Preparation of Fat Substitute using Enzymatic Denatured Potato Starch
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Abstract:
Potato starch was used to prepare enzymatic denatured starch. On the basis of single factor experiments, three factors( chose concentration of starch slurry, enzymatic hydrolysis temperature and enzyme hydrolysis time) were chosen for orthogonal experiment to determine the optimum process conditions of amylase solution to keep DE value being of higher than 2. And then the pasting temperature and pasting time of enzymatic denatured starch were determined. Using enzymatic modified starch to simulate the oil in food can reduce the intake of calories and was more benefit health.
