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《Science and Technology of Food Industry》 2013-03
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Preparation and properties of fat analog products of taro starch

BIAN Wei,CHEN Long,YUAN Jun,ZHOU Cai-qiong ( Engineering & Technology Research Central of Characteristic Food, Food Science College,Southwest University,Chongqing 400716,China)  
To explore the effect on the preparation and characteristics of the fat analog products made by taro starch,taro starch as raw materials,the DE value as index,the effect of mount of enzyme,enzymatic hydrolysis time and hydrolysis temperature on taro starch fat analog products were discussed. The properties were also studied. The results showed that optimum conditions for the preparation of taro starch was that the amount of enzyme was 8.20U /g,about 30min hydrolysis and hydrolysis temperature was 87.5℃,the DE of final preparation of fat analog products made by taro starch was 6.03. The preparation of fat analog products made by taro starch contained 0.59% ash,0.09% protein and 0.12% crude fat which were lower than the original starch. The specific surface area was 0.985 which were higher than the native starch.The volume average particle size was 6.092μm and the gel strength was 201g /cm 2 which were lower than the native starch. Forming gel by taro starch of the concentration of 25% was smooth,delicate and transparent.
【CateGory Index】: TS231
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