Evaluation of Reduced-Fat Food Emulsions with Cassava Starch
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- Year:
- 2015
- Type of Publication:
- Article
- Keywords:
- Reduced-Fat Food Emulsions, Cassava Starch, Thixotropic Properties
- Authors:
- Dzhivoderova, M.; Nikovska, K.; Hadjikinov, D.; Hadjikinova, R.
- Journal:
- IJRAS
- Volume:
- 2
- Number:
- 6
- Pages:
- 286-291
- Month:
- November
- Note:
- This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. CC BY-NC-SA 4.0 Creative Commons License: https://creativecommons.org/licenses/by-nc-sa/4.0/
- Abstract:
- The modern food industry must rapidly respond to the consumer preferences for a greater variety of healthier, cheaper and higher quality foods. Most food emulsions are characterized by high fat content and the development of low-fat food emulsions with the same physicochemical, rheological and organoleptic properties as the full-fat emulsions has been a considerable challenge. Reduced-fat food emulsions with cassava starch were prepared and their rheological properties, thixotropic behavior and emulsion stability evaluated. Flow curves of all samples are well described by the Herschel-Bulkley model. The parameters of this models revealed that, the emulsions with 12 % modified cassava starches and 30 % oil content have similar rheological properties as the full-fat sample. The rheological parameters of emulsions with 6 % modified cassava starches and 50 % oil content and the full-fat product exhibited insignificantly differences. Analysis of the relative thixotropic areas calculating by integration showed that low-fat emulsions had thixotropic and antithixotropic properties. The higher thixotropic area of full fat sample than the thixotropy of most emulsions demonstrated that low-fat emulsions with tapioca starch had more stable structure. The emulsions stability increased when the concentration of the starch increased too and emulsions with 14 % and 16 % cassava starch had stability equal to 100 %.
Full text: 
IJRAS_313_Final.pdf [Bibtex]
IJRAS_313_Final.pdf [Bibtex]