Submitted to: Annual Meeting of the Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: 6/19/2002
Publication Date: N/A
Citation: Interpretive Summary:
Technical Abstract: The health benefits of a diet low in fat and high in fiber are well established. A cellulosic fiber gel fat replacer, also known as Z-Trim, provides zero calories and has been shown to an effective ingredient in low-fat foods. This work studies the interactions in solution between the cellulosic fiber and other food biopolymers, since these interactions will determine the texture and sensory properties of a food product. Rice flour and tapioca starch were passed through an excess steam jet cooker and drum dried, and each was blended with dry cellulosic fiber. Aqueous solutions of varying solids ratios and total solids content were prepared to determine the effect of other biopolymers on the gelling properties of the cellulosic fiber. Small amplitude oscillatory shear and steady shear properties of the solutions were measured with a Rheometrics ARES controlled-strain rheometer. When combined with the other biopolymers, the cellulosic fiber formed gels at much lower concentrations. As a result, the measured dynamic moduli and viscosity of the composites were higher than expected based on the properties of the individual components. These results indicate that there is a strong interaction between the cellulosic fibers and the other biopolymers, and that the interaction depends on the type of biopolymer. An understanding of these interactions can be used both to control the texture of food products, and to reveal the mechanisms of hydrocolloid interactions.