Roles of components of rice-based fat substitute in gelation |
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Affiliation: | 1. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210003, China;2. College of Food Science and Engineering, Southern Yangtze University, Wuxi 214036, China |
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Abstract: | The roles of maltodextrin, protein and fat in the gelation of the rice-based fat substitute were investigated. Rheological properties and gel strength of samples were measured. Results showed that the rising rates of both G′ and G″ of rice starch-based fat substitute were higher than those of rice-based fat substitute when temperature was lower than 35 °C. G′ was equal to G″ at 60 °C for 25% rice-based fat substitute whilst it was at 35 °C for rice starch-based fat substitute. The presence of rice protein and fat increased G′ and G″. Gel strength of rice-based fat substitute was lower than that of starch-based fat substitute at 25% solid content. However, gel strength of a fat substitute increased in the presence of protein. SEM showed that protein particles aggregated to gel. Therefore, protein in rice-based fat substitute gelled firstly, followed by maltodextrin which formed the main matrix of the rice-based fat substitute gel. Fat benefited for gel formation. |
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