Effect of high pressure-treated wheat starch as a fat replacer on the physical and rheological properties of reduced-fat O/W emulsions

摘要

In the current research, the impact of high hydrostatic pressure-treated wheat starch (HPWS) at different concentrations (10%, 15%, and 20% w/w), as a fat replacer, on the physical, textural and rheological characteristics and stability of model reduced-fat emulsions (25%, 50%, and 75% fat reduction) was examined. Replacing a higher concentration of HPWS augmented the magnitude of zeta potential and decreased the Z-average droplet size and PDI values of the prepared samples, but increasing the fat reduction level (FR) revealed a reverse trend. The rheological analysis showed that HPWS caused an increase in G ' value of the emulsions rather than the control ones, and G ' increased significantly with increasing HPWS concentration, and tan delta decreased evidently, which depicts more solid-like behavior of prepared emulsions. Given results indicated that HPWS by creating comparable spreadability, consistency, elasticity, and yield stress, as well as good stability of the reduced-fat emulsions, can be suggested as a promising fat replacer.