The effect of maltodextrin as fat replacer on the cholesterol content,
thiobarbituric acid (TBA). colour. physical and chemical properties of low fat sausage
were studied. The obtained results indicated that addition of 10% maltodextrin
resulted in the energy value reduced by 27.37% and total cholesterol by 70.19,
physical properties were improved and sensory properties were unaltered. The data
also showed that reducing changes in colour and TBA value') as compared to control
sausage at any given time of cold storage. The results indicated that maltodextrin can
be used as a suitable fat replacer in meat products.