Improved creaminess in stirred yoghurt through amylomaltase-treated starch domains

Amylomaltase-treated starch (ATS) has been described as an excellent fat-replacer in set yoghurt. Its functionality as a creaminess enhancer relates to the ability to form domains, which have melting and yielding characteristics in the mouth. This study was intended to understand the functionality of ATS in stirred yoghurt. Sensory evaluation of reduced fat stirred yoghurt samples showed that the creaminess perception of stirred yoghurt with 1.5% fat and 0.5% ATS was comparable with the reference full fat yoghurt containing 3% fat. This showed that ATS was even more effective as a creaminess enhancer in stirred yoghurt than in set yoghurt. This was related to the higher effectiveness of domain formation during storage after cooling in a dispersed system, as a result of stirring of the yoghurt gel, compared with a gelled set-yoghurt system.     

The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream

The purpose of this research was to evaluate the texture of regular (12%), low fat (6%), and fat-free vanilla (0.5%) ice creams by sensory and instrumental analyses. The low fat and fat free ice cream were prepared using a whey protein based fat replacer (Simplesse ^® 100) as the fat replacement ingredient. Two processing trials with continuous commercial-like process conditions were undertaken. Sensory analyses disclosed that ice creams containing 6% of fat replacer in place of or with milk fat had no demonstrable effect on vanillin flavour. While the sensory attributes of the low fat samples were comparable to the regular vanilla ice cream, the trained sensory panel rated the fat free ice cream to have lower viscosity, smoothness and mouth coating properties. Instrumentally determined apparent viscosity data supported the sensory data. Compared with the fat replacer, milk fat significantly increased the fresh milk and cream flavours of the ice cream. Results emphasized the importance of fat as a flavour modifier and the improvement of texture by addition of Simplesse ^® 100.     

Characteristics and application of enzyme-modified carboxymethyl starch in sausages

Enzyme-modified carboxymethyl starch (ECMS) was prepared by etherification of starch and enzymatic hydrolysis. The characteristics of ECMS and its application as fat replacers in 10 g/100g and 20 g/100 g target fat sausages were evaluated. FT-IR spectroscopy indicated that the absorption peaks of carboxyl in ECMS were characterized at 1635 and 1426 cm⁻¹. ECMS had better paste clarity and freeze–thaw stability than enzyme-modified starch (ES) or native starch. The addition of ECMS in sausages increased (P < 0.05) water holding capacity and emulsion stability of the products. Sensory analysis showed that the 10 g/100 g fat sausage with added ECMS was similar (P > 0.05) to the 20 g/100 g fat sausage control for juiciness, oiliness, texture, flavour and overall acceptability at storage days of 0, 7, 14 and 21. The results indicated that the new multiplex modified starch-ECMS could be used as a suitable fat replacer since it offset some of the changes led by fat reduction.     

Practical use of surimi-like material made from porcine longissimus dorsi muscle for the production of low-fat pork patties

This study evaluates the effect of replacing fat with surimi-like material (SLM) made from the porcine longissimus dorsi muscle on the physicochemical and sensory characteristics of pork patties. Pork patties were produced with different levels of fat and SLM using a commercial method. Pork patties produced with 20% SLM had the lowest fat content (1.76%, P < 0.001), and had a higher cooking yield (87.41 vs. 78.57%, P < 0.05) and less shrinkage (4.01 vs. 9.02%, P < 0.001) than patties produced with 20% back-fat (control). Moreover, patties produced with SLM exhibited more acceptable organoleptic characteristics, including tenderness (P < 0.01) and overall acceptability (P < 0.001), than full-fat control patties. These results indicated that SLM cannot only be used as a fat replacer, but that it also improves the physicochemical and sensory characteristics of low-fat pork patties.     

Effect of enzyme‐modified carboxymethyl starch as a fat replacer on the functional properties of sausages

Enzyme‐modified carboxymethyl starch (ECMS), carboxymethyl starch (CMS), and enzyme‐modified starch (ES) were prepared and used as fat replacers in low‐fat sausages. The effects of fat level (5, 10, and 20%) and three modified starches (ECMS, CMS, and ES) on energy, color, texture, and sensory characteristics of sausages were investigated. The addition of three modified starches in reduced‐fat sausages reduced total energy and redness, and increased the lightness of the products. Except adhesiveness, ECMS had no effect on any of the textural parameters of sausages, but CMS or ES lowered any of the textural parameters at their respective target fat levels. The 10% fat sausage with added ECMS was similar to the 20% fat sausage control for overall acceptability. The results indicated that the new multiplex modified starch‐ECMS could be used as a suitable fat replacer since it offset some of the changes caused by fat reduction.     

