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Title: Pasting characteristics of starch-lipid composites

item Singh, Mukti
item Liu, Sean

Submitted to: International Food Technology
Publication Type: Abstract Only
Publication Acceptance Date: 6/6/2009
Publication Date: 6/10/2009
Citation: Singh, M., Liu, S.X. 2009. Pasting characteristics of starch-lipid composites. International Food Technology. 00:000-000.

Interpretive Summary:

Technical Abstract: Starch-lipid composites (SLC) have been used as fat replacers and stabilizers in beef patties, dairy products, and baked goods. The SLC are produced by mixing aqueous starch slurry with a lipid source, and steam jet-cooking. The SLC may be dried using a drum drier and then milled in a Retch mill. Particle size distribution of three starches and eighteen SLCs after they were processed through steam jet cooker, drum dried, and milled was studied. Particle size distribution was evaluated using Geometric Standard Deviation (GMD), Cumulative undersize distribution (d16 and d40), Particle Size Index (PSI) and Size distribution Coeffecient (Cm). The effect of particle size of the physical and pasting characteristics of SLC was studied. Particle size distribution of the dried and milled SLCs differed significantly from that of the cooked starches as measured by different particle size characterization parameters. The lipid source (canola or butter) and content (10, 20, 30 g/100g) not significantly affect the particle size characterization. The starch type had a significant influence on the particle size characteristics of SLCs, with distinct differences between waxy and high amylose starches. Waxy SLCs tended to have smaller mean particles size but with a broad distribution, while high amylose SLCs had bigger geometric mean diameter and smaller particle size coefficient. Particle-size distribution, and type of the starch used in the composites had an affect on the color, viscosity and the water uptake of SLC.