., McKeith, F. K., and Britt, K. Fat, soy, and carrageenan effects on sensory and physical characteristics of ground beef patties. J. Food Sci. 57:1051, 1992.
2. Glicksman, M. Hydrocolloids and the search for the "oil grail." Food Tech. 45:94, 1991.
3. Anonymous. The Third National Health and Nutrition Examination Survey, (NHANES III). The agency, Washington, DC, 1990.
4. Miller, G. D., and Groziak, S. M. Impact of fat substitutes of fat intake. Lipids 31:293, 1996.
5. Schirle-Keller, J. P., Reineccius, G. A., and Hatchwell, L. C. Flavor interactions with fat replacers: Effect of oil level. J. Food Sci. 59:813, 1994.
6. Sanchez, C., Klopfenstein, C. F., and Walker, C. E. Use of carbohydrate-based fat substitutes and emulsifying agents in reduced-fat shortbread cookies. Cereal Chem. 72:25, 1995.
7. Bath, D. E., Shelke, K., and Hoseney, R. C. Fat replacers in high-ratio layer cakes. Cereal Foods World 37:495, 1992.
8. Deis, R. C. Designing low-calorie foods. Food Prod. Design 6:29, 1996.
9. Inglett, G. E., Warner, K., and Newman, R. K. Sensory and nutritional evaluations of oatrim. Cereal Foods World 30:755, 1994.
10. Hippleheuser, A. L., Landberg, L. A., and Turnak, F. L. A system approach to formulating a low-fat muffin. Food Technol. 49:92, 1995.
11. Cross, H. R., Berry, B. W., and Wells, L. H. Effects of fat level and source on the chemical, sensory, and cooking properties of ground beef patties. J. Food Sci. 45:791, 1980.
12. Berry, B. W. Low fat level effects on sensory, shear, cooking, and chemical properties on ground beef patties. J. Food Sci. 57:537, 1992.
13. Giese, J. Developing low fat meat products. Food Technol. 46:100, 1992.
14. Egbert, W. R., Huffman, D. L., Chen, C., and Dylewski, D. P. Development of low-fat ground beef. Food Technol. 45:64, 1991.
15. Schmidt, G. R. Binding in meat products. Pork Tech. Ref. Manual. Natl. Livestock Meat Board 1:1, 1988.
16. Colmenero, F. J. Technologies for developing low fat meat products. Trends Food Sci. Technol. 7:41, 1996.
17. USDA. Policy Memo 121: Labeling of low fat ground beef and low fat hamburger containing added ingredients. Food Safety and Inspection Service, Washington, DC, 1990.
18. USDA. 1995 Tri-Agency Commodity Specification Review Report: Improving USDA Commodities. U.S Department of Agriculture, Washington, DC, 1995.
19. Inglett, G. E. Development of a dietary fiber gel for calorie-reduced foods. Cereal Foods World 42:382, 1997.