Acid thinned jicama and maize starches as fat substitute in stirred yogurt |
| |
Authors: | SL Amaya-Llano AL Martínez-Alegría F Martínez-Bustos |
| |
Affiliation: | a Ciencia de Materiales, CINVESTAV Querétaro, Apdo. Postal 1-798, Querétaro, Qro. 76230, Mexico b Posgrado en Alimentos, Universidad Autónoma de Querétaro, Apdo. Postal 184, Querétaro, Qro. 76010, Mexico c Posgrado en C. y T. de Alimentos, Universidad Autónoma de Sinaloa, Apdo. Postal 1354, Culiacán, Sin. CP 80000, Mexico |
| |
Abstract: | Jicama and maize starches were hydrolyzed with HCl (1.5, 3.0 or 4.5 g/100 g of starch), at a temperature of 40 °C using two hydrolysis times (3 and 6 h). The acid degradation of both starches was not excessive as revealed by the positive blue value, amylose content, gel formation and gel thermo-reversibility. Jicama starches were more susceptible to acid hydrolysis than maize starches. Hydrolyzed jicama starches showed low values of gel strength and water solubility index, and high values of damaged starch, total sugar content and water absorption index. Stirred yogurt formulated with hydrolyzed starches showed different properties of syneresis index according to the starch type and hydrolysis conditions. Yogurt samples with hydrolyzed jicama starches added did not show significant differences in pH and viscosity. Sensorial testing showed that it is possible to produce yogurt with good functional and sensorial properties using hydrolyzed jicama starches as a fat substitute. |
| |
Keywords: | Jicama Maize Fat substitute Yogurt |
本文献已被 ScienceDirect 等数据库收录! |
|