Abstract
Raw, retrograded and retrograded-annealed starches obtained in a previous novel study from three rice varieties widely differing in apparent amylose content (22.7%, 9.8% and 0.3%) were applied for partially replacing fat in fresh cream to prepare to the consistency of whipping cream with approximately 15% final fat concentration. Properties of the whipped creams were studied and compared with a commercial whipping cream taken as standard. Differences between the mean values were assessed by Duncan’s multiple range tests at a significance level of 95%. Fat replacement resulted in whipping time as low as 60 seconds and improved foam stability of the whipped creams with significant overrun (up to 44%), suggesting industrial applicability of the starch samples as fat replacers. Incorporated starch resulted in better water retention and structural stability lower weeping out of liquid upon freezing and thawing. Modified waxy starch substitution resulted in cream texture closest to the commercial cream standard, suggesting efficient fat replacement. Thereby, starch incorporated whipping cream with more than 62% lower fat content than commercial variants could be obtained. This would thereby help in lower glycemic index, low calorie and lower priced alternative to common fat-rich whipping creams.
Highlights
The modern food market is flooded with food choices containing ingredients of different origins and physiological pathways
Upon observation under light microscope, it was observed that dispersion of starch phase was the most uniform in cream samples containing retrograded starches followed by the dual modified and native starch incorporated creams (Fig. 2)
The results indicated that both native and modified rice starches improve cream stability to different extents and can be suitably used as stabilizers
Summary
The modern food market is flooded with food choices containing ingredients of different origins and physiological pathways. Consumption of high calorie and excessively processed foods has been often associated with escalations of lifestyle disorders. Fat is generally considered as one of the major food component that imparts to the sensory and physiological properties like texture, flavor, reliability and mouth-feel to foods.[1] consumption of IFTIKHAR & DUTTA, Curr. Res. Nutr Food Sci Jour., Vol 8(1), 122-130 (2020)
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