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Sensory, Tribological, and Rheological Profiling of “Clean Label” Starch–Lipid Complexes as Fat Replacers
University of Pretoria, South Africa.
RISE - Research Institutes of Sweden, Bioscience and Materials, Surface, Process and Formulation.
University of Pretoria, South Africa.
University of Pretoria, South Africa.
2019 (English)In: Starke (Weinheim), ISSN 0038-9056, E-ISSN 1521-379X, article id 1800340Article in journal (Refereed) Published
Abstract [en]

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.

Place, publisher, year, edition, pages
Wiley-VCH Verlag , 2019. article id 1800340
Keywords [en]
amylose–lipid complexes, differential scanning calorimetry, lubricity, texture, Chemical contamination, Cyclodextrins, Gelation, Shear thinning, Textures, Thermal processing (foods), Tribology, Chronic disease, Lipid complexes, Lubricating properties, Other properties, Rheological property, Sensory profiles, Shear-thinning behavior, Starch
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-39854DOI: 10.1002/star.201800340Scopus ID: 2-s2.0-85070663263OAI: oai:DiVA.org:ri-39854DiVA, id: diva2:1347190
Note

 Funding details: Organization for Women in Science for the Developing World, OWSD; Funding details: National Research Foundation, NRF; Funding text 1: The authors would like to acknowledge funding from Organization for Women in Science for the Developing World (OWSD), DST/NRF Centre of Excellence in Food Security, and the National Research Foundation (NRF) South Africa.

Available from: 2019-08-30 Created: 2019-08-30 Last updated: 2019-08-30Bibliographically approved

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