Maize and teff starches modified with stearic acid as potential fat replacer in low calorie mayonnaise‐type emulsions

Abstract

Fat replacers have been developed to produce low-calorie foods due to the association of fat-rich diet to lifestyle diseases. Teff (an underutilized and under-researched cereal), and maize starch pastes modified with stearic acid could be used as fat replacers because of their reduced gelling ability and higher viscosity. The effect of teff and maize starch pastes modified with stearic acid on the rheological properties, microstructure, freeze-thaw and high temperature stability of lowcalorie mayonnaise type emulsions (LCMTE) was investigated. Starch suspensions (10% w/v) containing stearic acid (1.5%) were pasted for an extended holding time (2 hr at 91 °C) in a Rapid Visco Analyzer (RVA) and used to prepare LCMTE with 50% and 80% oil replacement.LCMTE with modified teff and maize starches had lower yield stress and viscosity and larger oil droplets compared to LCMTE with unmodified teff and maize starches. Increasing oil replacement level (50% to 80%) increased the viscosity. LCMTE with maize starch had higher yield stress and viscosity and smaller oil droplets than LCMTE with teff starch. All samples showed shear thinning behaviour (n < 1). All the LCMTE were more stable to freeze-thaw cycles and high temperature storage than full fat mayonnaise. At 50% oil replacement, unmodified and modified teff and maize starch with stearic acid could produce LCMTE. When the oil content was further decreased to 80% only the LCMTE with modified starches were similar to the full fat.

Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study

“…Table 1 shows the statistical analysis reported that the general trend indicated a more number of oil droplets with smaller mean area as the oil was gradually replaced by the extruded flour. These observations are consistent with the findings of Mun et al (2009) andTeklehaimanot et al (2013) for mayonnaises in which the oil was replaced by enzymatically and chemically modified starches, respectively. Regarding the amount of water of the paste, the mean area of the droplets did not show significant differences for any of the levels of oil substitution.…”

“…An increase in stability was only observed when the water content was increased between 1:3 and 1:4 ratios of the 30% and 50% level of substitution. Teklehaimanot et al (2013) also found an increase of freeze stability when the fat was replaced by a chemically modified starch paste. This phenomenon could be attributed to the hydrophilic nature of the paste, which may stabilise water during crystallisation and maintain separated the oil droplets, protecting against possible coalescence.…”

“…and 1:3 Ratio. because of its hydrophilic nature and form entangled network increasing the viscosity (Mason & Hoseney, 1986;Teklehaimanot et al, 2013). Furthermore, protein unfolding as a consequence of extrusion process (Martínez et al, 2014) could also have an influence on the water absorption and therefore the viscosity.…”

“…Therefore, chemically (Teklehaimanot, Duodu, & Emmambux, 2013), enzymatically (Mun et al, 2009) and physically (Lee, Lee, Lee, & Ko, 2013) modified starches are also proposed as fat replacers in low-fat mayonnaises.…”

Challenges and approaches for production of a healthy and functional mayonnaise sauce

“…Teff starch contains 2–6 mm granules, with a little dissimilar properties in comparison with other tropical starches, and has been suggested as a good fat mimetic. Teklehaimanot, Duodu, and Emmambux () investigated the impact of maize and teff starch pastes amended by stearic acid on the microstructure and rheological characteristics of low‐fat mayonnaise. They reported that both of modified and unmodified maize and teff starches could produce low‐fat mayonnaises at 50% replacement for oil.…”