CORN STARCH NANOPARTICLES: PREPARATION, CHARACTERIZATION, AND UTILIZATION AS A FAT REPLACER IN SALAD DRESSING

被引：2
|
作者：
Kaur, J. [1 ]
Kaur, G. [2 ]
Sharma, S. [1 ]
机构：
[1] Punjab Agr Univ, Dept Food Sci & Technol, Ludhiana 141004, Punjab, India
[2] Punjab Agr Univ, Electron Microscopy & Nanosci Lab, Ludhiana 141004, Punjab, India
来源：
ACTA ALIMENTARIA | 2019年 / 48卷 / 02期
关键词：
SNPs; ultrasonication; characterization; fat replacer; salad dressing; ACID-HYDROLYSIS; PRODUCTS; GRANULES;
D O I：
10.1556/066.2019.48.2.8
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Corn starch nanoparticles (SNPs) were prepared by ultrasonication of starch for 40 min at an amplitude of 40%, which modified some properties of starch so that it could be used as a functional ingredient in food products. The cereal SNPs were characterized on the basis of their morphology, particle size, crystallinity, pasting and functional properties. The SNPs were globular in shape as revealed by TEM. There was a decrease in the crystallanity of SNPs, whereas the functional properties were enhanced in SNPs as compared to raw starch. SNPs had a less paste viscosity as compared to raw starch. Salad dressing was prepared by using SNPs as a fat replacer. The prepared salad dressing was examined for colour, viscosity, and sensory attributes. Overall 60% of fat was replaced using corn SNPs without compromising its quality characteristics.
引用
收藏
页码：204 / 212
页数：9
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