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Effect of maltodextrin as fat replacer on proximate composition and sensory characteristics of low fat chicken burger patty

With the rise of recent concerns on health issues, it is clear that consumers are being more cautious on fat content in food. Meat industry came up with advance technological methods to modify the meat products to suit the healthier recommendations. The production of low fat chicken burger patty usi...

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Main Author: Nurulazah Mohd Yaakub
Format: Conference or Workshop Item
Language:English
English
Published: 2017
Subjects:
QP1-(981) Physiology
TX341-641 Nutrition. Foods and food supply
Online Access:https://eprints.ums.edu.my/id/eprint/31028/1/Effect%20of%20maltodextrin%20as%20fat%20replacer%20on%20proximate%20composition%20and%20sensory%20characteristics%20of%20low%20fat%20chicken%20burger%20patty-ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/31028/2/Effect%20of%20Maltodextrin%20as%20Fat%20Replacer%20on%20Proximate%20Composition%20and%20Sensory%20Characteristics%20of%20Low%20Fat%20Chicken%20Burger%20Patty.pdf
https://eprints.ums.edu.my/id/eprint/31028/
https://www.researchgate.net/publication/322977724_Effect_of_Maltodextrin_as_Fat_Replacer_on_Proximate_Composition_and_Sensory_Characteristics_of_Low_Fat_Chicken_Burger_Patty
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spelling my.ums.eprints.310282021-11-16T07:31:18Z https://eprints.ums.edu.my/id/eprint/31028/ Effect of maltodextrin as fat replacer on proximate composition and sensory characteristics of low fat chicken burger patty Nurulazah Mohd Yaakub QP1-(981) Physiology TX341-641 Nutrition. Foods and food supply With the rise of recent concerns on health issues, it is clear that consumers are being more cautious on fat content in food. Meat industry came up with advance technological methods to modify the meat products to suit the healthier recommendations. The production of low fat chicken burger patty using broiler meat was conducted using maltodextrin (0.25-0.75%) as fat replacer with constant of 1% salt, 0.5% onion, 0.25% mixed spices and using two different levels (90% and 92.5%) of chicken meat. This study showed that 0.25, 0.50 and 0.75% of maltodextrin used had given significant (p<0.05) effects on sensory but slightly on proximate composition. There were significant difference (p<0.05) on ash, crude fat and crude protein analysis but no significant differences (p>0.05) were seen in moisture analysis. The lowest fat of patty formulation was F4 (90% chicken meat and 0.25% maltodextrin). For sensory analysis, F5 (90% chicken meat and 0.5% maltodextrin) showed most sensory acceptance compared to other formulations. In conclusion, F4 (90% chicken meat with 0.25% maltodextrin) gave the lowest fat percentage with acceptable sensory characteristics in low fat chicken patty production. 2017 Conference or Workshop Item PeerReviewed text en https://eprints.ums.edu.my/id/eprint/31028/1/Effect%20of%20maltodextrin%20as%20fat%20replacer%20on%20proximate%20composition%20and%20sensory%20characteristics%20of%20low%20fat%20chicken%20burger%20patty-ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/31028/2/Effect%20of%20Maltodextrin%20as%20Fat%20Replacer%20on%20Proximate%20Composition%20and%20Sensory%20Characteristics%20of%20Low%20Fat%20Chicken%20Burger%20Patty.pdf Nurulazah Mohd Yaakub (2017) Effect of maltodextrin as fat replacer on proximate composition and sensory characteristics of low fat chicken burger patty. In: International Conference on Food Science and Nutrition 2017, 25-26 Okt 2017, Kota Kinabalu, Sabah. https://www.researchgate.net/publication/322977724_Effect_of_Maltodextrin_as_Fat_Replacer_on_Proximate_Composition_and_Sensory_Characteristics_of_Low_Fat_Chicken_Burger_Patty
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
English
topic QP1-(981) Physiology
TX341-641 Nutrition. Foods and food supply
spellingShingle QP1-(981) Physiology
TX341-641 Nutrition. Foods and food supply
Nurulazah Mohd Yaakub
Effect of maltodextrin as fat replacer on proximate composition and sensory characteristics of low fat chicken burger patty
description With the rise of recent concerns on health issues, it is clear that consumers are being more cautious on fat content in food. Meat industry came up with advance technological methods to modify the meat products to suit the healthier recommendations. The production of low fat chicken burger patty using broiler meat was conducted using maltodextrin (0.25-0.75%) as fat replacer with constant of 1% salt, 0.5% onion, 0.25% mixed spices and using two different levels (90% and 92.5%) of chicken meat. This study showed that 0.25, 0.50 and 0.75% of maltodextrin used had given significant (p<0.05) effects on sensory but slightly on proximate composition. There were significant difference (p<0.05) on ash, crude fat and crude protein analysis but no significant differences (p>0.05) were seen in moisture analysis. The lowest fat of patty formulation was F4 (90% chicken meat and 0.25% maltodextrin). For sensory analysis, F5 (90% chicken meat and 0.5% maltodextrin) showed most sensory acceptance compared to other formulations. In conclusion, F4 (90% chicken meat with 0.25% maltodextrin) gave the lowest fat percentage with acceptable sensory characteristics in low fat chicken patty production.
format Conference or Workshop Item
author Nurulazah Mohd Yaakub
author_facet Nurulazah Mohd Yaakub
author_sort Nurulazah Mohd Yaakub
title Effect of maltodextrin as fat replacer on proximate composition and sensory characteristics of low fat chicken burger patty
title_short Effect of maltodextrin as fat replacer on proximate composition and sensory characteristics of low fat chicken burger patty
title_full Effect of maltodextrin as fat replacer on proximate composition and sensory characteristics of low fat chicken burger patty
title_fullStr Effect of maltodextrin as fat replacer on proximate composition and sensory characteristics of low fat chicken burger patty
title_full_unstemmed Effect of maltodextrin as fat replacer on proximate composition and sensory characteristics of low fat chicken burger patty
title_sort effect of maltodextrin as fat replacer on proximate composition and sensory characteristics of low fat chicken burger patty
publishDate 2017
url https://eprints.ums.edu.my/id/eprint/31028/1/Effect%20of%20maltodextrin%20as%20fat%20replacer%20on%20proximate%20composition%20and%20sensory%20characteristics%20of%20low%20fat%20chicken%20burger%20patty-ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/31028/2/Effect%20of%20Maltodextrin%20as%20Fat%20Replacer%20on%20Proximate%20Composition%20and%20Sensory%20Characteristics%20of%20Low%20Fat%20Chicken%20Burger%20Patty.pdf
https://eprints.ums.edu.my/id/eprint/31028/
https://www.researchgate.net/publication/322977724_Effect_of_Maltodextrin_as_Fat_Replacer_on_Proximate_Composition_and_Sensory_Characteristics_of_Low_Fat_Chicken_Burger_Patty
_version_ 1760230840183291904
score 13.211869

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