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Sensory, Tribological, and Rheological Profiling of “Clean Label” Starch–Lipid Complexes as Fat Replacers
Author(s) -
AgyeiAmponsah Joyce,
Macakova Lubica,
DeKock Henrietta L.,
Emmambux Mohammad N.
Publication year - 2019
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201800340
Subject(s) - food science , starch , flavor , monoglyceride , rheology , stearic acid , amylose , lipid oxidation , modified starch , chemistry , corn starch , tribology , aroma , fat substitute , materials science , organic chemistry , fatty acid , composite material , antioxidant
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.