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- Agyei-Amponsah, Joyce, et al.
(author)
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Effect of Substituting Sunflower Oil with Starch-Based Fat Replacers on Sensory Profile, Tribology, and Rheology of Reduced-Fat Mayonnaise-Type Emulsions
- 2021
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In: Starke (Weinheim). - : Wiley-VCH Verlag. - 0038-9056 .- 1521-379X. ; 73:3-4
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Journal article (peer-reviewed)abstract
- This study investigates the effect of substituting sunflower oil with two starch-based fat-replacers on the rheological and lubricating properties, as well as the sensory properties of reduced-fat mayonnaise-type emulsions. Lipid-modified maize starch fat replacers containing amylose–lipid complexes, maize starch with 1.5% stearic acid and maize starch with 2% monoglyceride, are used to formulate reduced-fat mayonnaise-type emulsions at 0% (full-fat control), 50%, 80%, and 98% level of oil replacement. Reduced-fat emulsions containing starch/monoglyceride are rated similar (p > 0.05) to the full-fat mayonnaise at all the oil replacement levels in terms of smoothness, creaminess, melting, and mouth-coating. They also have similarities in terms of thickness and easy-to-swallow sensory attributes, up to a 50% substitution level. For the corresponding starch/stearic acid emulsions, the smoothness, thickness, creaminess, and mouth-coating attributes are rated lower while the melting and easy-to-swallow attributes are rated higher than for the starch/monoglyceride emulsions. In general, all the reduced-fat emulsions exhibit good lubrication. The ability of the reduced-fat emulsions to support the highly viscous structure provided by the presence of amylose–lipid complexes in the fat replacers is better for the starch/monoglyceride fat replacer than for the starch/stearic acid fat replacer.
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| 2. |
- Bahrami, Bahador, et al.
(author)
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Incorporation of Extracted Mucor indicus Fungus Chitin Nanofibers into Starch Biopolymer: Morphological, Physical, and Mechanical Evaluation
- 2021
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In: Starch. - : John Wiley & Sons. - 0038-9056. ; 73:7-8
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Journal article (peer-reviewed)abstract
- Bio-nanocomposites based on starch are reinforced by different percentages of chitin nanofibers (ChNFs) and compatibilized by glycerol. Nanofibers are extracted from Mucor indicus fungus through different chemo-mechanical pretreatments. The mechnical, chemo-physical, and morphological properties of the nanocomposite starch films were evaluated and compared with the unfilled thermoplastic starch (TPS) film. Based on the obtained results, Young's modulus of the film at 5 wt.% ChNFs indicated 239% enhancement compared to the TPS film due to the existence of good interactions between starch and ChNFs. Moreover, the ultimate strength of the reinforced film at 5 wt.% ChNFs and the unreinforced counterpart are found to be 5.5 and 1.74 MPa, indicating 216% improvement; however, the elongation at break of the films decreases from 59.3% to 19.3% by adding 5 wt.% ChNFs. In addition, the moisture absorption of the film decreases after the incorporation of ChNFs. Based on the morphological study, ChNFs increase the roughness of the starch matrix with a homogenous morphology revealing the good dispersion of nanofibers in the TPS film. Finally, the nanocomposite film with 5 wt.% ChNFs show the best properties to employ for bio-film applications.
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