Abstract
The present study aimed to scrutinize the influence of high hydrostatic pressure (HHP)-treated starches, including wheat starch (HPWS), corn starch (HPCS), and waxy corn starch (HPWCS) at different concentrations (10%, 15%, and 20%) as fat replacers on the large amplitude oscillatory shear (LAOS), tribological, and steady shear rheological characteristics of model O/W emulsions at three fat reduction (FR) levels (25%, 50%, and 75%). By increasing the FR level, greater nonlinearity, higher friction factor, and lower recovery percentage were observed for HPWS- and HPCS-contained samples, though HPWCS-contained samples showed lower nonlinearity. Using HHP-treated starches with higher concentration at each FR level, the extent of nonlinearity (regardless of elastic or viscous) and the quantities of friction factor decreased meaningfully and the values of strain stiffening and shear thickening factors increased. The values of G3′/G1′ of reduced-fat emulsions were significantly higher (24%–72%) than the magnitudes of G3"/G1" (except for the 75% reduced-fat samples).
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Innovative Food Science & Emerging Technologies
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
