Blackwell Publishing Journal Backfiles 1879-2005
Process Engineering, Biotechnology, Nutrition Technology
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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