Mobility of water in a starch-based fat replacer by 17O NMR spectroscopy
Journal
Journal of Food Science
Journal Volume
58
Journal Volume
58
Journal Issue
5
Journal Issue
5
Pages
1103-1106
Start Page
1103
End Page
1106
ISSN
00221147
Date Issued
1993-09
Author(s)
Abstract
The effects of concentration, type and level of ingredients, heat and freeze/thaw treatments on the water mobility of starch‐based fat re‐placers were investigated. Water mobility in the starch‐based fat re‐placer samples containing gums, proteins or emulsifiers was similar to that of samples without additional ingredients. Water mobility was not affected by heat treatment, but was increased by freeze/thaw treatments. Water mobility in the solute containing samples was lower than in samples without additional ingredients and changed only slightly after heat and freeze/thaw treatments.
Subjects
fat substitute
NMR
starch
water mobility
SDGs
Type
journal article