Department of Chemistry, Hanyang University, Seoul 04763, Republic of Korea.
Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Republic of Korea.
Food Chem. 2024 Mar 15;436:137746. doi: 10.1016/j.foodchem.2023.137746. Epub 2023 Oct 14.
Food producers are interested in enhancing native starch properties without chemical modifications. Here, rice starches were physically modified via heat-moisture treatment (HMT) using different amylose (high, medium, low, and waxy) and moisture (15 %, 20 %, 25 %, and 30 %) contents. Hydration properties and pasting viscosities differed for different amylose and moisture contents. The HMT starch with high amylose content and 15 % moisture (High_HMT15) exhibited the highest final viscosity (6.16 Pa.s), and 31.7 % and 35.1 % increased amount of resistant starch compared to native starch in the granule and paste states, respectively. Hence, High_HMT15 was used as a stabilizer for nonfat yogurt. The nonfat yogurt prepared with 1.0 % High_HMT15 as the stabilizer exhibited 37.3 % reduced whey separation, 2.8 times increased viscosity, a high total solids content, and acceptable sensory properties compared to the nonfat yogurt without starch. These HMT starches can replace chemically modified starches derived from other grains in various food applications.
食品生产商有兴趣在不进行化学修饰的情况下增强天然淀粉的性能。在这里，通过使用不同直链淀粉（高、中、低和蜡质）和水分（15%、20%、25%和 30%）含量的湿热处理（HMT）对大米淀粉进行物理改性。不同直链淀粉和水分含量的水化性质和糊化粘度不同。直链淀粉含量高且水分含量为 15%的 HMT 淀粉（High_HMT15）在颗粒和糊化状态下的最终粘度（6.16 Pa.s）最高，抗性淀粉的增加量分别为 31.7%和 35.1%，比天然淀粉高。因此，High_HMT15 被用作无脂酸奶的稳定剂。与不含淀粉的无脂酸奶相比，用 1.0% High_HMT15 作为稳定剂制备的无脂酸奶乳清分离减少了 37.3%，粘度增加了 2.8 倍，总固体含量高，感官特性可接受。这些 HMT 淀粉可以替代其他谷物来源的化学改性淀粉，用于各种食品应用。