Development of low-fat and low-calorie beef sausage using modified starch as fat replacement agent

BACKGROUND: The effects of modified waxy maize starch (MWMS, 10–32.5 g kg^?1) as a replacement for varying levels of oil or both oil and wheat flour (WF) on the chemical and technological characteristics of 60% beef sausages were investigated. RESULTS: Addition of MWMS increased water‐holding capacity and decreased moisture content and both cooking and purge losses. Incorporation of MWMS improved organoleptic acceptance compared with control sausages. CONCLUSION: Sausage formula 5 (F5), containing 20 g kg^?1 MWMS and 50 g kg^?1 WF, was better (P < 0.05) than all other formulae. The total caloric content of the sausages decreased significantly with decreasing fat level (P < 0.05); for example, the decrease in fat content of 57.4% in F5 led to a significant decrease in energy value of 34.9% (P < 0.05). Copyright © 2011 Society of Chemical Industry     

Impact of octenyl succinylated pearl millet (Pennisetum typhoides) starch addition as fat replacer on the rheological,textural and sensory characteristics of reduced‐fat yoghurt

The current study evaluated the impact of octenyl succinic anhydride (OSA)‐esterified pearl millet (Pennisetum typhoides) starch as a fat replacer (0.5, 1.0, 1.5 and 2.0%) on various characteristics of reduced‐fat yoghurt (1.5% fat). Firmness, flow point, storage and loss modulus increased with increasing levels of the OSA starch. The Herschel–Bulkley model was best fit for elucidating their pseudoplastic behaviour. Syneresis decreased considerably, whereas sensory acceptability improved with increasing OSA starch level. Owing to this reduced syneresis, improved structural strength and sensory acceptability, OSA‐esterified pearl millet starch functions as a fat replacer in reduced‐fat yoghurt.     

Effect of cross-linking on the resistance to enzymatic hydrolysis of waxy maize starch and low-methoxy pectin

Gelatinised waxy maize starch and low-methoxy pectin mixtures were solubilised/dispersed in water and cross-linked with sodium trimetaphosphate (STMP). The polysaccharides were subjected to α-amylase, β-amylase or amyloglucosidase (AMG) hydrolysis for different times, and at two starch to pectin combination ratios (3:2 and 2:3). The extent of hydrolysis by porcine pancreatic α-amylase of the cross-linked (gelatinised) starch was 54.8–58.9% in comparison with gelatinised starch (for different incubation times), corresponding to 52.3–58.9% and 51.3–55.3% of the starch in the uncross-linked (UL) 3:2 and 2:3 starch to pectin ratios (for the same hydrolysis times). Blends of individually cross-linked starch to pectin ratios (3:2 and 2:3) were hydrolysed to 66.2–67.0% and 65.4–71.8%, respectively, compared with the corresponding UL counterparts. When the gelatinised starch was incubated for 0.5–36 h with β-amylase, hydrolysis ranged from 9.2% to 26.2%, and from 5.4% to 12.2% when the starch was cross-linked (corresponding to 40.0–58.7% of the gelatinised starch). For starch to pectin ratios of 3:2 or 2:3 blended after cross-linking, or by simultaneous cross-linking, hydrolysis represented 2.3–3.4% and 0.3–0.6% for the 3:2 ratio but only 1.2–2.0% and 0–0.3% for the 2:3 ratio. Hydrolysis with AMG using a 0.1 mg ml⁻¹ enzyme concentration caused 51.8% hydrolysis of gelatinised starch, which was lowered to 35.2% (i.e. by 68%) after cross-linking. At a higher enzyme concentration (1 mg ml⁻¹), the comparable figures were 91.7% and 71.9% (a reduction of 78.4%). For the UL 3:2 starch to pectin ratio and 0.1 and 1 mg ml⁻¹ enzyme concentrations, there was 27.8% and 56.5% hydrolysis of the polysaccharide which translated to 24.3% (87.4%) and 45.8% (81.1%), respectively, after cross-linking. Comparable figures for the 2:3 ratio (for the 0.1 and 1 mg ml⁻¹ enzyme concentrations) were 20.2% and 36.5% hydrolysis of the UL samples and 18.2% (90.1%) and 32.5% (89.0%) hydrolysis, respectively, after cross-linking.     

The technology of low-fat cheese manufacture

Growth in the low-fat cheese market has been slower than would be anticipated on the basis of increased consumer awareness of dietary fat intake. Consumer dissatisfaction with the quality of first-generation low-fat products has highlighted the need for improved technology. Significant advances in understanding the biochemical and physicochemical characteristics of low-fat variants in the past decade have led to novel technological developments. Approaches that have the potential to improve the flavour, texture and functionality of reduced- and low-fat cheese are reviewed here. Topics include the control of processing variables, the selection of appropriate starter and adjunct bacteria, and the use of fat mimetics to improve texture. Factors influencing flavour and texture development in low-fat variants are also considered.     

Physicochemical characteristics of mixed colloidal dispersions: Models for foods containing fat and starch

Mixed colloidal dispersions, consisting of starch granules and lipid droplets, were used as model systems to represent commercial food products, such as sauces, desserts, and soups. Colloidal dispersions were prepared by mixing unheated modified starch (3.5 or 5.0 wt%) and lipid droplets (2.5, 5.0 or 8.0 wt% oil) together and then heating (90 °C for 5 min) to promote starch gelatinization. The lipid droplets were stabilized by a food-grade surfactant consisting of a mixture of diacetyl tartaric acid ester of mono-diglycerides (DATEM) and mono-diglycerides. The influence of thermal processing and composition (starch, lipid, surfactant content) on the particle size, microstructure, lightness, and shear viscosity of the model sauces was examined. There was a pronounced increase in shear viscosity upon heating, which was attributed to the swelling of the starch granules leading to a close-packed particle suspension. The shear viscosity and lightness of the colloidal dispersions increased with increasing starch and fat content, with fat droplets dominating lightness and starch granules dominating viscosity. The amount of surfactant present also influenced the rheology of the mixed colloidal dispersions, which was attributed to its ability to modify starch granule interactions. Overall, these results have important implications for designing high quality emulsion-based food products, such as soups, sauces, desserts, and beverages.     

