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United States Department of Agriculture

Agricultural Research Service

Title: Effect of Oil Content and Ph on the Physicochemical Properties of Cornstarch-Soybean Oil Composites

Authors
item Garzon, Gloria
item Garzon, Gloria
item Gaines, Charles
item Gaines, Charles
item Mohamed, Abdellatif
item Mohamed, Abdellatif
item PALMQUIST, DEBRA
item PALMQUIST, DEBRA

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: October 17, 2002
Publication Date: N/A

Technical Abstract: Starch-lipid composites (SLC), new types of fat replacers, are prepared by passing an aqueous suspension of starch and lipid through excess steam in a jet cooker. SLC are added to foods as dispersions from the jet cooker or as water reconstituted dried dispersions. The effect of oil content and pH on the chemical and physical properties of cornstarch-soybean oil composites (CSSBOC) were studied and compared to those of jet-cooked cornstarch (JCCS). Pasting properties, gel firmness, and DSC properties of the gels made with reconstituted (JCCS) at 2 pH levels were evaluated. Those properties were also studied on reconstituted CSSBOC at 2 pH levels and 2 oil levels. Amylose contents were unaffected by oil concentration. PH affected the firmness of the gels made with JCCS but firmness of gels made with CSSBOC was not affected by pH or oil content. DSC properties of the gels made with JCCS were affected by pH. Differences in the DSC characteristics of gels made with CSSBOC were attributed to pH and oil content. pH affected the hot pasting properties of JCCS and CSSBOC. Conclusions supply basic parameters for processing decisions and for understanding of the performance of CSSBOC in pH variable model food systems.

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: October 17, 2002
Publication Date: N/A

Technical Abstract: Starch-lipid composites (SLC), new types of fat replacers, are prepared by passing an aqueous suspension of starch and lipid through excess steam in a jet cooker. SLC are added to foods as dispersions from the jet cooker or as water reconstituted dried dispersions. The effect of oil content and pH on the chemical and physical properties of cornstarch-soybean oil composites (CSSBOC) were studied and compared to those of jet-cooked cornstarch (JCCS). Pasting properties, gel firmness, and DSC properties of the gels made with reconstituted (JCCS) at 2 pH levels were evaluated. Those properties were also studied on reconstituted CSSBOC at 2 pH levels and 2 oil levels. Amylose contents were unaffected by oil concentration. PH affected the firmness of the gels made with JCCS but firmness of gels made with CSSBOC was not affected by pH or oil content. DSC properties of the gels made with JCCS were affected by pH. Differences in the DSC characteristics of gels made with CSSBOC were attributed to pH and oil content. pH affected the hot pasting properties of JCCS and CSSBOC. Conclusions supply basic parameters for processing decisions and for understanding of the performance of CSSBOC in pH variable model food systems.

Last Modified: 9/10/2014
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