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KMID : 0380620200520040423
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 4 p.423 ~ p.426
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Effect of starch nanoparticle on the quality characteristics of whipped cream
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Shin Hye-Young
Choi Hee-Don
Hong Jung-Sun
Shin Kyeong-Won
Kim Jong-Yea
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Abstract
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This study was performed to investigate how the addition of starch nanoparticles prior to whipping could affect the quality characteristics and stability of full-fat dairy cream. Starch nanoparticles were prepared by dry heating under mildly acidic conditions and added to dairy cream as amount of 1, 3, and 5% (w/w). The whipped cream’s storage stability, viscosity, overrun, and droplet size were investigated in combination with various starch nanoparticle contents. The storage stability and apparent viscosity increased in parallel with the increasing starch nanoparticle content compared to the control. The mean size and homogeneity of the droplets in the whipped cream increased with higher starch nanoparticle addition levels. Even though the whipped cream overrun was reduced by the addition of starch nanoparticles, the 1% addition level exhibited a similar overrun value as the control.
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KEYWORD
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whipped cream, dairy cream, starch nano-particle, storage stability
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