Sensory, Tribological, and Rheological Profiling of “Clean Label” Starch–Lipid Complexes as Fat Replacers
作者： Joyce Agyei‐Amponsah , Lubica Macakova , Henrietta L. DeKock , Mohammad N. Emmambux
关键词:
摘要: Dietary fat is highlighted as one of the critical risk factors that contribute to a number chronic diseases. In this study, sensory profile, tribological, and rheological properties starch–lipid complexes, potential replacer, investigated. Starch–lipid complexes are formulated by incorporating food friendly chemicals (stearic acid monoglyceride) into maize starch wet‐heat processing compared with commercial replacer. The have good lubricating described panelists being glossy, smooth, creamy, easy‐to‐swallow. All exhibited shear thinning behavior had lower firmness, due their non‐gelling ability for non‐gelling, lubricating, creamy can be related formation amylose–lipid other properties. produce emulsions having smooth texture no adverse effect on overall aroma flavor.
sci-hub.se 参考文章(46)
Thabelang Gladys Maphalla, Mohammad Naushad Emmambux, Functionality of maize, wheat, teff and cassava starches with stearic acid and xanthan gum. Carbohydrate Polymers. ,vol. 136, pp. 970- 978 ,(2016) , 10.1016/J.CARBPOL.2015.09.004
Timothy C. Crowe, Sophie A. Seligman, Les Copeland, Inhibition of Enzymic Digestion of Amylose by Free Fatty Acids In Vitro Contributes to Resistant Starch Formation Journal of Nutrition. ,vol. 130, pp. 2006- 2008 ,(2000) , 10.1093/JN/130.8.2006
M TANG, L COPELAND, Analysis of complexes between lipids and wheat starch Carbohydrate Polymers. ,vol. 67, pp. 80- 85 ,(2007) , 10.1016/J.CARBPOL.2006.04.016
Welday H Teklehaimanot, Kwaku G Duodu, Mohammed N Emmambux, None, Maize and teff starches modified with stearic acid as potential fat replacer in low calorie mayonnaise‐type emulsions Starch-starke. ,vol. 65, pp. 773- 781 ,(2013) , 10.1002/STAR.201200244
Zhen Ma, Joyce I. Boye, Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review Food and Bioprocess Technology. ,vol. 6, pp. 648- 670 ,(2013) , 10.1007/S11947-012-1000-9
JHH Bongaerts, K Fourtouni, JR Stokes, Soft-tribology : Lubrication in a compliant PDMS-PDMS contact Tribology International. ,vol. 40, pp. 1531- 1542 ,(2007) , 10.1016/J.TRIBOINT.2007.01.007
Elisa Tripoli, Maurizio La Guardia, Santo Giammanco, Danila Di Majo, Marco Giammanco, Citrus Flavonoids: molecular structure, biological activity and nutritional properties: a review Food Chemistry. ,vol. 104, pp. 466- 479 ,(2007) , 10.1016/J.FOODCHEM.2006.11.054
Jianshe Chen, Jason R. Stokes, Rheology and tribology: Two distinctive regimes of food texture sensation Trends in Food Science and Technology. ,vol. 25, pp. 4- 12 ,(2012) , 10.1016/J.TIFS.2011.11.006
P Lebail, A Buleon, D Shiftan, R.H Marchessault, Mobility of lipid in complexes of amylose–fatty acids by deuterium and 13C solid state NMR Carbohydrate Polymers. ,vol. 43, pp. 317- 326 ,(2000) , 10.1016/S0144-8617(00)00180-6
Cesar A. López, Alex H. de Vries, Siewert J. Marrink, Amylose folding under the influence of lipids Carbohydrate Research. ,vol. 364, pp. 1- 7 ,(2012) , 10.1016/J.CARRES.2012.10.007