Do, Viet Ha; Mun, Saehun; Kim, Young-Lim; Rho, Shin-Joung; Park, Kwan Hwa; Kim, Yong-Ro
Food chemistry
2016Oct ; 208 ( 5 ) :132-41.
PMID : 27132833
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Do, Viet Ha - School of Food Science and Technology, Chung-Ang University, Ansung 17546, Republic of Korea.
Mun, Saehun - Center for Food and Bioconvergence, Department of Biosystems & Biomaterials Science and Engineering, Seoul National University, 1, Gwanak-ro, Gwanak-gu, Seoul 08826, Republic of Korea.
Kim, Young-Lim - Center for Food and Bioconvergence, Department of Biosystems & Biomaterials Science and Engineering, Seoul National University, 1, Gwanak-ro, Gwanak-gu, Seoul 08826, Republic of Korea.
Rho, Shin-Joung - Center for Food and Bioconvergence, Department of Biosystems & Biomaterials Science and Engineering, Seoul National University, 1, Gwanak-ro, Gwanak-gu, Seoul 08826, Republic of Korea.
Park, Kwan Hwa - Food Technology Department, Saigon Technology University, 180 Cao Lo Street, Ward 4, Dist 8, HCM City, Viet Nam.
Kim, Yong-Ro - Center for Food and Bioconvergence, Department of Biosystems & Biomaterials Science and Engineering, Seoul National University, 1, Gwanak-ro, Gwanak-gu, Seoul 08826, Republic of Korea. Electronic address yongro@snu.ac.kr.
ABSTRACT
Low-fat spreads were developed using a thermoreversible gelling agent, the 4-α-glucanotransferase (4αGT)-modified rice starch. The low-fat spreads consisted of the modified starch paste (or rice starch or maltodextrin), olive oil (0-30% w/w), egg yolk, salt, xanthan gum, and butter flavor, and were produced by homogenization, ultrasonic processing at 50% amplitude for 2min, and cold-gel setting at 4°C for 24h. Formulations with 15% and 20% of the modified starch paste resulted in highly stable oil-in-water low-fat spreads having varied textural properties and acceptable spreadability, whereas formulations with rice starch and maltodextrin did not yield enough stability and consistency. Moreover, the modified starch-based low-fat spreads showed high thermoreversibility. These results indicated that 4αGT-modified starch could be used in the preparation of low-fat spreads, allowing the formulation of functional products for healthy diets. CI - Copyright ??2016 Elsevier Ltd. All rights reserved.
keyword
4-alpha-Glucanotransferase (4alphaGT); Low-fat spread; Maltodextrin; Olive oil; Rice starch
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