Application of granular cold-water-swelling starch as a clean-label oil structurant
| Autor: | Peilong Li, Alireza Abbaspourrad, Arkaye Kierulf |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Flocculation
food.ingredient 010304 chemical physics Chemistry Starch General Chemical Engineering 04 agricultural and veterinary sciences General Chemistry 040401 food science 01 natural sciences chemistry.chemical_compound 0404 agricultural biotechnology food Pulmonary surfactant Rheology 0103 physical sciences medicine Particle Texture (crystalline) Food science Swelling medicine.symptom Canola Food Science |
| Zdroj: | Food Hydrocolloids. 112:106311 |
| ISSN: | 0268-005X |
| DOI: | 10.1016/j.foodhyd.2020.106311 |
| Popis: | The demand for the reduced consumption of saturated lipids has increased due to the associated health concerns. One promising approach to reduce the consumption of solid fat is oil structuring, but the use of non-label-friendly structurants poses a challenge to food industry. Herein, we proposed using granular cold-water-swelling starch as a clean-label and affordable oil structurant for the reduction of solid fat. Pre-gelatinized starch was first prepared by heating corn starch in different concentrations of aqueous ethanol, generating different degrees of pre-gelatinization. Lower ethanol concentration produced starch with higher water-holding capacity and higher swelling power. Structured oil was then prepared by dispersing the hydrated swollen starch in canola oil, followed by centrifugation to collect the solid sediment. The prepared structured oil was evaluated on rheological behavior, texture profile, color, and physical stability. The results showed that a higher degree of pre-gelatinization and a higher hydrated degree of the swollen starch led to a decrease in the rheological moduli (G′ and G″) and an elongation of the linear viscoelastic region of the structured oil, which also contributed to lower firmness and stronger stickiness. The underlying reasons were attributed to differences in particle rigidity and granular flocculation. In addition, the presence of a surfactant inhibited the flocculation of the swollen starch, and affected sample texture. By manipulating the properties of cold-water-swelling starch, this study showed that we could fine-tune the texture of the structured oil, thus demonstrating a promising and scalable approach for reducing solid fats in the daily diet. |
| Databáze: | OpenAIRE |
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