Physically and chemically modified starches as texturisers of low-fat milk gels

Abstract

In reduced fat-milk gels, lack of fat globules results in undesirable texture changes. The application of chemically modified (E-1412, E-1414, E-1422, E-1442), pregelatinised (PG), and both pregelatinised and chemically modified (PGE-1414) starches as fat replacers was evaluated. Skimmed milk was substituted with 2% of each starch. The pH and rheological evolution during the acidification process, viscosity of the stirred gels, texture of the set gels and syneresis of all gels were measured. Skimmed and full-fat milk gels were included as controls. All starches had lower or higher pH values than skimmed or full fat milk gels during acidification. Gelation time was reduced for all starches compared with the skimmed milk gel. For both stirred and set milk gels with PG, PGE-1414, E-1422 and E-1442, viscosity/texture values were similar to or higher than those found for full fat milk gel. E-1412 had drastically increased syneresis values when compared with both controls.