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Isolation of Small Starch Granules and Determination of Their Fat Mimic Characteristics
Author(s) -
Malinski Edmond,
Daniel James R.,
Zhang Xia X.,
Whistler Roy L.
Publication year - 2003
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2003.80.1.1
Subject(s) - amaranth , chemistry , food science , starch , wheat starch
Small starch granules from wheat and amaranth were isolated and examined by light microscopy (wheat), scanning electron microscopy (wheat and amaranth), and rapid viscosity (RVA) analysis. The isolated wheat and amaranth starches were incorporated into reduced‐fat frozen dessert mixes (2%, w/w) and the frozen desserts were characterized by sensory analysis for smoothness, creaminess, and preference. The results of the sensory analysis suggest that up to 50% of the fat in a frozen dessert may be replaced when substituted by these starches at the 2% level (w/w).