Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean Label Oil Replacer in Oil-in-Water Emulsions

TY - JOUR

T1 - Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean Label Oil Replacer in Oil-in-Water Emulsions

AU - Roman, Laura

AU - Walker, Mitchell R.

AU - Detlor, Nicole

AU - Best, Janice

AU - Martinez, Mario M.

N1 - Funding Information: This research was funded by the Natural Sciences and Engineering Research Council of Canada (NSERC), Collaborative Research and Development program (grant number 401435), Discovery program (grant number 401499), and Dawn Foods. Publisher Copyright: © 2022 by the authors.

PY - 2022/7

Y1 - 2022/7

N2 - Drum-drying results in pregelatinized starch with relatively low starch fragmentation and a great ability to absorb water and swell at room temperature. However, the effect of the degree of cold particle swelling and the thickening potential of drum-dried starch on its suitability as oil replacer in low-fat oil-in-water emulsions has received little attention. In this work, the potential of three pregelatinized drum-dried starches with almost identical molecular structure (as measured by size exclusion chromatography) and Water Binding Capacity (WBC), but different swelling behavior, was investigated to replace up to 60% oil in a mayonnaise-like emulsion system. The microstructure, stability, and rheology of the oil-in-water emulsions were noticeably affected by the substitution of oil with a pregelatinized drum-dried starch paste. Specifically, reduced-fat emulsions presented smaller droplet-size, a higher consistency index and increased emulsion stability, especially against freeze-thaw cycles, compared to the control full-fat mayonnaise. Importantly, the differences in cold swelling behavior (rather than simply assessing WBC) greatly influenced the consistency index and stability of low-fat emulsions, and results showed that drum-dried starch particles with high swelling potential perform better as oil replacers.

AB - Drum-drying results in pregelatinized starch with relatively low starch fragmentation and a great ability to absorb water and swell at room temperature. However, the effect of the degree of cold particle swelling and the thickening potential of drum-dried starch on its suitability as oil replacer in low-fat oil-in-water emulsions has received little attention. In this work, the potential of three pregelatinized drum-dried starches with almost identical molecular structure (as measured by size exclusion chromatography) and Water Binding Capacity (WBC), but different swelling behavior, was investigated to replace up to 60% oil in a mayonnaise-like emulsion system. The microstructure, stability, and rheology of the oil-in-water emulsions were noticeably affected by the substitution of oil with a pregelatinized drum-dried starch paste. Specifically, reduced-fat emulsions presented smaller droplet-size, a higher consistency index and increased emulsion stability, especially against freeze-thaw cycles, compared to the control full-fat mayonnaise. Importantly, the differences in cold swelling behavior (rather than simply assessing WBC) greatly influenced the consistency index and stability of low-fat emulsions, and results showed that drum-dried starch particles with high swelling potential perform better as oil replacers.

KW - amylose

KW - clean-label

KW - mayonnaise

KW - rapid visco analyzer

KW - reduced-fat

KW - rheology

KW - stability

UR - http://www.scopus.com/inward/record.url?scp=85136199913&partnerID=8YFLogxK

U2 - 10.3390/foods11142044

DO - 10.3390/foods11142044

M3 - Journal article

C2 - 35885287

AN - SCOPUS:85136199913

SN - 2304-8158

VL - 11

JO - Foods

JF - Foods

IS - 14

M1 - 2044

ER -