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KMID : 1011620160320030253
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Korean Journal of Food and Cookey Science
2016 Volume.32 No. 3 p.253 ~ p.260
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Effects of Resistant Starch on the Viscosity and Stability of Fat-Free Dressing
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Song Ji-Young
No Jun-Hee
Shin Mal-Shick
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Abstract
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Purpose: To develop fat-free dressing containing a resistant starch (RS) as a dietary fiber, the viscosity and stability of various type RSes prepared from wheat, maize, potato, rice, waxy rice, and amaranth starches were investigated by using Brookfield viscometer. The shape of RS granule in the dressing during storage was also observed.
Methods: The viscosity of fat free dressing with different retrograded RS3 (RS3V) prepared from waxy rice starch with 0.1% lemon vinegar and ascorbate mixed solution had higher RS3 that was maintained constant during storage. Annealing and heating prior to cross-linking, and heating after cross-linking increased RS level of RS4 type starches.
Results: The viscosities and stabilities of dressings with RS were different depending on starch sources and RS preparation conditions. The heated RS4 (HRS4) increased in viscosity and stability with RS4 addition. Especially the fat-free dressings with HRS4 prepared from rice and waxy rice starches maintained stability regardless of separation after one month storage with only 7% separation after 6 month storages. The shape of RS4 granule in acidic medium of dressing did not change until 6 months.
Conclusion: In this study, RS4 made by the rice and waxy rice starches showed high viscosity and maintained stability of the fat-free dressings during storage.
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KEYWORD
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fat-free dressing, viscosity stability, retrograded RS3, cross-linked RS4, rice starch
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