|Maneepun, Saipin - INSTITUTE OF FOOD RESEARC|
Submitted to: International Conference on Food Ingredients Asia
Publication Type: Proceedings
Publication Acceptance Date: November 8, 2002
Publication Date: November 8, 2002
Citation: MANEEPUN, S., INGLETT, G.E. NEW FUNCTIONAL FOOD INGREDIENTS FOR IMPROVING THE HEALTH BENEFITS OF ASIAN FOODS. PROCEEDINGS OF INTERNATIONAL CONFERENCE ON FOOD INGREDIENTS ASIA. 2002.p.112-119 Technical Abstract: The purpose of this study was to utilize new functional food ingredients containing soluble betaglucan fiber that could be used to improve the heatlh qualities of Asian foods. These functional food fibers were studied as replacements for coconut milk, butter, or saturated fat shortenings that are widely used in preparing some high-fat foods. A hydrocolloidal fiber, called Nutrim, was found to be useful in replacing saturated fats in studies on eight foods containing coconut milk: coconut jelly, taro conserve, crispy pancake, steamed banana cake, pumpkin in coconut syrup, and coconut-cantaloup ice cream. It was possible, in all the formulas, to replace coconut milk with 50% or higher Nutrim-10 slurries. Another hydrocolloidal soluble fiber, a blend of rice bran and barley flour, was utilized to reduce the saturated fats from coconut cream in a cookie (kanom ping kaset), pumpkin pudding, layer cake, dip for pot crust, taro custard and saute chicken curry by 47.8, 94.3, 59.8, 75.3, 61.3 and 60.6% respectively. The Nutrim-5 fiber was found to add functionality to rice flour for extending its use in Oriental noodles. The noodles were prepared by mixing blends of wheat flour, rice flour, and Nutrim-5 to satisfactorily make Oriental noodles using 50% rice flour. By co-processing Nutrim soy flour with oat bran, a product called Soytrim was evaluated as a partial replacement for coconut cream in some Thai dishes and desserts. The novel B-glucan functional food ingredients were found to give improved textural and improved health benefits to Asian foods.