Acid thinned jicama and maize starches as fat substitute in stirred yogurt

Amaya-Llano, Silvia L.; Martínez-Alegría, A.L.; Zazueta‐Morales, José de Jesús; Martı́nez-Bustos, Fernando

doi:10.1016/j.lwt.2007.08.012

Cited by 55 publications

(50 citation statements)

References 25 publications

(29 reference statements)

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“…Products of acid modification have several applications and uses in the food, paper, textile and pharmaceutical industries (Hoover, 2000). Acid modification methods involve the application of acidic solutions (commonly HCl and H 2 SD 4 ) to form a concentrated paste (35-40% of solids) at a temperature below T g for a specific duration depending on the desired viscosity or conversion degree (Amaya-Llano et al, 2008;Thirathumthavorn & Charoenrein, 2005). The mechanism of acid modification is also known as acid hydrolysis (Amaya-Llano et al, 2008).…”

Section: Other Methods Of Chemical Modificationmentioning

confidence: 99%

“…Acid modification methods involve the application of acidic solutions (commonly HCl and H 2 SD 4 ) to form a concentrated paste (35-40% of solids) at a temperature below T g for a specific duration depending on the desired viscosity or conversion degree (Amaya-Llano et al, 2008;Thirathumthavorn & Charoenrein, 2005). The mechanism of acid modification is also known as acid hydrolysis (Amaya-Llano et al, 2008). Hydrolysis is produced randomly, breaking the α-1,4 and α-1,6 links and shortening the polymeric chains.…”

Section: Other Methods Of Chemical Modificationmentioning

confidence: 99%

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Physicochemical properties, modifications and applications of starches from different botanical sources

Alcázar-Alay¹,

Meireles²

2015

Food Sci. Technol (Campinas)

688

353

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Present trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch's versatility, low cost and ease of use when its physicochemical properties are altered. Starch is increasingly used in many industrial applications and as a renewable energy resource. Starch can be modified to enhance its positive attributes and eliminate deficiencies in its native characteristics. In this article, the state of knowledge on conventional and unconventional starches and their properties, characteristics, modifications and applications are reviewed.

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Section: Other Methods Of Chemical Modificationmentioning

confidence: 99%

Section: Other Methods Of Chemical Modificationmentioning

confidence: 99%

Physicochemical properties, modifications and applications of starches from different botanical sources

Alcázar-Alay¹,

Meireles²

2015

Food Sci. Technol (Campinas)

688

353

View full text Add to dashboard Cite

show abstract

“…Further, inadequate handling during storage results in losses that can reach 13% of material with no commercial value (Sorensen 1996). Some of the alternatives to add value to this raw material and to expand its applications have been previously reported in the preparation of pre-gelatinized flours ), starches with reduced particle size (Martínez-Bustos et al 2007), and as fat substitute in yogurt (Amaya-Llano et al 2008). Also, these authors reported that jicama and maize acid-thinned starches had the capacity to form gel and thermo-reversibility with some differences in gel strength.…”

Section: Introductionmentioning

confidence: 97%

Comparative Studies on Some Physico-chemical, Thermal, Morphological, and Pasting Properties of Acid-thinned Jicama and Maize Starches

