Chemical, physical, and sensory characteristics of low‐fat beef patties containing carbohydrate‐lipid composites (CLCs) were compared with those of all‐beef patties. The CLC gels contained high‐amylose cornstarch, maltodextrins, and canola oil. CLC patties had higher moisture, cooking yield, and fat retention than 20%‐fat control patties. CLCs improved tenderness and juiciness and decreased cohesiveness of low‐fat beef patties compared with 10%‐fat control patties. Despite differences in CLC gel firmness, patties made with CLC gels containing corn, potato, and tapioca maltodextrins had similar physical and sensory properties. These results suggest that CLC gels perform well as a partial fat replacer in beef patties while providing flexibility in gel firmness selection.
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Garzón et al. (2003) studied this question.
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