Journal of Food Processing and Preservation · 1995 · 27 citations · 9 references
AgricultureFood ScienceMaterials ScienceFood EngineeringFood RheologyPolymer ChemistryFood GelsFood HydrocolloidsGelsHydrogelsPolysaccharide PropertiesStarch ChemistryFat SubstitutesGel StrengthGelling BehaviorPhysical PropertiesSolubilityStarch Physicochemical PropertiesStarch ViscosityViscosity
Physical properties—rigidity modulus (RM), water solubility, gel strength (GS), water holding capacity (WHC), electrical conductivity (EC), apparent viscosity (AV), and pH of 8 starch-based fat-substitutes were determined. These fat-substitutes provide a wide variation in physical properties. Some form strong gels when heated, others provide good cold water solubility. In some cases, freezing treatment improved gelling ability. All fat-substitutes had good hot water solubility. the EC increased with the increase in fat-substitute concentration. pH at 30% concentration ranged from 4.8 to 6.6. the samples with lower concentrations resulted higher pH. Both pseudoplastic and dilatant behaviors were observed.
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Development of low-fat ground beef
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