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PHYSICAL PROPERTIES of VARIOUS STARCH BASED FAT‐SUBSTITUTES
Author(s) -
JU J.,
MITTAL G.S.
Publication year - 1995
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1995.tb00301.x
Subject(s) - solubility , shear thinning , chemistry , dilatant , water holding capacity , fat substitute , viscosity , starch , rheology , chemical engineering , food science , materials science , organic chemistry , composite material , engineering
Physical properties—rigidity modulus (RM), water solubility, gel strength (GS), water holding capacity (WHC), electrical conductivity (EC), apparent viscosity (AV), and pH of 8 starch‐based fat‐substitutes were determined. These fat‐substitutes provide a wide variation in physical properties. Some form strong gels when heated, others provide good cold water solubility. In some cases, freezing treatment improved gelling ability. All fat‐substitutes had good hot water solubility. the EC increased with the increase in fat‐substitute concentration. pH at 30% concentration ranged from 4.8 to 6.6. the samples with lower concentrations resulted higher pH. Both pseudoplastic and dilatant behaviors were observed.