کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4562941 | 1330736 | 2007 | 6 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Roles of components of rice-based fat substitute in gelation Roles of components of rice-based fat substitute in gelation](/preview/png/4562941.png)
The roles of maltodextrin, protein and fat in the gelation of the rice-based fat substitute were investigated. Rheological properties and gel strength of samples were measured. Results showed that the rising rates of both G′ and G″ of rice starch-based fat substitute were higher than those of rice-based fat substitute when temperature was lower than 35 °C. G′ was equal to G″ at 60 °C for 25% rice-based fat substitute whilst it was at 35 °C for rice starch-based fat substitute. The presence of rice protein and fat increased G′ and G″. Gel strength of rice-based fat substitute was lower than that of starch-based fat substitute at 25% solid content. However, gel strength of a fat substitute increased in the presence of protein. SEM showed that protein particles aggregated to gel. Therefore, protein in rice-based fat substitute gelled firstly, followed by maltodextrin which formed the main matrix of the rice-based fat substitute gel. Fat benefited for gel formation.
Journal: Food Research International - Volume 40, Issue 9, November 2007, Pages 1155–1160