Publication: Wiley Online Library
DOI: https://doi.org/10.1002/star.201800340
Dietary fat is highlighted as one of the critical risk factors that contribute to a number of chronic diseases. In this study, the sensory profile, tribological, and rheological properties of starch–lipid complexes, as a potential fat replacer, is investigated. Starch–lipid complexes are formulated by incorporating food friendly chemicals (stearic acid and monoglyceride) into maize starch by wet‐heat processing and compared with a commercial fat replacer. The starch–lipid complexes have good lubricating properties and are described by the panelists as being glossy, smooth, creamy, and easy‐to‐swallow. All the complexes exhibited a shear thinning behavior and had lower firmness, due to their non‐gelling ability compared to the commercial fat replacer. The properties of starch–lipid complexes for non‐gelling, good lubricating, smooth, and creamy can be related to the formation of amylose–lipid complexes and other properties. The complexes have the potential to produce non‐gelling emulsions having a creamy and smooth texture with no adverse effect on the overall aroma and flavor.
The effect of 0.1 M NaOH as a solvent and blending with pre-gelatinized maize starch on the foaming properties of laboratory extracted total zein and total kafirin were determined. Both total zein and total kafirin in 0.1 M NaOH were found to have higher foaming capacity (up to 118% foam volume increase) compared ...
Child malnutrition remains a major public health problem in low-income African communities, caused by factors including the low nutritional value of indigenous/local complementary porridges (CP) fed to infants and young children. Most African children subsist on locally available starchy foods, whose oral texture is not well-characterized in relation to ...
This study determined the effects of phenolic extracts from grape pomace and sorghum bran, reaction time and washing with aqueous ethanol on the pasting, flow, thermal and molecular properties of maize starch. The starch modification was carried out under alkaline conditions. The phenolic extracts increased the peak viscosity of the ...