OSA 改性绿豆淀粉的流变性和糊化特性及其在蛋糕配方中作为脂肪替代品的应用。
Rheological and pasting behavior of OSA modified mungbean starches and its utilization in cake formulation as fat replacer.
机构信息
Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India.
Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India.
出版信息
Int J Biol Macromol. 2019 May 1;128:230-236. doi: 10.1016/j.ijbiomac.2019.01.107. Epub 2019 Jan 23.
This research investigated the effectiveness of heat treated (120 °C for 1, 2, 3 h) OSA modified mungbean starches, as fat replacers in cake. Physicochemical, pasting, rheological properties of the modified starch and textural and sensorial attributes of cakes incorporated with OSA modified mungbean starch at 10, 20, 30 and 40% were evaluated. The pasting viscosity of the OSA modified mungbean starches was found to be higher when compared with native starch. Magnitude of G' and G″ was slightly increased with the increase of frequency. Modified starches showed lesser values for Peak G' as compared to native counterpart starch while reverse was observed for G″ value during heating. The cakes containing OSA modified mungbean starch a higher specific volume. The study concluded that cakes prepared from 30% OSA-MS possessed the best texture, desirable color and mouthfeel and thus, found to be highly acceptable as indicated by their overall quality score.
本研究考察了经热处理（120°C，1、2、3 小时）的 OSA 改性绿豆淀粉作为蛋糕中脂肪替代品的效果。评估了改性淀粉的物理化学性质、糊化性质、流变学性质以及添加 10%、20%、30%和 40%OSA 改性绿豆淀粉的蛋糕的质地和感官属性。与原淀粉相比，OSA 改性绿豆淀粉的糊化粘度较高。随着频率的增加，G'和 G″的幅度略有增加。与原淀粉相比，改性淀粉的峰 G'值较低，而在加热过程中 G″值则相反。含有 OSA 改性绿豆淀粉的蛋糕具有更高的比容。研究结论表明，由 30%OSA-MS 制备的蛋糕具有最佳的质地、理想的颜色和口感，因此，如整体质量评分所示，被认为是高度可接受的。
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