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EFFECT OF GLUTEN ON SOYBEAN OIL DROPLETS IN JET‐COOKED STARCH‐OIL COMPOSITES
Author(s) -
FELKER FREDERICK C.,
SINGH MUKTI,
FANTA GEORGE F.
Publication year - 2013
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.1745-4549.2011.00635.x
Subject(s) - gluten , starch , food science , oil droplet , soybean oil , composite material , materials science , chemistry , modified starch , chemical engineering , organic chemistry , emulsion , engineering
The effect of wheat gluten on the behavior of soy oil droplets in jet‐cooked starch‐oil composites was investigated. Light microscopy showed that gluten formed amorphous fragments when jet cooked with cornstarch, and also when wheat flour was jet cooked. Oil droplets were associated with gluten fragments in wheat starch‐gluten‐oil and flour‐oil composites. When gluten was added to the formulation of previously characterized cornstarch‐oil composites, all oil droplets became associated with gluten fragments. Oil droplet size increased with increasing oil content in cornstarch‐oil composites as expected, but the droplets in composites with added gluten were smaller at high oil concentrations. Gluten reduced the buoyancy of oil droplets in diluted composites as determined by centrifugation, and reduced the expression of oil from drum‐dried starch‐oil composites. The internal structural framework provided by the cooked gluten fragments provides an approach for oil phase management in the formulation of starch‐oil composites for food applications. PRACTICAL APPLICATIONS Addition of gluten to starch‐oil composites or using flour as the starch source for such composites will decrease the oil droplet size and cause the oil droplets to be immobilized by physical association with the cooked gluten fragments. Drum‐dried composites can be made with higher oil content if gluten is added before jet cooking due to more efficient encapsulation in the drum‐dried flakes. This information will assist the design and formulation of starch‐lipid composites intended for food applications as well as those uses in which better oil retention in drum‐dried composites is needed.