Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Czestochowa, Poland.
Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland.
J Sci Food Agric. 2021 Aug 15;101(10):4125-4133. doi: 10.1002/jsfa.11048. Epub 2021 Jan 7.
Fruit mousses are products with a relatively low amount of dietary fiber in a single portion, but with additional portions of soluble fiber they may be good alternative to fiber-rich snacks as take-away food. In the present study, the properties of new soluble dextrin fiber (SDexF) from potato starch were assessed to establish whether it could be used to enrich fruit mousses. The properties of SDexF that can affect processing and storage stability of enriched mousses were studied and compared with those of native potato starch and semiproducts (resulting from various drying temperatures). The effect of the addition of SDexF on the pasting properties of mousse was also analyzed.
The application of food-grade hydrochloric and citric acids as catalysts in the dextrinization of food-grade potato starch allowed to SDexF to be obtained. Despite the differences in characteristics of the semiproducts, the final SDexF preparations were very similar in the meaning of solubility, dextrose equivalent (DE), retrogradation, and pasting properties. SDexF preparations were characterized by a significantly lower retrogradation tendency, peak viscosity, final viscosity, and gelatinization enthalpy in comparison with both native starch and semiproducts. Soluble dextrin fiber was successfully added to banana-apple mousse. The addition of SDexF to mousse did not cause any undesirable changes to the viscosity of the product, and surprisingly even resulted in mousse with lower viscosity. Turbidity and RVA studies revealed that SDexF was stable and retrogradation processes can be negligible during storage.
The SDexF obtained from potato starch can be a novel functional substance to increase the dietary fiber content of fruit or fruit and vegetable mousses. © 2020 Society of Chemical Industry.
水果慕斯是一种每份膳食纤维含量相对较低的产品，但如果添加额外的可溶性膳食纤维，它们可能是作为外带食品的高膳食纤维零食的良好替代品。本研究评估了来自马铃薯淀粉的新型可溶性糊精纤维（SDexF）的性质，以确定其是否可用于丰富水果慕斯。研究了影响富含慕斯加工和储存稳定性的 SDexF 特性，并将其与天然马铃薯淀粉和半产品（由不同干燥温度产生）的特性进行了比较。还分析了添加 SDexF 对慕斯糊化特性的影响。
在食品级盐酸和柠檬酸作为催化剂的作用下，对食品级马铃薯淀粉进行糊精化处理，得到 SDexF。尽管半产品的特性存在差异，但最终的 SDexF 制剂在溶解度、葡萄糖当量（DE）、回生和糊化特性方面非常相似。与天然淀粉和半产品相比，SDexF 制剂的回生趋势、峰值黏度、最终黏度和糊化焓显著降低。SDexF 制剂成功地添加到香蕉苹果慕斯中。向慕斯中添加 SDexF 不会导致产品黏度发生任何不良变化，甚至出乎意料地使慕斯黏度降低。浊度和 RVA 研究表明，SDexF 在储存过程中是稳定的，回生过程可以忽略不计。
从马铃薯淀粉中获得的 SDexF 可以成为一种新型的功能性物质，以增加水果或水果和蔬菜慕斯的膳食纤维含量。 © 2020 英国化学学会。
