Lintner starch from rice as fat replacer
1999
Escalante, L.V.
Acid hydrolysis of starch from eight rice varieties of differing amylose content (AC) and gelatinization temperature (GT) in 1 M HCl at 50 deg C and 35 percent solids for 18 h exhibited the two hydrolysis stages. The first stage involves the amorphous regions of the starch granule required between 3-4 h for the low GT variety and between 6-8 h for the intermediate GT variety. The second slower stage involved the crystalline parts of the granule. High and intermediate GT samples gave higher percent hydrolyzed starch recovery than the low GT samples. For three of the four pairs, high and intermediate AC samples also had higher hydrolyzed starch recovery than the low AC samples. Lintner starch and acid-hydrolyzed flour of rice varieties PSB Rc 2, PSB Rc 6, PSB Rc 12, PSB Rc 14 with different GT and AC were prepared at 50 deg C, 1.0 m HCl, 35 percent dry solids and at 18 h. The onset temperature (To) and heat of gelatinization (delta H) of the Lintner starch were lower than those of the native starches. The samples were water-insoluble but can be swollen in cold water and can be homogenized with warm water (50 deg C) to form a cream, then further homogenized with oil, water and egg yolk forming mayonnaise-like emulsions. Emulsions prepared with 45 percent to 50 percent oil replaced by the Lintner starches and hydrolyzed flours gave smaller and uniformly distributed oil droplets as shown by photomicroscopy and had working emulsion viscosity and stability. The results indicated the fat-replacer potential of acid-hydrolyzed starch and acid-hydrolyzed flour derived from rice
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