Enhancing functional properties of rice starches through hydroxypropylation for development of reduced-fat white sauces

Abstract

Present study investigated the preparation of commonly used white sauce with 50 % less added fat by using 10 % hydroypropylated Irri and Basmati rice starches in the formulation. The sauces incorporated with hydroxypropylated starches exhibited significantly lower gelatinization temperature and time, while the change in maximum viscosity was insignificant. Significantly improved stability at ambient, refrigeration, and freezing temperatures of reduced-fat white sauces was observed whereas change in the taste was insignificant. Basmati hydroxypropylated starch containing white sauce significantly mimicked the sensory properties of full-fat sauces. The hydroxypropyl groups were found to be 1.06 % and 1.16 % for Basmati and Irri hydroxypropylated starches, respectively. These values fall below the specified limit set by the Food and Drug Administration for the food grade hydroxypropylated starches. Significant improvements in peak viscosity, swelling power, solubility, percent transmittance, and water retention capacity were observed after the chemical modification of both rice varieties.