Amaya-Llano

Martı́nez-Bustos

Alegría

et al. 2008

Food Bioprocess Technol

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Comparative studies on acid hydrolysis of jicama and maize starch were carried out using concentrations of hydrochloric acid of 1.5%, 3.0%, and 4.5% (w/v), for 3 and 6 h, at 40°C. Native maize and jicama starches showed important morphological, thermal, and structural differences from those of tubers and cereals which potentially offer diverse industrial applications. Jicama starch showed low amylose content (12%) and small size of starch granules. Due to these characteristics, jicama starch was more susceptible to degradation during hydrolysis process than maize starch. Under the experimental conditions employed, the acid degradation was not particularly severe, as shown by scanning electronic microscopy analysis which showed small degraded zones and similar X-ray patterns in both starches. However, jicama starch was more susceptible to acid hydrolysis than maize starch, as revealed by the considerable increase in water solubility index, damaged starch, and crystallinity values. Also, the higher susceptibility of jicama starch than maize starch to the hydrolysis conditions was reflected in the sugar content release during hydrolysis. The relative crystallinity of hydrolyzed maize starches decreased during hydrolysis, while those of hydrolyzed jicama starches increased attributable to the lower amylose content of jicama starch in relation to maize starch. Maize and jicama hydrolyzed starches showed low viscosity values with relation to their native starch counterparts. However, native jicama starch showed lower viscosity values than maize starch, suggesting a lower internal stability of the starch granules during hydrolysis. Both native and hydrolyzed maize starches showed higher enthalpy, T o , T p , and T c values than jicama starch and the broadening of the endotherms decreased during the hydrolysis of both starches.

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“…With this aim, oat dextrine (Shen et al, 2011), applesauce (Anding, 2008), avocado puree and oat rim (Wekwete and Navder, 2008), rice flour (Ali et al, 2011), pumpkin puree (Wang and Sullivan, 2010), okra gum (Romanchik-Cerpovicz et al, 2006), pureed eggplant (Doolittle, 2007), apricot kernel flour (Seker et al, 2010), hydrolyzed jicama starches (Amaya-Llano et al, 2008) and a composed of whey protein isolate, wheat starch, guar gum, xanthan gum or their blends (Kohrs et al, 2010) were tested in different food products as possible dietary fat substitutes. Replacing dietary fat with fruits and vegetables based ingredients will not only reduce the fat intake, although that will add additional health benefits to the produced food and contribute to increase the consumptions of fruits and vegetables.…”

Section: Introductionmentioning

confidence: 99%

Consumer acceptability of chocolate chip cookies using applesauce as a fat<br>(butter) substitute

Ibrahim

2013

Emir. J. Food Agric

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Replacing fat in baked goods with fruit or vegetable base ingredients like applesauce would develop aid in the effort of overall reduction of fat intake and increase consumption of fruits and vegetables. The objective of this study was to determine the consumer acceptability of chocolate chip cookies prepared by replacing butter with applesauce. Three recipes were included: 1-Control: made according to Nestlé Toll House recipe. 2-Half replacement (HR): made by replacing 50% of butter with applesauce. 3-Full replacement (FR): made by replacing 100% of butter with applesauce. Nestlé Toll House recipe was employed in this study and Mott's applesauce was used for fat replacement. The 9 point hedonic rating scale system was used to evaluate the acceptability of the following sensory characteristics: appearance, texture, color, chewiness, sweetness, moistness, flavor, aftertaste and overall acceptability. Sensory evaluation was completed at North Carolina Agricultural and Technical State University on 35 food science students and employees. Our results showed that HR was very much acceptable, control was between very much acceptable and moderately acceptable, and FR was between moderately acceptable and neither acceptable nor unacceptable for all sensory characteristics. No significant (P>0.05) differences were reported in the acceptability of control and HR, whereas FR showed significantly (P<0.05) lower acceptability. Among all panelists (n = 35) 12, 16, and 7 panelists have chosen control, HR, and FR respectively as the most preferred and most worth buying cookie. In conclusion, applesauce could be an acceptable fat substitute in baked goods, thereby adding health benefits and nutritional value to baked products, and also contributing to the reduction of obesity.

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Acid thinned jicama and maize starches as fat substitute in stirred yogurt

Cited by 55 publications

References 25 publications

Physicochemical properties, modifications and applications of starches from different botanical sources

Physicochemical properties, modifications and applications of starches from different botanical sources

Comparative Studies on Some Physico-chemical, Thermal, Morphological, and Pasting Properties of Acid-thinned Jicama and Maize Starches

Consumer acceptability of chocolate chip cookies using applesauce as a fat<br>(butter) substitute

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