Novel formulation of low-fat spread using rice starch modified by 4-alpha-glucanotransferase

作者：Viet Ha Do; Mun Saehun; Kim Young Lim; Rho Shin Joung; Park Kwan Hwa; Kim Yong Ro^*

来源：Food Chemistry, 2016, 208: 132-141.

DOI：10.1016/j.foodchem.2016.03.101

• 4-alpha-Glucanotransferase (4 alpha GT)
• Rice starch
• Maltodextrin
• Olive oil
• Low-fat spread

Low-fat spreads were developed using a thermoreversible gelling agent, the 4-alpha-glucanotransferase (4 alpha GT)-modified rice starch. The low-fat spreads consisted of the modified starch paste (or rice starch or maltodextrin), olive oil (0-30% w/w), egg yolk, salt, xanthan gum, and butter flavor, and were produced by homogenization, ultrasonic processing at 50% amplitude for 2 min, and cold-gel setting at 4 degrees C for 24 h. Formulations with 15% and 20% of the modified starch paste resulted in highly stable oil-in-water low-fat spreads having varied textural properties and acceptable spreadability, whereas formulations with rice starch and maltodextrin did not yield enough stability and consistency. Moreover, the modified starch-based low-fat spreads showed high thermoreversibility. These results indicated that 4 alpha GT-modified starch could be used in the preparation of low-fat spreads, allowing the formulation of functional products for healthy diets.

• 出版日期2016-10-1