Paper Information

Journal:   JOURNAL OF FOOD TECHNOLOGY AND NUTRITION   SPRING 2011 , Volume 8 , Number 2 (30); Page(s) 15 To 24.
 
Paper:  MODIFICATION OF CORN STARCH AND ASSESSMENT OF ITS FUNCTION AS A FAT REPLACER
 
Author(s):  MAHASTI P., AMIRI SEDIGHEH*, RADI M., NIAKOUSARI MEHRDAD
 
* YOUNG RESEARCHERS CLUB, YASOOJ BRANCH, ISLAMIC AZAD UNIVERSITY, YASOOJ, IRAN
 
Abstract: 
Introduction: In recent years, there is a trend towards increased consumption of reduced fat products. Therefore, there has been and will continue to be a demand for reduced fat products. Reduced-fat dairy products can be produced by partially replacing the fat content of the milk base with low calorie products known as fat replacers. The present investigation was carried out to examine the effect of modified corn starch as a fat replacer on reduced-fat cream, in comparison to the full-fat cream.
Materials and Methods: Low fat creams were manufactured from acid treated corn starch (ATS) and acid treated cross-linked corn starch (ATCLS) by replacing 5, 10 and 15% of their fat contents with modified starches. A 30% fat cream was considered as control. Energy values, texture firmness and sensory scores were determined during storage.
Results: Reduction of 5, 10 and 15% fat content reduced the energy content of the creams about 7.25, 14.5 and 21.6% respectively. ATS creams were firmer than ATCLS creams at the same concentrations of starch. Creams treated with ATS those ATCLS (10 and 15%) had unacceptable firm textures. Control received the highest flavor score followed by ATCLS cream and ATS cream at 5% starch concentration.
Conclusion: Good quality low fat creams might be produced by supplementing ATCLS and ATS at 5% starch concentration. The added starch assists in providing a creamy body and minimal oil separation without the use of any other stabilizer.
 
Keyword(s): CORN STARCH, CROSS LINKING, FAT REPLACER, LOW FAT CREAM, MODIFIED STARCH
 
References: 
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