Study On Prepartion, Properties And Application Of Fat Mimetic With Cassava Strac

Fat is an indispensable element of nutrition in the diet and it is also an important source of calories. However, grease would cause various diseases if taken in excess. Fat simulation is a product be used in low-fat food, which can simulate the sensory nature of fat, and decrease energy density in food. It not only satisfies people's requirement of taste and health, but also produces no high-calorie, which meets the needs of modern people completely. According to rheology, this research took cassava starch of Guangxi as raw material to study manufacture technology of fat stimulation under a DE value in 2 to 3 through mesophilicα-amylase, analyzed the structure and nature of fat stimulation, moreover, tentative application was made in it.It was recorded that the effects of enzyme'content, pH, temperature,time in hydrolysis and starch slurry concentration on DE value (glucose equivalent) with optimized hydrolysis. Orthogonal experiment was designed by single factor. And the research analyzed structure and nature of optimum fat-stimulation in microstructure,component,viscosity,sensory property,etc through modern analytical methods. By the end took the stimulation instead of butter in experiments to evaluate the different extents of replaced butter in viscosity, taste and sensory property.By orthogonal experiment the optimal manufacture condition of fat simulation in cassava starch matrix is:α-amylase content of 8 u/g, pH value of 6.5, hydrolysis temperature of 65℃, hydrolysis time of 9 min, starch slurry concentration of 15%. In such simulation the DE value is 2.43. It was white powder with slight yellowishness after drying.SEM photos showed that surface of starch granules was eroded obviously, and then accumulated. The analysis of hydrolysis solution by HPLC (High performance liquid chromatographic) demonstrated that the composition of which is glucose, maltose, maltotriose, maltotetraose, maltopentaose, maltsseohexaose, and other polysaccharides. Retrogradation of stimulation was lower than original starch, which prevented the stimulation form renaturation, and increased stability of products. The stimulation obtained by zymohydrolysis was in a higher level in moisture holding capacity, emulsifying property, emulsion stability, etc compared with original starch significantly.Cassava starch matrix of fat simulation, which concentration is 25% and DE value is 2.43, could form relatively stable weak gel of smooth, oil-like, lipoid network structure with thermal reversibility. At 25℃apparent viscosity of 30% fat stimulation decreased accompanied by rotate speed increase, which was the character of pseudoplastic fluid.Finally, oberservations of appearance,taste and internal structure indicated that cassava starch with DE value of 2.43 played the same role in taste and nature compared to original butter, when starch took 15% as alternative for cream, according experimental requirements.