Physicochemical properties and application of micronized cornstarch in low fat cream |
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Authors: | Chan Wang Xiao-Wei HeQiang Huang Xiong Fu Sha Liu |
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Affiliation: | College of Food Sciences, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China |
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Abstract: | With normal cornstarch (CS) as material, micronized starch was prepared first by acid hydrolyzed pretreatment and then ball-milling (HMS). A control sample (MS) was prepared by ball-milling without pretreatment. Particle size and shape of micronized starch were investigated, and its application in low fat cream was studied. The Maltase cross of HMS granules almost disappeared and the particle size clearly decreased. It was evident that acid-lintnerised starch granules were more susceptible to break down upon milling. However, the granules would aggregate with an increase in milling time. Compared with full-fat cream, the apparent viscosity of low-fat cream increased, while fat globules partial coalescence rate, overrun and textural properties decreased with the increasing of the fat replacement rate. The average particle size of whipped cream increased with the increase of whipping time. Results indicate that a 15% fat replacement rate would produce cream with good foaming and storage stability. |
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Keywords: | Aa area of amorphous region Ac area of crystalline region BL-39 partially hydrogenated palm kernel oils BL-2000 partially hydrogenated palm kernel oils CS cornstarch d3 2 volume&ndash surface average diameter DE dextrose equivalent HMS acid hydrolysis and ball-milling starch MS ball-milling starch SEM scanning electron microscope |
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