Influence of potato and corn modified starches as fat replacers on sensory and physicochemical properties of milk
Journal Title: International Journal of Farming and Allied Sciences - Year 2014, Vol 3, Issue 7
Abstract
Current interests towards lowering fat content in food products and producing healthier and safer foods, have convinced milk manufacturers to substitute milk fat with either carbohydrate based fat replacers. In this study, modified starch was used as a fat replacer in the milk. Fat replacer was manufactured from various modified starch such as acid treated, pre-gelatinized and cross–linked starch by replacing 0.15, 0.3 and 0.45% of milk. Modified starches were produced from two source of starch (potato and corn) using citric acid. Physicochemical and sensory properties of milk samples were evaluated. The effect of plant source and kind of modification on physicochemical and sensory properties of the milk sample was significant. The results indicated that acid-modified starch at concentration of 0.15%, pre-gelatinized starch at concentration of 0.45% and cross-linked starch at concentration of 0.3% can be a good choice for adding to skim milk but milk samples with cross-linked corn starch were better due to its acceptable texture and flavor.
Authors and Affiliations
Ali Hajibabaei, Farzaneh Abdolmaleki and Seyed Ali Yasini Ardakani
Keywords
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