Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean Label Oil Replacer in Oil-in-Water Emulsions
Drum-drying results in pregelatinized starch with relatively low starch fragmentation and a great ability to absorb water and swell at room temperature. However, the effect of the degree of cold particle swelling and the thickening potential of drum-dried starch on its suitability as oil replacer in...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/14/2044 |
| _version_ | 1797406452388724736 |
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| author | Laura Roman Mitchell R. Walker Nicole Detlor Janice Best Mario M. Martinez |
| author_facet | Laura Roman Mitchell R. Walker Nicole Detlor Janice Best Mario M. Martinez |
| author_sort | Laura Roman |
| collection | DOAJ |
| description | Drum-drying results in pregelatinized starch with relatively low starch fragmentation and a great ability to absorb water and swell at room temperature. However, the effect of the degree of cold particle swelling and the thickening potential of drum-dried starch on its suitability as oil replacer in low-fat oil-in-water emulsions has received little attention. In this work, the potential of three pregelatinized drum-dried starches with almost identical molecular structure (as measured by size exclusion chromatography) and Water Binding Capacity (WBC), but different swelling behavior, was investigated to replace up to 60% oil in a mayonnaise-like emulsion system. The microstructure, stability, and rheology of the oil-in-water emulsions were noticeably affected by the substitution of oil with a pregelatinized drum-dried starch paste. Specifically, reduced-fat emulsions presented smaller droplet-size, a higher consistency index and increased emulsion stability, especially against freeze-thaw cycles, compared to the control full-fat mayonnaise. Importantly, the differences in cold swelling behavior (rather than simply assessing WBC) greatly influenced the consistency index and stability of low-fat emulsions, and results showed that drum-dried starch particles with high swelling potential perform better as oil replacers. |
| first_indexed | 2024-03-09T03:26:41Z |
| format | Article |
| id | doaj.art-a79d4f3f504b4650909eabfd3c007e96 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T03:26:41Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a79d4f3f504b4650909eabfd3c007e962023-12-03T15:02:35ZengMDPI AGFoods2304-81582022-07-011114204410.3390/foods11142044Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean Label Oil Replacer in Oil-in-Water EmulsionsLaura Roman0Mitchell R. Walker1Nicole Detlor2Janice Best3Mario M. Martinez4Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, 8200 Aarhus, DenmarkSchool of Engineering, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, CanadaDawn Foods, 4370 Harvester Road, Burlington, ON L7L4X2, CanadaDawn Foods, 4370 Harvester Road, Burlington, ON L7L4X2, CanadaCenter for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, 8200 Aarhus, DenmarkDrum-drying results in pregelatinized starch with relatively low starch fragmentation and a great ability to absorb water and swell at room temperature. However, the effect of the degree of cold particle swelling and the thickening potential of drum-dried starch on its suitability as oil replacer in low-fat oil-in-water emulsions has received little attention. In this work, the potential of three pregelatinized drum-dried starches with almost identical molecular structure (as measured by size exclusion chromatography) and Water Binding Capacity (WBC), but different swelling behavior, was investigated to replace up to 60% oil in a mayonnaise-like emulsion system. The microstructure, stability, and rheology of the oil-in-water emulsions were noticeably affected by the substitution of oil with a pregelatinized drum-dried starch paste. Specifically, reduced-fat emulsions presented smaller droplet-size, a higher consistency index and increased emulsion stability, especially against freeze-thaw cycles, compared to the control full-fat mayonnaise. Importantly, the differences in cold swelling behavior (rather than simply assessing WBC) greatly influenced the consistency index and stability of low-fat emulsions, and results showed that drum-dried starch particles with high swelling potential perform better as oil replacers.https://www.mdpi.com/2304-8158/11/14/2044clean-labelrapid visco analyzermayonnaiserheologyreduced-fatstability |
| spellingShingle | Laura Roman Mitchell R. Walker Nicole Detlor Janice Best Mario M. Martinez Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean Label Oil Replacer in Oil-in-Water Emulsions Foods clean-label rapid visco analyzer mayonnaise rheology reduced-fat stability |
| title | Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean Label Oil Replacer in Oil-in-Water Emulsions |
| title_full | Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean Label Oil Replacer in Oil-in-Water Emulsions |
| title_fullStr | Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean Label Oil Replacer in Oil-in-Water Emulsions |
| title_full_unstemmed | Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean Label Oil Replacer in Oil-in-Water Emulsions |
| title_short | Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean Label Oil Replacer in Oil-in-Water Emulsions |
| title_sort | pregelatinized drum dried wheat starch of different swelling behavior as clean label oil replacer in oil in water emulsions |
| topic | clean-label rapid visco analyzer mayonnaise rheology reduced-fat stability |
| url | https://www.mdpi.com/2304-8158/11/14/2044 |
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