The effect of rice variety and starch isolation method on the pasting and rheological properties of rice starch pastes

The effect of rice variety and starch isolation method on the pasting and rheological properties of rice starches was evaluated. One waxy and three non-waxy rice varieties from California with a range of amylose contents of 1.6–26.5% and four methods of isolation were evaluated. A rotational rheometer (RR) was used to measure the pasting and rheological properties of starch dispersions (8% w/w). The RR pasting curves had similar shapes to those from a rapid visco-analyzer (RVA). The four treatments used for isolating starch were a protease, NaOH (0.1% and 0.4%), or sodium dodecyl sulfate (SDS) (1.0%). The NaOH (0.4%) and SDS treatments were found to reduce the peak pasting temperatures of the non-waxy starches as compared with the protease and NaOH (0.1%) treatments. The same trend of the treatments was found with the elastic moduli, low shear viscosities, and yield stresses of the non-waxy starch pastes measured at 65 °C, immediately after pasting. The elastic moduli of the waxy starch pastes appeared to be least affected by method of starch isolation, but the low shear viscosity and yield stress of the protease starch paste was significantly higher than the paste from the other three treatments. Overall, the method of rice starch isolation was found to affect the gelatinization and rheological characteristics of hot rice starch paste.     

Effect of octenyl succinylated waxy starch as a fat mimetic on texture,microstructure and physicochemical properties of Minas fresh cheese

The effect of fat reduction and the addition of octenyl succinylated (OS) waxy maize starch as a fat replacer on the physicochemical properties, texture, and microstructure of Minas fresh cheese was studied. The cheeses were produced according to three formulations: full-fat cheese (FC), reduced-fat cheese (RC), and reduced-fat cheese with 0.5 kg/100 L of added starch (SC). Analyses of the chemical composition, titratable acidity, water-holding capacity (WHC), yield, texture, microstructure, and electrophoretic profile of casein were conducted. Fat reduction increased the hardness and decreased the yield of the cheeses. Fat reduction also promoted a denser microstructure and less proteolysis. The concentration of starch that was added was insufficient to improve the yield and texture parameters of the reduced-fat cheese. However, the addition of starch increased the moisture content and the WHC of the reduced-fat cheese. In general, OS waxy maize starch improved the overall quality of the reduced-fat Minas fresh cheese.     

The physicochemical characteristics of nonfat set yoghurt containing some hydrocolloids

The effect of incorporating the hydrocolloids carrageenan (0.10%, 0.30%), xanthan gum (0.15%, 0.35%) and alginate (0.05%, 0.15%) in nonfat set yoghurt was examined in respect of instrumental texture profile and water‐holding capacity (WHC) of the yoghurt. The yoghurts which exhibited the similar behaviour of commercial yoghurts in terms of WHC, firmness and consistency, low adhesiveness and gumminess were analysed by difference‐from‐control sensory test. Carrageenan increased firmness, adhesiveness, gumminess and WHC at the highest concentration tested. The sensory tests did not show any significant difference between the formulations tested.     

The effect of adding whey protein particles as inert filler on thermophysical properties of fat‐reduced semihard cheese type Gouda

The effect of added microparticulated whey protein (Simplesse^®) on textural and thermophysical properties of fat‐reduced semihard cheese type Gouda was investigated. Full‐fat, reduced‐fat and low‐fat cheeses were manufactured of comparable moisture content, each made of control milk and milk systems containing 1% Simplesse^®, respectively. Whey protein particles improved textural properties of reduced‐fat and low‐fat cheese. Meltability and flowability were significantly enhanced by an increased fat level, Simplesse^® addition and ripening time. The results emphasise the role of microparticulated whey proteins acting as an inert filler within the composite cheese matrix and allow textural and thermophysical properties of fat‐reduced cheeses to be adjusted towards cheese with higher fat content.     

变性淀粉的性质及在搅拌型酸奶中的应用

本文主要介绍变性淀粉的种类及性质特点，并通过试验，论证其在搅拌型酸奶应用中起的作用。     

The effect of inulin as a fat replacer on the quality of low‐fat ice cream

The influence of different levels of inulin as fat replacer on the quality of ice cream was investigated. Inulin was added at 2, 4 and 6% to replace milk fat and the experimental ice creams were compared to a control with 10% milk fat. The chemical composition, overrun, water activity, viscosity, melting rate, hardness and colour value were determined. Sensory properties of the ice cream samples were evaluated during storage. The overall acceptability of ice creams prepared with 2 and 4% substitution were similar to the control.