Main Physicochemical and Textural Properties of Indica Rice Starch-based Fat Substitutes
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Abstract:
Indica rice starch was used as the raw material to prepare indica rice starch-based fat substitutes by an enzymatic method, and products with DE (dextrose equivalent) values of 2.07, 2.96, 3.93, and 5.07 were obtained, upon different enzymolysis times of 4, 6, 10, and 14 min, respectively. The structural characteristics of these starch-based fat substitutes were characterized by Fourier transform infrared (FTIR), X-ray diffraction (XRD), and scanning electron microscopy (SEM). As can be seen from the FTIR spectra, the characteristic bands of the fat substitutes were found at 3390 cm-1, 2928 cm-1, 1157 cm-1, 1021 cm-1, 1080 cm-1, 929 cm-1, 859 cm-1, and 763 cm-1, indicating a glucopyranose structure. XRD results showed a strong diffraction peak at 18°, and part of the typical type-A pattern of indica rice starch was retained in the fat substitutes. The SEM pattern suggested that the fat substitutes displayed a cavernous gravel-shaped structure, which provides plenty of space for retaining moisture during gel formation. Compared with native starch, the fat substitutes showed significantly lower values of peak viscosity, trough viscosity, breakdown, setback, and gelatinization temperature, indicating a significantly improved aging resistance of the fat substitutes. With increasing DE value, the values for the pasting characteristics of the fat substitutes were gradually decreased. Textural data indicated that the fat substitutes with a DE value of 2-4 are most suitable for application in the food industry.
