Mobility of Water in a Starch-Based Fat Replacer by 170 NMR Spectroscopy |
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| Authors: | H. M. LAI S. J. SCHMIDT R. G. CHIOU L. A. SLOWINSKI G. A. DAY |
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| Affiliation: | Authors Lai and Schmidt are with the Div. of Foods &Nutrition, Univ. of Illinois, 905 S. Goodwin Ave., 367 Bevier Hall, Urbana, IL 61801.;Authors Chiou, Slowinski, and Day are with A.E. Staley Manufacturing Company, 2200 E. Eldorado St., Decatur, IL 62521. |
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| Abstract: | The effects of concentration, type and level of ingredients, heat and freeze/thaw treatments on the water mobility of starch-based fat re-placers were investigated. Water mobility in the starch-based fat re-placer samples containing gums, proteins or emulsifiers was similar to that of samples without additional ingredients. Water mobility was not affected by heat treatment, but was increased by freeze/thaw treatments. Water mobility in the solute containing samples was lower than in samples without additional ingredients and changed only slightly after heat and freeze/thaw treatments. |
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| Keywords: | starch fat substitute NMR water mobility |
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