| Abstract: | Mechanical modification of native and porous starches by milling for utilization as fat mimics. Part I. Properties of native starches after dry milling. With the purpose to produce modified starches that may act as fat mimics, commercially available starches from maize, wheat, barley, waxy maize, waxy barley, oats, sago, and smooth peas were subjected to impact and vibration ball milling. The resulting alterations of physico-chemical properties of the products, e.g. cold water binding capacity, cold water solubility, degree of mechanical starch damage, apparent amylose content, and particle size distribution were measured. Impact milling had little effect on physico-chemical properties. Vibration ball milling however, induced considerable fragmentation and deformation of the starch granules. Depending on the degree of fragmentation and deformation, cold water binding properties were changed specifically to produce gels in cold water which showed high stability toward centrifugal forces and freeze-thaw treatment comparable to those of commercial fat replacers. Criteria for utilization of mechanically modified starches as fat mimics were determined. |
