The effects of different types of high-amylose maize starches on viscosity and digestion of acidified milk gels
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High-amylose maize starch (HAMS) can provide dietary fiber to foods. In this study, we investigated the effects of three HAMSs (Gelose 50, Hylon VII, and NAFU50) on the functionality of casein (CA) and/or whey protein (WP) networks in acidified milk gels using normal maize starch (NMS) as a control thickener. When compared with NMS, HAMSs performed better in increasing the resistant starch content (RS), storage modulus, loss modulus, and complex viscosity of all the milk gels. The results are attributed to the retention of the starch granular integrity of HAMSs during the preparation of the milk gels, as observed by microscopy. HylonVII exhibited the highest RS and viscosity in all milk gel systems, especially in WP gels (71.8 % RS and >3000 Pa.s at 1 Hz viscosity). Our data provide support for the potential of using HAMS to develop healthier yogurt products using functional thickeners from natural sources.
| Originalsprog | Engelsk |
|---|---|
| Artikelnummer | 134525 |
| Tidsskrift | Food Chemistry |
| Vol/bind | 404 |
| Udgave nummer | Part A |
| ISSN | 0308-8146 |
| DOI | |
| Status | Udgivet - 2023 |
Bibliografisk note
Funding Information:
The authors are indeed grateful to Professor H. Horii, Department of Civil Engineering, University of Tokyo, Japan, for his valuable comments and suggestions and particularly for extending the experimental facilities of his laboratory to carry out the mechanical tests of the investigation. The authors gratefully acknowledge the kind cooperation extended by the Yokohama Rubber Co. by providing test specimens. The cooperation offered by the Active Co., Ltd., Japan in manufacturing the mechanical jig is gratefully acknowledged. The authors also sincerely recall the funding provided by the Japanese Ministry of Education, Science, Sports and Culture as Grant-in-Aid for Scientific Research (C) (No. 12650457) to carry out this research.
Publisher Copyright:
© 2022 Elsevier Ltd
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