Physical and sensory aspects of maltodextrin gel addition used as fat replacers in confectionery filling systems

Abstract

Confectionery fillings are products used in confectionery and baking industry containing approximately 30-40g fat/100g product. Due to the high fat content, they have considerable high caloric value. Therefore, there is a trend to decrease fat content in confectionery filling formulations. The objective of this study was to investigate the feasibility of using two types of maltodextrin gels as potential fat replacers in confectionery fillings. Vegetable fat was partially replaced by potato maltodextrin and specially derived waxy-maize maltodextrin aqueous gels (15 and 20g/100g) in three different ratios (5, 10 and 15g/100g). The increase in the amount of fat reduction resulted in an increase in hardness and change in colour of the final product. According to sensory analysis performed by trained sensory panel as well as by measurements of product acceptance-preference performed by untrained panellists (consumers), confectionery filling with 5g/100g fat reduction had the highest scores. However, according to product acceptance-preference test, it was estimated that the final product with 15g/100g fat reduction was also sensory acceptable. © 2014 Elsevier Ltd.